Warm, moist and sinful – double chocolate chip muffins are every chocolate lover’s dream come true. It is an easy one-bowl muffin recipe.
Estimated reading time: 3 minutes
If you’ve ever heard the saying “twice as nice”, you’d wonder if the creator intended to use it as a description for these delicious double chocolate chip muffins. I suggest making a double batch of these chocolate muffins as they disappear real fast.
As the name suggests, these muffins have an extra serving of chocolate chips (who’s complaining?) which makes them extra-chocolatey, extra-indulgent, and perfect to delve into, whenever midnight dessert cravings hit.
Chocolate Chip Muffins are an anytime delight – serve them with a steaming cup of coffee, hot chocolate, or just as they are.
They are the perfect picnic, potluck or a road trip dessert. In fact, little exposure to the heat makes the chocolate chunks on top so gooey and good.
My Tried and True Tips
- This is a one-bowl muffin recipe. The batter is the usual – butter, sugar, eggs and flour base.
- Start with creaming the butter and sugar in a stand mixer or use a hand mixer. Slowly add the eggs once the sugar and butter look perfectly creamy. Do not whisk for too long after adding eggs.
- Sift and the dry ingredients – flour, baking powder, and salt. Gently fold the chocolate chips in the batter.
- Preheat your oven to 190 degrees Celcius for 10 minutes. Line muffin tray with paper cups or grease each cavity with butter.
- Then, use a scoop (for uniform measurement) an equal amount of mix into each muffin cup. Fill each cup only ¾th giving enough room for the muffin to rise.
- Don’t forget to sprinkle a generous spoonful of chocolate chunks on top of each muffin.
- Bake muffins for 20 minutes or until a toothpick inserted comes out clean. Avoid over-baking the muffins as they might become dry.
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Double Chocolate Chip Muffins Recipe
Ingredients
- ½ Cup unsalted butter softened (113 grams)
- ½ Cup granulated white sugar
- 2 eggs, at room temperature
- ⅔ Cup milk, at room temperature
- 1 teaspoon vanilla essence
- 2 Cup all purpose flour
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ Cup dark chocolate chips
- 1 Cup dark milk chocolate chunks
Instructions
- Preheat you oven to 375° F (190° C). Line muffin tray with paper liners and grease them with little butter or oil.
- Now cream butter and sugar together in a large bowl using a hand mixer at medium speed until creamy.
- Add one egg at a time and whisk for a minute or so each time.
- Now add the milk, vanilla essence to the liquid mixture. Once again whisk with the hand mixer until well combined approx. for 2 – 3 minutes at medium speed.
- Combine flour, salt and baking powder in a sieve. Sift over the liquid ingredient mixture. Add chocolate chips. Gently fold the batter using the spatula. Make sure there are no lumps or streaks remain in the batter.
- Scoop an equal amount of batter into the prepared muffin tray. Fill only ¾ of each muffin cup. Top each muffin with chocolate chunks. Bake the muffins for 20 minutes or until a toothpick inserted in the center comes out clean.
- Once baked transfer the muffins to a wire rack to cool down for few minutes.
- Serve Double Chocolate Chip Muffins with a cup of coffee for that extra chocolaty flavour.
Recipe Notes:
- Do not mix the batter for too long else muffin will become hard.
- Make sure all the ingredients are at room temperature before making the batter.
- You can use a stand mixer or gand mixer for making the muffin batter.
- From mint chocolate, white chocolate to dark chocolate, feel free to experiment with the flavor of these double chocolate chip muffins.
Ravish Mani says
A yummy & crispy post 🙂
Hina Gujral says
thanks 🙂
Thalia @ butter and brioche says
I can never go past a good choc chip muffin.. especially when they look as perfect as these. I wish I had one now!
Hina Gujral says
These are my favorite muffins along with a cup of coffee 🙂