Double Chocolate Chip Muffins

Ready to whip up some seriously yummy double chocolate chip muffins? This recipe is all about that rich cocoa taste and gooey chocolate chips, giving you muffins so soft and moist, that you'll be reaching for seconds. It's the perfect mix of chocolatey goodness in every bite!

Jump to:

• Why you'll love this recipe
• Ingredients Notes
• How to Make Double Chocolate Chip Muffin Recipe
• Tips for this recipe
• Storage and freezing
• Variations & Substitutions
• More Muffin Recipes
• Recipe Questions
• Double Chocolate Chip Muffins

This double chocolate chip muffin recipe is a total game-changer. They've got this incredible moistness that rivals any bakery-style muffin, but with the added charm of being homemade.

Every bite is packed with rich, chocolatey goodness, making them an absolute treat for anyone who loves good, indulgent, and moist muffins. They're the kind of muffins that make you feel like a pro baker, even if you're just whipping them up in your kitchen.

Chocolate lovers out there? Give these a try, Chocolate birthday cake, Chocolate raspberry ganache cake, and Triple chocolate brownies.

Ingredients Notes

You need these ingredients to make this moist chocolate muffin recipe:

• Flour: Use white all-purpose flour, which you can replace with plain flour or a gluten-free flour such as rice flour or oat flour.
• Cocoa powder: Use unsweetened dutch process cocoa powder to flavor the chocolate recipe.
• Yeast: A mixture of baking powder and baking soda is essential to make the batter rise and get that nice bump. If you don't have baking soda then use only baking powder.
• Salt and vanilla: To bring out all the flavors and perfume this recipe.
• Oil: For the fat, use only vegetable oil such as grape seed oil or canola oil. But if you prefer to use butter you can make a mixture of half oil and half melted butter.
• Sugar: A white sugar that you can replace with flavored sugar such as dark brown sugar or light brown sugar.
• Eggs: at room temperature
• Buttermilk: The acidity of the buttermilk gives these muffins their wonderful softness. You can replace it with whole milk or 2 % milk, full-fat greek yogurt, plain yogurt or sour cream.
• Chocolate chips: You can replace semisweet chocolate chips with semi-sweet chocolate chunks or use mini chocolate chips, bittersweet chocolate chips, milk chocolate chips or white chocolate chips.

How to Make Double Chocolate Chip Muffin Recipe

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: Start by mixing together the dry ingredients, flour, unsweetened cocoa powder, teaspoon of baking powder and teaspoon of baking soda and salt in a medium bowl until well blended. Then set aside.

Step 2: In a large bowl, place the vegetable oil, granulated sugar, eggs and vanilla extract in a large bowl and beat with a hand whisk or an electric mixer until smooth. Then add the buttermilk and mix again to incorporate it.

Step 3: Add the flour and cocoa powder mixture and ¾ of the chocolate chips to the large bowl containing the wet ingredients.

This time, beat with a flexible spatula to incorporate them and obtain a homogeneous but slightly lumpy batter.

• Preheat the oven to 428°F/ 220°C and prepare a standard muffin tin baking cups.
• Pour the muffin batter into the muffin cups, making sure to fill them completely.
• Sprinkle the remaining chocolate chips on top of the batter and bake for 5 min then lower the oven temperature to 350°F/ 180°C and bake for another 20 min.
• Your chocolate muffins will be ready when they have a big bump on the top and when a toothpick inserted in the center comes out clean.
• Let them cool a bit in the muffin pan before letting them cool completely on a wire rack.

Storage and freezing

At room temperature: Place these double chocolate muffin in a airtight container and store them at room temperature for about 1 week.

You can reheat them a bit in the microwave to make them softer.

How to freeze? You can also freeze the muffins and keep them in the freezer for up to 3 months. When they are baked and completely cooled, place them in a storage box or storage bag and place them in the freezer.

Let them come out of the freezer slowly or use the defrost function of your microwave.

More Muffin Recipes

Recipe Questions

How to get perfect muffin tops?

To get perfect muffin tops, start with a high initial baking temperature to create a burst of steam that lifts the top, then reduce the heat to finish baking without drying them out.

What Causes Dry Muffins and How to Avoid It?

Dry muffins often result from over-mixing the batter, incorrect flour measurements, or overbaking. To avoid this, mix just until combined, measure flour using the spoon-and-level method, and keep a close eye on the baking time.

Can I make mini muffins with the double chocolate muffin recipe?

You can use the double chocolate muffin recipe to make mini muffins. Just bake them at 375 degrees Fahrenheit for about 8-10 minutes, and keep an eye on them since they'll bake quicker than regular-sized muffins.

I hope you love these Bakery-Style chocolate muffins. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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