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January 15, 2022

Double Chocolate Chip Muffins

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Learn how to make these bakery style chocolate muffins at home. Packed with chocolate flavor in every bite, these muffins are unbelievably moist and tender but still sturdy enough to take on the go!

double chocolate chip muffins on serving dish head on image (1)

There’s something about a fresh, homemade muffin that makes my heart sing!

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    Chocolate muffins are a must bake at home! Store-bought always seems to be dry, dense, or stale, while homemade muffins never fail. (That rhymes, so you know it’s true.) There are also a few features in this recipe that help make it fail-proof!

    double chocolate chip muffins on serving dish three quarter angle (1)

    It took some serious time to get this recipe for chocolate muffins just right. I made batch, after batch, after batch, and they were all okay…. but we want OUTSTANDING!

    Here are the main components that make these fail-proof and the best chocolate muffins:

    • baking powder and baking soda: I tried a batch with just baking powder and one with just baking soda, and the combination was a clear winner in terms of lightness and airiness!
    • brown sugar: kicks up the moistness in the muffins! You can use granulated sugar, but I recommend trying it with brown sugar if you can!
    • oil: this recipe was largely inspired by these chocolate chip muffins, but one of the changes I made was using oil instead of melted butter in the batter. Cocoa desserts tend to be more prone to drying out, so the oil really helps keep these muffins soft, tender, and moist!
    • yogurt: this really kicks up the richness and moisture in the muffins! The acid in the yogurt also reacts with the baking soda to create an even airier muffin!

    double chocolate chip muffins ingredients

    Other than that, the remaining ingredients are all pretty straight forward. We’ve got:

    • flour
    • cocoa powder
    • salt
    • eggs
    • milk
    • vanilla
    • chocolate: you can use chocolate chips or chunks

    double chocolate chip muffins baked in muffin tin (4)

    One final tweak that I made to this recipe (when you compare it to the chocolate chip muffin recipe) is that I didn’t really like the method of starting with a high temperature oven and then reducing the heat halfway through the bake.

    I found no huge difference when I used one temperature throughout the entire bake time, and I even found the high temperature oven somewhat dried out the tops of the muffins. I still love this method for the chocolate chip muffins, but this recipe worked out better with one, consistent oven temperature.

    double chocolate chip muffins on serving dish overhead image (1)
    double chocolate chip muffins on serving dish three quarter angle (4)

    How to make double chocolate chip muffins:

    1. Whisk together dry ingredients.
    2. Whisk together wet ingredients.

    chocolate yule log (buche de noel) dry ingredients in bowl
    double chocolate chip muffins wet ingredients in bowl

    3. Combine wet and dry ingredients.
    4. Fold in chocolate chips/chunks.

    double chocolate chip muffin wet and dry ingredients mixed together in bowl
    double chocolate chip muffin batter in bowl

    5. Portion batter into muffin tin.
    6. Bake! The muffins are done once a skewer inserted into the center comes out clean of any batter. You may see some melted chocolate on the skewer, so test a few different spots to see if it’s chocolate or batter on the skewer.

    double chocolate chip muffin batter in baking pan
    double chocolate chip muffins baked in muffin tin (3)
    double chocolate chip muffins baked in muffin tin (1)
    double chocolate chip muffin split in half in muffin tin

    Double chocolate chip muffin storage:

    Keep your muffins stored in an airtight container or plastic bag for maximum freshness! The less air they’re exposed to, the better. These muffins will keep for about 3 to 4 days at room temperature, up to 5 days in the fridge, or up to 3 months in the freezer.

    If you do freeze your muffins, set them on your counter to defrost for a few hours before enjoying! I also like to heat my muffins for about 5 minutes in a preheated 350°F oven to freshen them up again and get the chocolate nice and melt-y!

    double chocolate chip muffins on serving dish three quarter angle (3)
    double chocolate chip muffins on serving dish head on image (5)

    Check out these other muffin recipes!

    • Quick and Easy Carrot Muffins
    • Bakery Style Chocolate Chip Muffins
    • Blueberry Muffins with Streusel Topping
    • Easy Banana Muffins


    double chocolate chip muffins baked in muffin tin (5)

    Double Chocolate Chip Muffins Recipe

    Learn how to make these bakery style chocolate muffins at home. Packed with chocolate flavor in every bite, these muffins are unbelievably moist and tender but still sturdy enough to take on the go!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Bake Time: 15 minutes
    Total Time: 35 minutes
    Servings: 12 to 14 muffins (approx.)

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1 & 1/2 teaspoons baking soda
    • 1/4 teaspoon salt
    • 1 cup packed brown sugar, light or dark
    • 2 large eggs
    • 1 cup plain yogurt
    • 1/3 cup milk
    • 1/2 cup vegetable oil
    • 1 teaspoon pure vanilla extract
    • 1 cup chocolate chips or chocolate chunks

    Instructions

    • Preheat your oven to 375°F. Line a 12 count muffin tin with paper liners, and set aside.
    • In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk together, and set aside.
    • In a large bowl, combine brown sugar, eggs, yogurt, milk, oil, and vanilla. Whisk together until well incorporated.
    • Pour your dry ingredients over the wet ingredients, and mix together until just combined. Add chocolate chips/chunks in and mix to evenly disperse. Take care not to over mix once the flour is added!
    • Portion the muffin batter into your muffin cups, filling each one to the very top (for an extra dramatic muffin top!) Bake the muffins in the center of your preheated 375°F oven for 15 to 20 minutes, or until a skewer inserted into the center comes out clean of batter or crumbs (you may still see chocolate on the skewer from the chips/chunks).
    • Cool the muffins for 10 minutes in the pan, then turn onto a wire rack to cool completely to room temperature, or until slightly warm!
    Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!

    Enjoy!

    double chocolate chip muffins baked in muffin tin (6)
    double chocolate chip muffins on serving dish head on image (2)

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    Filed Under: Breakfast recipes, Chocolate Recipes, Desserts, Muffins, Snacks, Valentine's Day Recipes Tagged With: breakfast ideas, chocolate chocolate muffins, chocolate muffins, chocolate muffins with chocolate chips, double chocolate chip muffin, double chocolate chip muffins, double chocolate chip muffins recipe, double chocolate muffins, double chocolate muffins recipe, easy muffins, muffin recipes, on the go snacks, portable breakfast, portable snacks, road trip snacks, snack to take on the go, sweet breakfasts

    Reader Interactions

    Comments

    1. Sophie says

      March 14, 2022 at 11:53 pm

      5 stars
      Made these muffins for my family and they turned out great!

      Reply
      • Mimi says

        March 15, 2022 at 2:32 am

        Hiya Sophie! I’m glad everyone enjoyed them!! Thank you so much for sharing how it went! ☺️

        Reply
    2. Thuy says

      February 27, 2022 at 5:57 pm

      My muffins were so light in color. Nowhere near as dark as yours. I like things on the sweeter side, my muffins could have used a bit more sugar.

      Reply
      • Mimi says

        March 3, 2022 at 11:29 am

        Hey Thuy! I’m sorry to hear your muffins didn’t turn out dark or sweet enough! I can’t say for sure why they turned out lighter because there are a ton of different factors that could impact the pigmentation (e.g. how the cocoa powder was processed, flour measurement, oven/bake, etc.) I’ve never personally dealt with lighter colored muffins, so I really can’t say for sure (although the flavor should still be the same). As for the sweetness, I find it’s perfect for my taste, but you’re always welcome to add more if you have a stronger sweet tooth!

        Reply
    3. Stef says

      January 31, 2022 at 4:26 pm

      Can I use butter instead of vegetable oil?

      Reply
      • Mimi says

        January 31, 2022 at 4:41 pm

        Hey Stef! You most definitely can use butter instead 🙂

        Reply
    4. Inez says

      January 31, 2022 at 9:17 am

      Hi!
      Did you use greek yogurt? Could I substitute for buttermilk?

      Reply
      • Mimi says

        January 31, 2022 at 10:00 am

        Hi Inez! I just used regular yogurt, but an equal amount of Greek yogurt also works. Buttermilk is fine to use as well! 1 cup of buttermilk can be used to replace the 1 cup of yogurt and the 1/3 cup regular milk 🙂

        Reply
    5. Ummehani says

      January 20, 2022 at 9:19 am

      5 stars
      It would be nice of you if you can give the measurements in grams.
      Thank you!!

      Reply
      • Mimi says

        January 20, 2022 at 7:16 pm

        Hey Ummehani! Of course I can! Here are the measurements in grams:
        270g all-purpose flour
        45g unsweetened cocoa powder
        5g baking powder
        7g baking soda
        1g salt
        200g brown sugar, light or dark
        2 large eggs
        245g plain yogurt
        80g milk
        115g vegetable oil
        4g pure vanilla extract
        200g chocolate chips or chocolate chunks
        I hope you like them!

        Reply

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