If you consider yourself a chocolate lover, these Double Chocolate Chip Muffins belong right at the top of your must-bake list. Imagine bites loaded with rich cocoa, tender crumb, and gooey pockets of melted chocolate chips—each one a little delight wrapped in a muffin liner. Whether you’re craving a decadent breakfast, a fun lunchbox treat, or an afternoon pick-me-up, these muffins deliver a bakery-worthy chocolate experience straight from your own kitchen. Trust me, this Double Chocolate Chip Muffins recipe will become your new favorite way to indulge.

Ingredients You’ll Need

Double Chocolate Chip Muffins Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of familiar pantry staples and a hint of buttermilk magic, you’re only a few steps away from muffin perfection. Each ingredient here plays a part in making these Double Chocolate Chip Muffins as chocolatey, moist, and irresistible as possible.

All-Purpose Flour: Lays the sturdy foundation for the muffins and ensures a soft, cake-like crumb.
Unsweetened Cocoa Powder: Deepens the chocolate flavor and gives the muffins their signature rich color.
Baking Powder: Helps the muffins rise beautifully, making them light and fluffy.
Baking Soda: Works with the acid in buttermilk to give extra lift and tenderness.
Salt: Enhances all the flavors and balances the sweetness.
Granulated Sugar: Adds sweetness and helps create a delicate, tender crumb.
Brown Sugar: Contributes moisture and a hint of caramel undertone to the muffins.
Large Eggs (room temp): Bind the batter and add richness for that perfect muffin texture.
Vegetable Oil: Keeps the muffins moist and soft, without the heaviness of butter.
Buttermilk: The secret to extra-moist muffins—its acidity also adds a lovely tang.
Vanilla Extract: Lifts the chocolate flavor and adds aromatic complexity.
Semisweet Chocolate Chips (plus more for topping): Double the chocolate, double the fun! Melty pockets of chips are what make these muffins special.

How to Make Double Chocolate Chip Muffins

Step 1: Preheat and Prep Your Muffin Tin

Start by preheating your oven to 375°F (190°C)—getting the temperature just right is key for that signature domed top. Line a 12-cup muffin tin with paper liners or lightly grease each cup so your muffins release effortlessly after baking.

Step 2: Mix the Dry Ingredients

In a spacious mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well combined and there are no cocoa clumps lurking. This base will make each bite chocolate-rich without being dry or crumbly.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until the mixture is silky-smooth. This is where your muffins gain all that amazing moisture and rich, sweet complexity.

Step 4: Bring it All Together

Pour the wet ingredients over the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon—stop as soon as you see no more streaks of flour. Overmixing can lead to dense muffins, so a light touch is your friend here.

Step 5: Add the Chocolate Chips

Time to embrace the magic of double chocolate! Fold in the chocolate chips, distributing them evenly through the batter. If you want every bite studded with melty chocolate, don’t skimp here. A light folding keeps the muffins tender.

Step 6: Fill and Top

Spoon the batter evenly into the prepared muffin cups, filling them almost to the top. For bakery-style muffins, sprinkle a few extra chocolate chips over each cup—this simple touch creates a tempting, chocolatey top.

Step 7: Bake to Perfection

Bake in the preheated oven for 18–22 minutes. When a toothpick inserted in the center comes out with just a few moist crumbs, your Double Chocolate Chip Muffins are ready. Let them cool in the pan for 5 minutes before transferring them to a wire rack.

How to Serve Double Chocolate Chip Muffins

Garnishes

For a showstopping finish, dust your muffins with a light shower of powdered sugar or a pinch of cocoa powder once they’ve cooled. You can also add a small spoonful of whipped cream or a drizzle of melted chocolate for that bakery treat appeal.

Side Dishes

Pair your Double Chocolate Chip Muffins with a glass of cold milk or a steaming mug of coffee for the ultimate comforting combo. They also work wonders served alongside a fresh fruit salad, giving you a balance of rich and refreshing flavors at the table.

Creative Ways to Present

Turn your muffins into a brunch centerpiece by piling them high on a cake stand, or wrap them individually in colorful parchment to share as thoughtful homemade gifts. For a party twist, slice each muffin in half and make mini chocolate chip muffin ice cream sandwiches!

Make Ahead and Storage

Storing Leftovers

Keep your Double Chocolate Chip Muffins at their freshest by storing them in an airtight container at room temperature for up to three days. Place a paper towel beneath and on top of the muffins to help absorb any excess moisture and keep that perfect texture.

Freezing

To make these muffins ahead or preserve leftovers, let them cool completely, then wrap each one in plastic wrap and store in a zip-top freezer bag. They’ll taste fantastic even after two or three months in the freezer; just thaw at room temperature when you’re ready to enjoy.

Reheating

For that just-baked warmth, pop a muffin in the microwave for 10 to 15 seconds. If reheating from frozen, you can let them thaw overnight or give them a quick zap in the microwave—just enough to revive the melty chocolate chips and irresistible aroma.

FAQs

Can I use whole wheat flour instead of all-purpose?

You can swap up to half the all-purpose flour for whole wheat flour in these Double Chocolate Chip Muffins for a slightly nuttier taste and extra fiber. Using all whole wheat flour will change the texture and make them denser, so a blend is best for beginners.

What’s the secret to super moist muffins?

The magic comes from using full-fat buttermilk and vegetable oil, which keep the crumb tender. Avoid overmixing the batter; as soon as the dry ingredients disappear, stop stirring to lock in that perfect, bakery-style moisture.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or even dried cherries can be mixed in for a fun texture boost. Stick to about half a cup so the add-ins don’t overpower the classic Double Chocolate Chip Muffins feel.

How can I make mini muffins instead?

Pour the batter into a mini muffin tin, filling each cup about three-quarters full. Reduce the baking time to around 10-12 minutes, checking for doneness with a toothpick—the result is bite-sized Double Chocolate Chip Muffins perfect for parties or snacking.

Can I use different types of chocolate chips?

Yes, feel free to experiment! Dark chocolate chips create a more intense chocolate flavor, while milk or white chocolate gives a sweeter, creamier bite. No matter which you choose, you’ll still get that dreamy Double Chocolate Chip Muffins experience.

Final Thoughts

There’s something joyful about pulling a pan of Double Chocolate Chip Muffins fresh from the oven and knowing they’re packed with homemade love and chocolatey goodness. Whether you’re baking for family, friends, or just a moment of self-care, don’t hesitate to try this recipe and share the warm, melty happiness with those around you. Happy baking!

Double Chocolate Chip Muffins Recipe

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4.5 from 11 reviews

Author: Emma
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Indulge in these rich and moist Double Chocolate Chip Muffins that are perfect for a decadent breakfast or a delightful snack. Loaded with cocoa and chocolate chips, these muffins are a chocolate lover’s dream come true.

Ingredients

Scale

Dry Ingredients:

1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

¾ cup granulated sugar
½ cup brown sugar
2 large eggs, room temperature
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract

Add-ins:

1 cup semisweet chocolate chips, plus more for topping

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Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or grease.
Mix Dry Ingredients: In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, whisk granulated sugar, brown sugar, eggs, oil, buttermilk, and vanilla until smooth.
Combine and Bake: Gently mix wet ingredients into dry, fold in chocolate chips, distribute batter into muffin cups, top with extra chips, bake for 18–22 minutes.
Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra moist muffins, use full-fat buttermilk and avoid overmixing.
You can swap semisweet chips for dark or milk chocolate.
These muffins are freezer-friendly and perfect for make-ahead breakfasts or snacks.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American