These bakery-style Double Chocolate Chip Muffins are so rich, soft, and fluffy, they beat out all other chocolate muffins. They have double the chocolate flavor, slightly crunchy tops, and melty chocolate chips in every bite! Plus, all you need are simple pantry ingredients in order to make one dozen of these decadent muffins.
Muffins are truly one of my favorite breakfast treats because they can be made and sitting on the table in less than 30 minutes. Today's recipe for double chocolate chip muffins are no different. With just 10 minutes of prep and about 15 minutes of baking, you'll be biting into the best, most chocolatey muffin ever!
This muffin was actually requested from one of my readers who loves chocolate muffins but can't eat the store-bought ones. Besides store-bought tasting rather flat and stale, they also include artificial ingredients that are just plain nasty and where some people are allergic to.
These chocolate chip muffins are 100% made from scratch with real ingredients that are both tasty and simple. Plus, there's double the chocolate with both the cocoa powder and chocolate chips!
From one chocoholic to the next, these muffins are truly divine!
Why These Are The Best Chocolate Muffins:
- They're super soft and fluffy.
- They have slightly crunchy tops.
- Melted chocolate chips are tasted in every bite.
- They take less than 30 minutes to make from start to finish.
- Both cocoa powder and chocolate chips are used to achieve maximum chocolate flavor!
It's no secret that I love chocolate desserts and I couldn't believe I didn't have a chocolate muffin recipe on Ginger Snap's Baking Affairs until now! I know you all love chocolate too, especially these chocolate cupcakes and dark chocolate brownies.
Now you get to add these double chocolate chip muffins to your collection!
Have you ever had a chocolate muffin from Costco? Well, these taste very similar to those (which I love!) but I must say, they're truly better than Costco's. The chocolate flavor of these muffins is just way more intense and there's definitely more chocolate chips.
And because these muffins are homemade, they last twice as long on your counter compared to any store-bought muffin. That's a win in my book!
Baking Tips Before Starting:
- Muffin Pan: Prep your 12-count muffin pan by lining it with cupcake liners. If you don’t have liners, spray each muffin cup with non-stick spray.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Muffin Batter: The batter will be slightly lumpy and thick. Do not, I repeat, do not overmix the batter! Doing so will result in a dense and dry muffin.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
This is another one of my recipes that require only simple, everyday pantry ingredients. Let's check out what we need:
- All-Purpose Flour: Provides body and structure.
- Sugar: Adds sweetness.
- Cocoa Powder: Use a high quality cocoa powder like Hershey's or Ghirardelli.
- Baking Soda & Baking Powder: The leavening agents used for the muffins to rise when baking.
- Salt: Enhances all of the other flavors.
- Milk: Helps to make the muffins soft and tender. I used 2 % milk.
- Yogurt: Adds moisture to the muffin batter. You can use either plain or vanilla. You could also substitute the yogurt for sour cream if you'd like.
- Vegetable Oil: You could also use canola oil. This helps to also create a moist muffin.
- Egg: One large egg is used to help bind the ingredients together.
- Vanilla Extract: Adds flavor (be sure to use real vanilla extract not imitation)
- Chocolate Chips: You'll need one cup for the batter plus extras to sprinkle on top of the muffins before baking.
How To Make Chocolate Muffins
- Dry Ingredients: Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium-sized bowl.
- Wet Ingredients: In a large mixing bowl, whisk together the milk, yogurt, vegetable oil, egg, and vanilla extract.
- Combine Ingredients: Pour the dry ingredients into the wet and fold them together using a silicone spatula or wooden spoon. Then gently fold in the chocolate chips.
- Bake: Evenly divide the batter up amongst the prepared muffin pan, filling them up almost to the top. Sprinkle extra chocolate chips over the muffin batter and bake for 15-17 minutes. Allow the muffins to cool for 10 minutes in the pan before transferring them over to a wire rack to finish cooling.
Frequently Asked Questions:
Yes you can, although I recommend using them. They make clean-up easier and the muffins won’t stick to the pan. If you don’t have liners, generously spray each muffin cup with non-stick spray.
I used semi-sweet chocolate chips for this recipe, but you could also use mini, milk chocolate, or dark chocolate chips.
This happens when you overmix or overbake your muffins. You want to gently fold all of your ingredients together, just until you see no more white flour. The recommended baking time for this recipe is 15-17 minutes at 400 degrees. If you don't already, make sure you use an oven thermometer because sometimes our ovens are off in temperature as much as 15 degrees in either direction.
Keep the muffins in an airtight container on the counter for up to 5 days.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
And as always, if you have any questions or recipe ideas, let me know below in the comments or on Facebook, Instagram, and Pinterest.
More Muffin Recipes:
- Blueberry Muffins with Cinnamon Topping
- Apple Crumb Muffins
- Plum Streusel Muffins
- Chocolate Chip Muffins
Double Chocolate Chip Muffins
- 12-count muffin pan
- Mixing Bowls
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup cocoa powder, sifted
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk, room temperature
- 1/3 cup vanilla yogurt, room temperature
- 1/3 cup vegetable oil
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup chocolate chips, plus extra for tops of muffins
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or spray with non-stick spray.
- In a medium-sized mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the milk, yogurt, vegetable oil, egg, and vanilla extract. Pour the dry ingredients into the wet and fold together with a silicone spatula or wooden spoon (be careful not to overmix!) Then gently fold in the chocolate chips.
- Evenly divide the batter up amongst the prepared muffin pan, filling them up almost to the top. Sprinkle extra chocolate chips over the muffin batter (optional, but highly recommended) and bake for 15-17 minutes. Use a toothpick to check for doneness (should come out slightly crumbly, not wet). Allow the muffins to cool in the pan for 10 minutes then transfer over to a wire rack to finish cooling.
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