There’s nothing quite like waking up to the irresistible aroma of freshly baked chocolate muffins. For those mornings when a serious chocolate craving hits, these double chocolate chip muffins are an absolute dream come true. They are incredibly moist, wonderfully fluffy, and packed with so much rich chocolate flavor, featuring delightful puddles of melted chocolate chips in every bite. It’s truly like enjoying a decadent dessert for breakfast, and it’s the one treat that consistently gets my kids leaping out of bed! Get ready to discover your new go-to recipe for the ultimate chocolate indulgence.

Irresistible Double Chocolate Chip Muffins: Your New Favorite Recipe

These tender chocolate muffins, brimming with melty chocolate chips, are truly my ideal breakfast. I honestly can’t imagine a sweeter or more satisfying start to the day than these incredible 10-ingredient double chocolate chip muffins. This recipe yields a generous batch of 18 muffins, which is typically enough to keep my family delighted for several days. They also make an outstanding afternoon pick-me-up, especially when paired with a fresh cup of coffee!

Why You’ll Adore This Double Chocolate Muffin Recipe

What makes these double chocolate chip muffins truly stand out? It’s all about achieving that perfect balance of rich flavor, incredible moistness, and a wonderfully light texture that melts in your mouth. Here’s why this recipe will quickly become a cherished favorite in your kitchen:

• Unmatched Chocolate Flavor: We’re talking double the chocolate goodness! With both cocoa powder in the batter and mini chocolate chips throughout, every bite delivers an intense, satisfying chocolate experience that chocolate lovers dream of.
• Incredibly Moist & Fluffy: The careful combination of melted butter and vegetable oil is key to achieving muffins that are not only moist but also possess a delicate, fluffy crumb. They stay tender for days, making them perfect for meal prep.
• Simple & Straightforward: Despite their bakery-quality taste and texture, these muffins are surprisingly easy to make. With just 10 common ingredients and clear step-by-step instructions, even novice bakers can achieve spectacular results.
• Perfectly Portioned: This recipe yields 18 standard-sized muffins, ideal for feeding a family, sharing with friends, or having a convenient grab-and-go option throughout the week.
• Versatile Treat: While they shine as a morning delight, these muffins are equally fantastic as an afternoon snack, a lunchbox treat, or even a simple dessert after dinner.
• Kids Love Them: The sweet aroma and decadent chocolate flavor are guaranteed to be a hit with children, making breakfast or snack time an exciting event.

Key Ingredients for Bakery-Style Chocolate Muffins

Creating truly exceptional chocolate muffins starts with understanding the role each ingredient plays. This recipe uses a thoughtful blend of pantry staples to achieve its signature moist and fluffy texture, alongside its rich, deep chocolate flavor.

Wet Ingredients:

• Granulated Sugar: Beyond sweetness, sugar contributes to the muffins’ tender crumb and helps them retain moisture, preventing them from becoming dry.
• Unsalted Butter (melted): Butter adds an incredible depth of flavor that can’t be replicated. Melting it ensures it fully incorporates into the batter for even distribution of richness.
• Vegetable Oil: This is a secret weapon for super moist muffins! Oil remains liquid at room temperature, keeping the muffins soft and fresh for longer compared to recipes relying solely on butter. The combination of butter and oil offers the best of both worlds: flavor from butter, moisture from oil.
• Whole Milk (room temperature): Using room temperature milk helps all the ingredients combine smoothly and creates a more emulsified batter, leading to a lighter and more consistent texture.
• Large Eggs (room temperature): Eggs bind the ingredients, add richness, and contribute to the structure and fluffiness of the muffins. Room temperature eggs mix better and create a smoother batter.
• Pure Vanilla Extract: A touch of vanilla enhances the chocolate flavor, adding a subtle warmth and complexity that elevates the overall taste.

Dry Ingredients:

• All-Purpose Flour: The primary structural component of the muffins. Measure it correctly (preferably by weight) to avoid dense or dry muffins.
• Unsweetened Cocoa Powder: This provides the deep chocolate base for the muffins. For best results, I recommend using Dutch-process cocoa powder, as it has a less acidic profile and works beautifully with baking powder without needing baking soda for neutralization.
• Baking Powder: Our leavening agent! Baking powder is crucial for achieving that lovely rise and airy texture in the muffins.

The Chocolate!

• Mini Chocolate Chips: These tiny treasures melt beautifully into delectable puddles of chocolate throughout the muffins. You can also use regular-sized chocolate chips, but mini chips ensure a bit of chocolate in every bite. Don’t forget a few extra for topping!

5 from 1 vote

Double Chocolate Chip Muffins Recipe

These incredibly moist double chocolate muffins are light, fluffy, and intensely chocolatey, with delightful puddles of melted chocolate chips throughout. A perfect treat for any chocolate lover!

Prep:

10 minutes

Cook:

20 minutes

Total Time:

30 minutes

Yields:

18 muffins

Print Recipe

Ingredients

• 1 cup granulated sugar
• 6 tablespoons unsalted butter melted (¾ stick)*
• ¼ cup vegetable oil *
• 1½ cups whole milk room temperature
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 2½ cups all-purpose flour
• ½ cup unsweetened cocoa powder **
• 1 tablespoon baking powder
• ½ cup mini chocolate chips plus more for topping

Measurements are given in US Customary units.

Equipment

• Kitchen Scale (optional, for precise measurements)
• 2 Muffin Tin(s) (12-count each)
• Large Mixing Bowls
• Whisk
• Rubber Spatula
• Paper Liners or Baking Spray
• Wire Cooling Rack

Instructions

• Prepare Oven & Muffin Tins: Preheat your oven to 425°F (218°C). Line two 12-count muffin tins with 18 paper liners. Alternatively, grease the muffin cavities thoroughly with baking spray. Set the prepared tins aside.
• Whisk Wet Ingredients: In a large mixing bowl, combine 1 cup of granulated sugar, 6 tablespoons of melted unsalted butter, and ¼ cup of vegetable oil. Whisk these ingredients together until well combined and smooth.
  
• Incorporate Milk, Eggs & Vanilla: Add 1½ cups of room temperature whole milk, 2 large room temperature eggs, and 1 teaspoon of pure vanilla extract to the wet mixture. Continue to whisk until all ingredients are fully incorporated and the mixture is uniform.
  
• Add Dry Ingredients: Gently whisk in 2½ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, and 1 tablespoon of baking powder. Whisk just until no large lumps of dry ingredients remain. Be careful not to overmix the batter; overmixing can lead to tough muffins. A few small lumps are perfectly fine.
  
• Fold in Chocolate Chips: Add ½ cup of mini chocolate chips to the batter. Using a rubber spatula, gently fold them in until they are evenly distributed throughout the muffin batter.
  
• Fill Muffin Pans: Divide the muffin batter evenly among the 18 prepared muffin cups, filling each one completely full. For an extra touch, you can sprinkle additional mini chocolate chips or coarse sugar on top of each muffin before baking, if desired.
  
• Bake with Two Temperatures: Bake the muffins at 425°F (218°C) for the initial 5 minutes. This high heat creates a beautiful domed top. Then, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs attached. Avoid opening the oven door during baking to prevent deflating the muffins.
• Cool & Serve: Once baked, remove the muffin tins from the oven and carefully transfer the muffins to a wire rack to cool completely. Allowing them to cool fully prevents them from becoming soggy and helps set their texture.
  

Notes & Tips for Success

*The strategic combination of butter and vegetable oil is essential for making these chocolate muffins exceptionally moist and flavorful. If you prefer to use only one type of fat, I highly recommend opting for all oil. Oil contributes more moisture and helps keep the muffins from drying out over time, whereas butter primarily adds a delicious depth of flavor but less long-lasting moisture.

**While any unsweetened cocoa powder will work, I particularly favor using Dutch-process cocoa powder in this recipe. Since there’s no baking soda to neutralize the acidity of natural cocoa powder, Dutch-process cocoa, which is milder and less acidic, creates a wonderfully deep chocolate color and flavor without any off-notes.

Additional Tips for Perfect Muffins:

• Don’t Skimp on Sugar: It might be tempting to reduce the sugar, but resist! Sugar is vital for the structure and moistness of these muffins. Altering the amount can result in a dry texture.
• Room Temperature Ingredients are Key: Always use room temperature milk and eggs. They emulsify better with the fats, creating a smoother, more uniform batter and ultimately leading to fluffier, more tender muffins.
• Sift Cocoa Powder: If your cocoa powder tends to be lumpy, sift it through a fine-mesh sieve with the flour and baking powder. This prevents pockets of dry cocoa in your batter and ensures a smooth, even chocolate flavor.
• Boost Chocolate Flavor: For an even deeper, richer chocolate experience, consider adding ½ teaspoon of instant espresso powder or instant coffee granules to the dry ingredients. It won’t make the muffins taste like coffee, but it will intensify the chocolate notes beautifully.
• Get Creative with Mix-ins: Feel free to customize your muffins! You can add up to ½ cup of other delicious mix-ins such as chopped walnuts or pecans, mini marshmallows, white chocolate chips, or even dried cherries for a different flavor profile.
• Avoid Overmixing: This is one of the most crucial tips for tender muffins. Mix the batter just until the dry ingredients are barely incorporated. Overmixing develops the gluten in the flour, leading to tough, chewy muffins. A few lumps are perfectly acceptable.
• Resist Opening the Oven: The initial high heat creates a beautiful dome on your muffins. Opening the oven door, especially during the first 10-15 minutes, can cause them to deflate and lose their rise.
• Don’t Overbake: Overbaking is the number one culprit for dry muffins. Keep a close eye on them towards the end of the baking time. A toothpick test is your best friend here!

Storage Instructions: To keep your chocolate muffins fresh and delicious, store them in an airtight container at room temperature for up to 3 days. For longer storage, they can be kept in the refrigerator for up to 1 week. These muffins also freeze wonderfully for up to 2 months. When ready to enjoy, let them thaw overnight in the refrigerator, then warm slightly in the microwave for that fresh-baked taste.

Nutrition Facts

Double Chocolate Chip Muffins

Amount Per Serving (1 muffin)

Calories 218
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 34mg11%

Sodium 91mg4%

Potassium 95mg3%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 15g17%

Protein 4g8%

Vitamin A 191IU4%

Vitamin C 0.03mg0%

Calcium 80mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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How to Make Chocolate Muffins: A Visual Step-by-Step Guide

Follow these detailed steps to create your own batch of perfect double chocolate chip muffins. Each stage is crucial for achieving that irresistible moist and fluffy texture with abundant chocolate flavor.

Step 1: Preheat Oven and Prepare Muffin Tins

Begin by preheating your oven to a high temperature of 425°F (218°C). This initial blast of heat is key to creating those beautiful, domed muffin tops. While the oven heats, prepare your muffin tins. Line two 12-count muffin tins with a total of 18 paper liners. If you don’t have liners, generously grease each muffin cavity to prevent sticking. Setting these aside ensures you’re ready to go once the batter is mixed.

Step 2: Whisk the Sugar and Fats Together

In a large mixing bowl, combine the 1 cup of granulated sugar with 6 tablespoons of melted unsalted butter and ¼ cup of vegetable oil. Whisk these ingredients vigorously until they are thoroughly combined and present a smooth, uniform texture. The combination of butter and oil is essential here; butter provides rich flavor, while the oil ensures ultimate moistness and a tender crumb.

Step 3: Incorporate the Milk, Eggs, and Vanilla

To the sugar and fat mixture, add 1½ cups of whole milk (ensure it’s at room temperature for better emulsion), 2 large eggs (also at room temperature), and 1 teaspoon of pure vanilla extract. Continue whisking until all the liquid ingredients are fully incorporated into the mixture. The batter should be smooth and cohesive at this point.

Step 4: Form the Chocolate Muffin Batter with Dry Ingredients

Now, it’s time to add the dry components. Whisk in 2½ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, and 1 tablespoon of baking powder. This step is critical: whisk gently and only until no large lumps of dry ingredients remain visible. A common mistake is overmixing, which develops the gluten in the flour and results in tough, dense muffins. A few small lumps in the batter are perfectly acceptable and even preferred for a tender crumb.

Step 5: Fold in the Mini Chocolate Chips

To complete the batter, add ½ cup of mini chocolate chips. Using a rubber spatula, carefully fold the chocolate chips into the muffin batter. The goal is to distribute them evenly without overworking the mixture. Mini chocolate chips are fantastic here as they ensure a delightful burst of chocolate in nearly every bite.

Step 6: Fill the Muffin Pans and Add Toppings

Divide the chocolate muffin batter equally among the 18 prepared muffin cups. Don’t be shy; fill each cup completely full. This generous filling contributes to the tall, domed tops that are characteristic of bakery-style muffins. If you desire, sprinkle a few extra mini chocolate chips or a touch of coarse sugar on top of each muffin before it goes into the oven for an added visual appeal and textural crunch.

Step 7: Bake the Muffins Using a Two-Temperature Method

Place the filled muffin tins into your preheated 425°F (218°C) oven. Bake for an initial 5 minutes at this high temperature. This quick burst of heat activates the leavening agents rapidly, causing the muffins to rise quickly and form those desirable high tops. After 5 minutes, without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 minutes. The total baking time is typically around 20 minutes, but it’s important to test for doneness. Insert a toothpick into the center of a muffin; it should come out clean or with only moist crumbs attached. Avoid opening the oven door unnecessarily, as this can cause the muffins to collapse.

Step 8: Cool Completely Before Storing

Once baked to perfection, remove the muffins from the oven. Carefully transfer them from the hot muffin tins to a wire rack. Allow them to cool completely on the rack. This cooling period is crucial: it prevents the bottoms from becoming soggy and allows the internal structure of the muffins to set properly. Once fully cooled, they are ready to be stored or enjoyed immediately!

Frequently Asked Questions About Double Chocolate Muffins

Here are answers to some common questions that arise when baking these delightful chocolate muffins:

Can I use natural cocoa powder instead of Dutch-process cocoa?

Yes, you can, but there’s a nuanced difference. This recipe uses baking powder as its leavening agent. Natural cocoa powder is acidic and often reacts with baking soda. Dutch-process cocoa powder, which I recommend, is less acidic and pairs perfectly with baking powder. If you use natural cocoa, your muffins might have a slightly different flavor profile and a lighter color, but they will still be delicious. However, for the darkest color and smooth chocolate flavor in this particular recipe, Dutch-process is ideal.

How do I prevent my muffins from sticking to the liners or pan?

Ensure your muffin tins are properly prepared. If using paper liners, make sure they are high-quality, as some cheaper brands can stick. Alternatively, you can spray the paper liners lightly with non-stick baking spray. If baking without liners, be very generous with your greasing, using butter or baking spray to coat every part of the muffin cavity.

Can I make these muffins ahead of time?

Absolutely! These double chocolate muffins are excellent for making ahead. You can bake them and store them at room temperature for a few days, refrigerate them for up to a week, or freeze them for up to two months. Freezing them makes for a perfect grab-and-go breakfast during busy mornings.

Why did my muffins turn out dry or tough?

The most common culprits for dry or tough muffins are overmixing the batter and overbaking. Overmixing develops the gluten in the flour, leading to a tough texture. Mix only until the dry ingredients are just incorporated. Overbaking removes too much moisture; watch your muffins closely and use the toothpick test. Remember that using room temperature ingredients also helps achieve a tender crumb.

What are some good variations for this recipe?

These muffins are wonderfully versatile! Consider adding a sprinkle of sea salt on top before baking to enhance the chocolate flavor. You could also swap out some of the mini chocolate chips for white chocolate chips, butterscotch chips, or chopped nuts like pecans or walnuts. Dried fruits such as cranberries or cherries can also add a delightful tart contrast.

Whether you’re starting your day with a burst of chocolatey goodness or simply need a satisfying snack, these double chocolate chip muffins are guaranteed to hit the spot. With their tender crumb, rich flavor, and melty chocolate chips, they truly are a baker’s delight. So, preheat your oven, gather your ingredients, and get ready to enjoy the best chocolate muffins you’ve ever baked!