Double Chocolate Muffins
These Double Chocolate Muffins are rich, moist, and bursting with chocolate flavor in every bite. Made with cocoa powder and melty chocolate chips, they’re the perfect bakery-style treat for breakfast, snack time, or dessert
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ¾ cup milk or buttermilk
- ½ cup plain Greek yogurt or sour cream
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 ¼ cups semi-sweet chocolate chips divided
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Wet Ingredients: In a separate bowl, beat together eggs, milk, yogurt, oil, vanilla, and both sugars until smooth and well combined.
- Combine Mixtures: Add wet ingredients to the dry ingredients and mix until just combined — don’t overmix! Gently fold in 1 cup of chocolate chips.
- Fill & Top: Divide batter evenly into 12 muffin cups (they’ll be full). Sprinkle the remaining ¼ cup of chocolate chips on top.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no raw batter).
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use mini chocolate chips for more chocolate in every bite.
- Add espresso powder for a mocha twist.
- These freeze beautifully—store in an airtight container for up to 2 months.
- Substitute half of the flour with whole wheat for a slightly healthier version.