These chocolate chocolate chip muffins are an indulgent snack (or breakfast!) for any chocolate lover. Easy to make, absolutely delicious, and the perfect size for when you need a little something sweet.
Like chocolate chocolate chip cookies, these chocolate chocolate chip muffins have a double dose of chocolate, with both cocoa powder and chocolate chips. They’re an extra special breakfast treat, but don’t be surprised if you crave one for dessert, too!
Why You’ll Love This Chocolate Chocolate Chip Muffin Recipe
- An any-time-of-day treat. The beauty of muffins is their versatility. Sure, the obvious choice is to enjoy them for breakfast. But, they’re also a great afternoon snack or just an easy thing to grab when you’re feeling a bit hungry.
- Easy to make. Most everyone is familiar with making muffins, and these hold no surprises—they’re simple to make. That’s not to belittle them in anyway. Because they’re really good!
- Muffins for chocolate lovers. I had worried that the amount of cocoa wasn’t enough to make these chocolate chocolate chip muffins over-the-top chocolate, but it was just right. We decided fairly quickly that these were the best chocolate muffins we’d ever had the pleasure of eating.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Here’s how to measure flour for making muffins.
- Granulated sugar
- Unsweetened cocoa powder – Learn more: Types of Chocolate: A Home Baker’s Guide
- Baking powder and baking soda
- Salt
- Semisweet or milk chocolate chips – Or you can use an equivalent amount of chopped chocolate from a bar.
- Milk – Whatever milk you like or have on hand will work for these chocolate chocolate chip muffins.
- Vegetable oil – You can substitute 1/3 cup unsalted butter that has been melted and slightly cooled.
- Egg
- Vanilla extract – Use homemade vanilla extract or store-bought.
How to Make Chocolate Chocolate Chip Muffins
- Prepare. Preheat your oven to 375°F, then grease or line a 12-cavity muffin pan.
- Mix the dry ingredients. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Stir in 3/4 cup of the chocolate chips.
- Mix the wet ingredients. In a separate bowl, whisk together the milk, oil, egg, and vanilla.
- Combine wet and dry. Make a well in the center of the flour mixture, then pour in the milk mixture. Stir just until blended.
- Assemble. Spoon the batter into the prepared pan, using about 3 tablespoons of batter per cup. Sprinkle the remaining chocolate chips on top of the muffins.
- Bake. Place the pan in the oven and bake for 15 to 20 minutes, or until the muffins have darkened and a toothpick inserted into the center comes out clean.
Tips for Success
- To line or not to line. Paper liners will give your muffins softer edges, while skipping the liners will yield crisper edges. Just go with your preference!
- Don’t over-mix the muffin batter. Stir just until the ingredients are combined to avoid tough, dense muffins.
- Cool on a wire rack. Set the pans on a wire rack after you’ve pulled them out of the oven. After 5 minutes, carefully remove the muffins from the pan and set them directly on the racks to finish cooling. Learn more: Why Every Baker Needs Wire Cooling Racks
- Know the basics. New to baking? These baking tips for beginners will help!
Variations
- Add coarse Demerara sugar over the tops of the muffins for some crunch.
- For crunch inside the muffins, add chopped pecans or walnuts.
- Swap the chocolate chips for peanut butter chips for muffins that taste a little like a peanut butter cup!
Serving Suggestions
A smear of peanut butter is delicious on these chocolate chocolate chip muffins. If you’re a fan of peanut butter and banana with chocolate, cut open a muffin and tuck some banana slices in there too. Cherry preserves are also delicious with these muffins!
How to Store
Store the muffins in an airtight container at room temperature for up to 3 days. Line the container with paper towels to absorb excess moisture. They’ll last a few more days if you store them in the refrigerator, but they’re more likely to dry out that way.
Can I Freeze This Recipe?
Chocolate chocolate chip muffins freeze beautifully. Cool them completely, then place them in a freezer-safe zip-top bag for up to 3 months. Thaw overnight at room temperature or pop one into the microwave for about 30 seconds.
Chocolate Chocolate Chip Muffins
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170 g) semisweet or milk chocolate chips, divided
- 1 cup (240 ml) milk, at room temperature
- 6 tablespoons (90 ml) vegetable oil*
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
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Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cavity standard muffin pan.
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir in 3/4 cup (128g) of the chocolate chips.
- In a separate bowl, combine the milk, oil, egg, and vanilla.
- Make a well in the center of the dry ingredients mixture. Add the milk mixture, and stir just until blended.
- Spoon the batter into the prepared pan, using about 3 tablespoons of batter per cup. Sprinkle the remaining 1/4 cup (42g) chocolate chips on top of the muffins.
- Bake 15 to 20 minutes, or until the muffins have darkened and a pick inserted into the center comes out clean.
Notes
- *You can substitute 1/3 cup unsalted butter that has been melted and slightly cooled.
- Store in an airtight container at room temperature up to 3 days.
- Recipe slightly adapted from Food Network.
15 Comments on “Chocolate Chocolate Chip Muffins”
Welcome back.
I’m a fan of any possible way to eat chocolate for breakfast. Or before noon, for that matter! (Work late, sleep late, that’s me.)
Those look cute and yummy!
Looks scrumptious! That much chocolate might make me feel guilty in the morning, but I think that as an afternoon pick me up, it’d be perfect!
Thanks for sharing this and letting me know about Wikibooks. It’s awesome.
The picture on wikibooks shows darker chocolate color, huh? Maybe it used dutch processed cocoa.
Will be trying this soon!
Oh yum! Thanks so much for this recipe, my husband loves chocolate chip muffins. Now I have to find a way to make them as a surprise since he’s always around on the weekend. 🙂
Riana, I thought the same thing. Before I made them I had the internal dilemma of which cocoa to use. I didn’t use Dutch process, but it’s certainly an intriguing possibility.
Glad to see you’re back in action! And thanks for the wikipedia info.
Since the recipe calls for baking powder (and not soda) Dutch Process cocoa would work well!
I’ve recently found your blog and I just hava to say it’s elegantly delicious – wonderful!
Thanks for visiting, Lauren!
hey! omg your chocolate muffins look amazzzing!! And the recipe is simple and even i( who has two left hands!!) can make this… Im only 15( which isnt that young at all) and im aboput to go and try out this recipe and hope it tastes and looks as decadent as yours!!
xxx ayesha
Cape town
Hi Jennifer,
Have tried so many of your recipes and each is more delicious than the next!! Just wondering if I could sub almond milk for regular milk in this recipe? I bake for someone dairy and soy free, so oil substitution you noted is great, but wondering if almond milk would change the flavor too much?!
Thanks so much!
Diane
Hi, Diane. I don’t have much experience baking with almond milk, so I can’t give you any firsthand advice. With as much milk as there is in these muffins, I’d assume you would taste the almond flavor. But that’s not necessarily a bad thing. If you try it, please come back and let me know how it works.
Jennifer, I’m really enjoying looking at your recipes and can’t wait to try some. I was wondering if you think buttermilk could be substituted for the milk in this recipe. If not, do you recommend whole milk? I gave up dairy 2 years ago so I don’t have milk in the house but would be buying for the recipe. These look perfect as gifts. Thank you! Blessings –
Hi, Robin. If you use buttermilk, you’d really need to adjust the baking powder and baking soda to account for the added acidity. Having not tried that myself with this recipe, I can’t say for sure how to make that adjustment. With milk, I usually use whatever we have on-hand which is most often 2%. But whole milk generally performs better in baking.