Double Chocolate Chip Muffins Recipe
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.
Servings: 24 muffins
Calories: 434kcal
Ingredients
- 3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Greek yogurt
- 3 large eggs
- 1/2 cup butter melted
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- 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. The batter will be stiff.
- Using an ice cream scoop or spoon, fill the muffin tins 3/4 full, then sprinkle the remaining 1/2 cup of chocolate chips over the tops.
- Bake in your preheated oven 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
Storing instructions: Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.
Make-ahead tips: Make the batter the night, store in the refrigerator, and then bake the next day.
*Adapted from America's Test Kitchen's Big Beautiful Muffin recipe.
Nutrition
Calories: 434kcal | Carbohydrates: 64g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 354mg | Potassium: 232mg | Fiber: 3g | Sugar: 36g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 3mg