Double Chocolate Chip Muffins Recipe

Double Chocolate Chip Muffins Recipe – Best Homemade Muffin

Stack of three double chocolate chip muffins showing glossy tops and melty chips.

Double Chocolate Chip Muffins Recipe delivers everything a chocoholic could crave—soft cake-like crumbs, melty chips, and a glossy top that crackles ever so slightly under your fingers. Think of these as portable Gooey Chocolate Muffins that compete with any bakery’s French Chocolate Muffins, yet come together in one bowl with pantry staples. Whether you’re hunting for an indulgent grab-and-go breakfast, a lunchbox treat, or the Best Homemade Muffin Recipe for weekend brunch, these double-duty beauties tick every box.

Why You’ll Love This Double Chocolate Chip Muffins Recipe

  • Two forms of chocolate—cocoa and chips—create an intense “Chocolate Chocolate Muffins” punch in every bite.
  • Cake flour yields ultra-tender crumbs, proving that Cake Flour Muffins truly melt in your mouth.
  • The batter rests while the oven preheats, giving you lofty domes worthy of any café display.
  • Simple to adapt; swap chips for chunks to showcase Recipes Using Baking Chocolate without changing texture.
  • Ready in 30 minutes, making them a champion of quick East Muffins when last-minute guests appear.

Recipe Snapshot

FeatureDetails
Category:Breakfast / Snack
Cuisine:American Bakery
Prep Time:10 minutes
Cook Time:18 minutes
Total Time:28 minutes
Dietary:Vegetarian
Serves:12 muffins
Best Served:Warm

Ingredients For This Double Chocolate Chip Muffins Recipe

  • Cake flour (2 cups) – ensures a tender, bakery-style crumb
  • Unsweetened cocoa powder (½ cup) – deep chocolate base
  • Granulated sugar (1 cup) – balanced sweetness
  • Baking powder (2 tsp) – lifts batter into tall domes
  • Salt (½ tsp) – sharpens flavors
  • Whole milk (1 cup) – keeps muffins moist
  • Vegetable oil (½ cup) – adds richness without heaviness
  • Large eggs (2) – bind and tenderize
  • Packed brown sugar (¼ cup) – caramel undertone
  • Pure vanilla extract (1 tsp) – aromatic depth
  • Semi-sweet chocolate chips (1¼ cups) – double dose for Chocolate Muffins With Chocolate Chips
Stack of three double chocolate chip muffins showing glossy tops and melty chips.
Ellie

Double Chocolate Chip Muffins

These bakery-style Double Chocolate Chip Muffins are rich, moist, and loaded with cocoa and melty chocolate chips. Featuring tender cake flour and sky-high domes, they’re the perfect indulgent breakfast, snack, or dessert—ready in under 30 minutes.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 5
Course: Breakfast, Snack
Cuisine: American Bakery
Calories: 290

Ingredients
  

Main Ingredients
  • 2 cups cake flour
  • 0.5 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 0.25 cup packed brown sugar
  • 1 tsp vanilla extract
  • 1.25 cups semi-sweet chocolate chips

Method
 

  1. Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with liners and spray lightly.
  2. Whisk cake flour, cocoa, baking powder, salt, and granulated sugar in a large bowl.
  3. In another bowl, whisk milk, oil, eggs, brown sugar, and vanilla until smooth.
  4. Pour wet mixture into dry ingredients and fold gently until just combined.
  5. Reserve 1/4 cup chocolate chips; fold remaining chips into batter.
  6. Scoop batter into muffin liners, filling almost to the top. Sprinkle reserved chips over tops.
  7. Bake 5 minutes at 400°F, reduce to 350°F and bake 13 more minutes. Cool 5 minutes before transferring to rack.

Notes

Let the batter rest 10 minutes before baking for taller domes. Swap in chunks of baking chocolate for variation. Muffins freeze well and can be microwaved for gooey centers.

How to Make the Double Chocolate Chip Muffins Recipe

These muffins follow the fool-proof “wet-into-dry” method—ideal for beginners yet impressive enough for seasoned bakers seeking the 4 Muffin Recipe technique.

Step 1: Preheat & Prep

Preheat oven to 400°F (205°C). Line a 12-cup tin with paper liners; lightly spritz with non-stick spray.

Step 2: Combine Dry Ingredients

Whisk cake flour, cocoa, baking powder, salt, and granulated sugar in a large bowl until evenly blended.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk milk, oil, eggs, brown sugar, and vanilla until smooth.

Step 4: Bring Batter Together

Make a well in dry mix; pour wet mixture in. Fold gently with a spatula until streaks just disappear—over-mixing toughens muffins.

Step 5: Add Chocolate Chips

Reserve ¼ cup chips; fold remaining chips into batter for even distribution.

Step 6: Fill & Top

Divide batter among liners, heaping nearly to the top for sky-high caps. Sprinkle reserved chips over each mound.

Step 7: Bake & Rest

Bake 5 minutes at 400°F, then reduce to 350°F (175°C) without opening door; bake 13 more minutes. Cool 5 minutes in pan, then transfer to rack for gooey-chip centers.

Pro Tips for Making the Double Chocolate Chip Muffins Recipe

  • Room-temperature eggs whip air in faster, yielding lighter muffins.
  • Rest batter 10 minutes before baking; hydration boosts those coveted high tops.
  • Toss chips in a teaspoon of flour to prevent sinking—key for Chocolate Chocolate Muffins.
  • Use melted butter instead of oil for a richer crumb reminiscent of French Chocolate Muffins.
  • Add chopped baking chocolate chunks for pockets of molten bliss à la Recipes Using Baking Chocolate.

How to Serve Double Chocolate Chip Muffins Recipe

From breakfast treats to decadent desserts, these muffins fit any moment:

  • Serve warm with a pat of salted butter for a sweet-savory bite.
  • Split and fill with vanilla ice cream—instant chocolate muffin sandwiches.
  • Dust with powdered sugar for simple elegance.
  • Top with ganache drizzle for cupcake-like flair.
  • Serve alongside fresh berries for color and tang.
  • Pair with latte or hot cocoa for cozy café vibes.
  • Create a brunch board with muffins, fruit, and yogurt.
  • Sneak into lunchboxes for a surprise treat.
  • Crumble over Greek yogurt for a dessert parfait.
  • Gift in cellophane bags tied with ribbon—homemade happiness.
Double Chocolate Chip Muffins Recipe

Make Ahead and Storage The Double Chocolate Chip Muffins Recipe

Storing Leftovers

• Keep in airtight container at room temperature up to 3 days.
• Line bottom with paper towel to absorb moisture.
• Add a slice of bread to the container to maintain softness.
• Warm 10 s in microwave to revive gooey centers.

Freezing

• Cool completely; wrap each muffin in plastic, then foil; freeze 2 months.
• Thaw overnight at room temp or 30 s in microwave from frozen.
• Freeze batter in liners; bake directly from frozen adding 3 min.

Reheating

• Microwave 10–15 s for molten chips.
• Reheat in 300°F oven for 5 min to restore exterior crunch.
• Avoid over-heating; chocolate can scorch.
• Serve immediately after warming for best texture.

FAQs

What makes these muffins so moist?

Oil and milk combine with cocoa to lock in moisture while cake flour keeps crumb tender.

Can I use all-purpose flour?

Yes—substitute equal weight; muffins will be slightly denser but still delicious.

How do I add more chocolate without making them heavy?

Swap ¼ cup flour for additional cocoa or fold extra chips only on top to avoid sinking.

Can I prepare batter ahead?

Batter lasts 24 h in fridge; bring to room temp 20 min, then bake as directed.

Final Thoughts

These Double Chocolate Chip Muffins prove that decadent bakery quality is achievable at home. Using cake flour, a quick two-temperature bake, and heaps of chocolate, you’ll enjoy sky-high domes and molten centers every time. Add them to your 4 Muffin Recipe rotation, experiment with mix-ins, and share the chocolate love—because the best mornings start with muffins.

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