Double chocolate chip muffins are rich, soft, moist and tender bakery style chocolate muffins loaded with chocolate chips. These flavorful double chocolate muffins are perfect for an easy and decadent breakfast treat.
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Why Should You Make This Recipe
I absolutely adore bakery style muffins. My Peanut Butter Muffins, Banana Oatmeal Muffins, Vanilla Muffins, Buttermilk Blueberry Muffins, Lemon Muffins and Cinnamon Muffins are a few muffin recipes I always reach for when I want beautiful bakery style muffins to match the seasons. I know you’ll love these soft and fluffy chocolate muffins with chocolate chips just as much as my other easy muffin recipes.
- Easy to make, bake and eat. All you need to make these easy chocolate chip chocolate muffins is 1 -2 bowls, a whisk and a muffin pan (or two).
- Perfect for breakfast and snacking. These double chocolate chip muffins are perfect for busy school mornings or as a quick snack.
- Chocolate for breakfast is the best. Dessert for breakfast can make an ordinary day feel extra special. These chocolate muffins with chocolate chocolate chips could easily as pass dessert for breakfast.
Ingredients
These chocolate chocolate chip muffins require only a handful of simple ingredients to make. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, unsweetened cocoa powder, baking powder, salt, granulated sugar and light brown sugar.
- Wet Ingredients: Gather eggs, oil, buttermilk, sour cream, espresso powder, vanilla, and chocolate chips.
Substitutions
These moist chocolate chip chocolate muffins are as easy to make as they are delicious. Here are my recommended substitutions to make these homemade chocolate muffins if you need them.
- All purpose flour: Make these double chocolate muffins gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based on weight (240 g) rather than cup for cup.
- Baking Powder and Baking Soda: Make sure both are fresh and in date.
- Unsweetened Cocoa Powder: Feel free to use regular unsweetened cocoa powder or Dutch processed cocoa powder. I prefer using Dutch process when possible for it’s smooth, fuller chocolate flavor.
- Oil: Any neutral tasting oil will work well. You can also use ½ cup (113 g) melted and slightly cooled butter if you like. Keep in mind that the muffins may not stay as moist after a day or two if butter is used in place of oil.
- Light Brown and Granulated Sugar: This moist chocolate-y muffin with chocolate chips recipe calls for granulated and light brown sugar, but maple sugar would also work well to make these muffins refined sugar free.
- Eggs: This recipe has not been tested without eggs.
- Buttermilk: Use the full fat version for the best tasting muffins. Buttermilk is preferred for the best double chocolate chip muffins, but regular full fat milk can work as well.
- Sour Cream: Use an equal amount of full fat greek yogurt or replace with an equal amount of buttermilk.
- Vanilla Extract: This adds a lovely background flavor that pairs really well with chocolate.
- Instant Espresso Powder: This is optional to help enhance the chocolate flavor of the muffins.
- Chocolate Chips: Feel free to add 1 cup of any of your favorite chocolate chips. I prefer mini chocolate chips for these chocolate chip chocolate muffins.
Variation
Mini Double Chocolate Chip Muffins: Prepare the muffin batter according to the recipe directions. Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan. Use a tablespoon sized cookie scoop to scoop the muffin batter into each of the mini muffin wells. Bake the muffins for 12-14 minutes or until the tops bounce back quickly when lightly pressed and a toothpick inserted unto the center comes out with a few moist crumbs. Cool the muffins in the pan for 10 minutes. Gently remove them from the pan and enjoy. You may also enjoy my Mini Chocolate Chip Muffins.
How To Make
Learn how to make the double chocolate chip muffins in a few easy steps.
- Preheat the oven to 425 F (218 C). Line (2) 12 ct. muffin pans with cupcake liners.In a mixing bowl, sift the flour, unsweetened cocoa powder, baking powder, baking soda and salt together, then whisk together until well combined. Then whisk in the light brown sugar and granulated sugar until well combined.
- In another bowl whisk the eggs until lightly beaten. Then whisk the eggs, oil, buttermilk, sour cream, vanilla extract and espresso powder until smooth and well combined. Stir the dry ingredients into the wet ⅓ at a time. Before mixing in the last ⅓ of the dry ingredients, toss the mini chocolate chips into the dry ingredients. Then mix the remaining dry ingredients, along with the chocolate chips into the wet ingredients.
3. For bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the fudgy muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with more chocolate chips or even granulated sugar if you like. Bake the muffins at 425 F (218 C) for 5 minutes. Then reduce the oven temperature to 350 F (177 C) to bake the chocolate muffins for another 12 - 14 minutes (for a total baking time of 17 - 21 minutes). Cool the double chocolate muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
How To Store, Freeze and Thaw
- Make Ahead: Prepare the muffin batter through to the resting stage. Cover the muffin batter with plastic wrap and chill in the fridge up to overnight.
- Store: Place the moist and fluffy double chocolate muffins with chocolate chips in an airtight container at room temperature for up to 5 days.
- Freeze: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap. Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the chocolate chocolate chip muffins is to let them sit out at room temperature for at least two hours. Enjoy at room temperature or microwave the muffin for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy and moist chocolate muffins.
- Toss the chocolate chips in the dry ingredients. Add most of the dry ingredients into the wet ingredients. Toss the chocolate chips in the last ? of the dry ingredients. Then mix into the wet ingredients. This allows the chocolate chips to disperse into the batter more evenly.
- Don’t overmix the muffin batter. Mix in the dry ingredients into the wet by hand until just combined.
- Rest the batter for 30 - 60 minutes. This is a little trick to get those beautiful bakery style domes on muffins. Allowing some time for resting allows the batter to hydrate, thicken and rise, making these the best double chocolate chip muffins.
- Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up, but they won’t be as high if you decide to fill all the muffin liners at once.
- Use mini chocolate chips. Using mini chocolate chips versus regular chocolate chips in these chocolate muffins guarantees chocolate chips in every bite.
FAQs
Resting the muffin batter for at least 30 - 60 minutes will produce soft and fluffy muffins with taller, domed tops. Resting the muffin batter overnight works even better.
A few things go into creating moist muffins. Make sure to use full fat, room temperature ingredients like buttermilk or sour cream, mixing the dry and wet ingredients until just combined, resting the batter for a minimum 30 minutes and not over baking the muffins.
There are a few things that can help create domed, bakery style tops on muffins. Make sure to let the batter rest for at least 30 minutes, use a higher oven temperature and alternate filled and unfilled muffin wells.
Other Chocolate Breakfast Recipes To Try
If you try this Double Chocolate Chip Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Double Chocolate Chip Muffins Recipe
Equipment
- 1 - 2 12 ct. non stick muffin pans
- 12 cupcake liners
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
- 2 cups (240 g) all purpose flour
- ½ cup (40 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) oil (vegetable, canola, avocado, grapeseed or olive oi)
- ¾ cup (180 ml) buttermilk, room temperature
- ½ cup (120 g) sour cream, room temperature
- 2 teaspoons instant espresso powder
- 2 teaspoons (10 ml) vanilla extract
- 1½ cup mini or regular chocolate chips or chocolate chunks, divided
Instructions
- Preheat the oven to 425 F (218 C) for at least 30 minutes before baking. Line (2) 12 ct. muffin pans with cupcake liners.
- In a mixing bowl, sift the flour, unsweetened cocoa powder, baking powder, baking soda and salt together, then whisk together until well combined. Then whisk in the light brown sugar and granulated sugar until well combined.2 cups (240 g) all purpose flour, ½ cup (40 g) unsweetened cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar
- In another bowl whisk the eggs until lightly beaten. Then whisk the eggs, oil, buttermilk, sour cream, vanilla extract and espresso powder until smooth and well combined.2 large eggs, room temperature, ½ cup (120 ml) oil , ¾ cup (180 ml) buttermilk, room temperature , ½ cup (120 g) sour cream, room temperature, 2 teaspoons instant espresso powder, 2 teaspoons (10 ml) vanilla extract
- Stir the dry ingredients into the wet ⅓ at a time. Before mixing in the last ⅓ of the dry ingredients, toss the mini chocolate chips into the dry ingredients. Then mix the remaining dry ingredients, along with 1 - 1¼ cups chocolate chips into the wet ingredients. Do not overmix.1½ cup mini or regular chocolate chips or chocolate chunks, divided
- For bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the fudgy muffin batter into each of the muffin liners, alternating every other cup.Top the muffins with the reserved ¼ cup chocolate chips or granulated sugar if you like.
- Bake the muffins at 425 F (218 C) for 5 minutes. Then reduce the oven temperature to 350 F (177 C) to bake the chocolate muffins for another 12 - 14 minutes (for a total baking time of 17 - 21 minutes). The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
- Cool the double chocolate muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
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