These double chocolate chip muffins are the perfect treat for any chocolate lover! With a rich, decadent flavor in every bite, they’re moist, tender, and sturdy enough to grab on the go. They’re packed with chocolate chips or chunks and made with simple ingredients for the perfect muffin every time!
Why These Muffins are the Best
After many trials, this recipe for double chocolate chip muffins has been perfected! Here are the key factors that make these muffins a guaranteed hit:
- Baking Powder & Baking Soda: The combination of both gives the muffins the perfect lightness and airiness, avoiding a dense texture.
- Brown Sugar: The secret to soft and moist muffins. While you can use granulated sugar, brown sugar adds extra moisture and flavor.
- Oil: Swapping butter for oil keeps these muffins tender and moist, preventing them from drying out, which is common with cocoa-based treats.
- Yogurt: The addition of yogurt boosts richness and moisture, and its acidity reacts with the baking soda to create an airy muffin.
Ingredients
- 2 cups (240g) all-purpose flour, spooned & leveled
- ½ cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup (200g) packed brown sugar (light or dark)
- 2 large eggs
- 1 cup (240g) plain yogurt
- ⅓ cup (80mL) milk
- ½ cup (120mL) vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup (170g) chocolate chips or chunks
Instructions
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Line a 12-count muffin tin with paper liners and set aside.
- Mix Dry Ingredients: In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk well and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, eggs, yogurt, milk, oil, and vanilla until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix. Fold in the chocolate chips or chunks until evenly distributed.
- Fill Muffin Tin: Spoon the batter into the muffin tin, filling each cup to the top for extra tall muffin tops.
- Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean (you may see some melted chocolate on the skewer).
- Cool: Let the muffins cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Storage
Store your muffins in an airtight container at room temperature for 3-4 days. For longer storage, freeze for up to 3 months. To reheat, place in a 350°F (175°C) oven for 5 minutes to refresh and melt the chocolate!
More Delicious Muffin Recipes:
- Bakery-Style Chocolate Chip Muffins
- Blueberry Muffins with Streusel Topping
- Quick and Easy Carrot Muffins
Enjoy these irresistible double chocolate chip muffins as an indulgent breakfast or snack!