These moist and tender Double Chocolate Chip Muffins are packed with a double helping of chocolate flavor. They’re perfect for a sweet breakfast or afternoon snack.
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The Best Double Chocolate Muffins
Chocolate lovers, rejoice! These Double Chocolate Chip Muffins are full of chocolate, both inside and out. They’re also made with Greek yogurt, making them super moist and at least a little bit healthy.
Rich, decadent and dangerously simple to make, these make 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.
Ingredients in Double Chocolate Chip Muffins
- Flour - you want to use all-purpose flour for this recipe.
- 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.
- Salt - we like to use sea salt.
- Greek Yogurt - you can use either plain or vanilla Greek yogurt. Or, you could substitute sour cream for a slightly different flavor.
- Eggs - any type of large eggs will work.
- Butter - you want your butter to be melted, but not hot.
- 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, 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 1 ½ cups of the chocolate chips and mix completely. (Note: The batter will be pretty stiff)
- Fill and bake. Insert cupcake liners into 24 muffin tins, or grease with non-stick pan spray, 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 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!
Mini Muffins
You can easily make mini Double Chocolate Chip Muffins, 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.
Make-Ahead Instructions
You can make the batter the night, store in the refrigerator and then bake the next day if you prefer.
Another way to make these Double Chocolate Chip Muffins far ahead of time is to make, 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.
Storing
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Double Chocolate Chip Muffins Recipe
Ingredients
- 3 Cups 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.
- 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 1 ½ 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
- Einkorn Pumpkin Muffins
- Cornbread Muffins
- Greek Yogurt Banana Muffins
- Ham and Cheese Cornbread Muffins
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These super moist Double Chocolate Chip Muffins are full of chocolate, both inside and out. They're dangerously simple to make and perfect for breakfast or snacktime.
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!