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A batch of freshly-baked double chocolate chip muffins on a wire rack and countertop.

DOUBLE CHOCOLATE CHIP MUFFINS


Description

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.


Ingredients

Units Scale
  • 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

Instructions

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. 

  1. 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.
  2. Sprinkle in the chocolate chips. Fold them into the muffin  batter.
  3. 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. 
  4. 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.
  5. 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.

Notes

*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