Irresistible Double Chocolate Chip Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fold in Chocolate Chips: Carefully fold in 1 cup of chocolate chips, distributing them evenly without breaking the batter’s structure.
- 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.
- 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.
- 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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