This Double Chocolate Chip Muffins recipe packs an extra helping of chocolate flavor into each bite. Made with Greek yogurt, cocoa powder, and chocolate chips, they are super moist and perfect for a sweet breakfast or afternoon snack.
If you're looking for more muffin recipes, you can also try our Pumpkin Muffins with Cheesecake Swirl, Applesauce Muffins, or these Healthy Banana Muffins.
Jump to:
Double Chocolate Chip Muffins Recipe
Chocolate lovers, this one's for you! Rich, decadent, and dangerously simple to make, these double chocolate muffins are packed with chocolate—both inside and out. They’re also made with Greek yogurt, meaning they are super moist and at least a little bit healthy.
These muffins are the perfect breakfast or snack when you’re feeling like something a little more sweet. They are so simple, you don’t even need a stand mixer to make them! Plus, they hold up well at room temperature, in the fridge, or can even be frozen for up to 3 months so definitely don’t worry about making too many.
Key Ingredients
- Cocoa Powder - try and find a higher quality natural cocoa powder if you can, as opposed to the Dutch process.
- Baking Powder and Baking Soda - these both help give the muffins their rise while the batter bakes.
- Greek Yogurt - you can use either plain or vanilla Greek yogurt. Or, you could substitute sour cream for a slightly different flavor.
- Eggs - eggs are what holds the batter together. Any type of large eggs will work.
- Butter - you want your butter to be melted, but not hot. This adds flavor and moisture.
- Chocolate Chips - you can use regular, mini, chocolate chunks or even an assortment. Also, you can experiment with different flavors of chocolate chips. Milk chocolate or peanut butter would taste delicious!
How to Make Double Chocolate Chip Muffins
- Mix the batter. In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the Greek yogurt and eggs, then add the melted butter and whisk again. Add the flour mixture into the yogurt mixture and fold with a rubber spatula until almost completely mixed, then carefully fold in 1 ½ cups of the chocolate chips and mix completely. (Note: The batter will be pretty stiff)
- Fill the muffin tins. Insert cupcake liners into 24 muffin tins and fill ¾ with the muffin batter using an ice cream scoop or spoon. Sprinkle the remaining ½ cup of chocolate chips over the tops.
- Bake. Bake in a preheated 350 degree oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. Remove from the oven and let cool for about 5 minutes, then remove the muffins to cool completely on a wire rack. Enjoy!
Frequently Asked Questions
Yes! You can easily adjust the size of these muffins to make mini or even jumbo muffins. The only thing that will need to be adjusted is the baking time. Smaller muffins will take less time and larger muffins will take more time, so just keep an eye on them in the oven. Once a toothpick inserted into the center comes out clean, they are ready to remove.
The most important thing to do to make sure your muffins aren't dry is to be sure not to overbake them. The longer they bake, the more moisture evaporates which is partly why anything that has baked a little too long in the oven is dry.
Another way to keep your muffins nice and moist is to not overmix the batter. If you mix too long, the gluten begins to develop a little too much and this makes them much more dense rather than soft, tender, and moist.
Storing and Make Ahead Instructions
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: you can also store in an airtight container in the fridge for up to 1 week.
- Make-Ahead Instructions: You can make the batter the night, store in the refrigerator and then bake the next day if you prefer. Or, bake and store in freezer bags in the freezer. They will be good for up to 3 months stored this way! To eat, you can thaw overnight in the fridge, then set out at room temperature for at least 30 minutes or microwave briefly to take the chill off.
Double Chocolate Chip Muffins Recipe
Ingredients
- 3 cups All-Purpose Flour
- ½ cup Cocoa Powder
- 1 cup Sugar
- 1 Tablespoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Greek Yogurt
- 3 large Eggs
- ½ cup Butter melted
- 2 cups Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- Grease or line 24 muffin tins with paper liners and set aside.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
- In another bowl, combine the Greek yogurt and eggs. Whisk to break up the eggs, then add the melted butter and whisk again.
- Add the flour mixture into the yogurt mixture and fold with a rubber spatula until almost completely mixed, then carefully fold in 1½ cups of the chocolate chips and mix completely. (Note: The batter will be pretty stiff)
- Fill the muffin tins ¾ full with the muffin batter, using an ice cream scoop or spoon, then sprinkle the remaining ½ cup of chocolate chips over the tops.
- Bake at 350 for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for about 5 minutes, then remove the muffins to cool completely on a wire rack. Enjoy!
Notes
Nutrition
More of the Best Muffin Recipes
- Triple Berry Muffins
- Lemon Blueberry Muffins
- Einkorn Pumpkin Muffins
- Cornbread Muffins
- Greek Yogurt Banana Muffins
- Ham and Cheese Cornbread Muffins
- Applesauce Muffins
- Gingerbread Muffins
- More Quick Breads
- More Breakfast Recipes
These super moist Double Chocolate Muffins are full of chocolate, both inside and out. They're dangerously simple to make and perfect for breakfast or snack time.
Sam
These chocolate muffins were delicious! I can’t wait to make them again!
Sandi
I made these for a neighbor and they loved them!