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, perfectlychocolatey, and fantastic for breakfast, dessert, or a midday snack!
1 & ¼ cups Semi-Sweet Chocolate Chips (reserve ¼ cup for studding the muffins)
Prep: Preheat oven to 220°C / 425°F. Line a 12-count muffin pan with muffin liners.
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.
Melt butter: Plate the unsalted butter in a microwave safe measuring cup or bowl. Heat for 30-45 seconds, stirring in between, until melted.
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.)
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.
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.)
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.
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.
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.
Ingredient Notes, Cook’s Tips, and FAQs
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.
Greek Yogurt: I like to use Koukakis 10% fat Authentic Greek Yogurt, but any full-fat or low-fat Greek yogurt is fine to use. I don’t recommend using non-fat Greek yogurt as the texture of the batter will be less thick and not as rich.
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.
Can I only use all-purpose flour if I don’t have cake flour? 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 by using a combination of 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.
Storing: 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.
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.
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.)
See ‘Cook’s Tips’ for more tips and tricks and ‘FAQs’ in the post for tips on customizing these muffins.