Double chocolate chip muffins are a delightful treat for breakfast with coffee, an afternoon snack, or a chocolatey dessert. Rich cocoa and melty chips combine to create a moist, indulgent muffin that chocolate lovers will enjoy.
Easy Double Chocolate Chip Muffins Recipe
These muffins are tender, moist, and deeply chocolatey—almost like cupcakes. They’re quick to make, keep their texture for several days, and reheat in seconds. They’re ideal for busy mornings, holiday brunches, or anytime you want a chocolate-packed snack.
Serve warm with coffee or cold milk. The recipe is forgiving and easy to adapt, so you can switch chip types or add nuts for variety.
Ingredients You Will Need
- All-purpose flour: Provides structure.
- Granulated sugar: Sweetens and helps browning.
- Unsweetened cocoa powder: Delivers the chocolate flavor without extra sweetness.
- Baking soda: Leavening for light, fluffy muffins.
- Salt: Enhances and balances the chocolate.
- Chocolate chips (semi-sweet or milk): Melt into pockets of chocolate throughout each muffin.
- Eggs, room temperature: Bind the batter.
- Sour cream or plain Greek yogurt: Keeps muffins moist and tender with a touch of tang.
- Vegetable oil: Adds moisture and softness.
- Milk, room temperature: Helps create a smooth batter.
- Vanilla extract: Brightens the chocolate flavor.
How to Make Double Chocolate Chip Muffins
STEP 1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
STEP 2. In a large bowl, whisk together the eggs, sour cream (or Greek yogurt), milk, vegetable oil, and vanilla until smooth.
STEP 3. Add the flour, sugar, cocoa powder, baking soda, and salt to the wet ingredients. Stir gently until the dry ingredients are just incorporated. Fold in the chocolate chips.
STEP 4. Spoon the batter into the prepared muffin cups, filling each about two-thirds full (roughly 1/4 cup per muffin). For larger liners, adjust the amount.
STEP 5. Bake 20–24 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan briefly, then transfer to a wire rack to cool completely.
Tips
- Use room temperature ingredients so the batter emulsifies easily and the muffins rise evenly.
- Don’t overmix—stir only until combined to avoid dense muffins.
- Top with extra chips before baking for a bakery-style finish and more melted chocolate on top.
Variations
- Nutty twist: Fold in 1/2 cup chopped walnuts or pecans for crunch.
- Different chips: Swap in white chocolate, dark chocolate, espresso, or butterscotch chips to change the flavor profile.
FAQs
Yes. Chocolate chunks create larger pockets of melted chocolate and give a different texture. You can also mix chunks and chips.
Yes. Once cooled, wrap muffins individually and store in a freezer bag for up to three months. Thaw at room temperature or warm in the microwave before serving.
Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate and bring to room temperature or microwave briefly before eating.
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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 oven to 350°F. Line a muffin tin with liners or spray with nonstick spray.
- Whisk eggs, sour cream (or yogurt), milk, oil, and vanilla together until smooth.
- Add flour, sugar, cocoa, baking soda, and salt. Stir just until combined.
- Fold in chocolate chips until evenly distributed.
- Fill liners about 2/3 full (about 1/4 cup batter per muffin).
- Bake 20–24 minutes, or until a toothpick comes out clean. Cool briefly in the pan, then transfer to a rack.
Notes
Mix only until the ingredients are combined—overmixing can yield dense muffins.
For a decorative finish and extra chocolate, press a few chips onto the top of each muffin before baking.
Nutrition
Carbohydrates: 55 g
Protein: 5 g
Fat: 22 g
Saturated Fat: 9 g
Sodium: 210 mg
Fiber: 2 g
Sugar: 35 g
Nutrition information is an estimate and should be used as a guideline.