Easy Double Chocolate Chip Muffins (Best Recipe)

About these Easy Double Chocolate Chip Muffins

Sometimes, you simply need to treat yourself and the ones you love to something special. But special doesn’t need to be complicated! Instead of running to a bakery or buying preservative-filled treats, make these Easy Double Chocolate Chip Muffins for your family.

Even for novice bakers, these are quick and easy to make. The secret to keeping them moist on the inside is using oil in the batter. I also take them out after 20 minutes, cooking them until they are just done to prevent them from drying out. By slowly letting them cool, they come out with a rich, moist, and decadent texture.

Make them with the kids or surprise them for a weekend breakfast. They’re even great to serve as a treat for any kind of party. These are so simple and utterly delightful that you’ll be making them often!

Ingredients for this Chocolate Muffin Recipe

These simple ingredients all come together to give you the most incredible and moist chocolate muffins without a fuss!

All-Purpose Flour: To make our batter, we’ll need this type of flour as the base.

Unsweetened Cocoa Powder: And of course, if we want it chocolatey, we need cocoa powder.

Sugar: Granulated sugar adds the sweetness which is why you want to be sure to use unsweetened cocoa powder or else it will be too sweet.

Milk: Whole milk works best for the richness.

Baking Powder: This is what will get our chocolatey muffins to rise. Make sure you level out each teaspoon for precise measurements.

Eggs: You’ll need 2 eggs to bind the batter together.

Vegetable Oil: Oil in baked goods like these helps keep the interior moist and delicious.

Vanilla Sugar: I use a packet of this but if you don’t have it, you can use vanilla extract instead.

Chocolate Chunks: Choose the bittersweet ones for baking which will give these muffins balance in flavor.

Salt: Just a pinch of salt harmonizes the flavors and keeps these chocolate muffins from being too sweet.

How To Make this Recipe

Here’s a recipe that is so simple, you can make it with your kids!

You’ll start by mixing together all the liquid ingredients and adding the sugar plus the vanilla sugar (or vanilla extract). This needs to be beaten until the mixture becomes slightly frothy. A whisk works fine though an electric mixer will be faster.

Then, you’ll add all the dry ingredients and combine until you get a smooth dough. You’ll add half of the chocolate chunks to this dough.

Prepare your muffin pan with liners and pour the batter evenly into each one. Top them off with the remaining chunks of chocolate. You can bake this in your preheated oven, and I recommend you check the muffins at 20 minutes by inserting a toothpick into the top. If it comes out clean, get them out of the oven and let them cool.

Oven times can vary so if your muffins are still too raw in the center, check them again at 22 minutes, and then at 25 minutes. By then, they should have the right texture. The secret to moist muffins is in letting them slowly cool when they are just done, rather than letting them get overdone in the oven.