Double Chocolate Chip Muffins

These decadent Double Chocolate Chip Muffins are a perfect marriage of rich cocoa and creamy chocolate chips, creating a flavor that’s both comforting and indulgent. Each bite offers a soft, tender crumb that melts in your mouth, with the added joy of gooey pockets of chocolate that make every muffin feel like a warm, delicious surprise.

Whether you’re enjoying one with your morning coffee or as a sweet afternoon treat, these muffins are a moment of pure chocolate bliss that’s sure to bring a smile to your face.

Why you’ll love these Double Chocolate Chip Muffins

• Quick and easy, these double chocolate chip muffins are among the easiest baked goods you can make. They’re perfect if you’re craving something homemade without much fuss.
• Moist and fluffy. These muffins come out soft, fluffy, and moist, thanks to the balance of dry and wet ingredients, often with a slight crispness on the outside.
• Versatile. This recipe is versatile, which means you can customize the recipe by adding nuts, dried fruits, white chocolate, or even a swirl of peanut butter or caramel for extra flavor. You can totally play around!
• Better than store-bought. Nothing is better than homemade muffins! They tend to taste fresher and more flavorful than pre-packaged ones, making them a superior and healthier choice when you’re craving something baked.

Ingredients

• Whole-wheat flour. This recipe is so delicious with whole-wheat flour. Sub with all-purpose or spelt flour.
• Buttermilk. Buttermilk adds moisture to the muffin batter, preventing the muffins from being dry. Moreover, it helps the muffins rise and become light and fluffy. If you don’t have buttermilk, sub with yogurt or sour cream.
• Sugar. I used granulated sugar. You can sub with brown or coconut sugar.
• Egg at room temperature. It helps hold all the ingredients together.
• Oil. Canola or sunflower oil works amazing for these double chocolate chip muffins. Oil contributes to the softness and tenderness of muffins.
• Cocoa powder. Use unsweetened natural or Dutch-processed cocoa.
• Chocolate chips for extra chocolate!
• Vanilla extract for extra flavor.
• Vanilla sugar to a more subtle and warm flavor.
• Salt. A pinch.

How to make these Double Chocolate Chip Muffins

S T E P 1

Preheat the oven to 160°C. Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent them from sticking.

In a large mixing bowl, mix together the whole-wheat flour, salt, baking powder, and unsweetened cocoa powder.
Set aside.

S T E P 2

In another bowl, whisk together the egg, vanilla sugar, and granulated sugar.
Add buttermilk and oil, and combine until the mixture is smooth.

T I P S ︱ Make sure the egg and buttermilk are at room temperature.

S T E P 3

Pour the dry ingredients into the wet.
Stir gently with a spatula or wooden spoon just until the ingredients are combined. Be careful not to overmix, or the muffins may become dense. The batter will be thick.

Add the dark chocolate chips and fold gently.

S T E P 4

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. You can use a large spoon or an ice cream scoop to make this easier.

Bake the muffins in the preheated convection oven at 160°C for about 30-35 minutes. Check for doneness by inserting a toothpick into the center of a muffin. The muffins are done when it comes out clean or with just a few moist crumbs.

S T E P 5

Let the muffins cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!

How to store and freeze

To store the double chocolate chip muffins, let them cool down completely on a wire rack. Place them in an airtight container or a resealable plastic bag. Store the container at room temperature for up to 4 days. This will keep them soft and moist.

To freeze them, let them cool down completely, then wrap each muffin tightly in a plastic wrap or foil.
Put them in a freezer-safe resealable bag or airtight container and freeze them for up to 3 months.

To serve again, let them thaw on the counter for about 1-2 hours or pop them in the microwave for 20-40 seconds. You can also re-bake them in the oven at 175°C for 10-12 minutes.

Add-in ideas

You can make these double chocolate chip muffins more personal by adding your favorite add-ins to enhance their flavor or decorate them!

7 Tips for making these Double Chocolate Chip Muffins

➊ Don’t overmix the batter. Overmixing can lead to dense muffins. Stir the dry and wet ingredients together until just combined—a few lumps are okay!
➋ Use room temperature ingredients: Make sure your eggs and buttermilk (or milk) are at room temperature before mixing. This ensures a smoother batter and more even baking.
➌ Let the muffins cool before serving. After baking, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
This helps them set and prevents them from falling apart.
➍ Use high-quality cocoa powder. For the best chocolate flavor, opt for unsweetened cocoa powder or Dutch-processed cocoa. This will give your muffins a rich, deep chocolate taste.
➎ Use buttermilk or yogurt. For extra moisture, substitute regular milk with buttermilk or plain yogurt. These ingredients will also help the muffins rise beautifully and keep them soft.
➏ Don’t overbake. Muffins can go from perfectly moist to dry quickly, so make sure to keep an eye on them as they bake. Check for doneness a few minutes before the suggested time to avoid overbaking. To ensure your double chocolate chip muffins are baked, insert a toothpick in the middle. Once it comes out dry, your muffins are ready!
➐ Preheat your oven. Make sure the oven is fully preheated before you bake. This helps the muffins rise evenly and bake properly.

Double Chocolate Chip Muffins (FAQ)

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