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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
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Prep Time: 10 minutes
Bake Time: 15 minutes
Total Time: 35 minutes
Servings: 12 to 14 muffins (approx.)


  • 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


  • 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!
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