Double Chocolate Chip Muffins

If you’ve ever craved bakery-style muffins that are moist, chocolatey, and loaded with rich chocolate chunks, this Double Chocolate Chip Muffins recipe will be your new favorite. These muffins deliver everything you want in a decadent chocolate treat: a fluffy interior, melty chocolate in every bite, and those signature domed tops.

Inspired by weekend visits to our local bakery growing up, this is one of those recipes I keep coming back to. The best part? They come together in just one bowl and bake in under 20 minutes—perfect for busy mornings or indulgent snack breaks.

Why You’ll Love This Recipe

• Bakery-quality at home: Get those high domed, soft, moist muffins right from your own oven.
• Ultra chocolatey: With both cocoa powder and chocolate chips, every bite is rich and satisfying.
• Quick and easy: Only 10 minutes of prep and no mixer needed.
• Make-ahead friendly: Perfect for freezing or enjoying throughout the week.
• Customizable: Add nuts, swap in dark chocolate chunks, or even sneak in a bit of espresso for a mocha twist.

Ingredients You’ll Need

• 2 cups (240g) all-purpose flour, spooned and leveled
• ½ cup (40g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• 1 cup (200g) packed brown sugar (light or dark)
• 2 large eggs
• 1 cup (240g) plain yogurt (Greek or regular)
• ⅓ cup (80ml) milk
• ½ cup (120ml) vegetable oil
• 1 teaspoon pure vanilla extract
• 1 cup (170g) chocolate chips or chocolate chunks (plus a few extra for topping)

Equipment Needed

• Mixing bowls (1 large, 1 medium)
• 12-count muffin pan
• Paper muffin liners
• Whisk and spatula
• Cooling rack

How to Make Double Chocolate Chip Muffins

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt

Set aside.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk:

• Brown sugar
• Eggs
• Yogurt
• Milk
• Vegetable oil
• Vanilla extract

Whisk until smooth and well combined.

Step 4: Combine Wet & Dry

Pour the dry mixture into the wet ingredients. Mix gently just until combined—do not overmix!

Fold in the chocolate chips or chunks, saving a few to sprinkle on top.

Step 5: Fill & Bake

Scoop batter into the muffin cups, filling each to the top for tall, domed muffins.

Bake in the center of your oven for 15–20 minutes, or until a toothpick inserted in the center comes out clean of batter (melted chocolate is okay!).

Step 6: Cool

Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—or enjoy slightly warm for a gooey chocolate experience.

Tips for the Best Chocolate Muffins

• Full-fat yogurt yields a more tender muffin.
• Want richer flavor? Use dark cocoa powder.
• For a bakery-style look, top each muffin with a few extra chocolate chips before baking.
• Avoid overmixing to prevent dense, tough muffins.

Substitutions & Variations

• Greek yogurt can replace plain yogurt for extra protein.
• Use almond or oat milk for a dairy-free version.
• Add ½ cup chopped walnuts or hazelnuts for a nutty twist.

Storage Tips

• Store in an airtight container at room temperature for up to 3 days.
• Freeze cooled muffins for up to 2 months. Reheat in the microwave for 20–30 seconds.

Frequently Asked Questions

Can I make mini muffins?
Yes! Bake for 8–10 minutes, checking early for doneness.

What kind of cocoa powder is best?
Unsweetened natural cocoa works best, but Dutch-process gives a deeper flavor.

Can I use sour cream instead of yogurt?
Absolutely—just swap 1:1.

The Goods