Thanks to the delicious combination of chocolate chips and cocoa powder, this easy double chocolate chip muffins recipe is a must for the chocolate lover in your life.
When my son was just a little whipper snapper, my chocolate chocolate chip cookies earned me the title of the Best Mother In The Entire World and this double chocolate chip muffin recipe brought home a second honorary crown from the taste buds of my kid and his friends.
I mean, I get it, they’re a chocolate lovers’ dream and fortunately, they’re super easy to make. All you need is vanilla extract, milk (to make them deliciously tender and moist), butter, self-rising flour, egg, sugar, cocoa powder, and chocolate chips. It takes 10 minutes to slowly combine the wet and dry ingredients and 20 minutes of baking in the oven before you can dive into a batch of warm double chocolate chip muffins. See the printable recipe card at the bottom of the post.
The combination of the cocoa powder and semi-sweet chocolate chips gives the muffins just the right amount of chocolate flavor without being too rich (looking at you, triple chocolate cake). Now, let’s go make some double chocolate muffins.
- Vanilla extract
- Chocolate chips
- Unsalted butter
- Cocoa powder
- Self-rising flour
How to Make Double Chocolate Chip Muffins
Place your sugar, flour, and cocoa powder in a medium bowl.
Don’t worry if your cocoa powder is lumpy, mine was too so it’s in good company!
Stir the dry ingredients together.
In a separate medium bowl, combine the melted and cooled butter, milk, vanilla extract, and egg, and stir well.
Now pour the wet ingredients into your dry ingredients and give it a good stir until well mixed.
Stir in chocolate chips.
You can cook this either in a muffin tin greased with cooking spray or lined with muffin papers.
Bake at 400 for 20 minutes and serve your with love.
Oh, how pretty!
Store leftover muffins in an airtight container at room temperature for up to 3 days or place them in the freezer for up to 3 months. Thaw at room temperature before serving.
- I’m using semi-sweet or dark chocolate chips, but you can use any you like, including white chocolate chips, milk chocolate chips, or even chocolate chunks for something different.
- To make your own self-rising flour, simply add 1 1/2 tsp of baking powder and 1/2 tsp of salt for each cup of all-purpose flour.
- I recommend using unsweetened cocoa powder. You can use dutch process cocoa, but just know the muffins may not rise quite as much.
- For the best double chocolate muffin batter, I also recommend bringing the milk and egg to room temperature as well before adding to the other wet ingredients. Another tip is to not over-mix the batter, as this is how you get fluffy muffins every time.
- I use whole milk, but you can use whatever milk you have on hand.
- You can use granulated sugar, brown sugar, or a combination of both.
- Use an ice cream scoop or cookie scoop to distribute the chocolate muffin batter between each or . Just make sure you only fill them about 2/3 full to ensure they don’t spill over the top.
- For added flavor, add 2 teaspoons of instant coffee.
You may also like these other chocolate treats:
Chocolate Velvet Cake With Cream Cheese Icing
The Best Brownie Recipe With Chocolate Frosting
- 2 cups self-rising flour*
- 1 cup sugar
- 1 cup milk
- 3/4 cup cocoa powder
- 1 egg
- 1 stick butter, melted and cooled
- 1.5 cups chocolate chips
- 1 teaspoon vanilla extract
- In a large bowl, combine flour, sugar, and cocoa powder.2 cups self-rising flour*, 1 cup sugar, 3/4 cup cocoa powder
- In a separate bowl, mix together melted butter, egg, milk, and vanilla.1 cup milk, 1 egg, 1 stick butter, melted and cooled, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and stir to mix well.
- Stir in the chocolate chips.1.5 cups chocolate chips
- Divide the chocolate chip muffin batter among each greased muffin cup or a muffin tin lined with muffin papers.
- Bake at 400 degrees for 20 minutes.
This post was originally published in 2011 but I’ve updated it in 2020.
This post is featured on Meal Plan Monday and Weekend Potluck!
Whenever I make cupcakes/muffins I can never get the sizes of them the same. What kind of scoop should I use, ice cream? Are there different scoops sizes? Can someone recommend any? I’d really appreciate it, I can’t wait to try this recipe!!
Hey Melissa, I use usually use a 1/4 cup measuring scoop when making muffins or cupcakes. It seems to fill the muffin cup to about 2/3 of the way up or maybe just a little more. I just made these and got 20 muffins using the 1/4 cup measuring scoop.
Hi Melissa, Like many oter things, Ice cream scoops come in various sizes. Any store that sells cooking utensils should carry a variety of sizes. There is the very small for making cookies come out evenly, then there is a medium size, as you would probably use making these muffins in a regular size muffin tin, and then there is the much larger size, that are usually used for making the larger gourmet size muffins like the ones you buy at Sam’s Club already baked. I bake a lot so I have all three sizes, and I am sure there are other sizes available also. They usually come in plastic or Chrome variety depending how much you want to spend. I purchased mine at a store called GFS(Gordon Food Service) it is a store that sells all types of cooking items and utensils. Good Luck, and doesn’t these muffin sound wonderful. We can always count on Christy to come through for us.
Christy, so true what you said about traveling. I love to go, but sure love to come home. Recenty went on a 9 day bus tour of the beautiful New England states. I was a bit absentminded and kept forgetting, or misplacing things.
When we got back I wrote this:
I left my cheese in Vermont,
I left my pjs in Boston,
I left my cell phone and one earring on the bus,
I left my name tag, I don’t know where,
But I left my heart in Tennessee!
LOL, I love the poem! I do hope you had a wonderful trip though.
The recipe is great and contentment is beyond monetary value…..thanks for both this day. Many of us don’t slow down enough to see (or hear) any of this, but sometimes, when it hits you smack dab between the eye’s on a piece of paper it is a revelation….Continue to be blessed as you bless others….
Thank you so much Kim! I am so blessed by each and every one of you!
Sounds so good! I have all of the ingredients in the pantry/fridge, me and my 3 year old are going to mix them up. Thanks!!
I hope that ya’ll have fun making muffins Anne!!
Ooooh… *salivates and remembers vow to lose at least five more pounds*
So sorry for the temptation Sonya!!
yummy!! those will be in my kitchen soon! i LOVE your “contentment” paragraph….and it is so true! My daughter is 15 now and i do not know where the time has gone! i have been telling myself for a long time that the distractions do not matter…do not matter…do not matter….because one day she will be grown and gone…oh how i miss her already…
Hug her often Angie!
This is one of my son’s favorite treats. Thanks for posting your recipe. I check your recipes when I am in the mood for good food. You always come through with the best ideas.
Thank you so much Anita!! I hope you enjoy the muffins!
Is there anything better than a loaded chocolate chip muffin ? There is nothing yummier ! Thanks Christy !
Just made these for our afternoon snack. They are delicious! I’m feeding 4 boys ages 12-21, so theres been A LOT of cooking and baking happening in our home. Our family gives this 12 thumbs up! Thank you for a great recipe.