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Home » Desserts » Muffins & Sweet Breads » Big Double Chocolate Chip Muffins

Big Double Chocolate Chip Muffins

By: Rosemary Published: November 30, 2021 Updated on: August 8, 2022

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Big Double Chocolate Chip Muffins, a rich decadent full of chips Bakery Style Muffin. The perfect Breakfast, Snack or Dessert Treat. Nothing better than a jumbo Chocolate Chocolate Muffin to get your chocolate fix! Fast and easy and full of chips!

A chocolate muffin up close.

I am a big Muffin fan, always have been always will be. So I am telling you these Big Double Chocolate Chip Muffins have to be the Best and I am not kidding the best muffins I have ever made or tasted.

If you are a muffin lover and a chocolate lover then these moist and full of chocolate and chips muffins are perfect for you. Nothing goes better with a big cup of coffee or tea than a huge muffin!

Recipe Ingredients

  • Flour – all purpose
  • Sugar – granulated
  • Chocolate Chips or Morsels – I usually use dark chocolate but if you prefer you can use milk chocolate or a combination.
  • Unsweetened Cocoa – dutch processed
  • Baking Soda
  • Baking Powder
  • Salt
  • Egg
  • Greek Yogurt – sourcream, buttermilk or regular yogurt
  • Milk
  • Vanilla
  • Coffee – or water
  • vegetable oil – I usually use sunflower or corn oil
A chocolate muffin cut in half.

Muffins always go fast in my house, especially these Orange Streusel Muffins or a tasty Banana Crumb Muffin, and no one can resist a Carrot Cake Muffin with a little Cream Cheese frosting.These make a delicious breakfast treat or even a snack or dessert idea. And of course they bake up quick and easy.

How to Make Chocolate Chip Muffins

In a large bowl whisk together the flour, sugar, chocolate chips, cocoa powder, baking soda, baking powder and salt until combined.

Whisking the dry ingredients in a glass bowl.

In a medium bowl whisk together egg, yogurt, milk, vanilla, coffee and oil until smooth.

Whisking the wet ingredients in a glass bowl.

Pour the wet mixture into the dry mixture and stir just until combined, do not over mix.

Mixing the dry and wet in the bowl.
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    Fill muffin tins almost to the top. Sprinkle with a few extra chips.

    Batter in the muffin tin with chips sprinkled on top.

    Bake until toothpick comes out clean or with a few crumbs attached. Let cool completely before tasting.

    Muffins baked in the muffin tin.

    I made 6 large muffins, but 12 medium or even some mini muffins would work also or a few of each. And of course those little ones are just so easy to pop right into your mouth!

    Muffins are just starting to become popular in Italy, but believe me you won’t be able to find Big Double Chocolate Chip Muffins like these ones here or as I might humbly add anywhere else either!

    What to substitute for Greek Yogurt

    If you wish you can substitute buttermilk, sour cream or regular yogurt for greek yogurt. But if you substitute with buttermilk or regular yogurt, because these are not as thick as greek yogurt or sour cream only use 1/4 cup of the milk.

    Why add coffee?

    Coffee mixed with cocoa will help create an intense and tasty chocolate muffin or even cake or bread. Adding coffee enhances the flavour of chocolate and you can’t taste the coffee. If you prefer you can always substitute with water.

    Chocolate chip muffin on a grey board & in the muffin tin.

    Tips for making the best muffins

    • Do not over stir! 15 turns just about does it. Don’t worry the batter is not going to be smooth, it will be lumpy. Just make sure that all the flour is wet, not smooth. Nothing worse than a tough muffin.
    • Be sure to bake the muffins for 5 minutes at a higher temperature this creates that perfect domed top, then lower for the remaining baking time.
    • For this recipe you can use mini or regular chocolate chips or even chocolate morsels, when I first arrived in Italy, chocolate chips were no where to be found, so I just chopped up a good quality chocolate bar, works perfectly.
    • Because the chocolate chips are tossed with the dry ingredients there is no worry that they will sink to the bottom.

    FAQs

    What does stir just until combined mean?

    It means to combine the dry ingredients with the liquid ingredients until the dry ingredients are moistened but the mixture is still slightly lumpy. Do not over mix or mix until smooth or your muffins will turn out very dry and tough.

    How to store muffins

    Muffins should be stored in an airtight container once the muffins are completely cool. In order to keep the muffins from becoming soggy, either line the container with a paper towel and cover the muffins with another paper towel or add a slice of bread to the container to absorb any excess moisture. They will keep for 2-4 days at room temperature.

    Can you freeze muffins?

    Yes muffins freeze perfectly, just place the muffins in a single layer in a freezer safe air tight container or freeze the muffins on a cookie sheet and then move them to freezer bags. Muffins will keep for up to 2-3 months in the freezer.

    Chocolate muffins in the muffin tin.

    Nothing beats chocolate in my opinion. Ok maybe Pasta and Pizza come close! Whenever the chocolate craving hits, I hope you give these Double Chocolate Chip Muffin a try and let me know what you think. Enjoy!

    Chocolate muffin on a grey board.

    Big Double Chocolate Chip Muffins

    Rosemary Molloy
    Big Double Chocolate Chip Muffins, moist and easy, a bakery style jumbo muffin recipe, extra chocolatey and so delicious.
    4.72 from 46 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 6 muffins
    Calories 416 kcal

    Ingredients
     
     

    • 2 cups all purpose flour
    • 3/4 cup granulated sugar
    • 3/4 cup chocolate chips (semi sweet or milk or a mixture you can even use mini chocolate chips)
    • 1/4 cup + 3 tablespoons unsweetened cocoa (dutch processed)
    • 1 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1 pinch salt
    • 1 egg
    • 3/4 cup greek yogurt **
    • 1/4 cup + 1 tablespoon milk
    • 1 teaspoon vanilla
    • 1/4 cup coffee (regular or decaffeinated)
    • 1/2 cup vegetable oil (I use corn or sunflower oil)

    Instructions
     

    • Pre-heat oven to 400° (200° celsius), grease and flour a 6 or 12 muffin tin.
    • In a large bowl whisk together flour, sugar, chocolate chips, cocoa powder, baking soda, baking powder and salt until combined.
    • In a medium bowl whisk together egg, yogurt, milk, vanilla, coffee and oil until combined.
    • Pour wet mixture into dry mixture and stir just until combined (stir approximately 15-16 times). Batter will be lumpy.
    • Fill muffin tins almost to the top. Sprinkle with a few extra chips if desired.
    • Bake at 400° (200° celsius) for 5 minutes, then lower heat to 350° (175° celsius) and continue to bake for approximately 15 minutes (a little less for smaller muffins) or until toothpick comes out clean or with a few crumbs attached. Let cool completely. Enjoy!

    Notes

    If you wish you can substitute buttermilk, sour cream or regular yogurt for greek yogurt. But if you substitute with buttermilk or regular yogurt, because these are not as thick as greek yogurt or sour cream only use 1/4 cup of the milk.
    The completely cooled Muffins should be stored in an airtight container. In order to keep the muffins from becoming soggy, either line the container with a paper towel and cover the muffins with another paper towel or add a slice of bread to the container to absorb any excess moisture. They will keep for 2-4 days at room temperature.
    To freeze them, place them in a single layer in a freezer safe air tight container or freeze the muffins on a cookie sheet and then move them to freezer bags. Muffins will keep for up to 2-3 months in the freezer.

    Nutrition

    Calories: 416kcalCarbohydrates: 41gProtein: 6gFat: 26gSaturated Fat: 22gCholesterol: 29mgSodium: 231mgPotassium: 306mgFiber: 2gSugar: 34gVitamin A: 55IUCalcium: 138mgIron: 1mg
    Keyword chocolate chip muffins, chocolate muffins, double chocolate chip muffins, jumbo muffins, muffin recipe
    Tried this recipe?Let us know how it was!

    Updated from January 22, 2018.

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      Breakfast, Breakfast / Brunch, Chocolate, Muffins & Sweet Breads

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      1. Priya says

        August 8, 2022 at 12:36 pm

        Hello, I am enjoying baking some of the recipes on your site. Italian riccaiarelli turned out great. I’d like to bake these muffins but I don’t have muffin tins. Can I just bake it in a loaf pan and keep checking with a tester till done? It should be okay I think.

        Reply
        • Rosemary says

          August 8, 2022 at 2:25 pm

          Hi Priya, thanks so much, and yes you can bake it in a loaf pan. I hope you enjoy it. Let me know how it goes. Take care.

          Reply
      2. Colleen says

        January 10, 2022 at 6:40 pm

        5 stars
        This is a fantastic recipe!! Love it!! I made extra large muffins and baked for 5 @ 400 and 20 @ 350 and they were perfect. I also had enough batter for 8 large muffins but I only baked 6 🙂 Thank you for the recipe!

        Reply
        • Rosemary says

          January 10, 2022 at 8:58 pm

          Hi Colleen, thanks so much so glad you like them. Happy New Year.

          Reply
      3. Kim says

        December 16, 2021 at 7:23 pm

        5 stars
        Love your recipe for chocolate muffins must try.

        Reply
        • Rosemary says

          December 18, 2021 at 8:41 pm

          Hi Kim, thanks so much, so glad you liked them. Have a great weekend.

          Reply
      4. Gillian says

        November 22, 2021 at 3:35 pm

        5 stars
        I just made 6 in my new large muffin tin with tulip paper cases. I didn’t have Greek yoghurt so used plain yoghurt and followed the recipe exactly. I did need to bake them for quite a while longer after testing several times and increasing another few minutes each time. They came out amazing! Rose right up to paper case peaks and are light and fluffy and not too sweet as I used 85% dark chocolate. A complete success so a big thank you! I wish I could share photos.

        Reply
        • Rosemary says

          November 23, 2021 at 10:43 am

          Hi Gillian, thanks so much, so glad you enjoyed them. I wish you could share also. Have a great week.

          Reply
      5. Hannah says

        April 24, 2021 at 8:08 pm

        5 stars
        Thank you Rosemary. This recipe is the BEST. I’ve commented before but after making it couple of times, I’m here again to say these muffins are just so fluffy and tasty. Anyone looking for a go to recipie for muffins, don’t doubt cuz this recipie is the one.

        Reply
        • Rosemary says

          April 26, 2021 at 8:03 pm

          Hi Hannah, thanks so much so glad you like them. Have a great week.

          Reply
      6. Jess says

        April 17, 2021 at 5:08 pm

        5 stars
        Great recipe, delicious “big” muffins! I used the buttermilk instead of Greek yogurt, and made them eggless by subbing 1/4 cup of regular full fat yogurt. They came out fluffy and light, perfectly moist and not too sweet. Thank you for sharing!

        Reply
        • Rosemary says

          April 18, 2021 at 5:24 pm

          Hi Jess, thanks glad you enjoyed them. Have a wonderful Sunday.

          Reply
      7. Traci says

        January 4, 2021 at 1:33 am

        5 stars
        Truly excellent!! Easy too. I used the buttermilk and lemon juice substitute as written. I also subbed 1/4 cup of the flour for cornstarch and these came out as light as a cloud. Thanks so much for an excellent treat!

        Reply
        • Rosemary says

          January 4, 2021 at 1:31 pm

          Hi Traci, thanks glad you enjoyed them. Happy New Year.

          Reply
      8. Hind bachi says

        September 10, 2020 at 10:42 pm

        5 stars
        Yumm very tasty muffins.

        I love your blog. I’m not scared to try any recipe because I know it will taste good in the end.

        Reply
        • Rosemary says

          September 11, 2020 at 8:13 pm

          Hi Hind, thanks so much, that makes me so happy! Have a great weekend.

          Reply
      9. Hannah says

        September 6, 2020 at 9:24 am

        5 stars
        This recipe is a hit. I’m just speechless because this recipe is the best. Muffins came out so moist and chocolaty and my family enjoyed them very much. Thank you Rosemary for all your amazing recipes. I check on your website whenever I wan to bake something delicious.

        Reply
        • Rosemary says

          September 6, 2020 at 7:51 pm

          Thanks so much Hannah, glad you liked them and the recipes. What a nice compliment that you check my website for something sweet! Take care.

          Reply
      10. Amy Aronson says

        August 9, 2020 at 7:12 pm

        5 stars
        I love the tip about baking at 400 for height, then 350 to finish. I made a loaf and it looked professionally made!
        What I had on hand was vanilla greek yogurt and Kaluha flavored coffee. Had a nice flavor. Would make this again! Thank you

        Reply
        • Rosemary says

          August 10, 2020 at 7:38 pm

          Thanks Amy, so glad you enjoyed it.

          Reply
      11. Kajal says

        July 20, 2020 at 8:37 pm

        I tried this recipe of yours and it’s excellent!just wanted to ask you if I can make a cake instead of muffins with this recipe and what would the changes I have to do for it?

        Reply
        • Rosemary says

          July 21, 2020 at 5:05 pm

          Hi Kajal, thanks so much, I think the recipe the way it is would work as a cake or even a loaf. Let me know how it goes.

          Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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