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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/double-chocolate-chip-muffins-recipe/