Double chocolate chip muffins are irresistible. They’re rich, chocolaty, tender and decadent. Make these bakery-style muffins in 30 minutes. For a glamorous look, sprinkle the crowns with flaky salt or sparkling sugar.
These chocolate chip muffins boast the flavor and texture of those from your favorite neighborhood coffee house or high-end bakery. But now, with this easy recipe, you can make them at home whenever you wish.
What’s fun about making your own chocolate muffins is the ability to use different size baking tins depending on the occasion. I’ve made them as mini muffins, cupcake-size muffins, and extra-large muffins like the ones from Costco. I also have a tin for making muffin tops, which my husband loves.
But whatever size they are, chocolate muffins are great to have on hand. They’re ideal for breakfast, brunch and snacking. Take them to work to curb hunger and help you power through a busy day. Pack them in kids’ backpacks with a piece of fruit for after school enjoyment.
MORE CHOCOLATY GOODNESS: Craving more double chocolate recipes? Try our irresistible chocolate M&M cookies. They boast cocoa, chocolate chips and M&Ms. Enjoy bits of candy in every bite!
THE FLUFFIEST CHOCOLATE MUFFINS
While other muffins may sport a texture that’s thick and dense, our fluffy muffins have lofty crowns, similar to a batch of bald cupcakes!
Here’s how to achieve perfection – the fluffiest chocolate muffins:
- Ensure the baking powder is fresh. Check the expiration date. Opened baking powder loses its effectiveness after 5 months.
- Use room temperature eggs. They’ll mix into the batter more evenly. Cold eggs don’t mix as well with the other ingredients. And they can actually re-harden fat in the melted butter resulting in a dense lumpy batter that doesn’t rise well in the oven.
- Avoid over-mixing the batter. Mix just until no large lumps remain.
- Use cake flour to achieve fluffy cake-like muffins. Or use a DIY version: measure out all-purpose flour by the cup. Replace 2 tablespoons of flour from each cup with 2 tablespoons corn starch. (This is the method we use for this chocolate chip muffin recipe.)
- Granulated Sugar: The crystals aerate the batter creating light tender crumbs. And it provides the muffins with a delightful sweetness.
- Unsalted Butter: The combination of butter and oil provide these muffins with the best of both worlds. A buttery flavor and moisture for a tender crumb. If using salted butter, that’s fine. Adjust the sea salt in the recipe down to 1/2 teaspoon (rather than 3/4 teaspoon).
- Vegetable Oil: Provides the perfect amount of moisture for fluffiness.
- Whole Milk: Adds additional moisture and richness.
- Large Eggs: This ingredient binds the batter together.
- Pure Vanilla Extract: Enhances the flavor and sweetness of the chocolate. You can use either clear or amber-colored vanilla for this recipe. My preference is Mexican vanilla extract for its sweet buttery taste and mesmerizing bakery aroma.
- All-Purpose Flour: Gives the muffins structure. When its hydrated, the gluten in the flour creates an elastic network.
- Corn Starch (optional): Softens the proteins in flour. It gives these muffins a light cake-like texture. For a denser muffin that’s still very tender, skip the corn starch. Instead use and additional 1/4 all-purpose flour for this recipe.
- Unsweetened Cocoa Powder: Makes these double chocolate chip muffins super chocolaty.
- Baking Powder: Helps the muffins rise so they’re light and fluffy.
- Sea Salt: This seasoning enhances the flavor of chocolate.
- Chocolate Chips: Use mini chocolate chips, regular chocolate chips or chopped dark chocolate. We’re mixing plenty of the chips into the batter. But if you’d like an extra pop of chocolaty goodness, top each muffin with an extra 5 or 6 chocolate chips just before baking.
- White Sparkling Sugar (optional): For garnishing. In addition to sweetness, it provides texture, color contrast and a glittery shine. It makes double chocolate chip muffins look extra special.
- Flaky Sea Salt (optional): This seasoning is known to enhance the flavor of chocolate. Instead of sparkling sugar, you can choose to garnish the chocolate muffins with flaky salt.
RECIPE PREP: Preheat oven to 425°F. Melt the butter in the microwave. Put it aside. Pull out 2 muffin pans and line 18 wells with paper liners.
- STEP 1: In a large mixing bowl, whisk together the granulated sugar, melted butter and vegetable oil.
- STEP 2: Add milk, eggs and vanilla to the bowl. Whisk to combine.
- STEP 3: Add flour, cocoa powder, baking powder and sea salt to the bowl. Whisk just until no large lumps remain. Do not overmix.
- STEP 4: Sprinkle in the chocolate chips. Fold them into the batter.
- STEP 5: Divide the muffin batter between the 18 wells of the muffin tins, filling each one completely full. Top with additional chocolate chips and, if desired, some white sparkling sugar for added texture.
- STEP 6: Bake at 425°F for 5 minutes. Reduce oven temperature to 350°F and bake an additional 15 minutes, or until a skewer inserted into the center of 2 cupcakes comes out clean. Remove chocolate muffins from the pan and transfer to a wire rack. If desired, garnish with white sparkling sugar or flaky sea salt. Cool completely before storing.
These are the most commonly asked questions when making double chocolate chip muffins, and the most helpful answers for recipe success.
Cocoa powder is a drying ingredient that needs to be paired with oil so the muffins will stay tender and moist. Chocolate muffins made with butter only will dry out fast. So to have the benefit of both a buttery taste and moist texture, we use a combination of butter and oil. However, you can use all oil, no butter. Sub oil for butter 1:1.
Although Dutch process cocoa powder might seem a good choice for achieving a dark brown/black color for chocolate muffins, it’s actually not a good fit for muffin recipes! Dutch process will not allow muffins to rise as much. For chocolate muffins with the best texture and rise use unsweetened natural cocoa powder. I prefer Hershey’s brand cocoa.
Both espresso and salt are known amplifiers of chocolate flavor. For extra-chocolaty chocolate chip muffins, whisk in 1 tablespoon espresso powder along with the milk, eggs and vanilla. Instead of garnishing with sparkling sugar, garnish with a sprinkling of Maldon sea salt flakes.
In the morning, serve chocolate muffins alone or with a pat of butter. Serve them with coffee or milk. In the afternoon, enjoy them with tea. For dessert, serve them with vanilla ice cream. Or drizzle their crowns with chocolate syrup and add a dollop of homemade whipped cream.
After baking, cool the muffins completely. Tightly wrap each muffin in plastic wrap, then slip them into a large zip-top bag and remove excess air. Store at room temperature up to 3 days, in the fridge up to 5 days, or transfer to a freezer bag and freeze for up to 3 weeks.
MUFFINS WORTH WAKING UP FOR
If you enjoyed these rich chocolate muffins, you’ll love these bakery-style muffins too. When you have a batch waiting in the kitchen, they’re worth waking up for! Print your favorites for later or pin them to Pinterest.
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Family and friends say these are the BEST double chocolate chip muffins. They taste just like those purchased at an upscale bakery. If you agree this is a fabulous recipe, give it a 5-star rating in the comments.Print
These double chocolate chip muffins are bakery quality. So decadent. Their rich chocolaty flavor, texture, and sparkly garnish make them special. This recipe belongs in your collection.
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/4 cup vegetable oil
- 1 1/2 cups whole milk
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup corn starch* (see notes)
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 3/4 teaspoon sea salt
- 1 cup mini chocolate chips, plus more for topping
- OPTIONAL GARNISHES** (see notes): white sparkling sugar (coarse crystals) OR Maldon flaky sea salt
RECIPE PREP: Preheat oven to 425°F (take note of Step #4 – you’ll be baking at 2 different temperatures). Melt the butter in the microwave. Pull out 2 muffin pans and line 18 wells with paper liners.
- In a large mixing bowl, whisk together the granulated sugar, melted butter and vegetable oil. Add milk, eggs and vanilla to the bowl. Whisk to combine. Add flour, cocoa powder, baking powder and sea salt to the bowl. Whisk just until no large lumps remain. Do not overmix.
- Sprinkle in the chocolate chips. Fold them into the muffin batter.
- Divide the batter between the 18 wells of the muffin tins, filling each one completely full. Top with additional chocolate chips and, if desired, some white sparkling sugar for added texture.
- Bake at 425°F for 5 minutes. Reduce oven temperature to 350°F and bake an additional 15 minutes, or until a skewer inserted into the center of 2 cupcakes comes out clean.
- Remove chocolate muffins from the pan and transfer to a wire rack. If desired, garnish with white sparkling sugar or flaky sea salt. Cool completely before storing.
*FOR A THICK DENSE TEXTURE: Skip the corn starch. Instead, add an additional 1/4 cup all-purpose flour (for a total of 2 1/2 cups flour). My preference is a lighter fluffier muffin that’s basically a bald cupcake. That’s why this recipe includes corn starch. But these muffins taste awesome when made both ways. With a dense (yet tender) muffin texture or an airy cupcake texture.
**OPTIONAL GARNISHES: For added sweetness, texture and a beautiful sparkly look, sprinkle the crowns of the muffins with white (coarse) sparkling sugar. Or to enhance the flavor of chocolate, sprinkle the crowns with Maldon flaky sea salt. This is a customized choice. You can’t go wrong with either option.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
Keywords: Double Chocolate Chip Muffins, Chocolate Chip Muffins, Chocolate Muffins, Chocolate Chip Muffin Recipe
double chocolate chip muffins > your thoughts
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