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Double chocolate chip muffins are a perfect treat to enjoy with your morning coffee, as an afternoon snack, or even as a dessert. The rich cocoa flavor balances perfectly with the sweetness of the chocolate chips, creating a chocolate lover’s dream.
Easy Double Chocolate Chip Muffins Recipe
These double chocolate chip muffins are soft, moist, and incredibly well, chocolatey! They make an easy meal for busy mornings when you need a breakfast on the go, or make ahead and serve on holiday mornings.
The double chocolate flavors almost make these muffins a cupcake! They stay moist for several days and can be warmed up in seconds. Pair with a cup of coffee or a glass of cold milk, and you’ve got a yummy treat.
If you love muffin recipes, try these lemon blueberry muffins or these air fryer 2 ingredient pumpkin muffins too.
Ingredients You Will Need
- 2 cups all-purpose flour: Adds the structure to the muffins.
- 1 cup granulated sugar: Adds sweetness and helps to keep the muffins moist and turn golden.
- ½ cup unsweetened cocoa powder: Brings the chocolate flavor to the muffins without adding extra sweetness.
- 1 teaspoon baking soda: A leavening agent that helps the muffins rise and become light and fluffy.
- ½ teaspoon salt: Balances the sweetness and enhances the chocolate flavors.
- 2 cups semi-sweet chocolate chips or milk chocolate chips: Adds the melty chocolate throughout each muffin.
- 2 eggs, at room temperature: Binds the ingredients together.
- ¾ cup sour cream or plain Greek yogurt: Adds moisture and a subtle tang that complements the chocolate, while keeping the muffins tender and soft.
- ½ cup vegetable oil: Keeps the muffins moist and soft.
- ½ cup milk, at room temperature: Adds moisture helping to create a smooth batter consistency.
- 2 teaspoons vanilla extract: Enhances the flavor of the chocolate.
How to Make Double Chocolate Chip Muffins
STEP 1. Preheat your oven to 350°F. Line a muffin tin with paper liners or coat it with nonstick spray, then set aside.
STEP 2. In a large bowl, whisk together the eggs, sour cream (or Greek yogurt), milk, oil, and vanilla extract until smooth.
STEP 3. Add the flour, sugar, cocoa powder, baking soda, and salt, stirring just until the dry ingredients are fully incorporated. Gently fold in the chocolate chips.
STEP 4. Fill each muffin liner about 2/3 full with the batter, using approximately ¼ cup per muffin. For larger liners, adjust as needed.
STEP 5. Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
Tips
- Use Room Temperature Ingredients: Using room temperature eggs help the muffins rise evenly, with a fluffier texture.
- Don’t Overmix the Batter: Stir the ingredients just enough to combine them. If you overmix, it can make the muffins dense.
- Add Extra Chocolate Chips on Top: Sprinkle a few chocolate chips on top of each muffin before baking for a bakery-style look and even more chocolate flavor.
Variations
- Nutty Twist: Add ½ cup of chopped walnuts or pecans for a bit of crunch.
- Flavored Chips: Use white chocolate chips, dark chocolate chips, espresso chips, butterscotch chips, or even cherry chips, to make these double chocolate muffins even yummier.
FAQ’S
Absolutely! Chocolate chunks add even more chocolate flavor. You can mix and match with your favorite chips too.
Yes, these muffins freeze well. Once they have cooled after baking, wrap them individually, then place them in a freezer bag. You can keep them frozen for up to three months. When you are ready to eat them, let them thaw at room temperature, or you can microwave them until warmed through.
Store them in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them, but let them come to room temperature or microwave them for 15 seconds, before eating for the best flavor and texture.
More Breakfast Recipes
Double Chocolate Chip Muffins
Equipment
- Large Mixing Bowl
- Muffin Pan
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sour cream, or plain Greek yogurt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F. Line a muffin tin with paper liners or coat it with nonstick spray, then set aside.
- In a large bowl, whisk together the eggs, sour cream (or Greek yogurt), milk, oil, and vanilla extract until smooth.
- Add the flour, sugar, cocoa powder, baking soda, and salt, stirring just until the dry ingredients are combined with the batter.
- Gently fold in the chocolate chips until they are evenly distributed throughout the muffin batter.
- Fill each muffin liner about 2/3 full with the batter, using approximately ¼ cup per muffin. For larger liners, adjust as needed.
- Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
