Easy Double Chocolate Chip Muffins (So Soft!)

Double Chocolate Chip Muffins are the ultimate easy breakfast treat combining rich cocoa batter with both dark and white chocolate chips for delightful contrast in every bite, creating soft, tender muffins perfect for chocolate lovers of all ages. These simple double chocolate muffins deliver maximum chocolate satisfaction through quality chocolate chips distributed throughout moist, cake-like crumb that stays wonderfully soft for days. The combination of dark chocolate’s sophisticated depth and white chocolate’s creamy sweetness creates complex flavor without requiring any special techniques or complicated steps—just mix, scoop, and bake.

Whether you’re preparing weekend breakfast treats, after-school snacks, lunchbox surprises, or quick desserts for chocolate cravings, these muffins deliver bakery-quality results in just 40 minutes from start to finish. They yield 18 generous muffins perfect for feeding families, sharing with neighbors, or freezing for convenient grab-and-go breakfasts throughout the week.

Why You’ll Love This Double Chocolate Chip Muffins Recipe

These double chocolate chip muffins prove that simple recipes often deliver the best results. With straightforward mixing and no fancy techniques required, even beginner bakers achieve perfect muffins every time. The one-bowl method for dry ingredients and quick whisking makes this recipe incredibly efficient—no stand mixer needed, just two bowls and a whisk.

The texture is what truly makes these muffins special—incredibly soft and tender with moist crumb that stays fresh for several days. The combination of milk and oil creates moisture that prevents drying, while the cocoa powder adds richness without heaviness. Unlike dense, dry muffins that crumble apart, these have that perfect bakery-style texture that’s sturdy enough to hold together but tender enough to practically melt in your mouth.

The chocolate chip combination is genius. Dark chocolate chips provide rich, slightly bitter notes that balance the sweetness, while white chocolate chips add creamy, vanilla-forward sweetness and beautiful visual contrast. When you bite into a muffin, you might get dark chocolate, white chocolate, or both together—each bite offers slightly different chocolate experience that keeps things interesting.

Ingredients for Double Chocolate Chip Muffins

Muffin Batter

• 185g (1½ cups) plain flour, sifted – Creates tender structure
• 40g (½ cup) cocoa powder, sifted – Provides deep chocolate base flavor
• 150g (¾ cup) granulated white sugar – Sweetens and creates tender crumb
• 1 tablespoon baking powder – Provides lift and fluffy texture
• ¼ teaspoon salt – Enhances chocolate flavor
• 240g (1 cup) milk – Adds moisture and richness
• 2 eggs – Binds ingredients and adds structure
• 1 teaspoon vanilla extract – Enhances chocolate flavor
• 70g (⅓ cup) vegetable oil – Creates moist, tender texture
• 200g (1⅓ cups) dark chocolate chips – Provides rich chocolate flavor
• 200g (1⅓ cups) white chocolate chips – Adds creamy sweetness and contrast

Ingredient Notes

Sifting is Essential: Sifting both the flour and cocoa powder removes lumps and aerates them, creating lighter, fluffier muffins. Lumpy cocoa powder creates uneven chocolate distribution and pockets of bitter powder, so don’t skip this step.

Chocolate Chip Quality: The recipe notes emphasize using good-quality chocolate chips because they genuinely taste better. Premium chocolate chips like Ghirardelli, Guittard, or Callebaut melt more smoothly and provide superior flavor compared to generic brands.

Dark and White Combination: The mix of dark and white chocolate creates visual appeal and flavor complexity. However, you can customize—use all dark for intense chocolate flavor, all milk chocolate for sweeter muffins, or all white chocolate for vanilla-forward sweetness.

Oil Creates Moisture: Vegetable oil produces moister muffins that stay soft longer than butter-based recipes. You can substitute melted butter or melted coconut oil if preferred, but oil creates superior texture and keeping quality.

Room Temperature Ingredients: Eggs and milk at room temperature mix more evenly into the batter and create better texture than cold ingredients. Let them sit out for 30 minutes before starting.

Milk Options: Any milk works—whole, 2%, skim, or non-dairy alternatives like almond, oat, or soy milk all produce excellent results.

Step-by-Step Instructions

Step 1 – Prepare Oven and Pans

Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with paper muffin liners. Since this recipe makes 18 muffins, if you have two muffin tins, line both now. If you only have one tin, you’ll bake in two batches—line the tin for the first batch and set the remaining batter aside at room temperature while the first batch bakes.

Step 2 – Combine Dry Ingredients

In a large mixing bowl, whisk together the sifted plain flour, sifted cocoa powder, granulated sugar, baking powder, and salt until evenly distributed. The whisking ensures the leavening and cocoa distribute uniformly. Add both the dark chocolate chips and white chocolate chips to the dry mixture and toss to combine. Set this bowl aside.

Step 3 – Mix Wet Ingredients

In a separate medium bowl, whisk together the milk, eggs, vanilla extract, and vegetable oil until completely combined and smooth. The mixture should be uniform with no visible egg streaks.

Step 4 – Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or large spoon, mix the ingredients together just until combined. Stop mixing the moment you no longer see dry flour streaks. The batter should look slightly lumpy—this is correct. Overmixing develops gluten and creates tough, dense muffins instead of tender, fluffy ones.

Step 5 – Fill Muffin Cups

Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin liners. Fill each liner about ¾ full—the batter should come up near the top of the liner. Since this recipe makes 18 muffins, you’ll fill 12 cups now and have batter remaining for a second batch if using one tin.

Step 6 – Bake Until Done

Bake in the preheated 175°C oven for 23-25 minutes, checking at 23 minutes. The muffins are done when a skewer or toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter). The tops should look set and spring back lightly when touched gently.

Step 7 – Cool Properly

Remove the muffin tin from the oven and let the muffins cool in the pan for just 2-3 minutes. This brief resting allows them to set slightly. Transfer the muffins to a wire cooling rack to cool completely. Don’t leave them in the pan longer than a few minutes—they’ll continue cooking from residual heat and can become overcooked on the bottoms.

Step 8 – Bake Second Batch (if needed)

If you’re baking in two batches, let the muffin tin cool for a few minutes, then line it with fresh liners and repeat the baking process with the remaining batter.

Pro Tips for Success

Don’t Overmix the Batter: This cannot be emphasized enough—overmixing is the number one cause of tough, dense, unpleasant muffins. Mix only until you no longer see dry flour. Lumpy batter is correct and produces the best texture.

Use Quality Chocolate: The recipe specifically notes this because chocolate is a star ingredient here. Premium chocolate chips genuinely taste better and melt more smoothly than bargain brands.

Remove from Pan Promptly: The instruction to cool muffins only briefly in the pan is crucial. Leaving them in the hot pan continues cooking them via residual heat, which can dry out the bottoms and create tough texture.

Fill Liners Generously: Don’t be shy with the batter—fill liners ¾ full for those beautiful, tall bakery-style domed tops.

Fresh Baking Powder: Baking powder loses potency over time. If yours is more than 6 months old, test it by adding a teaspoon to hot water—it should bubble vigorously. Old baking powder won’t provide proper lift.

Even Distribution: Tossing chocolate chips with the dry ingredients before adding wet ingredients helps distribute them evenly throughout the batter and prevents them from all sinking to the bottom.

Flavor Variations

Triple Chocolate Muffins: Add milk chocolate chips along with dark and white for three-chocolate extravaganza similar to our double chocolate ganache muffins.

Chocolate Raspberry Muffins: Reduce white chocolate chips to 1 cup and fold in 1 cup fresh or frozen raspberries for fruity contrast.

Mint Chocolate Chip Muffins: Replace white chocolate chips with mint chocolate chips and add ½ teaspoon peppermint extract for refreshing twist.

Peanut Butter Chocolate Muffins: Swirl 2 tablespoons peanut butter through the batter and replace some chips with peanut butter chips like our peanut butter Nutella cookies.

Orange Chocolate Muffins: Add 1 tablespoon orange zest to the batter and use all dark chocolate chips for sophisticated combination.

Serving Suggestions

Serve Double Chocolate Chip Muffins warm for breakfast with coffee, or pack them in lunchboxes for special midday treats. They make wonderful after-school snacks with cold milk or hot chocolate. The muffins are sweet enough to serve as dessert but not so indulgent that they feel inappropriate for breakfast.

For brunch gatherings, arrange them on tiered stands alongside fresh fruit, yogurt parfaits, and our soft Lofthouse cookies for diverse sweet options. Package individual muffins in clear cellophane bags for bake sale contributions, neighbor gifts, or teacher appreciation treats.

Split muffins in half and toast lightly, then spread with butter or cream cheese for extra indulgence. They’re also delicious warmed for 10-15 seconds in the microwave, which softens the chocolate chips into melty pockets of chocolate goodness.

Storage and Freezing Instructions

Room Temperature: Store completely cooled muffins in airtight containers at room temperature for up to 3 days. They stay remarkably moist thanks to the oil in the batter.

Refrigerator Storage: Muffins can be refrigerated in airtight containers for up to 5 days. Bring to room temperature or warm briefly before serving for best texture and flavor.

Freezing: Freeze cooled muffins individually wrapped in plastic wrap, then placed in freezer bags for up to 3 months. This allows you to remove just one or two at a time as needed. Thaw at room temperature for 1-2 hours, or microwave frozen muffins for 30-45 seconds until warmed through.

Make-Ahead Strategy: Bake muffins on Sunday for grab-and-go breakfasts throughout the week. Store at room temperature for the first 3 days, then refrigerate or freeze any remaining.

Reheating: Warm refrigerated or thawed muffins in the microwave for 10-15 seconds to restore fresh-baked warmth and soften the chocolate chips.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	245
Protein	4g
Carbohydrates	31g
Fat	12g
Fiber	2g
Sodium	138mg

Based on 18 servings (1 muffin each). Nutritional values are approximate.

FAQ About Double Chocolate Chip Muffins

Can I make these in mini muffin tins?

Yes! Mini muffins work beautifully. Fill mini muffin liners about ⅔ full and reduce baking time to 12-15 minutes. This recipe makes approximately 36-40 mini muffins. Watch them carefully as they bake faster than regular-sized muffins.

Why are my muffins flat instead of domed?

Flat muffins typically result from overmixing the batter (which deflates air), old baking powder that’s lost potency, or oven temperature that’s too low. Make sure to mix just until combined, use fresh baking powder, and verify your oven temperature with an oven thermometer.

Can I use cocoa powder that isn’t sifted?

Technically yes, but sifting produces noticeably better results. Unsifted cocoa powder often contains hard lumps that don’t dissolve, creating bitter pockets and uneven chocolate distribution. The 30 seconds it takes to sift is worth the improved texture.

How do I prevent chocolate chips from sinking?

Tossing chocolate chips with the dry flour mixture before adding wet ingredients coats them lightly and helps suspend them throughout the batter. Also avoid overmixing, which can cause heavy ingredients to sink to the bottom.

Double Chocolate Chip Muffins deliver pure chocolate satisfaction in simple, accessible form that anyone can master regardless of baking experience. The soft, tender crumb combined with generous chocolate chips creates breakfast treats that feel indulgent while remaining appropriate for morning enjoyment. Whether you’re establishing weekend baking traditions, preparing convenient grab-and-go breakfasts, or simply satisfying chocolate cravings in muffin form, these straightforward muffins prove that the best recipes don’t require complexity—just quality ingredients and proper technique that anyone can master.

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