Double the chocolate equals pure chocolate bliss — Double Chocolate Chip Muffins! Rich, tender, and perfect for breakfast or an afternoon snack.
Muffins have always been a family favorite and one of my first baking experiments. My very first attempt was a blueberry muffin — I remember how proud I was when it came out edible! Over time I discovered fresh or frozen Michigan blueberries make a big difference, and I experimented with other flavors like mango almond. Eventually, our chocoholic household demanded a truly chocolatey muffin, so I developed this double chocolate chip version.
We often pair these muffins with coffee; the chocolate and coffee combination is hard to beat. The recipe is simple and delivers a pronounced chocolate flavor balanced by a hint of vanilla and a touch of cinnamon. My kids always light up when these come out of the oven, and I love enjoying one while it’s still warm so the chocolate chips are gooey and meltingly delicious.
These muffins are easy to make, bake up moist and tender, and look irresistible with extra chocolate chips pressed on top.
Double Chocolate Chip Muffins
Manila Spoon
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Equipment
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Handy tool: Ice cream scoop
Ingredients
- 2 cups All-purpose Flour
- 4 tbsp Cocoa powder
- 1 tsp Ground cinnamon
- 1½ tsp Baking powder
- ½ tsp Salt optional, if your butter is salted
- 8 oz Unsalted butter, softened (room temp)
- ¾ cup Sugar
- 2 Eggs, room temperature
- 1 tsp Vanilla extract
- 3/4 cup Milk
- 1 cup Dark chocolate chips, plus extra for topping
Instructions
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Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
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Sift together the dry ingredients: flour, cocoa powder, ground cinnamon, baking powder, and salt. Set aside.
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Beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and milk until combined.
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Fold the dry mixture into the butter mixture, mixing just until combined. Scrape the sides of the bowl if needed. Gently fold in the chocolate chips.
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Use an ice cream scoop to divide the batter evenly among the muffin cups. Press a few extra chocolate chips on top of each muffin, if you like. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool the muffins on a wire rack. Serve warm for the best molten chocolate experience.
Notes
TIPS & TRICKS:
Serve the muffins while still warm so the chocolate melts in your mouth. They’re especially good with a cup of coffee or a glass of milk.