Double Chocolate Chip Muffins

Name: Double Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups self-rising flour*; 1 cup sugar; 1 cup milk; 3/4 cup cocoa powder; 1 egg; 1 stick butter, melted and cooled; 1.5 cups chocolate chips; 1 teaspoon vanilla extract

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Thanks to the delicious combination of chocolate chips and cocoa powder, this easy double chocolate chip muffins recipe is a must for the chocolate lover in your life.

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When my son was just a little whipper snapper, my chocolate chocolate chip cookies earned me the title of the Best Mother In The Entire World and this double chocolate chip muffin recipe brought home a second honorary crown from the taste buds of my kid and his friends.

I mean, I get it, they’re a chocolate lovers’ dream and fortunately, they’re super easy to make. All you need is vanilla extract, milk (to make them deliciously tender and moist), butter, self-rising flour, egg, sugar, cocoa powder, and chocolate chips. It takes 10 minutes to slowly combine the wet and dry ingredients and 20 minutes of baking in the oven before you can dive into a batch of warm double chocolate chip muffins. See the printable recipe card at the bottom of the post.

The combination of the cocoa powder and semi-sweet chocolate chips gives the muffins just the right amount of chocolate flavor without being too rich (looking at you, triple chocolate cake). Now, let’s go make some double chocolate muffins.

Recipe Ingredients

Vanilla extract
Milk
Chocolate chips
Unsalted butter
Cocoa powder
Self-rising flour
Egg
Sugar

How to Make Double Chocolate Chip Muffins

Place your sugar, flour, and cocoa powder in a medium bowl.

Don’t worry if your cocoa powder is lumpy, mine was too so it’s in good company!

Stir the dry ingredients together.

In a separate medium bowl, combine the melted and cooled butter, milk, vanilla extract, and egg, and stir well.

Now pour the wet ingredients into your dry ingredients and give it a good stir until well mixed.

Stir in chocolate chips.

You can cook this either in a muffin tin greased with cooking spray or lined with muffin papers.

Bake at 400 for 20 minutes and serve your double chocolate muffins with love.

Oh, how pretty!

Enjoy!

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days or place them in the freezer for up to 3 months. Thaw at room temperature before serving.

Recipe Notes

I’m using semi-sweet or dark chocolate chips, but you can use any you like, including white chocolate chips, milk chocolate chips, or even chocolate chunks for something different.
To make your own self-rising flour, simply add 1 1/2 tsp of baking powder and 1/2 tsp of salt for each cup of all-purpose flour.
I recommend using unsweetened cocoa powder. You can use dutch process cocoa, but just know the muffins may not rise quite as much.
For the best double chocolate muffin batter, I also recommend bringing the milk and egg to room temperature as well before adding to the other wet ingredients. Another tip is to not over-mix the batter, as this is how you get fluffy muffins every time.
I use whole milk, but you can use whatever milk you have on hand.
You can use granulated sugar, brown sugar, or a combination of both.
Use an ice cream scoop or cookie scoop to distribute the chocolate muffin batter between each muffin cup or muffin liner. Just make sure you only fill them about 2/3 full to ensure they don’t spill over the top.
For added flavor, add 2 teaspoons of instant coffee.