By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 12
257 cal · 40 min
Double Chocolate Muffins
Recipe GLPR1894fa050742f2
Rich and indulgent double chocolate muffins made with bittersweet chocolate chunks and cocoa-infused whipped cream folded into a light, airy egg batter. These muffins feature a moist crumb and a decadent chocolate flavor perfect for breakfast or brunch.
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Ingredients
2 tsp baking powder
4 oz bittersweet chocolate
1/3 cup unsweetened cocoa powder
3 large eggs
1 2/3 cups all-purpose flour
1 cup heavy cream
2/3 cup sugar
1 tsp vanilla extract
Directions
Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper muffin liners.
Chop the bittersweet chocolate into small pieces, reserving about 2 tablespoons for topping. Set aside.
In a large mixing bowl, combine the eggs, sugar, and vanilla extract. Whisk together until the mixture becomes pale yellow, thick, and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Sift the cocoa powder over the whipped cream and fold gently until fully combined and no streaks remain.
Fold the cocoa-whipped cream mixture into the egg mixture until just combined.
In a small bowl, mix together the baking powder and flour. Gently fold this dry mixture into the egg and cream mixture until just combined. Fold in the chocolate pieces, reserving the 2 tablespoons of chocolate for topping.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate pieces on top of each muffin.
Bake for approximately 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
Remove from the oven and allow the muffins to cool briefly in the pan. Transfer to a wire rack to cool slightly before serving.
Comments
Bittersweet chocolate is available at all major Charlotte chains, though specialty grades require a second stop at Harris Teeter or Publix; standard baking chocolate from Food Lion or Kroger works fine and cuts cost. At roughly $1.20 per muffin in ingredients (chocolate and cream are the main drivers), this is moderate for a homemade treat. The stated 40 minutes is honest but tight—expect closer to 50 with mixing, chocolate tempering if you're using chunks, and full cooling. These are a zero-attention baked good once in the oven, which suits weeknight reheating well, though they're best fresh and lose some texture by day two.
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