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Triple Chocolate Chip Muffins - top down shot in baking tray

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!\Triple Chocolate Chip Muffins - in cupcake tin with one cut open

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!

Triple Chocolate Chip Muffins - close up on a baking tray

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.

Triple Chocolate Chip Muffins - extreme close up

What are the ingredients I need?

Triple Chocolate Chip Muffins - ingredients image

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

Triple Chocolate Chip Muffins - instructional image 01

  1. 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.
  2. 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.

Triple Chocolate Chip Muffins - instructional image 02

  1. To a separate bowl or jug add the melted butter, Greek yogurt, eggs and milk. Whisk together to combine.
  2. 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.

Triple Chocolate Chip Muffins - instructional image 03

  1. Scoop the batter into the muffin tray filling right to the top.=
  2. 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.

Triple Chocolate Chip Muffins - on a baking tray side top front view

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

Chocolate Cosmic Brownies - square top down shot

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Make sure you leave a comment down bellow if you try this recipe, or just say hello! I’d love to hear from you! I’ll see you all on the following recipe!

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Triple Chocolate Chip Muffins - pinterest image

Triple Chocolate Chip Muffins - top front on a baking tray

Double Chocolate Chip Muffins

Serves 12

5 from 1 vote
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 25 mins
Course: Dessert
Cuisine: American

Ingredients

Double Chocolate Chip Muffins

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp bicarb soda
  • 1/2 tsp salt
  • 1 cup caster sugar
  • 1 cup white chocolate chips
  • 1 cup dark chocolate chips
  • 1/2 cup unsalted butter
  • 1 cup Greek yogurt
  • 2 eggs
  • 1/2 cup milk


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

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