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    Home » Recipes » Sweet Breads & Muffins » Double Chocolate Chip Muffins

    Double Chocolate Chip Muffins

    Published: Jan 26, 2022 by Lucy · This post may contain affiliate links · 1 Comment

    Jump to Recipe
    chocolate muffins on a white cake stand

    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!

    Chocolate muffins in silver muffin cases on a white cake stand

    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.
    A close up of a chocolate muffin in a paper case, on a white stand

    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.

    All ingredients for double chocolate chip muffins laid out on a table in individual bowls
    • 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.
    A chocolate muffin broken in half in a muffin paper case

    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.

    Cocoa, chocolate chips and dry ingredients in a glass bowl
    Dry ingredients for muffins mixed together in a glass bowl

    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).

    Eggs, sour cream, oil and milk in a glass bowl
    Wet ingredients in a glass bowl with a whisk

    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.

    Wet and dry ingredients together in a glass bowl
    Chocolate muffin batter mixed in a glass bowl

    Step 4 - Bake

    Use a spoon (or an ice cream scoop) to divide the batter evenly between the prepared muffin tins, about ⅔ full.

    Top view of a muffin tray with individual cases filled with batter

    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.

    Baked chocolate chip muffins in a muffin tray

    Expert Tips & FAQ

    Follow these simple tips for the most perfect, fluffy and delicious double chocolate chip muffins!

    Be careful not to overmix the batter.

    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.

    Use an ice cream scoop to fill the muffin trays.

    If you have one, an ice cream scoop 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. 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.

    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.

    Storing

    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.

    Can I freeze these muffins?

    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.

    Chocolate chip muffins in silver muffin cases in a baking tray

    Related Recipes

    Still need a chocolate fix? These recipes are perfect for the chocoholics out there!

    • Front view of a stack of brownies with M&Ms and sparkler in background
      M&M Brownies | Chocolate Brownie Slice
    • A raspberry muffin in a pink paper case with white chocolate chips.
      Raspberry And White Chocolate Muffins
    • A slice of rich mud cake with chocolate frosting and blueberries on a white plate.
      The Best Chocolate Mud Cake | Most Popular
    • A stack of chocolate bark topped with white chocolate and decorated with roasted almonds and cranberries.
      Cranberry, Chocolate & Almond Bark

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    3 double chocolate chip muffins in silver cases.

    Double Chocolate Chip Muffins

    These double chocolate chip muffins are irresistibly rich and chocolatey, with a soft and moist centre and high, crunchy tops.
    4.94 from 15 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: Muffins
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 serves
    Calories: 206kcal
    Author: Lucy - Bake Play Smile

    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

    RECIPES NOTES & TIPS
    • 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.

    Nutrition

    Calories: 206kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 22mg | Potassium: 93mg | Fiber: 1g | Sugar: 21g | Vitamin A: 50IU | Vitamin C: 2.7mg | Calcium: 47mg | Iron: 0.4mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Yama

      December 26, 2022 at 2:30 am

      It’s so yum and moist! Love this recipe thank you!

      Reply

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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