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:

  • Sugar. White granulated sugar is what I used, bur brown sugar will work just fine.
  • Flour. All-purpose will give you the best results here.
  • Cocoa powder. Investing in some high-quality cocoa powder will do wonders.
  • Baking powder. Necessary for rising of cupcakes.
  • Baking soda. Also necessary for rising of cupcakes.
  • Salt. To contrast that sweet, rich chocolate flavor.
  • Eggs. Large size eggs work just fine here.
  • Milk. Whole, skim, 2%, almond, oat, etc… You get the idea.
  • Vegetable oil. Can be substituted for butter.
  • Mini chocolate chips. For that extra level of richness.
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
Double chocolate chip muffin recipe

Double Chocolate Chip Muffins

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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.
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. 
Did you make this recipe?Leave a comment and recipe rating below and tag @breakthrukitchen on instagram!