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Double Chocolate Chip Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 144 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 to 14 muffins 1x
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Double Chocolate Chip Muffins are indulgently rich and perfectly moist, packed with cocoa powder and chocolate chips for an extra chocolaty punch. Easy to make, they bake up with a tender crumb and a beautifully domed top, making them a perfect treat for breakfast, snack time, or dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 & 1/2 teaspoons baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup (200g) packed brown sugar (light or dark)
  • 2 large eggs
  • 1 cup (240g) plain yogurt
  • 1/3 cup (80mL) milk
  • 1/2 cup (120mL) vegetable oil
  • 1 teaspoon pure vanilla extract

Mix-Ins

  • 1 cup (6oz / 170g) chocolate chips or chocolate chunks

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-count muffin tin with paper liners and set aside to be ready for the batter.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly blended.
  3. Mix Wet Ingredients: In a large bowl, whisk together the packed brown sugar, eggs, yogurt, milk, vegetable oil, and pure vanilla extract until the mixture is smooth and well combined.
  4. Combine Wet and Dry: Pour the dry ingredient mixture over the wet ingredients. Stir gently just until the flour is incorporated and no large streaks remain – be careful not to overmix to avoid dense muffins.
  5. Add Chocolate Chips: Fold in the chocolate chips or chunks evenly throughout the batter.
  6. Fill Muffin Cups: Portion the batter evenly into the prepared muffin tins, filling each cup all the way to the top for a dramatic muffin dome.
  7. Bake: Bake the muffins in the center of the preheated oven for 15 to 20 minutes, or until a skewer inserted into the center comes out clean of batter and crumbs (some chocolate residue on the skewer is normal).
  8. Cool: Allow the muffins to cool for 10 minutes in the pan, then transfer them onto a wire rack to cool completely or until slightly warm before serving.

Notes

  • Do not overmix the batter after adding flour to keep the muffins tender and light.
  • For an extra indulgent treat, use dark chocolate chips or chunks.
  • If you prefer, substitute plain yogurt with Greek yogurt for a thicker texture.
  • These muffins freeze well—store in an airtight container up to one month.
  • Make sure to spoon and level the flour to avoid dense muffins due to packing too much flour.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 230 kcal
  • Sugar: 16 g
  • Sodium: 180 mg
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 35 mg

Find it online: https://emilyquickdinners.com/double-chocolate-chip-muffins-recipe/