Irresistibly Moist Double Chocolate Chip Muffins You’ll Bake Again and Again

Thank you for stopping by today, my friend! I’m so excited to share this Double Chocolate Chip Muffins recipe with you—it’s one of those cozy, comforting bakes that feels like a hug in muffin form. If you’re anything like me, chocolate isn’t just a treat, it’s a love language. And what’s better than chocolate? Double chocolate, of course!

These muffins are rich, moist, and loaded with melty chocolate chips that make each bite feel indulgent without being overly heavy. They’re perfect for breakfast with a hot coffee, an after-school snack, or even a little late-night indulgence when you just need “a little something sweet.”

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Overview of Recipe Content

What Are Double Chocolate Chip Muffins?

Think of your favorite bakery-style chocolate muffin—soft, fluffy inside with a slightly crisp dome top, and bursting with cocoa flavor. That’s what we’re making here, but even better because you’re baking them at home with love.

Why You’ll Love Them

• Extra moist and rich thanks to a mix of vegetable oil, brown sugar, and buttermilk.
• Double the chocolate: cocoa powder in the batter + gooey chocolate chips.
• One-bowl friendly and quick to whip up.
• Great for freezing and meal-prepping snacks ahead of time.

What They Taste Like

These muffins strike the perfect balance between rich chocolate cake and fudgy brownie. Soft crumb, tender center, and little pockets of melted chocolate chips in every bite.

Health/Nutritional Benefits

While they are indulgent, you can lighten them up by using whole wheat flour, coconut sugar, or even adding Greek yogurt for protein.

Ingredients

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• 1 ¾ cups (220g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) brown sugar
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 1 cup (240ml) milk or buttermilk
• 2 tsp vanilla extract
• 1 cup chocolate chips (semi-sweet or dark work best)

Tools Needed

• Mixing bowls
• Whisk
• Muffin tin
• Paper liners or non-stick spray
• Cooling rack

Suggested Substitutions & Additions

• Dairy-free: Use almond milk or oat milk.
• Healthier: Swap half the flour for whole wheat.
• Add-ins: Try walnuts, pecans, or even a swirl of peanut butter.

How to Make Double Chocolate Chip Muffins

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1. Preheat & Prep – Heat your oven to 375°F (190°C). Line a muffin tin with 12 liners.
2. Mix Dry Ingredients – In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients – In another bowl, whisk sugars, oil, eggs, milk, and vanilla until smooth.
4. Bring It Together – Add wet ingredients into the dry mixture. Gently fold until just combined (don’t overmix!).
5. Add Chocolate Chips – Stir in the chocolate chips, saving a few to sprinkle on top.
6. Bake – Fill muffin cups ¾ full. Bake for 18–20 minutes, until a toothpick comes out with just a few moist crumbs.
7. Cool & Enjoy – Let muffins cool for 5 minutes in the pan before transferring to a wire rack.

What to Serve with Double Chocolate Chip Muffins

• A hot latte or cappuccino.
• Fresh strawberries or raspberries for contrast.
• A dollop of whipped cream if you’re feeling fancy.

Tips for Making It Perfect

• Use buttermilk for extra moistness.
• Don’t overmix or muffins will be dense.
• Always sprinkle extra chocolate chips on top for that bakery-style look.

Storage Instructions

• Room Temp: Store in airtight container up to 3 days.
• Freezer: Freeze individually wrapped muffins up to 3 months.
• Reheat: Microwave for 20 seconds for that warm, melty effect.

General Information

Muffins are believed to have originated in Europe but became an American staple in the 18th century. Chocolate muffins, especially double chocolate ones, are a more modern invention that turned the simple muffin into a decadent treat.

Frequently Asked Questions

Can I make these muffins gluten-free?
Yes! Use a 1:1 gluten-free flour blend.

Can I use Dutch-processed cocoa powder?
Yes, but reduce baking powder slightly since Dutch cocoa is less acidic.

How do I make jumbo bakery-style muffins?
Fill 6 jumbo liners instead of 12 standard ones and bake 5 minutes longer.

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Conclusion

There’s nothing quite like pulling a tray of Double Chocolate Chip Muffins fresh out of the oven. They’re soft, chocolatey, and downright irresistible. If you loved this recipe, you’ll also enjoy my Chocolate Banana Bread and Peanut Butter Chocolate Chip Cookies.

Happy baking, and don’t forget to share a photo of your muffins on Pinterest or tag me on Instagram!

Interactive Elements

👉 If you try this recipe, please leave a comment and review. I’d love to hear how yours turned out!

Nutritional Information (per muffin, approx.)

Calories	Carbs	Protein	Fat	Sugar	Fiber
260	34g	4g	12g	20g	2g

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