Easy Double Chocolate Chip Muffins Recipe
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Some mornings, only chocolate will do. These double chocolate chip muffins are rich, fudgy, and completely unapologetic about it. Two types of chocolate in every bite — because one was never going to be enough.
Best enjoyed with your favorite cuppa, whether that’s a strong coffee or a proper brew. Honestly, it’s the kind of breakfast that makes getting out of bed a lot easier.
Chocolate Muffins for Any Time of the Day
A decadent double chocolate chip muffin can be an indulgent way to start the day in the morning. Enjoy it with your favorite cuppa – either tea or coffee – you’ll definitely feel spoilt.
Bet you want your muffins to be squishy, not firm from too much flour. And you want them to have the right amount of chocolatey taste. Not to mention the chocolate chips have to be generous.
Because they’re supposed to be your chocolatey treat in the morning, anyway. Technically, you can always enjoy the triple chocolate muffins at any time of day.
They are a good accompaniment to your afternoon tea and delicious as an after-meal dessert with a cup of your espresso or any other hot drink you fancy.
And if you need a recipe idea of double chocolate indulgence in the form of cookies, you can try these double chocolate chip cookies by If You Give A Blonde A Kitchen.
Why You’ll Love These Double Chocolate Chip Muffins
- Rich, fudgy, and packed with melty chocolate chips in every bite — no dry, disappointing muffins here.
- Simple ingredients you probably already have sitting in your cupboard.
- Quick to make, which means fresh muffins without spending your entire morning in the kitchen.
- Makes your kitchen smell so good that your neighbors might start knocking.
- Impressive enough to bring to a gathering, easy enough to make on a weeknight.
Straightforward Ingredients
I admit that to make these muffins, you will need a bit more of the ingredients. But I promise you they’re all easy ingredients. Nothing too fancy.
In total, you need 12 items for this recipe. And they are plain flour (all-purpose flour), cocoa powder, salt, soft brown sugar, eggs, yogurt, margarine or oil, honey, vanilla extract, milk chocolate chips, and dark chocolate chips.
When it comes to ingredients, I suggest you get the best quality as you can. Particularly for the cocoa powder and chocolate chips. Because they’re the main things in the recipe, you want to ensure you get a good result from your hard work of making these double chocolate chip muffins.
No-Fuss Method
I’m confident you’ll love the way these muffins are made. Because you’ll only need to separate the dry and wet ingredients, then mix them until you get a smooth batter.
And I’ve done the lazier way of dumping every ingredient – minus the chocolate chips – in a mixing bowl and then blitzing them with a handheld blender.
Once you have a smooth, well-mixed batter, add the chocolate chips, then divide the batter into muffin cups on a cupcake baking tray.
I must mention that when you bake muffins, you need to preheat your oven and bake at a higher temperature than you would usually bake a cake.
Pro Tips
- Don’t overmix the batter — a few lumps are totally fine. Overmixing makes muffins tough rather than soft and fluffy.
- Use room temperature eggs and milk for a smoother, more even batter.
- Fill the cases right to the top for those bakery-style domed tops.
- Start at a higher temperature when you preheat the oven, then lower it for the rest of the bake. Because we want the leavening agent to work faster and create a nice dome on top of the muffins.
- Let the batter rest for 10 minutes before baking. Small step, big difference.
Serving Suggestions
- Warm from the oven with a cup of tea or coffee — the chocolate chips are still melty, and it’s just chef’s kiss.
- Perfect as an afternoon pick-me-up or a lunchbox treat.
- Fancy a proper dessert? Serve warm with a scoop of vanilla ice cream.
- Store in an airtight container for up to three days. Though honestly, they rarely make it that far.
Storage Tips
If you keep the muffins in a tight-lidded food container or cake tin, they can stay fresh for almost a week (provided you can help yourself to not eat them all).
You can also freeze the muffins and store them in a ziplock bag before keeping them in the freezer. They keep well for 2 months. When you need them, take them out of the bag and let them thaw on a tray or a plate.
If you want, you can reheat the muffins in the microwave for about 10 seconds.
Easy Double Chocolate Chip Muffins Recipe
Equipment
- Spatula
- Cupcake cases
Ingredients
- 1 ½ cup plain flour/ all-purpose flour.
- ¼ cup oz cocoa powder.
- 1 tablespoon baking powder.
- ⅛ teaspoon salt.
- ½ cup soft brown sugar.
- 2 large eggs.
- ¾ cup yoghurt I use Greek-style yoghurt.
- 6 tablespoons melted margarine or oil see the note.
- 2 tablespoons clear honey.
- 1 teaspoon vanilla extract.
- ½ cup milk chocolate chips.
- ½ cup dark chocolate chips.
Instructions
- Prepare the muffin/ cupcake baking tray and line every hole with a muffin case.
- Preheat the oven to gas mark 6 at 200°C/ 400°F temperature.
- Place the dry ingredients such as soft brown sugar, flour, cocoa powder, baking powder and salt in a mixing bowl. Stir well using a wooden spoon or hand whisk.
- Put all the wet ingredients, i.e. yoghurt, melted margarine (or oil), eggs and vanilla extract, into a jug. Stir it until all is mixed and smooth.
- Make a well in the centre of the flour mix and pour in the egg mixture. Add in the honey. Then mix it using a handheld mixer or blender.
- Fold ⅔ of both chocolate chips in the mixture, leaving some chips for later.
- Spoon the muffin batter into the prepared tin cases.
- Scatter the leftover chocolate chips on top of the batter.
- Bake the muffins for 20 minutes or until firm to touch.
Notes
- You can use any flavourless yoghurt, i.e. natural yoghurt or Greek-style yoghurt. I prefer the latter.
- Any neutral oil such as sunflower oil, rapeseed oil, or olive oil is a good choice for the fat. You can also use melted margarine (or that is called baking spread here in the UK) or melted butter.
Nutrition
Devy founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appétit, and more.
