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Double Chocolate Chip Muffins

Prep Time:

1 hour and 5 minutes

Cook Time:

10 Minutes


12 muffins


Breakfast, Snack or Dessert

About the Recipe

These fluffy and moist double chocolate muffins come together so easily! They're perfectly chocolatey without being too rich.


1 1/4 cups all-purpose flour (see Cook's Note)

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup bittersweet chocolate chips

3/4 cup milk

1/2 cup packed light brown sugar

4 tablespoons unsalted butter, melted

1 tablespoon vegetable oil

2 teaspoons pure vanilla extract

2 large eggs


Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners.

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.

Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups.

Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

~Recipe and photo courtesy of the Food Network Kitchen.

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