Double Chocolate Chip Muffins

These double chocolate chip muffins are soft, rich, and loaded with chocolate chips in every bite. This easy, moist, bakery-style treat is ready in 30 minutes and perfect for breakfast, snacks, or dessert.

Prep Time15

Cook Time25

Cooling Time10

Total Time50

Servings:

Calories: 395kcal

Author: Karin and Ken

Ingredients

½ cup salted butter or unsalted butter with ½ teaspoon of salt to dry ingredients
½ cup light brown sugar
2 large eggs
1 ½ cups whole milk
1 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
1 cup chocolate chips

Topping

1 cup semi-sweet chocolate chips or toffee bits

Instructions

Preheat your oven to 350°F and fill a 12-count muffin tin with liners.
Melt your butter in a large microwave safe mixing bowl. Whisk together the butter and sugar.
Whisk in the eggs until they are thoroughly beaten and homogenous with the sugar mixture. Once the eggs are fully incorporate, whisk in the milk.
Gently whisk in the flour, cocoa powder, baking powder, and baking soda. Fold in the chocolate chips until evenly distributed throughout the batter.
Fill your muffin tin with the batter and the sprinkle a spoonful of chocolate chips or toffee bits ontop of each muffin. Bake for 25 minutes, or until you can cleanly remove a toothpick from your muffins.
Allow muffins to cool for 5–10 minutes in the pan to set. Then gently remove them (still in the liners) and transfer to a wire rack to finiash cooling completely.

Notes

Melt Butter: Make sure your butter is completely melted before mixing in the sugar.
Use room temperature eggs: Helps the batter mix more evenly and creates a smoother, more consistent muffin texture
Don’t overmix the batter: Overmixing develops gluten and can make your muffins dense instead of soft and fluffy
Measure flour correctly: Spoon and level your flour instead of scooping to avoid adding too much and drying out the muffins
Fold in chocolate chips gently: Keeps them evenly distributed without deflating the batter
Add Topping: Adding more chocolate chips or toffee bits on top of batter before baking creates a bakery-style chocolatey or caramelized finish
Fill muffin liners almost full: This helps create tall, bakery-style muffin tops
Check muffins early: Start checking at 22 minutes to avoid overbaking and drying them out
Let muffins rest before removing: Allowing them to cool for 5–10 minutes in the pan helps them set and prevents breaking. Then remove them (still in the liners) and transfer to a wire rack
Store with a paper towel: Placing a paper towel in the container absorbs moisture and keeps muffins from getting soggy

Nutrition