Satisfy your chocolate cravings with this ultimate double chocolate chip muffin recipe. These delicious muffins take about 25 minutes to bake and are soft, moist, and incredibly indulgent!
You can NEVER have too much chocolate, which is why double chocolate desserts are always supreme.
If you’ve tried our double chocolate banana bread or double chocolate cookies before, get ready to sink your teeth into these fluffy bakery-style double chocolate chip muffins.
Table of Contents
Why this recipe works
- Quick and easy. You don’t need complicated equipment, skills, or utensils to nail these muffins. Best of all, they are super-quick to bake.
- Chocolate in every bite! Thanks to the cocoa powder and two kinds of chocolate chips (milk and dark), you’ll experience abundant chocolatey goodness. Ultimately, you are getting mouthfuls of chocolate in every single bite (seriously!).
- Perfect texture. You start with the tender, crusty top and go to the fluffy, cakey, moist, chocolaty center. It’s extra rich in chocolate flavor, which is exactly what you want.
Ingredients Needed
These chocolate muffins are so easy to make, and besides your usual baking staples, there isn’t much else needed to make. Here is what you’ll need:
- Coconut oil. Contrary to popular belief, coconut oil works better for muffins over butter because it gives them a crusty top AND keeps them moist in the middle. Butter will give them a drier exterior. Use refined coconut oil so there is no coconut flavor.
- Honey. Not only does honey add sweetness, but it also helps keep the muffins moist. You can use maple syrup or another liquid sweetener.
- Eggs. Binds the mixture and adds moisture.
- Milk. I used whole milk, but any milk will work well.
- Vanilla extract. A must for any baked good, especially one that uses cocoa powder and chocolate.
- Apple cider vinegar. Reacts with the leavening agents (baking powder + soda) to give these muffins even more of a rise.
- Oat flour. A more nutritious alternative to wheat or white flour, I like to make my own because it’s so much cheaper and has a finer consistency.
- Light brown sugar. For added sweetness and also helps keep the middle of the muffins super moist.
- Cocoa powder. Dutch processed cocoa powder with no added sugar or fillers. If you love richer muffins, consider using dark cocoa powder (seriously, it’s SO good).
- Baking powder and baking soda. Both leavening agents are used for the rise and structure.
- Salt. A generous pinch of salt enhances the sweet ingredients.
- Dark and milk chocolate chips. I like to use a combination of both kinds of chocolate chips, but stick to one if you have a preference.
How to make double chocolate chip muffins
In under 25 minutes, these muffins will be ready to be enjoyed warm out of the oven. Ready to whip them up?
- Make the batter: Mix the liquid ingredients in a large bowl and fold in the dry elements until combined. Mix through the chocolate chips.
- Portion and bake: Scoop the batter evenly in a greased muffin tin and bake in a preheated oven for 20-22 minutes at 180°C/350°F.
Tips to make the best recipe
Toss the chocolate chips in flour: Reserve a few tablespoons of oat flour and toss chocolate chunks or chips through it. When you fold such coated chocolate chips, they won’t sink to the bottom of the muffins!
Start with room-temperature ingredients: Room temperature ingredients mix well and blend better. That way, you don’t have to worry about overmixing the muffin batter.
Avoid overmixing the muffin batter: If you don’t want your muffins to end like rocks, I suggest mixing the ingredients just until combined. I always use a spatula to fold the dry ingredients. Avoid using an electric mixer for the best texture.
Let the muffins rest: Allow the muffins to cool down before digging into them. Because they continue to cook even after being removed from the oven, have some patience.
Avoid opening the oven door: Do you want the beautiful domes on your muffins? Don’t open the oven door while your chocolate muffins bake. The temperature shock causes the muffin tops to fall back and interferes with baking.
Storage instructions
To store. Keep the muffins on a tabletop in a sealed container for 3 days. If you’d them to keep longer, store them in the fridge for up to two weeks.
To freeze. Place the cooled muffins in freezer-safe bags for up to three months. Thaw the frozen muffins overnight in the refrigerator and enjoy!
More delicious muffins you’ll enjoy
Frequently asked questions
Sure, you can! Substitute the eggs with a flax-seed egg, applesauce, pumpkin sauce, or other alternatives. Use non-dairy milk and vegan chocolate chips.
There could be two reasons that could result in a dry muffin texture. First, you overmixed the batter. Second, you overbaked the muffins in the oven. As soon as your toothpick comes out almost dry, you can remove them from the oven.
Double Chocolate Chip Muffins
Ingredients
- 1/4 cup coconut oil
- 1/2 cup honey
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 2 cups oat flour
- 1/4 cup light brown sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips I used a mix of dark and milk
Instructions
- Preheat the oven to 180C/350F. Grease a 12-count muffin tin and set aside.
- In a large bowl, whisk together the coconut oil, honey, eggs, milk, vanilla, and apple cider vinegar. Add the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt and mix until just combined. Fold through the chocolate chips.
- Evenly distribute the batter amongst the muffin tin and bake for 20-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Nutrition
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Would it work to bake this is a cake pan for a certain amount of time? I love baking with oat flour and honey, but don’t have a muffin pan. I love your recipes!
What brand/kind of monkfruit sweetener do you recommend?
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This was so good! Ive tried so many of these freakin things and this one actually tasted good. I felt like it needed a pinch of salt and I may or may not have added some Peanutbutter!
🙂 If you added peanut butter, you get bonus points 🙂
Hi! Can you go with one flour or the other or must you use both with their respective measurements? I’m excited (sadly, SUPER excited!) about this and can’t wait to bring it into my gluten-free nightmare!
Hi Fi! You can totally do all almond flour (I wouldn’t do all coconut flour, you’d need much more liquid). I hope you enjoy it! 🙂
Hi Arman! This was my first try ever at a mug cake/muffin. It was very moist, filling and I enjoyed it I’m going to try the banana oat one next. 🙂
Hi Jennifer! Thanks so much for your feedback- Excited to hear your thoughts 🙂
Hi. I just found out about your site and it is quite amazing. I want to start doing your recipes.I have some questions. Only 1 muffin I can make from this? If I want more I just have to multiply the ingredients. Can I use sillicon shapes to pus in the muffin dough? Thank you so much 🙂
Hi Denise! 🙂 You sure can make more, I’d just increase it by the number you want 🙂