Go Back
4.81 from 240 votes
Top view of homemade bakery-style double chocolate chip muffins with domed tops and melty chocolate chips arranged on parchment paper.
Print Recipe
Best Ever Double Chocolate Chip Muffins
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
 

My Best Ever Double Chocolate Chip Muffins are rich, fudgy, bakery-style muffins packed with chocolate and ready in under 45 minutes.

Course: Breakfast
Cuisine: American
Servings: 9 Muffins
Author: Gemma Stafford
Ingredients
  • ½ cup (2 ½ oz/71 g) all-purpose flour
  • ⅓ cup (1 ⅓ oz/37 g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup (4 oz/115 g) chopped bittersweet chocolate
  • 2 large eggs , at room temperature
  • ⅔ cup (4 oz/115 g) dark brown sugar
  • ½ cup (4 fl oz/115 ml) vegetable oil
  • ⅓ cup (2 ½ oz/71 g) plain yogurt
  • 2 teaspoons vanilla extract
  • ½ cup (3 oz/85 g) semi-sweet chocolate chips
Instructions
To Make the Double Chocolate Chip Muffins

  1. Preheat the oven to 375°F (190°C). Line a muffin pan with 9 paper liners and set aside.

  2. In a large bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.

  3. In a microwave safe bowl, melt the chocolate in 30 second intervals stirring in between. Allow to cool slightly.

  4. In a separate bowl, whisk together the egg, sugar, oil, yogurt and vanilla until smooth. Then whisk in the melted chocolate until combined.

  5. Fold the dry ingredients into the wet until almost incorporated. Then gently mix in the chocolate chips.

  6. Divide the batter evenly between the 9 liners, filling each ¾ of the way. Add extra chocolate chips on top if desired.

To Bake the Double Chocolate Chip Muffins

  1. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean.

To Serve and Store the Double Chocolare Chip Muffins

  1. Serve warm or a at room temperature with a glass of milk! Store leftovers in an airtight container at room temperature for up to 2 days. They also freeze well for up to 12 weeks.

Recipe Notes
  • Don’t skimp on the chocolate. Using cocoa powder delivers an intense chocolate flavor, while the melted chocolate adds richness and moisture, and the chips create pockets of sweet flavor. Using all of them creates a deeper, more complex chocolate taste than either ingredient could achieve on its own.
  • Use chopped chocolate for melting. Chocolate chips contain stabilizers that help them hold their shape, but chopped chocolate from a bar melts more smoothly into the batter.
  • Use room temperature ingredients. Bring the eggs and yogurt to room temp before using—they'll combine more easily and help create a smoother batter that helps create an even rise.
  • No overmixing! Mix just until the muffins come together. Overmixing will activate the gluten and make the muffins tough. 
  • Use 9 muffin cups. If you’re using a 12-cup pan, don’t stretch the batter to fill all of the cups. Filling the 9 cups ¾ full will give you taller, bakery-style muffins.
  • Add chips to the top of the muffin. This is optional, but saving some chips to sprinkle on top of the muffins before baking gives them a photo-shoot-ready look.   
  • Keep the oven door closed. Be careful not to open the oven door during the first 15 minutes of baking (or about ¾ way through the time indicated in the recipe), because this can affect the rise. 
  • Enjoy fresh. For the best texture and flavor, enjoy your muffins within two days, or freeze them.