Double Chocolate Chip Muffins
These deliciously moist Double Chocolate Chip Muffins are a real crowd pleaser! If you’re looking for a bakery or café style muffin that stays moist. Enjoy it with a coffee or as morning tea. These muffins are easy to make perfect for chocolate lovers and packed full of white and dark chocolate chips!
Why you have to make these Double Chocolate Chip Muffins?
- These muffins are:
- Easy to make
- Really chocolatey
- Have two different types of chocolate chips
- Are even better the next day when they go even more moist
What makes these Double Chocolate Chip Muffins so irresistible?
These chocolate chip muffins are deliciously moist. They are the perfect hot of chocolate for your next brunch, 3 0’clock snack attack or even something you can take to your next gathering or bake sale!
How do I stop my chocolate chips from sinking in my muffins?
The chocolate chips are evenly dispersed throughout the muffins too instead of sunk to the bottom. That’s because they’re mixed in with the dry ingredients before the wet ingredients are added. Coating them in flour somehow magically stops them from sinking as they bake. Magic.
What are the ingredients I need?
All-purpose flour – also known as plain flour.
Cocoa powder – I used unsweetened cocoa powder.
Bicarb soda – also known as baking soda, this helps the muffins rise.
Salt – I used fine salt.
Caster sugar – also known as superfine sugar. You can also use granulated sugar if you wish.
Chocolate chips – I used nestle chocolate chips. Both dark and white. You could even add
Butter – I used unsalted butter. Make sure you allow your butter to cool slightly before adding to the batter.
Greek yogurt – I used plain Greek yogurt, unsweetened. You can use sour cream instead.
Eggs – I used large eggs. Make sure they’re at room temperature
Milk – I used cows milk but you can use any plant based milk. Almond or soy works well.
How to make Double Chocolate Chip Muffins!
Double Chocolate Chip Muffins
- Preheat a fan forced oven to 190C / 370F. Line a cupcake tin with 12 brown cupcake liners. Add the flour, cocoa powder, bicarb soda and salt into a sieve over a large mixing bowl and sift. Use a whisk to combine together. Next, add the caster sugar and whisk to combine.
- Add both chocolate chips and whisk to combine. Adding the chocolate chips in now will stop them from sinking to the bottom as the muffins bake.
- To a separate bowl or jug add the melted butter, Greek yogurt, eggs and milk. Whisk together to combine.
- Pour in the wet ingredients to the dry ingredients and use a spatula to mix until a batter forms. Take care not to over mix otherwise muffins will be chewy.
- Scoop the batter into the muffin tray filling right to the top.=
- Sprinkle with chocolate chips. Bake for 10 – 12 minutes or until a toothpick inserted into the centre comes out clean. Once baked, allow to cool slightly before serving warm or cold. Store in airtight container for up to 3 days. These get even more moist the next day!
My Top Tips!
Storage
Muffins can be stored in an airtight container for up to three days and are even more most the next day!
Chocolate chips
Adding the chocolate chips in with the dry ingredients before adding the wet prevents them from sinking to the bottom of the cupcake liners as they bake.
Batter
The cake batter for this recipe is really thick which is completely normal.
Don’t overmix!
Take care not to overmix otherwise muffins will be chewy.
Looking for more chocolate recipes? Give these a go!
- Really Good Chocolate Bundt Cake
- Double Chocolate Fudge Cookies
- Double Chocolate Fudge Cookies
- Classic Chocolate Mousse
- 1 minute chocolate cake
- Chocolate Cosmic Brownies
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Double Chocolate Chip Muffins
These Double ChocolateChip Muffins are easy to make perfect for chocolate lovers and packed full of white and dark chocolate chips!
Serves 12
Ingredients
Double Chocolate Chip Muffins
- 2 cups / 300 g all-purpose flour
- 1/2 cup / 50 g unsweetened cocoa powder
- 1 tsp bicarb soda
- 1/2 tsp salt
- 1 cup / 210 g caster sugar
- 1 cup / 200 g white chocolate chips
- 1 cup / 200 g dark chocolate chips
- 1/2 cup / 125 g unsalted butter
- 1 cup / 250 g Greek yogurt
- 2 eggs
- 1/2 cup / 125 ml milk
Learn How To Make it! [VIDEO]
Instructions
Double Chocolate Chip Muffins
- Preheat a fan forced oven to 190C / 370F. Line a cupcake tin with 12 brown cupcake liners.
- Add the flour, cocoa powder, bicarb soda and salt into a sieve over a large mixing bowl and sift. Use a whisk to combine together. Add the caster sugar and whisk to combine.
- Add both chocolate chips and whisk to combine. Adding the chocolate chips in now will stop them from sinking to the bottom as the muffins bake.
- To a separate bowl or jug add the melted butter, Greek yogurt, eggs and milk. Whisk together to combine.
- Add the wet ingredients to the dry ingredients and use a spatula to mix until a batter forms. Take care not to overmix otherwise muffins will be chewy.
- Scoop the batter into the muffin tray filling right to the top. Sprinkle with chocolate chips. Bake for 10 – 12 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow to cool slightly before serving warm or cold. Store in airtight container for up to 3 days. These get even more moist the next day!
Notes
Storage
Muffins can be stored in an airtight container for up to three days and are even more most the next day!
Chocolate chips
Adding the chocolate chips in with the dry ingredients before adding the wet prevents them from sinking to the bottom of the cupcake liners as they bake.
Batter
The cake batter for this recipe is really thick which is completely normal.
Don’t overmix!
Take care not to overmix otherwise muffins will be chewy.
Nutrition
Calories : 390kcal
Carbonhydrates: 39g
Protein: 8g
Fat: 19g
Saturated Fat: 13g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 1g
Cholesterol: 53mg
Sodium: 242mg
Potassium : 291mg
Fiber: 2g
Sugar : 17g
Vitamin A: 299IU
Vitamin C: 1mg
Calcium: 122mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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16 comments
These were delicious! I added a little bit more milk because the batter was a bit dry and I did sour cream instead of greek yogurt. I had to bake it a little longer since the top wasn’t cooked all the way through..but then I sorta forget about them in the oven 😂 In the end the bottom of the muffin was a little dry but overall it was goey and soft. Will make again but by keeping a better eye on it next time 😉
Hi Ashlynn! Thanks for the lovely comment! These things happen to all of us N x
This was by far the best chocolate muffin I’ve ever made! I used sour cream instead of yogurt and dark cocoa powder, it was delicious! Super moist and rich in flavor. Definitely added the recipe to my cookbook so I’ll always have it in hand! 🥰 Thanks for the recipe!
Thats amazing Daniele! So happy to hear that you loved it! N x
Made these last night and was super easy and delicious! I subbed for sour cream too, as that is all I had, and worked great. Do you have any advice with baking with silicon moulds? I have started to use these to minimise my waste. However, I find that often when I bake with them the cakes are a little dry. (And I’ve even experimented by taking the cakes out when still a little wet and they’re still dry once cooked!)
Thanks!
Hi Jo! Glad you liked them! Actualy, no unfortunately, but if they’re coming out a little dry it will be something to do with how the heat is being transfered. I would reccomend baking a little less time. If you master them with silicone moulds come back to the commentds and let me know! I’ll add notes to the post 🙂
Wonderfully moist and delicious! Please post a vanilla version, as well! No bananas, please!!!
Thank you,
Codruta
Hi Codruta! Glad you loved them! Will add that to my list! N x
As did other bakers, I subbed sour cream for the yogurt. I also used baking cups instead of liners, doing a couple of different batches with different weights to test out the ideal amount of batter for each. I found I did need to bake a bit longer than the recipe stated (a 2.45 oz cupcake, including both the weight of batter and baking cup, took about 14 minutes in a 370 convect bake oven). These were incredibly moist, rich, and delicious. Thumbs up from the hubby!
Thanks Lisa! Glad you love them! N x
I baked these at Christmas and I have tried many recipes before. Trust me, this is the BEST recipe ever! I couldn’t believe how moist and gooey they were. Delicious….. Recipe saved and will be used again and again
Glad you love them Eleanor! N x
Hi Nick, I absolutely love your recipes and to date have had 100% success rate. I made a batch of these last night and I questioned the oven temp but followed the recipe. Unfortunately they took much longer and did not come out moist to your usual standard. Can you please confirm if this is correct? X
Hi Rachel, Hmm, let me come back to you on this. I’ll post an update on my instagram page. I want to bake these again and see if there are any errors in the baking time or temp.
Made these countless times. They are my absolute favourite choc muffin. I’ve found many choc recipes are disappointing, not chocolatey enough and often dry, these muffins are fantastic. I consistently have to cook them for longer, often closer to 20 mins, they’re still moist in the middle, at 12 mins they’re still liquid in the middle. I’ve cooked these in 3 ovens and had the same issue each time.
Hi Helen! Thanks for the feedback, I’m glad you love them! I’ve actually worked on an updated recipe which is coming soon. In the mean time, I’ve updated the baking time for this recipe 🙂 N x