Say hello to our new favourite muffin recipe! These double chocolate chip muffins are irresistibly rich and chocolatey, with a soft and moist centre and high, crunchy tops. And every bite is LOADED with chocolate chips. Seriously, you NEED one (or more!) of these muffins in your life!
Muffins are a perfect option for morning or afternoon tea, a grab-and-go lunchbox snack or for when you are craving something sweet. And these rich double chocolate muffins are the best of both worlds. Perfect for lunchboxes, but also delicious served warm with a scoop of your favourite ice cream for the ultimate easy dessert!
While brownies and chocolate cake hold a special place in my heart, sometimes you want something packed as an individual serve, and doesn’t require loads of effort. And this double chocolate chip muffin recipe has got you covered!
Why You're Going To Love This Recipe
- Quick and easy - whip up this muffin batter in minutes and then let the oven do the rest! These muffins will be ready to eat in 30 minutes.
- Basic pantry ingredients - a few simple pantry items are all you need. In fact, I'm guessing you have everything you need in your pantry right now, just waiting to be baked into delicious muffins!
- Freezer friendly - make a double (or triple!) batch and keep them in the freezer for lunchboxes, chocolate cravings or for when an unexpected guest pops in.
- Rich chocolate flavour - with a rich and fudgy centre and melty, gooey chocolate chips, they will satisfy ALL of your chocolate cravings.
- Conventional and Thermomix - you will find both methods in the recipe card at the bottom of the post.
What You Need
Just a handful of simple pantry ingredients are all you need to make these easy double chocolate chip muffins.
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Plain flour - also known as all-purpose flour.
- Bi-carb soda - also known as baking soda.
- Caster sugar - sometimes referred to as superfine sugar, caster sugar dissolves easily when mixing with other ingredients.
- Cocoa powder – unsweetened cocoa powder provides that deep chocolate flavour to the muffin batter. Choose a good quality cocoa powder for the best results.
- Salt
- Chocolate chips - use either dark, milk or white chocolate. Just make sure you use a good quality chocolate that you know and love for the best results - I recommend Cadbury or Nestlé chocolate baking chips. Or you can use a block of chocolate, chopped into chunks, just ensure that it is proper baking chocolate, as this is specifically made for baking.
- Eggs - I recommend using large 60g eggs, and have your eggs at room temperature.
- Sour cream – helps to keep the muffins moist and keeps the batter thick for the perfect muffin texture. You could also use natural or full fat Greek yoghurt if you prefer.
- Oil – is used to keep the muffins soft and moist as cocoa powder can dry the mixture. Use a plain, unflavoured oil like vegetable or canola.
- Milk - I recommend using full-fat mlk in most baking recipes, however you can use light or skim milk if you prefer.
- Vanilla extract - or vanilla essence.
Step By Step Instructions
I LOVE how easy this recipe is. Just a few easy steps and 30 minutes is all that stands between you and warm, gooey chocolate muffins. Let’s get started!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
Step 1 - Mix The Dry Ingredients
Mix the flour and bicarbonate soda until combined and then add the remaining dry ingredients (caster sugar, cocoa powder, salt and chocolate chips). Make a well in the centre.
Step 2 - Mix the Wet Ingredients
In a separate bowl, lightly beat the eggs and then beat in the remaining wet ingredients (sour cream, vegetable oil, milk and vanilla extract).
Step 3 - Make the Batter
Add the wet ingredients to the dry ingredients and stir until just combined.
**It is important not to overmix the batter, or the muffins will be dense and heavy. A few little pockets of flour are ok, but be careful not to overbeat the mixture.
Step 4 - Bake
Use a spoon (or an ice cream scoop) to divide the batter evenly between the prepared muffin tins, about ⅔ full.
Bake until the muffins have 'domed' on top and bounce back if pressed gently in the middle. Cool in the baking tray for 5 minutes before transferring to a wire rack.
Expert Tips & FAQ
Follow these simple tips for the most perfect, fluffy and delicious double chocolate chip muffins!
The dry ingredients (including the chocolate chips) are all stirred together first, to ensure everything is combined before the wet and dry ingredients come together. This means you won't have to stir the batter too many times. Gently fold the batter together until it JUST comes together. A few little flour pockets won’t matter, but overmixing will result in tough, dense muffins.
If you have one, an ice cream scoop helps to make lovely, rounded muffins.
Be careful not to fill them more than ⅔ full, or they will spill out over the top of the tray while baking.
Start to check the muffins at around 20 minutes. If they have a slight spring when pressed and/or a skewer or toothpick inserted into the middle of a muffin comes out clean, they are ready! Be careful not to mistake melted chocolate chips for raw batter.
Dark (semi-sweet), milk or white chocolate chips can be used. Baking chocolate is recommended, because it has a strong, bold chocolate flavour that is perfect for adding to baked goods. But make sure it is a brand of chocolate that you know and LOVE for the very best results.
Muffins are ultimately the best on the day they are made, but they can be stored in an airtight container at room temperature for up to 3 days.
Yes! Chocolate muffins can be frozen for up to 3 months in a good quality, airtight container. Thaw them overnight in the fridge, leave out at room temperature for an hour or heat them in the microwave.
Related Recipes
Still need a chocolate fix? These recipes are perfect for the chocoholics out there!
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Double Chocolate Chip Muffins
Ingredients
- 300 g (2 cups) plain flour
- 1 tsp bicarbonate soda
- 200 g (1 cup) caster sugar
- 50 g (½ cup) cocoa powder
- ½ tsp salt
- 200 g milk chocolate chips or dark chocolate chips
- 2 eggs (large)
- 200 g sour cream full fat
- 125 ml (½ cup) vegetable oil or canola oil
- 125 ml (½ cup) milk full-fat
- 2 tsp vanilla extract
Instructions
Conventional Method
- Preheat oven to 180 degrees Celsius (fan-forced).
- Line a 12-hole muffin tray with paper cases and set aside until needed.
- Sift the plain flour and bicarbonate soda into a large bowl.
- Add the caster sugar, cocoa powder, salt and chocolate chips and stir together.
- Create a well in the centre of the dry mixture.
- In a separate bowl, lightly beat the eggs before adding the sour cream, vegetable oil, milk and vanilla extract and whisk together until well combined.
- Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; do not over-mix.
- Spoon the mixture into the paper cases, filling ⅔ to the top.
- Bake for 20-25 minutes, use a skewer to check at 20 minutes - see notes.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees Celsius (fan-forced).
- Line a 12-hole muffin tray with paper cases and set aside until needed.
- Place the plain flour, bicarbonate of soda and cocoa powder into the Thermomix bowl and mix for 5 seconds, Speed 8.
- Add the caster sugar, salt, eggs, sour cream, vegetable oil, milk and vanilla extract and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed 5. The batter should be slightly lumpy.
- Use the spatula to gently fold the milk chocolate chips through the muffin batter; do not over-mix.
- Spoon the mixture into the paper cases, filling ⅔ to the top.
- Bake for 20-25 minutes, using a skewer to check at 20 minutes - see notes.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Be careful not to overmix the batter - the dry ingredients (including the chocolate chips) are all stirred together first, to ensure everything is combined so that you won’t need to mix the batter too much when the wet and dry ingredients come together. Gently fold the batter together until it JUST comes together. A few little flour pockets won’t matter, but overmixing will result in tough, dense muffins.
- Use an ice cream scoop to fill the muffin trays, if you have one. It helps to make lovely, rounded muffins.
- Don’t overfill the muffin trays! Be careful not to fill them more than ⅔ full, or they will spill out over the top of the tray while baking.
- How to tell if muffins are ready? - start to check the muffins at around 20 minutes. When a skewer or toothpick inserted into the middle of a muffin comes out clean, it is ready! Be careful not to mistake melted chocolate chips for raw batter.
- Which type of chocolate is best? Dark (semi-sweet), milk or white chocolate chips can be used. Baking chocolate is recommended, because it has a strong, bold chocolate flavour that is perfect for adding to baked goods. But make sure it is a brand of chocolate that you know and LOVE for the very best results.
- Storage - muffins are ultimately the best on the day they are made, but they can be stored in an airtight container at room temperature for up to 3 days.
- Freezing - muffins can be frozen for up to 3 months in a good quality, airtight container. Thaw them overnight in the fridge, leave out at room temperature for an hour or heat them in the microwave.
Yama
It’s so yum and moist! Love this recipe thank you!