These Double Chocolate Chip Muffins are incredibly rich, moist, and packed with decadent chocolate chips. Made to satisfy even the most serious chocoholics, these fluffy and soft muffins feature melty chocolate inside and out. Truly heaven in each bite!
Best-ever double chocolate chip muffins
Happy world chocolate day! To celebrate, I wanted to share with you all one of my most cherished recipes to date, that is my double chocolate chip muffins!
Muffins are truly one of my favorite things to bake, as they are so incredibly simple to make, but indeed the best way to satisfy your cravings. There are so many variations of muffins, many of which I have shared in my blog already, but this recipe is one of my favorites to date.
These double chocolate chip muffins are FILLED with cocoa and semi-sweet chocolate chips, which makes them so rich and irresistible. They are so delightfully soft and fluffy, yet filled and studded with melty chocolate chips that melt in your mouth instantly.
Despite its incredible flavor notes, these muffins are so delightf
ully easy to make with only a handful of pantry ingredients. Truly the perfect treat for the occasion! No prior baking experience required, I promise! All you need is a muffin tray, paper liners (which can also be made from parchment paper), and a mixing bowl!
If you are interested in which tools I use, I’ve recently listed an updated list of my kitchen tools and gadgets, which you can check them out here.
What’s inside of these decadent muffins?
As I’ve mentioned earlier, baking these little gems are so incredibly easy and seamless. Here are all the ingredients you will need:
- Unsalted butter, sugar, a pinch of salt, and eggs to create the creamed butter mixture. Be sure to take out the butter while the oven is preheating, for about 20 minutes to soften. I also recommend taking the eggs out at the same time, as it will mix much better with the batter and rise more easily.
- Flour, cocoa powder, and baking powder as the dry components. Be sure to sift these ingredients in, as they will be evenly mixed as well as create the perfect soft and fluffy texture.
- Vanilla extract and milk to add moisture to the batter. This will create the heavenly aroma of the muffins, as well as achieve the ultra-moist texture that you desire!
- Semi-sweet chocolate chips to be mixed into the finalized batter. I used Baker’s semi-sweet chocolate for this recipe, but feel free to use any kind so long as they are semi-sweet or bittersweet. They give you the perfect balance of sweet, rich, and deep chocolate flavor. Refrain from using milk chocolate, as they are more sugar than actual cocoa, which won’t serve this recipe well.
Key tips & techniques
Muffins are one of the easiest things to bake, but to truly nail the texture, a few tips are useful to keep in mind. Here are some important notes to help your baking process:
- Use room-temperature butter and eggs. This will ease the creaming process, as well as help the batter to rise more easily. I usually take these ingredients just before I preheat my oven, about 20-30 minutes prior to mixing.
- Use bittersweet or semi-sweet chocolate, and plenty of it! I recommend using these as they are extra rich in flavor and packed with cocoa. I’ve chopped up my semi-sweet chocolate bars into small bite-sized chunks. This studded chocolate pieces will instantly melt on each bite!
- Do not overmix the batter. It’s important to follow each step of the recipe, and mixing ingredients just until they are combined. I find that it helps to use a hand mixer to cream the butter, sugar, salt, and eggs, and following up with a silicon spatula to mix in the rest.
- Be careful not to open the oven door during the first 20 minutes, or else the muffins will deflate. What you want are big fluffy muffins that are light in texture!
- Serve your muffins in within the first 2 days of baking to have them at their best. Like any baked goods, these are best served straight out of the oven, so be sure to leave a bit of space in your stomach to truly indulge! If you have any leftovers, these muffins can be stored in an airtight container for up to three days, or two months in the freezer when properly stored.
And there it is, you are ready to bake! Be sure to have a glass of milk handy, as nothing beats freshly baked chocolate muffins served with a side of cold milk.
I hope you enjoy this easy and delicious recipe, and please feel free to leave a comment below or message me on Instagram for any questions!
Other dessert recipes you may like:
- Churro Waffles
- Strawberry Cream Puffs
- Ultra Moist Banana Bread
- Peanut Butter Cookies
- Vanilla Madeleines
- Mango Sticky Rice
Double Chocolate Chip Muffins
- 150 g unsalted butter softened at room temperature
- 2/3 cup granulated sugar adjust based on preference
- 2 g salt
- 3 large eggs room temperature
- 250 g all-purpose flour
- 30 g cocoa powder
- 1 tsp baking powder
- 6 tbsp milk
- 1 tsp pure vanilla extract
- 100 g semi-sweet chocolate chips chopped, plus more to top the muffins
- Preheat the oven to 340°F (170°C). Prepare the muffin pan with paper liners.
- In a medium mixing bowl, add butter, sugar, and salt, and mix together until well blended and creamy. Add one egg at a time, and mix in.
- Sift in flour, cocoa powder, and baking powder, and mix until just combined. Mix in milk and vanilla extract into the batter.
- Add chopped semi-sweet chocolate chips, and fold them into the batter, being careful not to overmix.
- Spoon the batter into the muffin liners, to about 3/4 full. Top with extra semi-sweet chocolate pieces. Bake for about 25 minutes, just until a toothpick in the center comes out clean. Every oven is different, so I recommend checking the muffins about 20 minutes into the baking time to prevent overbaking.
- Transfer the muffins to a wire rack to cool. Enjoy!