These Double Chocolate Chip Muffins are a chocolate lover's dream that you can make in just 25 minutes. With cocoa powder, white chocolate chips and a pinch of salt they're moist, flavor packed and so easy to make - and not too sweet. No fancy ingredients needed - just grab a bag of chocolate chips and the rest you probably already have at home.
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The next time your chocolate cravings set in (and you don't want to make a whole Oreo Dirt Pie) - this recipe for double chocolate muffins is all you need.
But don't just listen to my review of my own muffins - I might be slightly biased. Instead, consider the responses from those who have already tried them:
"These are really, really good muffins. Can I have another?"
"These are the best muffins I've ever had can I please have them all?"
"Sure I'll drive 30 minutes to pick up some muffins"
Kinda the same reaction as for my Strawberry Muffins.
What you need to make them
Ingredient notes & substitutions
- Vanilla sugar can be substituted for the same amount of vanilla extract or vanilla powder
- Unsweetened cocoa powder needs to really be unsweetened, or these muffins will come out very sweet
- Salted butter - I always use this, if you want to use unsalted butter just add an extra pinch of salt
- White chocolate chips can be substituted for milk chocolate chips, semi-sweet chocolate chips, or a mixture of dark and milk chocolate chips, or even excluded
How to make them
- Add all dry ingredients except sugar to a small mixing bowl
- Mix to combine
- Add in ⅔ of the white chocolate chips
- Mix again, then set aside for now
- In a large bowl, combine butter and sugar
- Mix well, until a bit fluffy and creamy
- Add the eggs
- Mix well again
- Add the dry ingredients you mixed together previously to the wet ingredients, followed by the milk
- Then mix gently, until the batter is just mixed together. Do not mix more than this, and do not use an electric whisk!
- Place 12 muffin liners in a muffin tray, if you have one. Otherwise space them out on a regular oven tray.
- Scoop in the muffin batter, filling the liners about ⅔ of the way
- Top with the remaining chocolate chips
- Then bake in the middle of the oven for 15 minutes - until a tooth pick inserted in the center comes out with no or just a tiny bit of batter on it
Tips & tricks
- Always use room temperature butter for a delicious moist muffin
- Add a pinch of salt to deepen flavors and balance the sweetness
- Use a muffin tray to keep the shape of the muffins
- Mix the chocolate chips with the dry ingredients before adding to the batter to keep them from sinking
- Cream the butter and sugar well - it should be fluffy and creamy
- Don't overmix after adding the dry ingredients
- Use a cake tester or toothpick to check when your muffins are done baking - temperatures vary with different ovens so the time needed in your oven might not exactly match the one stated in the recipe
- Want a super special treat? Serve them with Strawberry Whipped Cream or Peppermint Whipped Cream on top.
Storage Instructions
Storing: Store in a plastic bag or air tight container in room temperature. They are at their best for up to 3 days after baking, but will be fine for up to 5 days.
Freezing: Freeze in plastic freezer bags for up to 6 months.
Recipe FAQ
Yes, you can switch white chocolate chips for milk chocolate chips or skip them entirely for a regular, delicious, chocolate muffin.
Yes, you can add half a cup of chopped nuts (I like walnuts, pecans and hazelnuts) for a more brownie-type muffin.
If your muffins are dry this is most likely due to either overmixing or overbaking.
To avoid overmixing, mix very little after adding in the dry ingredients. The batter should just be mixed together, do not be tempted to mix more than that.
To avoid overbaking keep a close eye on the muffins while baking and remove them from the oven as soon as a tooth pick inserted into the middle comes out dry, or almost dry. If you know your oven runs a bit hot, start checking already a few minutes before the time is up.
More quick & easy muffin recipes
Looking for more quick & easy muffin recipes like this Double Chocolate Chip Muffin recipe?
- Blueberry Banana Muffins
- Raspberry Muffins
- Vanilla muffins
- Cinnamon Muffins
- Raspberry White Chocolate Muffins
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Double Chocolate Chip Muffins
Print RateIngredients
- 1¾ cups flour
- 7 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla sugar or vanilla extract or vanilla powder
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1½ cup white chocolate chips divided, or milk chocolate chips
- ¾ cup salted butter room temperature, cut in pieces, or unsalted with an extra pinch of salt
- ⅔ cups sugar
- 2 eggs
- ⅔ cups milk
Instructions
- Set the oven for 200°C/400°F.
- In a mixing bowl, combine all dry ingredients except sugar. Mix in ⅔ of the white chocolate chips as well. Then set aside for now.1¾ cups flour, 7 tablespoon unsweetened cocoa powder, 1 teaspoon vanilla sugar, 2 teaspoon baking powder, 1½ cup white chocolate chips, ½ teaspoon salt
- In another mixing bowl, add in the room temperature salted butter in pieces together with the sugar. Mix well.¾ cup salted butter, ⅔ cups sugar
- Add in the eggs to the butter and sugar, and mix well again.2 eggs
- Add the mixed dried ingredients and the milk to the egg, butter and sugar mixture and mix well using a spoon - not a whisk - until everything is combined.⅔ cups milk
- Bring out a muffin tray or a regular oven tray and line with muffin liners. Scoop out the batter in the muffin liners using two spoons, and top with the remaining white chocolate chips.1½ cup white chocolate chips
- Bake in the middle of the oven for 15 minutes. Use a tooth pick or cake tester to check when the muffins are finished - the tester should come out with no, or very little, batter on it. When done, remove from the oven and set aside to cool.
Equipment (may contain affiliate links)
- Muffin tin* or a regular oven tray
- 2 mixing bowls
- Measuring cups
- A whisk - electric if you have
- 2 regular spoons
Video
Notes
- Always use room temperature butter for a delicious moist muffin
- Add a pinch of salt to deepen flavors and balance the sweetness
- Use a muffin tray to keep the shape of the muffins
- Mix the chocolate chips with the dry ingredients before adding to the batter to keep them from sinking
- Use a cake tester or tooth pick to check when your muffins are done baking - temperatures vary with different ovens so the time needed in your oven might not exactly match the one stated in the recipe
- Store in plastic bags or air tight containers in room temperature. They're best for up to 3 days, but fine for up to 5.
- Freeze muffins in plastic freezer bags for up to 6 months
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
sagina
it is extremely hard to mix and on the recipe it doesn't even tell you where and when to put in the vanilla extract .
Emmeline Kemperyd
Hi! At what point was it hard to mix it? You should have no trouble as long as you use room temperature butter cut in pieces as the recipe calls for, and an electric mixer. As for vanilla extract - this recipe calls for vanilla sugar in the ingredient list but you can exchange it for vanilla extract. If you do you can add it at the same time, or together with the butter and sugar. /Emmeline
Laura
Favorite but I did it on cupcake cause don't have muffin pan.
Lisa
Just made these and have turned out fantastic, we can’t wait to try them 😋
Easy recipe to follow 😍
Emmeline Kemperyd
So happy to hear that, Lisa! Hope you enjoy! And thanks for coming back here and leaving a review.
Mitali Dev
I was up and about getting all these muffins smelling wonderful and scrumptiously tempting for Easter and making enough for my neighbours children ...they simply loved it
Margrete
The recipe was really easy to follow, and my family loved them! Only problem was that I tried to add tart raspberry buttercream, and it did not work out great. It felt a little discouraging when I mixed in the eggs, and it looked less than appetizing, but it all came together in the end, and it's the end result we're all after.
Emmeline Kemperyd
Thank you for your comment and rating, Margrete! So happy you enjoyed them! Sorry to hear that it didn't work out with the frosting - I usually just have them on their own since there's so much flavor in their already. /Emmeline
Tania | Fit Foodie Nutter
These muffins are perfect for when those chocolate cravings kick in! Can't wait to bake them with my daughter x
Emmeline Kemperyd
They sure are! Let me know how they turn out!
Nart at Cooking with Nart
I tried this recipe and it was really good, My nephews love these muffins!
Emmeline Kemperyd
So happy to hear that, Nart! Thank you!
Caroline
I love how easy these are and they look cute with the contrasting white chocolate chips.
Emmeline Kemperyd
Thank you, Caroline!
Adrianne
Yum!! I love sweet muffins and yours look fantastic. I love the white chocolate chips and contrast with the chocolate. Will give this a go next week. Thanks!
Emmeline Kemperyd
Thank you, Adrianne! Let me know how they turn out!
Dannii
You had me at double chocolate. These muffins look delicious!
Emmeline Kemperyd
Haha love to hear that! Thank you!
Kimi San Bhopal
Yum, these look delicious
Emmeline Kemperyd
Thank you Kimi!