Easy Double Chocolate Chip Muffins (So Soft!)
These Double Chocolate Chip Muffins are rich, moist, and bakery-style, made with cocoa powder and studded with both dark and white chocolate chips. Soft, fluffy, and deeply chocolatey, they’re perfect for breakfast treats, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18 muffins
- Category: Dessert
- Cuisine: American
Ingredients
**Muffin Batter**
1½ cups plain flour, sifted
½ cup cocoa powder, sifted
¾ cup granulated white sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk
2 eggs
1 teaspoon vanilla extract
⅓ cup vegetable oil
1⅓ cups dark chocolate chips
1⅓ cups white chocolate chips
Instructions
**Prepare Oven and Pans**
Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners. This recipe makes 18 muffins, so prepare two tins or bake in batches.
**Combine Dry Ingredients**
Whisk flour, cocoa powder, sugar, baking powder, and salt until evenly mixed. Add dark and white chocolate chips and toss to coat.
**Mix Wet Ingredients**
In a separate bowl, whisk milk, eggs, vanilla, and oil until smooth.
**Combine Wet and Dry**
Pour wet ingredients into dry ingredients. Mix just until combined. Batter should be slightly lumpy—do not overmix.
**Fill Muffin Cups**
Divide batter evenly between liners, filling each about ¾ full.
**Bake**
Bake for 23–25 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
**Cool**
Cool muffins in pan for 2–3 minutes, then transfer to a wire rack to cool completely.
**Second Batch (if needed)**
If baking in batches, allow pan to cool, re-line, and repeat baking with remaining batter.
Notes
• Sift flour and cocoa for lighter muffins.
• Use high-quality chocolate chips for best flavor.
• Do not overmix—lumpy batter is correct.
• Fill liners generously for tall bakery-style tops.
• Store in an airtight container for up to 3 days.
Find it online: https://pinchofwarmthbakes.com/double-chocolate-chip-muffins/