Ingredients
Equipment
Method
Step 1: Preheat & Prepare
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together eggs, vegetable oil, brown sugar, and vanilla extract until smooth and slightly thickened.
- Stir in the milk and yogurt until fully combined.
Step 3: Add the Dry Ingredients
- Sift cocoa powder into the wet mixture to avoid lumps, then whisk until fully incorporated.
- Add flour, baking powder, baking soda, and salt. Gently fold with a spatula until just combined—do not overmix.
Step 4: Fold in the Chocolate Chips
- Reserve a few chocolate chips for topping and fold the rest into the batter.
Step 5: Fill & Bake
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Sprinkle reserved chocolate chips on top.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean (a few melted chocolate bits are fine).
Step 6: Cool & Enjoy
- Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Notes
🧊 Storage & Reheating
Room Temperature: Store in an airtight container for up to 3 days. Refrigerator: Keeps for 5 days; bring to room temperature before serving. Freezer: Freeze for up to 2 months. Wrap each muffin in plastic wrap and place in a freezer bag. Reheating: Warm in the microwave for 15–20 seconds for that fresh-baked taste. 🥄 Variations
Triple Chocolate Muffins: Add white chocolate chips along with semi-sweet chips. Mocha Muffins: Add 1 tablespoon instant coffee granules to the wet mixture. Nutty Chocolate Muffins: Stir in ½ cup chopped walnuts or pecans. Berry Chocolate Muffins: Add fresh raspberries or cherries for a fruity twist. Protein Boost: Replace ¼ cup flour with protein powder. Zucchini Chocolate Muffins: Fold in ½ cup grated zucchini for moisture and nutrition. Mini Muffins: Use a mini muffin tin and bake for 10–12 minutes. ❓ 10 FAQs
1. Can I use Greek yogurt?
Yes—Greek yogurt makes them extra moist and slightly tangy. 2. Can I use white sugar instead of brown sugar?
Yes, but brown sugar adds more moisture and depth of flavor. 3. Can I make these dairy-free?
Yes—use plant-based milk and dairy-free yogurt. 4. Why are my muffins dense?
Overmixing can develop gluten, leading to dense muffins. Mix just until combined. 5. Can I use self-rising flour?
Yes—omit baking powder and reduce baking soda to ½ teaspoon. 6. Can I use melted butter instead of oil?
Yes, but oil keeps muffins softer for longer. 7. Can I add more chocolate chips?
Absolutely—just don’t exceed 1½ cups total. 8. How do I get tall muffin tops?
Fill cups almost to the top and bake at 400°F for the first 5 minutes, then reduce to 375°F. 9. Can I add a filling?
Yes—spoon in half the batter, add a teaspoon of Nutella or peanut butter, then cover with more batter. 10. Can I make them gluten-free?
Yes—use a gluten-free all-purpose flour blend. 🏁 Conclusion
These Double Chocolate Muffins are rich, moist, and satisfy every chocolate craving. Perfect for breakfast, snacks, or dessert, they’re quick to make and easy to customize with your favorite mix-ins. Whether you serve them warm with gooey chocolate inside or cooled for a perfect crumb, they’re sure to become a go-to recipe in your kitchen.
Room Temperature: Store in an airtight container for up to 3 days. Refrigerator: Keeps for 5 days; bring to room temperature before serving. Freezer: Freeze for up to 2 months. Wrap each muffin in plastic wrap and place in a freezer bag. Reheating: Warm in the microwave for 15–20 seconds for that fresh-baked taste. 🥄 Variations
Triple Chocolate Muffins: Add white chocolate chips along with semi-sweet chips. Mocha Muffins: Add 1 tablespoon instant coffee granules to the wet mixture. Nutty Chocolate Muffins: Stir in ½ cup chopped walnuts or pecans. Berry Chocolate Muffins: Add fresh raspberries or cherries for a fruity twist. Protein Boost: Replace ¼ cup flour with protein powder. Zucchini Chocolate Muffins: Fold in ½ cup grated zucchini for moisture and nutrition. Mini Muffins: Use a mini muffin tin and bake for 10–12 minutes. ❓ 10 FAQs
1. Can I use Greek yogurt?
Yes—Greek yogurt makes them extra moist and slightly tangy. 2. Can I use white sugar instead of brown sugar?
Yes, but brown sugar adds more moisture and depth of flavor. 3. Can I make these dairy-free?
Yes—use plant-based milk and dairy-free yogurt. 4. Why are my muffins dense?
Overmixing can develop gluten, leading to dense muffins. Mix just until combined. 5. Can I use self-rising flour?
Yes—omit baking powder and reduce baking soda to ½ teaspoon. 6. Can I use melted butter instead of oil?
Yes, but oil keeps muffins softer for longer. 7. Can I add more chocolate chips?
Absolutely—just don’t exceed 1½ cups total. 8. How do I get tall muffin tops?
Fill cups almost to the top and bake at 400°F for the first 5 minutes, then reduce to 375°F. 9. Can I add a filling?
Yes—spoon in half the batter, add a teaspoon of Nutella or peanut butter, then cover with more batter. 10. Can I make them gluten-free?
Yes—use a gluten-free all-purpose flour blend. 🏁 Conclusion
These Double Chocolate Muffins are rich, moist, and satisfy every chocolate craving. Perfect for breakfast, snacks, or dessert, they’re quick to make and easy to customize with your favorite mix-ins. Whether you serve them warm with gooey chocolate inside or cooled for a perfect crumb, they’re sure to become a go-to recipe in your kitchen.