Double Chocolate Chip Muffins

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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.

Double Chocolate Chip Muffins

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.

ingredients for double chocolate chip muffins.

Recipe Ingredients

  • Vanilla extract
  • Milk
  • Chocolate chips
  • Unsalted butter
  • Cocoa powder
  • Self-rising flour
  • Egg
  • Sugar

How to Make Double Chocolate Chip Muffins

Place sugar, flour, and cocoa powder in a medium bowl.

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.

Stir the dry ingredients together.

In a separate bowl, combine butter, milk, vanilla extract, and egg.

In a separate medium bowl, combine the melted and cooled butter, milk, vanilla extract, and egg, and stir well.

Mix together wet and dry ingredients.

Now pour the wet ingredients into your dry ingredients and give it a good stir until well mixed. 

Stir in chocolate chips.

Stir in chocolate chips.

Dividing batter into muffin tin.

You can cook this either in a muffin tin greased with cooking spray or lined with muffin papers.

Muffins ready for the oven.

Bake at 400 for 20 minutes and serve your double chocolate muffins with love.

basket of Double Chocolate Chip Muffins

Oh, how pretty!

Enjoy!

Storage

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.

Recipe Notes

  • 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 muffin cup or muffin liner. 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 Sundae Cake

Chocolate Cobbler

Triple Chocolate Brownies

Chocolate Snack Cake

Chocolate Velvet Cake With Cream Cheese Icing

The Best Brownie Recipe With Chocolate Frosting

BAsket of Double Chocolate Chip Muffins

Double Chocolate Chip Muffins

Thanks to the combination of chocolate chips and cocoa powder, this easy double chocolate chip muffins recipe is a must for chocolate lovers.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate
Servings: 18 muffins
Calories: 348kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

*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.

Nutrition

Calories: 348kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

This post was originally published in 2011 but I’ve updated it in 2020.

Quote

This post is featured on Meal Plan Monday and Weekend Potluck

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121 Comments

  1. Thanks Christy! I appreciate the advice since I have never baked with Splenda. Looks like I’m not going to start either!

  2. Christy, it is soooo nice to be able to cook and bake new and different things after makin the same ol stuff year after year. I have never enjoyed new recipes like I enjoy yours. I love your posts and recipes and your cookbook! I have made many things from them and continue to make new things! Thank you soooo much for this website and your knowledge and talents! They are appreciated by many!

    P.S. My family thanks you too. 🙂

  3. Christy, I always appreciate your recipes, but what really makes me want to come back here time after time is YOU. Your ‘tell it like it is’ attitude, your refusal to become big-headed about your success, and most of all your realization that home, friends and family are more important that anything.

    Thanks for the muffin recipe, but most of all, thanks for ‘bein’ real’…

  4. Have you ever made these using Splenda? I know it’s kind of a stupid question since the chocolate chips are going in, but just wondering.

    1. There are no stupid questions here, Lynn! I don’t ever bake with Splenda because it doesn’t bake like sugar, breads and such will end up dryer and tougher, I do a lot of other things with Splenda, though! Here is a post with just a few of the recipes on SouthernPlate.com where I use Splenda. I’m always adding more, though, and even have a special section in my book of recipes I use Splenda in 🙂 Hope this helps!
      https://www.southernplate.com/2010/01/sixteen-low-and-no-sugar-recipes-from-southern-plate.html

      As far as using splenda even though there are chocolate chips, I do stuff like that all the time! Hey, every little bit helps, right? 😀
      Gratefully,
      Christy

  5. oh YUM! this looks delish. Adding it to my “to make/to try” list! 😀 (Painting my kitchen is kind of taking over right now)

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