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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
Feature | Details |
---|---|
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

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

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.