That Spicy Chick

Double Chocolate Chip Muffins

These Double Chocolate Chip Muffins are easy to make, have lovely crisp tops, and are full of melty chocolate chips! They’re super soft and moist, perfectly chocolatey, and fantastic for breakfast, dessert, or a midday snack!

Close up of a Double Chocolate Chip Muffins on parchment paper with chocolate chips scattered in front. More muffins lined up behind.

When I first made these Double Chocolate Chip Muffins, I was not at all prepared for the flood of compliments or reactions.

  • Mom: “Wow, this is so good. You are a GENIUS!” (This is coming from a woman who loathes butter and seldom eats desserts with eggs. Yet, she tried a bite…and then proceeded to eat another few bites…and then it was gone in a matter of seconds. 😂 )
  • Aunt: “What a cake! What a cake! You should sell these. I’m happy to pay for a batch. Please think of me when you make them again? You’re so talented. You’re the next Masterchef!”
  • Sister: “They’re so YUM, and super soft and moist! Hit the spot. Thank you, my muffin lady!”
  • Teenaged cousin: “Thank you for the muffins! They were so good that I ate both and didn’t save any for my dad and mom. 🙃 ”
  • Dad’s caretakers: “When are you doing the photoshoot for the blog and making them again?”

They all wanted more. And so did I, which is why we’re here today!

Guys, these muffins are REALLY GOOD. They’ve got perfect crisp tops, are full of melty chocolate chips, and are incredibly soft and fluffy on the inside! We’re all addicted around here, and I bet you and your family will love these Double Chocolate Chip Muffins too if you’re chocolate lovers!

Muffin sliced in half and resting on top of muffin liner to show inside with melty chocolate chips.

Why This Recipe Works

  • It’s easy to make with just a whisk and a rubber spatula. That’s right. No need for an electric hand mixer!
  • Greek yogurt makes these muffins ultra moist and soft without adding any detectable tangy flavor.
  • Using cake flour in addition to all-purpose flour makes these muffins fluffy and light.
  • It’s got the perfect amount of chocolatey-ness and is not overly sweet.
  • It’s flexible with the type of baking chips you choose to use. Milk, dark, bittersweet, semisweet, extra dark all taste great in them!

Who wants a super soft and super yum chocolatey muffin, like NOW? Let’s make a batch! 💃

Labeled photo of ingredients for Double Chocolate Chip Muffins.

Ingredients

  • Unbleached White All-Purpose Flour
  • Cake Flour
  • Natural Unsweetened Cocoa Powder: I used Hershey’s, but other high quality unsweetened cocoa brands such as Ghirardelli or Valrhona will elevate the flavor. Just make sure it’s a natural cocoa powder and not Dutch process.
  • Baking Soda
  • Baking Powder
  • Fine Sea Salt
  • Unsalted Butter
  • Light Brown Sugar
  • Granulated White Sugar
  • Extra Large Eggs: About 64-68 grams each. They should be at room temperature.
  • Greek Yogurt: I like to use Koukakis 10% fat Authentic Greek Yogurt, but any full fat Greek yogurt is fine. You’re also welcome to use low-fat if you prefer. If you use non-fat, the texture of the batter will be less thick and not as rich, so I do not recommend doing so.
  • Vanilla Extract
  • Semi-Sweet Chocolate Chips: Make sure to reserve a few chips for studding the muffin tops.
Photo collage of steps to make Double Chocolate Chip Muffins.

How to Make Double Chocolate Chip Muffins

  1. Prep: Preheat oven to 220°C / 425°F. Line a 12-count muffin tray with muffin liners.
  2. Combine dry ingredients: In a medium-sized mixing bowl, combine the all-purpose flour, cake flour, unsweetened cocoa powder, baking soda, baking powder, and fine sea salt. Whisk until fully incorporated, then set aside.
  3. Melt butter: Plate the unsalted butter in a microwave safe measuring cup or bowl. Heat for 30-45 seconds, stirring in between, until melted.
  4. Combine wet ingredients: In a large mixing bowl, add the light brown sugar, granulated white sugar, melted unsalted butter, eggs, Greek yogurt, and vanilla extract. Mix with a rubber spatula until evenly combined. (It’s okay if the yogurt doesn’t break down completely and there are a few white flecks. They’ll get fully incorporated in the next step.)
  5. Combine dry and wet ingredients: Sift in the dry ingredients mixture into the bowl with the wet ingredients. Mix until everything is evenly incorporated and combined well.
  6. Fold in chocolate chips: Fold in 1 cup of the semi-sweet chocolate chips until JUST combined. (Avoid overmixing as it will result in more air bubbles forming in the batter, which will result in chewy and dry muffins.)
  7. Scoop and divide batter: Scoop (or spoon) the batter into the prepared muffin pan, filling the muffin liners all the way to the top. Sprinkle with the remaining ¼ cup chocolate chips.
  8. Bake: Bake for 5 minutes at 220°C / 425°F, until the muffins have risen slightly above the muffin liners. Then reduce the temperature to 175°C / 350°F (without opening the oven door) and bake for a further 15-17 minutes, or until toothpick inserted into the center of a muffin comes out clean.
  9. Cool: Transfer the muffin pan to a cooling rack and let cool for 5 minutes. Then transfer the muffins to a wire or metal cooling rack to continue cooling. Enjoy warm or at room temperature.
Photo collage of top view of 12-count muffin pan with unbaked and baked muffins.
Top view of six Double Chocolate Chip Muffins on metal cooling rack.
Double Chocolate Chip Muffins lined up on parchment paper and chocolate chips scattered in the front.

Full ingredient amounts and instructions are in the recipe card below.

Cook’s Tips

  • Make DIY muffin liners with nonstick cooking paper (parchment paper) if you don’t have muffin liners on hand. Grab a large sheet of nonstick cooking paper and a ruler. Measure and mark twelve 5 x 5-inch squares. Cut the paper into the measured squares. Place one square on top of a small can or jar (I like using a small can of tomato paste or V8 Tomato Juice), making sure it is centered. Then press down with your hands firmly so that the paper takes on the shape of the top of the can. Lift up the now cup shaped nonstick paper. Repeat with the rest of the nonstick cooking paper squares.
  • Use full fat Greek yogurt for super moist and soft muffins. While you can use low-fat or non-fat if you prefer, the results won’t be the same. I recommend using full fat Greek yogurt for best texture.
  • Don’t skip sifting the dry ingredients. Sifting gets rid of any lumps and ensures that the dry ingredients get evenly distributed and combined well.
  • Measure the flours correctly. Fluff with a spoon to eliminate any large lumps. Then spoon into a measuring cup and sweep the top with a knife to remove any excess flour. Do not scoop out the flour by dipping the measuring cup into the bag or container. This results in excess flour in the cup since it will be compacted. I highly recommend using a digital kitchen scale to make sure you’ve measured out the flours correctly.
  • Make sure your baking soda and baking powder are not expired and still active. You can test if they still work by adding a teaspoon to two separate small bowls with 2 or 3 tablespoons of distilled white vinegar. The mixtures should bubble vigorously (baking soda) and fizz (baking powder). If nothing happens, replace the leavening agent.
  • Don’t overmix. Overmixing the batter will result in more gluten and air bubbles forming, and this will give you chewier and dryer muffins. For softer and moist muffins, don’t mix more than needed in steps 5 and 6.
  • Don’t overbake. Every oven is different. Keep an eye on the muffins after they’ve been in the oven for 18 minutes so that they don’t overbake and become dry.
Close up of a Double Chocolate Chip Muffin on parchment paper with other muffins. Chocolate chips scattered in front.

FAQs

Can I just use all-purpose flour if I don’t have cake flour?

Yes, you can. Use 1 & ½ cups (180 grams) all-purpose flour for the recipe. The muffins will be slightly denser, but they will still taste fantastic.

Alternatively, you can make your own cake flour. You can make your own by using corn starch and all-purpose flour. Measure out 1 and ½ cups of all-purpose flour. Then remove 1 tablespoon of the flour and replace with 1 tablespoon of cornstarch. Use this mixture for the all-purpose and cake flour listed in the recipe.

Can I use different baking chips?

Absolutely! Milk, dark, extra dark, bittersweet, semi-sweet chocolate will all work. You can even use a combination of two types. (We love using a combo of milk and extra dark chocolate chips for these muffins too.)

Can I add nuts to these Double Chocolate Chip Muffins?

Yes, you certainly can! Chopped almonds, walnuts, hazelnuts, and pecans (my personal fave!) would all make a great addition to these muffins. Add ½ cup of finely chopped nuts when you add the chocolate chips in step 6 and gently fold them into the batter.

Can I double the recipe?

Yes! This recipe makes 12 muffins and the batter can easily be doubled if you like. Click on ‘2x’ in the recipe card below to generate the ingredient amounts for a double batch of these Double Chocolate Chip Muffins.

How do I store the muffins?

Store the muffins in sealed airtight containers for up to three days in a cool dry area. Or store in airtight sealed containers in the refrigerator for up to 1 week. They taste best warm. I like to heat the muffins for 8-10 seconds in the microwave before devouring.

Hand holding up half a muffin to show inside with melty chocolate chips.

Can I freeze the already baked muffins?

  • To freeze baked muffins: Once completely cooled, transfer them to a parchment paper lined baking tray and freeze in a single layer for 30 minutes, or until solid. Then wrap each muffin in cling wrap and transfer them to a sealed airtight container or freezer bag. Freeze for up to 3 months. Be sure to squeeze out any extra air before zipping the top to prevent freezer burns if using a freezer bag. By doing this, you’ll save space in your freezer, and also prevent the muffins from becoming dry.
  • To thaw: Remove the cling wrap and place the muffins on top of paper towels on the counter. Allow to thaw for 30 or so minutes, or until they reach room temperature. To serve warm, reheat in the microwave on high for 10-15 seconds.

Can I freeze the muffin batter?

  • To freeze muffin batter: Spoon the batter into the muffin liners in the muffin pan. Sprinkle with the remaining chocolate chips as you would in step 6. Then pop the tray in the freezer and freeze for 4 hours, or until fully solid. Then transfer to freezer-friendly bag, making sure to squeeze out any extra air before zipping the top to prevent freezer burns.
  • To bake from frozen: Place the frozen unbaked muffins in the muffin pan. Preheat oven to 220°C / 425°F. Bake for 5 minutes at 220°C / 425°F, until the muffins have risen slightly above the muffin liners. Then reduce the temperature to 175°C / 350°F (without opening the oven door) and bake for a further 18-20 minutes, or until toothpick inserted into the center of a muffin comes out clean. (Note: Keep an eye on the muffins during the last few minutes to ensure that they don’t overbake. Usually, baking frozen batter will increase the bake time by 3-5 minutes.)

Can I make them gluten-free?

I have not tried making these muffins gluten-free yet. But I recommend using a GF all-purpose flour such as Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Measure out 1 and ½ cups of the gluten-free flour, then remove 1 tablespoon of the flour and replace with 1 tablespoon of cornstarch. Use this mixture in place of the regular all-purpose flour and cake flour.

Can I make these muffins dairy-free or vegan?

I have not tested the recipe with dairy-free or vegan alternatives for the ingredients required to make these muffins. Unfortunately, I cannot advise without further testing.

Muffin sliced in half to show inside with melty chocolate chips, and close up of muffin. Text overlay "Double Chocolate Chip Muffins*.

More Sweet Treats & Desserts


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Close up of a Double Chocolate Chip Muffins on parchment paper with chocolate chips scattered in front. More muffins lined up behind.

Double Chocolate Chip Muffins

These Double Chocolate Chip Muffins are easy to make, have lovely crisp tops, and are full of melty chocolate chips! They’re super soft and moist, perfectly chocolatey, and fantastic for breakfast, dessert, or a midday snack!

  • Author: Lavina
  • Prep Time: 8
  • Cook Time: 20
  • Total Time: 28 minutes
  • Yield: 12 1x
  • Category: Dessert, Snacks, Breakfast, Brunch
  • Method: Bake
  • Cuisine: American
Scale

Ingredients

  • 120 grams / 1 cup Unbleached White All-Purpose Flour
  • 66 grams / ½ cup Cake Flour
  • 40 grams / 1/3 cup Natural Unsweetened Cocoa Powder (I used Hershey’s)
  • 1 TSP Baking Soda
  • ½ TSP Baking Powder
  • ¼ TSP Fine Sea Salt
  • 100 grams / ½ cup Unsalted Butter
  • 100 grams / ½ cup Light Brown Sugar
  • 70 grams / 1/3 cup Granulated White Sugar
  • 2 Extra Large Eggs (6468 grams each), at room temperature
  • 214 grams / ¾ cup Greek Yogurt
  • 2 TSP Vanilla Extract
  • 1 & ¼ cups Semi-Sweet Chocolate Chips (reserve ¼ cup for studding the muffins)

Instructions

  1. Prep: Preheat oven to 220°C / 425°F. Line a 12-count muffin tray with muffin liners. 
  2. Combine dry ingredients: In a medium-sized mixing bowl, combine the all-purpose flour, cake flour, unsweetened cocoa powder, baking soda, baking powder, and fine sea salt. Whisk until fully incorporated, then set aside.
  3. Melt butter: Plate the unsalted butter in a microwave safe measuring cup or bowl. Heat for 30-45 seconds, stirring in between, until melted.
  4. Combine wet ingredients: In a large mixing bowl, add the light brown sugar, granulated white sugar, melted unsalted butter, eggs, Greek yogurt, and vanilla extract. Mix with a rubber spatula until evenly combined. (It’s okay if the yogurt doesn’t break down completely and there are a few white flecks. They’ll get fully incorporated in the next step.)
  5. Combine dry and wet ingredients: Sift in the dry ingredients mixture into the bowl with the wet ingredients. Mix until everything is evenly incorporated and combined well.
  6. Fold in chocolate chips: Fold in 1 cup of the semi-sweet chocolate chips until JUST combined. (Avoid overmixing as it will result in more air bubbles forming in the batter, which will result in chewy and dry muffins.)
  7. Scoop and divide batter: Scoop (or spoon) the batter into the prepared muffin pan, filling the muffin liners all the way to the top. Sprinkle with the remaining ¼ cup chocolate chips.
  8. Bake: Bake for 5 minutes at 220°C / 425°F, until the muffins have risen slightly above the muffin liners. Then reduce the temperature to 175°C / 350°F (without opening the oven door) and bake for a further 15-17 minutes, or until toothpick inserted into the center of a muffin comes out clean.
  9. Cool: Transfer the muffin pan to a cooling rack and let cool for 5 minutes. Then transfer the muffins to a wire or metal cooling rack to continue cooling. Serve warm or at room temperature.

Notes

Ingredient Notes, Cook’s Tips, and FAQs

  1. Natural Unsweetened Cocoa Powder: I used Hershey’s, but other high quality unsweetened cocoa brands such as Ghirardelli or Valrhona will elevate the flavor. Just make sure it’s a natural cocoa powder and not Dutch process.
  2. Greek Yogurt: I like to use Koukakis 10% fat Authentic Greek Yogurt, but any full-fat Greek yogurt is fine. You’re also welcome to use low-fat if you prefer. If you use non-fat, the texture of the batter will be less thick and not as rich, so I do not recommend doing so.
  3. Make DIY muffin liners with nonstick cooking paper (parchment paper) if you don’t have muffin liners on hand. Grab a large sheet of nonstick cooking paper (parchment paper) and a ruler. Measure and mark twelve 5 x 5-inch squares. Cut the paper into the measured squares. Place one square on top of a small can or jar (I like using a small can of tomato paste or V8 Tomato Juice), making sure it is centered. Then press down with your hands firmly so that the paper takes on the shape of the top of the can. Lift up the now cup shaped nonstick paper. Repeat with the rest of the nonstick cooking paper squares.
  4. Use full fat Greek yogurt for super moist and soft muffins. While you can use low-fat or non-fat if you prefer, the results won’t be the same. I recommend using full fat Greek yogurt for best texture.
  5. Don’t skip sifting the dry ingredients. Sifting gets rid of any lumps and ensures that the dry ingredients get evenly distributed and combined well.
  6. Measure the flours correctly. Fluff with a spoon to eliminate any large lumps. Then spoon into a measuring cup and sweep the top with a knife to remove any excess flour. Do not scoop out the flour by dipping the measuring cup into the bag or container. This results in excess flour in the cup since it will be compacted. I highly recommend using a digital kitchen scale to make sure you’ve measured out the flours correctly.
  7. Make sure your baking soda and baking powder are not expired and still active. You can test if they still work by adding a teaspoon to two separate small bowls with 2 or 3 tablespoons of distilled white vinegar. The mixtures should bubble vigorously (baking soda) and fizz (baking powder). If nothing happens, replace the leavening agent.
  8. Don’t overmix. Overmixing the batter will result in more gluten and air bubbles forming, and this will give you chewier and dryer muffins. For softer and moist muffins, don’t mix more than needed in steps 5 and 6.
  9. Don’t overbake. Every oven is different. Keep an eye on the muffins after they’ve been in the oven for 18 minutes so that they don’t overbake and become dry.
  10. Can I just use all-purpose flour if I don’t have cake flour? Yes, you can. Use 1 & ½ cups (180 grams) all-purpose flour for the recipe. The muffins will be slightly denser, but they will still taste fantastic. Alternatively, you can make your own cake flour. You can make your own by using corn starch and all-purpose flour. Measure out 1 and ½ cups of all-purpose flour. Then remove 1 tablespoon of the flour and replace with 1 tablespoon of cornstarch. Use this mixture for the all-purpose and cake flour listed in the recipe.
  11. Can I use different baking chips? Absolutely! Milk, dark, extra dark, bittersweet, semi-sweet chocolate will all work. You can even use a combination of two types. (We love using a combo of milk and extra dark chocolate chips for these muffins too.)
  12. Can I add nuts to these Double Chocolate Chip Muffins? Yes. Chopped almonds, walnuts, hazelnuts, and pecans (my personal fave!) would all make a great addition to these muffins. Add ½ cup of finely chopped nuts when you add the chocolate chips in step 6 and gently fold them into the batter.
  13. Can I double the recipe? This recipe makes 12 muffins and the batter can easily be doubled if you like. Click on ‘2x’ in the recipe card to generate the ingredient amounts for a double batch.
  14. How do I store the muffins? Store the muffins in sealed airtight containers for up to three days in a cool dry area. Or store in airtight sealed containers in the refrigerator for up to 1 week. They taste best warm. I like to heat the muffins for 8-10 seconds in the microwave before devouring.
  15. Can I freeze the already baked muffins? To freeze baked muffins: Once completely cooled, transfer them to a parchment paper lined baking tray and freeze in a single layer for 30 minutes, or until solid. Then wrap each muffin in cling wrap and transfer them to a sealed airtight container or freezer bag. Freeze for up to 3 months. Be sure to squeeze out any extra air before zipping the top to prevent freezer burns if using a freezer bag. By doing this, you’ll save space in your freezer, and also prevent the muffins from becoming dry. To thaw: Remove the cling wrap and place the muffins on top of paper towels on the counter. Allow to thaw for 30 or so minutes, or until they reach room temperature. To serve warm, reheat in the microwave on high for 10-15 seconds.
  16. Can I freeze the muffin batter? To freeze muffin batter: Spoon the batter into the muffin liners in the muffin pan. Sprinkle with the remaining chocolate chips as you would in step 6. Then pop the tray in the freezer and freeze for 4 hours, or until fully solid. Then transfer to freezer-friendly bag, making sure to squeeze out any extra air before zipping the top to prevent freezer burns. To bake from frozen: Place the frozen unbaked muffins in the muffin pan. Preheat oven to 220°C / 425°F. Bake for 5 minutes at 220°C / 425°F, until the muffins have risen slightly above the muffin liners. Then reduce the temperature to 175°C / 350°F (without opening the oven door) and bake for a further 18-20 minutes, or until toothpick inserted into the center of a muffin comes out clean. (Note: Keep an eye on the muffins during the last few minutes to ensure that they don’t overbake. Usually, baking frozen batter will increase the bake time by 3-5 minutes.)
  17. Can I make them gluten-free? I have not tried making these muffins gluten-free yet. But I recommend using a GF all-purpose flour such as Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. Measure out 1 and ½ cups of the gluten-free flour, then remove 1 tablespoon of the flour and replace with 1 tablespoon of cornstarch. Use this mixture in place of the regular all-purpose flour and cake flour.
  18. Can I make these muffins dairy-free or vegan? I have not tested the recipe with dairy-free or vegan alternatives for the ingredients required to make these muffins. Unfortunately, I cannot advise without further testing

Nutrition

  • Serving Size: 1 muffin
  • Calories: 305
  • Sugar: 24.3g
  • Sodium: 177.5mg
  • Fat: 13.8g
  • Saturated Fat: 8.2g
  • Unsaturated Fat: 3.4g
  • Trans Fat: 0g
  • Carbohydrates: 40.7g
  • Fiber: 3.7g
  • Protein: 6.1g
  • Cholesterol: 55mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

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