Double Chocolate Chip Muffins Recipe

Introduction

These Double Chocolate Chip Muffins are rich, moist, and bursting with chocolate flavor. Perfect for a breakfast treat or an afternoon snack, they combine cocoa powder and chocolate chips for extra indulgence.

Ingredients

• 2 cups (240g) all-purpose flour, spooned and leveled
• 1/2 cup (40g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 & 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup (200g) packed brown sugar (light or dark)
• 2 large eggs
• 1 cup (240g) plain yogurt
• 1/3 cup (80mL) milk
• 1/2 cup (120mL) vegetable oil
• 1 teaspoon pure vanilla extract
• 1 cup (6oz / 170g) chocolate chips or chocolate chunks

Instructions

1. Step 1: Preheat your oven to 375°F. Line a 12-count muffin tin with paper liners and set aside.
2. Step 2: In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together and set aside.
3. Step 3: In a large bowl, whisk together the brown sugar, eggs, yogurt, milk, vegetable oil, and vanilla extract until well combined.
4. Step 4: Pour the dry ingredients over the wet ingredients and gently mix until just combined. Carefully fold in the chocolate chips or chunks, taking care not to overmix.
5. Step 5: Spoon the batter into the lined muffin cups, filling each one to the top for a tall muffin top.
6. Step 6: Bake in the center of the preheated oven for 15 to 20 minutes, or until a skewer inserted into the center comes out clean of batter or crumbs. Some melted chocolate on the skewer is normal.
7. Step 7: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely or serve slightly warm.

Tips & Variations

• For extra richness, substitute half of the vegetable oil with melted butter.
• Try adding a handful of chopped nuts like walnuts or pecans for added texture.
• Use Greek yogurt instead of plain yogurt for a thicker batter and tangier flavor.
• To make the muffins dairy-free, replace yogurt and milk with non-dairy alternatives such as almond or oat milk and coconut yogurt.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to enjoy the melty chocolate chips.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of chunks?

Yes, either chocolate chips or chunks work well in this recipe. Chunks provide bigger pockets of melted chocolate, while chips distribute more evenly throughout the muffin.

Why is it important not to overmix the batter?

Overmixing can develop gluten in the flour, resulting in tougher, denser muffins. Mixing until just combined keeps the muffins tender and light.

Double Chocolate Chip Muffins Recipe

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★★★★★

4.7 from 96 reviews

These Double Chocolate Chip Muffins are rich, moist, and loaded with chocolatey goodness. Perfect for breakfast or a decadent snack, they combine the deep flavor of cocoa powder with gooey chocolate chips for an indulgent treat that’s easy to make and delightfully fluffy.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Dessert, Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (240g) all-purpose flour, spooned and leveled
• 1/2 cup (40g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 & 1/2 teaspoons baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup (200g) packed brown sugar (light or dark)
• 2 large eggs
• 1 cup (240g) plain yogurt
• 1/3 cup (80mL) milk
• 1/2 cup (120mL) vegetable oil
• 1 teaspoon pure vanilla extract

Add-ins

• 1 cup (6oz / 170g) chocolate chips or chocolate chunks

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prevent sticking and set it aside for later use.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Set this bowl aside.
3. Combine Wet Ingredients: In a large bowl, whisk together the brown sugar, eggs, plain yogurt, milk, vegetable oil, and vanilla extract until the mixture is smooth and evenly incorporated.
4. Combine Wet and Dry Ingredients: Pour the dry ingredient mixture over the wet ingredients. Gently fold them together until just combined, being careful not to overmix to keep the muffins tender.
5. Add Chocolate Chips: Fold in the chocolate chips or chunks into the batter evenly, ensuring they are well dispersed throughout.
6. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each one to the very top to encourage tall, dramatic muffin tops.
7. Bake: Bake the muffins in the preheated oven at 375°F for 15 to 20 minutes. Check doneness by inserting a skewer into the center; it should come out clean or with only melted chocolate remnants.
8. Cool: Allow the muffins to cool in the pan for 10 minutes, then transfer them onto a wire rack to cool completely or until slightly warm for optimal texture and flavor.

Notes

• Do not overmix once the dry ingredients are added to avoid dense muffins.
• Filling muffin cups to the top helps create a nice muffin dome.
• You can substitute plain yogurt with Greek yogurt for extra moisture and protein.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: double chocolate chip muffins, chocolate muffins, easy chocolate muffins, breakfast muffins, chocolate chip muffins recipe