Double Chocolate Chip Muffins
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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.
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 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 or . 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.
You may also like these other chocolate treats:
Chocolate Velvet Cake With Cream Cheese Icing
The Best Brownie Recipe With Chocolate Frosting
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
Instructions
- In a large bowl, combine flour, sugar, and cocoa powder.2 cups self-rising flour*, 1 cup sugar, 3/4 cup cocoa powder
- In a separate bowl, mix together melted butter, egg, milk, and vanilla.1 cup milk, 1 egg, 1 stick butter, melted and cooled, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and stir to mix well.
- Stir in the chocolate chips.1.5 cups chocolate chips
- Divide the chocolate chip muffin batter among each greased muffin cup or a muffin tin lined with muffin papers.
- Bake at 400 degrees for 20 minutes.
Notes
Nutrition
This post was originally published in 2011 but I’ve updated it in 2020.
This post is featured on Meal Plan Monday and Weekend Potluck!
Dear Christy – I bought your cookbook because of Paula Deen’s quote/recommendation on it’s cover, and discovered your website through it. I’ve had a little bit of a blue week, and decided to make some of your recipes as therapy. So far, I’ve made your marinated vegetables (from your book), Microwave Chex Mix, the cheesy chicken in a crockpot, and pizza rolls. Salisbury Steak is tomorrow night, pizza rolls again on Saturday night, and Country Cassserole next. I’ve enjoyed making and tasting these recipes, and reading the cheerful words on your website, so much! While you may have intended this to be a mostly cooking website, please know how much your site has helped in other ways, too. Thank you so much!
Christy my husband is a chocaholic and I’m not far behind–these muffins are great! I am so glad I found your site. Your stories and the recipes are precious. It’s nice you share them! Thank you!
Christy,
I LOVE your recipes and I am cooking much more since I discovered your website:) Can I double this recipe b/c I need 36 muffins for my Sunday School class breakfast?
Christy, we loved these :o) I made up 36 mini muffins last night for the girls. YUMMY! Thank you for posting another fabulous recipe. The girls will be able to take a few each on Thursday for school. We are really loving your recipes.
This is such a yummy recipe! I made them for the third time last night. My teen aged daughter had two of her girl friends over to watch a movie after a last minute change of plans. I whipped up at batch for them to munch on. They were a big hit. I took some over to our older daughter’s significant other who had hurt his back moving some furniture. I knew the double chocolate would heal him double quick!
Christy….thanks for an easy muffin recipe. They were a BIG hit with my kids.
Even though I am at the “food for one” stage, I made these muffins yesterday morning. My yield was 21. Soooooo, I took some to the neighbor’s to the left of me who are pregnant with their second child and some to my neighbors across the street, an older couple who have “adopted” me since my divorce several years ago.
I am going out of town this weekend for 2 wks to do some househunting back home in WV, and I am going to make a batch to take to my “baby” at college on my way out of town. I’m sure they won’t last long in her dorm!!