Double Chocolate Chip Muffins

Stir chocolate chips into chocolate batter for a muffin that's twice as nice.
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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 40 min
  • Yield: 12 muffins
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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


  1. Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
  2. 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.
  3. 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.)