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Double Chocolate Chip Muffins

Double Chocolate Chip Muffins

These bakery-style Double Chocolate Chip Muffins are rich, moist, and loaded with chocolate in every bite. Perfect for breakfast or dessert, they offer an indulgent yet easy homemade treat for any chocolate lover.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour (300g)
  • 1/2 cup unsweetened cocoa powder (45g, Dutch-processed recommended)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar (200g)
  • 1/2 cup brown sugar, packed (100g)
  • 2 large eggs
  • 1/2 cup vegetable oil (120ml)
  • 1 cup milk (240ml)
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips (170g)
  • 1/2 cup mini chocolate chips (85g)

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • spatula or wooden spoon
  • oven
  • wire cooling rack

Method
 

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Fold in both semi-sweet and mini chocolate chips until evenly distributed.
  6. Divide batter evenly among muffin cups, filling each about 2/3 full.
  7. Bake for 18–20 minutes or until a skewer inserted in the center comes out clean or with moist crumbs. Rotate tin halfway for even baking.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 330kcalCarbohydrates: 42gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 120IUCalcium: 60mgIron: 2.8mg

Notes

For extra chocolatey depth, add a teaspoon of espresso powder to the dry mix. You can swap oil with applesauce or banana for a lower-fat version, or use dark chocolate chips for less sweetness. Muffins freeze well for up to 2 months. For added elegance, top with chocolate shavings before baking.

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