Whether you’re starting your day or looking for a quick snack or dessert, these Double Chocolate Chip Muffins have got you covered! You can prepare the batter the night before and wake up to a delightful chocolate breakfast. This Double Chocolate Muffin recipe is the perfect grab-and-go solution for those busy mornings!

The Best Double Chocolate Chip Muffin Recipe

This easy Double Chocolate Chip muffin recipe offers a perfect balance of moisture and sweetness without going overboard on decadence. It’s a chocolate lover’s dream, featuring both cocoa powder and chocolate chips mixed into the batter and generously sprinkled on top. These muffins are unmistakably inspired by the famous Costco chocolate muffins, although I’ve scaled them down to a more standard muffin size, suitable for everyday enjoyment.

One of the best things about this Double Chocolate Chip Muffins recipe is that you can prepare the batter the night before, store it in the fridge, and simply scoop it into muffin liners to bake in the morning.
It’s like treating yourself to something special with minimal effort, and the delightful aroma wafting through the house is an added bonus. Freshly baked chocolate goodies make any home feel cozier.
And if you happen to have leftover chocolate muffins (which is quite likely, as they are quite filling), you can store them in a container on the counter for convenient breakfasts and on-the-go snacks throughout the week.

Double Chocolate Chip Muffins Recipe Ingredients:

To make a quick batch of these delightful muffins, you’ll need simple pantry staples, making this recipe great for teaching kids to bake. Here’s what you’ll need:

• Flour: The foundation of all good baked goods, and for this recipe, plain all-purpose flour works perfectly.
• Sugar: White granulated sugar adds the right amount of sweetness to balance the cocoa powder. It also helps keep the muffins moist.
• Chocolate: These muffins are all about chocolate, so we use both cocoa powder and chocolate chips to ensure they’re incredibly chocolatey. Plus, we sprinkle some extra chocolate chips on top before baking, both for added flavor and a great appearance.
• Baking Powder and baking Soda: These leavening agents are essential to help the muffins rise and become fluffy.
• Salt: Salt enhances the other flavors and provides a perfect balance in this chocolate muffin recipe.
• Eggs: Eggs help bring everything together and contribute to the muffins’ rise.
• Milk: Milk thins the batter without compromising the flavor.
• Sour Cream: To keep the chocolate muffins moist and not dry, sour cream is added to retain the right amount of moisture. Plain Greek yogurt is an excellent substitute.
• Vegetable Oil: Vegetable oil adds a bit more fat and moisture, helping the ingredients bind together. It also helps keep the muffins moist for longer.
• Vanilla Extract: Vanilla extract enhances the warmth and sweetness of these double chocolate chip muffins. You can use store-bought or make your own using a simple recipe.

What size of muffin tray do I need?
You have the flexibility to use four different sizes for making these Double Chocolate Chip Muffins, or even a chocolate loaf cake. Chances are you’ll have one or more of these options at home:

• Regular Muffins: If you’re using a regular 12-cup muffin tray, just follow the recipe as written.
• Jumbo Muffins: You can opt for a 6-cup jumbo muffin tin and bake them for an additional 5 to 10 minutes.
• Mini Muffins: Mini muffins are always a hit. When using a mini muffin pan, reduce the baking time to 8 to 10 minutes.
• Loaf Pan: How about giving the batter a shot in the oven as a chocolate loaf? In this variation, you’ll want to keep it baking for approximately 60 minutes.

How to store this Double Chocolate Muffin Recipe:
To store these chocolate muffins, place them in an airtight container at room temperature, and they will stay fresh for up to a week.

If you want to make your mornings easier, consider freezing a batch for later. Once the muffins have cooled completely, transfer them to a freezer-safe bag and freeze for up to 2 months. Reheat them in the microwave for 30 seconds when you’re ready to enjoy.

May I make this Double Chocolate Chip Muffins recipe ahead of time?
Absolutely! You can prepare the batter the night before and refrigerate it overnight. Then, in the morning, all you have to do is scoop the batter into the muffin pan and bake the chocolate muffins. It’s a convenient option for busy mornings.

Love muffins? Be sure to check out these other great muffin recipes!

• Blueberry Muffins

• Pumpkin Muffins

• Apple Cinnamon Muffin

Double Chocolate Chip Muffins

Whether you’re starting your day or looking for a quick snack or dessert, these Double Chocolate Chip Muffins have got you covered! You can prepare the batter the night before and wake up to a delightful chocolate breakfast. This Double Chocolate Muffin recipe is the perfect grab-and-go solution for those busy mornings!

PREP TIME: 15minutes mins
COOK TIME: 15minutes mins
TOTAL TIME: 30minutes mins
SERVINGS: 12 muffins

INGREDIENTS

• 1 and 3/4 cups of all-purpose flour
• 1 cup of granulated sugar
• 2/3 cup of unsweetened cocoa powder
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 2 large eggs
• 3/4 cup of milk
• 3/4 cup of sour cream or Greek yogurt
• 1/2 cup of vegetable oil
• 2 teaspoons of vanilla extract
• 2 cups of semisweet chocolate chips, divided

INSTRUCTIONS

1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, milk, sour cream, oil, and vanilla extract. Add this mixture to the dry ingredients, stirring just until combined.
4. Stir in 1 and ½ cups of the chocolate chips, setting aside the remaining ½ cup for sprinkling over the tops of the muffins.
5. Divide the muffin batter evenly between the muffin cups, filling them almost to the top. Sprinkle a few chocolate chips on top of each muffin.
6. Bake for about 15 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean with just a few crumbs. Be careful not to overbake.

Notes:

• For jumbo muffins, you can use a 6-cup jumbo muffin tin and bake for an additional 5 to 10 minutes.
• If you’re using a mini muffin pan, reduce the bake time to 10 minutes.
• If you prefer to bake the batter as a chocolate loaf, it will take 60 minutes in the oven.
• You can prepare the batter the night before and store it in the fridge overnight, making it a convenient option for busy mornings.
• These muffins freeze well. Once they’ve cooled completely, transfer them to a freezer-safe bag and freeze for up to 2 months. Reheat them in the microwave for 30 seconds when you’re ready to enjoy.

 

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