Sometimes you just need something warm and chocolatey to start your day. These Double Chocolate Chip Muffins are the ultimate treat for any chocolate lover. They turn a plain morning into a special occasion for your whole family. You will love how easy they are to bake in your own kitchen.
This recipe delivers a rich, cocoa-infused muffin with a perfectly moist crumb. They look just like the ones you see in a fancy bakery window. Your kitchen will smell amazing while these bake in the oven. It is the perfect way to brighten up a chilly morning or a slow weekend.
Why This Recipe Is a Winner
These muffins are a total winner for lazy winter weekend mornings. They have a deep chocolate flavor thanks to the Dutch-process cocoa powder. Every bite is packed with melty semi-sweet chocolate chips. Your kids will think you are a professional pastry chef after one taste.
This recipe is also great for busy families who need a quick snack. They come together in just 35 minutes from start to finish. You likely already have most of these simple ingredients in your pantry. It is a budget-friendly treat that feels incredibly indulgent and special.
Simple Method
The cooking method is very straightforward and beginner-friendly. You only need two mixing bowls and a sturdy rubber spatula. Whisk your dry ingredients first to ensure there are no cocoa lumps. Then, gently fold the wet ingredients into the dry mixture. The secret is to avoid overmixing the batter for a tender crumb.
Ingredients You’ll Need
These muffins use standard baking staples you probably have on hand right now.
- 2 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups semi-sweet chocolate chips
Step-by-Step
- Preheat oven to 400°F (200°C) and grease or line a standard 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir in the granulated sugar.
- In a separate medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until the mixture is emulsified.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Use a rubber spatula to fold the ingredients together until just combined; do not overmix.
- Gently fold 1 cup of the semi-sweet chocolate chips into the batter.
- Distribute the batter evenly among the 12 muffin cups, filling each nearly to the top to encourage high domes.
- Sprinkle the remaining 1/2 cup of chocolate chips over the tops of the batter in each cup.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these muffins warm while the chocolate chips are still gooey. They pair perfectly with a cold glass of milk for the kids. You can also enjoy one with your favorite hot coffee or tea. For a fancy brunch, serve them alongside a fresh fruit salad. They make a wonderful addition to any weekend breakfast spread.
Keep It Fresh
Store your leftovers in an airtight container at room temperature. They will stay soft and delicious for up to three days. You can also freeze these muffins for a quick grab-and-go breakfast. Wrap them individually in plastic wrap before placing them in a freezer bag. Reheat in the microwave for 15 seconds for a fresh-from-the-oven experience.
Tips for Best Results
- Don’t skip sifting the cocoa powder if it looks very lumpy.
- Avoid overmixing the batter to keep the texture light and airy.
- Use room temperature eggs and milk for a smoother batter consistency.
- Fill the muffin liners almost to the top for bakery-style domes.
- Add a handful of fresh raspberries for a bright seasonal twist.
- Use a large cookie scoop to fill the tins without making a mess.
- Check the muffins at 18 minutes to ensure they do not overbake.
Ways to Switch It Up
- Swap semi-sweet chips for white chocolate chips for a fun look.
- Use a 1:1 gluten-free flour blend to make these gluten-free.
- Stir in a half-cup of chopped walnuts for a crunchy texture.
- Add a dash of cinnamon for a warm, cozy winter flavor.
Common Questions
Can I use regular cocoa powder instead of Dutch-process?
Yes, you can use regular unsweetened cocoa powder if needed. However, Dutch-process cocoa provides a much darker color and smoother flavor. It makes the muffins taste extra rich and decadent.
Why didn’t my muffins get high domes?
The secret to high domes is filling the muffin cups nearly full. Most recipes say to fill them two-thirds, but these need more. Baking at a high temperature of 400°F also helps them rise quickly.
How do I know when they are done?
Insert a toothpick into the center of a muffin. It should come out clean or with just a few crumbs. Be careful not to hit a chocolate chip, or it will look wet! Watch the edges to ensure they don’t get too dark.
I hope these muffins bring a little extra sweetness to your home. They are such a simple way to make a regular morning feel special. Happy baking to you and your family!
— Alex
Ingredients
- 2 cups all -purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sal t
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large egg s
- 1 teaspoon vanilla extract
- 1.5 cups semi -sweet chocolate chips
Instructions
- Preheat oven to 400°F (200°C) and grease or line a standard 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir in the granulated sugar.
- In a separate medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until the mixture is emulsified.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Use a rubber spatula to fold the ingredients together until just combined; do not overmix.
- Gently fold 1 cup of the semi-sweet chocolate chips into the batter.
- Distribute the batter evenly among the 12 muffin cups, filling each nearly to the top to encourage high domes.
- Sprinkle the remaining 1/2 cup of chocolate chips over the tops of the batter in each cup.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
