These Double Chocolate Chip Muffins are rich, moist, and packed with melty chocolate chips. Perfect for breakfast, snacks, or dessert.

Scale

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

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1. Preheat oven to 375°F (190°C). Line a muffin tin with 12 liners.

2. Whisk together flour, cocoa, baking powder, baking soda, and salt.

3. In another bowl, whisk sugars, oil, eggs, milk, and vanilla until smooth.

4. Fold wet ingredients into dry, mixing until just combined.

5. Stir in chocolate chips and fill muffin liners ¾ full.

6. Bake 18–20 minutes. Cool 5 minutes before transferring to rack.

Use buttermilk for best texture.

Sprinkle extra chocolate chips on top before baking for bakery-style muffins.

Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.