Irresistible Double Chocolate Chip Muffins Recipe

Introduction

These irresistible double chocolate chip muffins are rich, moist, and loaded with chocolate flavor in every bite. Perfect for breakfast or an indulgent snack, they’re easy to make and sure to satisfy any chocolate lover.

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (plus more for topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Step 3: In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Step 5: Gently fold in the chocolate chips.
6. Step 6: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin.
7. Step 7: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
8. Step 8: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use buttermilk instead of milk for a tangier flavor and more tender texture.
• Swap vegetable oil for melted butter for richer taste.
• Add chopped nuts like walnuts or pecans for extra crunch.
• Try mixing in white chocolate chips for a sweet contrast.
• Be careful not to overmix the batter to keep muffins light and fluffy.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, thaw at room temperature and warm in the microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute dairy milk with plant-based options like almond, soy, or oat milk. Just make sure they are unsweetened to avoid altering the recipe’s sweetness.

How do I prevent muffins from sinking in the middle?

Ensure your baking soda and baking powder are fresh, avoid overmixing the batter, and bake at the correct temperature to help muffins rise evenly without sinking.

Irresistible Double Chocolate Chip Muffins Recipe

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★★★★★

4.6 from 59 reviews

These Irresistible Double Chocolate Chip Muffins are rich, moist, and loaded with chocolate chips both inside and on top. Perfect for breakfast, a snack, or dessert, the combination of cocoa powder and chocolate chips creates a deeply chocolatey treat that’s easy to make and sure to satisfy any chocolate lover’s cravings.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Add-ins

• 1 cup chocolate chips (plus extra for topping)

Instructions

1. Preheat Oven and Prepare Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined and evenly distributed.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs until slightly frothy, then add the milk, vegetable oil, and vanilla extract. Whisk until everything is fully incorporated.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to keep muffins tender and light.
5. Fold in Chocolate Chips: Carefully fold in 1 cup of chocolate chips, distributing them evenly without breaking the batter’s structure.
6. Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle a few additional chocolate chips on top of each muffin for extra chocolatey goodness.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Test doneness by inserting a wooden skewer into the center of a muffin; it should come out clean or with a few moist crumbs, but no wet batter.
8. Cool: Allow the muffins to cool in the tin for about 5 minutes to set. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Do not overmix the batter to avoid dense muffins.
• Use fresh cocoa powder for the best chocolate flavor.
• Chocolate chips can be substituted with chunks or your favorite chocolate type.
• For a dairy-free version, substitute milk with almond or oat milk.
• Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
• To freeze, wrap muffins individually and place them in a freezer-safe bag for up to 3 months. Thaw before eating.

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