Vegetarian

What’s better than warm, rich double chocolate chip muffins in the morning? That’s what I thought. These muffins will satisfy all your chocolate cravings, and they take less than an hour to whip up.

I’ve got to say, you do have to be a chocolate lover to fully reap the benefits of this delectable muffin recipe. Plain chocolate and vanilla chocolate chip muffins are one thing, but these double chocolate chip ones are made specially for the chocoholic out there. I’m telling you these muffins didn’t last longer than 2 days in my household. That’s 1 day longer than my tres leches cake lasted!

What you’ll need to bring these chocolate muffins to life is:

Chocolate muffin mixture

How to make double chocolate chip muffins:

  1. Preheat oven to 400°F. Combine sugar, vegetable oil, and milk in a bowl and whisk. Add eggs and whisk mixture until combined. Set aside.
  2. In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix and set aside.
  3. Add the dry mixture to the wet mixture and mix until just barley incorporated. Add mini chocolate chips to the mixture and mix.
  4. Use an ice cream scooper to scoop muffin mixture into tins, filling just barley to the top, or about 3/4. Bake for 18 minutes.
  5. Remove from oven and let brownies cool for 10-15 minutes. Enjoy!
Double Chip Muffins

How do I make my cupcakes softer?

If you want ultra-soft cupcakes, add 3/4 cups of sour cream and you’ll make the softest, cakiest double chocolate chip muffins. If you’re interested in learning how sour cream has the power to make your cupcakes softer, click here.

Double Chocolate Chip Muffins

More dessert recipes

Double chocolate chip muffin recipe

Double Chocolate Chip Muffins

Franchesca Livraghi
What's better than a warm, rich double chocolate chip muffin in the morning? That's what I thought. These muffins will satisfy all your chocolate cravings, and they take less than an hour to whip up.
No ratings yet
Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 15 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 12 muffins

Equipment

  • 1 Whisk
  • 2 Bowls
  • 1 Muffin tin
  • 1 Ice cream scooper

Ingredients
  

  • ¾ cup sugar
  • cup vegetable oil
  • 1 cup milk
  • 2 eggs
  • 1 ¾ cups flour
  • cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 cup mini chocolate chips semi sweet

Instructions
 

  • Preheat oven to 400°F. Combine sugar, vegetable oil, and milk in a bowl and whisk. Add eggs and whisk mixture until combined. Set aside.
  • In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix and set aside.
  • Add the dry mixture to the wet mixture and mix until just barley incorporated. Add mini chocolate chips to the mixture and mix.
  • Use an ice cream scooper to scoop muffin mixture into tins, filling just barley to the top, or about 3/4. Bake for 18 minutes.
  • Remove from oven and let brownies cool for 10-15 minutes. Enjoy!

Video

Notes

Tip: If you want ultra-soft cupcakes, add 3/4 cups of sour cream and you’ll make the softest, cakiest double chocolate chip muffins. 
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