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Big Double Chocolate Chip Muffins

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.

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 muffins
Calories 416 kcal

Ingredients
 
 

  • 2 cups all purpose flour
  • ¾ cup granulated sugar
  • ¾ cup chocolate chips (semi sweet or milk or a mixture you can even use mini chocolate chips)
  • ¼ cup + 3 tablespoons unsweetened cocoa (dutch processed) (42 grams total)
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 pinch salt
  • 1 egg
  • ¾ cup greek yogurt **
  • ¼ cup + 1 tablespoon milk
  • 1 teaspoon vanilla
  • ¼ cup coffee (regular or decaffeinated)
  • ½ 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: 416kcal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 22g | Cholesterol: 29mg | Sodium: 231mg | Potassium: 306mg | Fiber: 2g | Sugar: 34g | Vitamin A: 55IU | Calcium: 138mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from January 22, 2018.

93 Comments

  1. 5 stars
    Just finished baking these and I absolutely love love love these. The only thing I would change next time though would be adding half a cup of more sugar. I feel the sugar ratio to flour is very less. But loved this recipe

  2. 5 stars
    So good! I had some old bananas and expiring yogurt, so I made some subs. Instead of milk and Greek yogurt, I used 11 ounces of coffee flavored regular yogurt, instead of 1/2 cup oil I used one banana plus enough oil so the total mixture equaled 3/4 cup, the oil content was less than 1/4 cup. I am a marshmallow lover, so half of my muffins had mini marshmallows mixed in with a few on top to caramelize. Wow were the “s’mores” muffins tasty. Will be making this again and especially with the banana substitute.

    1. Forgot to mention the cooking method. I will be using this for all my muffins, first blast with heat, then bake to completion at lower temp. Muffins are so gooey. Brilliant!

  3. So if I wanted to sub. buttermilk (which I have) for the greek yogurt, I would use 1/2 cup buttermilk instead of 3/4 cup greek yogurt? Just a bit confused about this. Thank you!

    1. Hi Janet, it seems that it would be those measurements if it’s homemade buttermilk, because that is a lot less thick than greek yogurt. But if you are talking about store bought which if I am correct is very thick, then I would go 1 for 1. Hope that helps, let me know how it turns out.

  4. Hi just want to know do i add the extra 3 tablespoons of cocoa and 1 tablspoon of milk to the mixture or leave them out, not quite sure thankyou.

    1. Hi Giovanna, you should add it to the recipe, it isn’t extra it’s actually part of the recipe. Hope that helps. Let me know how it goes.

  5. 5 stars
    Hi! I’m Samrudhi from India.I tried this recipe today and the muffins turned out to be yummy! Just perfect to be eaten with some vanilla ice cream or with milk. I was short of vegetable oil so I used coconut oil instead and i guess it sufficed! Thank you for such an amazing recipe!

    1. Hi Hannah if you add bananas then you have to adjust the oil in the recipe. I have never made it with bananas but I maybe try 1 banana and 1/2 the oil in the recipe. Let me know how it turns out.

  6. 5 stars
    Oh, my chocolatey goodness! That zoomed-in photo looks really good! I will be making these next week and on my birthday. I really love everything that’s chocolate. Double chocolate sounds even better! Thank you for this awesome recipe!

  7. 5 stars
    What an amazing recipe! Definitely going to try this on the weekend. Been looking for this recipe and I’m glad I’ve found it. Thank you!

  8. 5 stars
    I’ve made this recipe as muffins, delicious, now i want to make them as mini loaves, will it make 6 mini loaves? same temp, you think and 20 minutes?

    1. Hi Teri, thanks so glad you enjoyed them. I can’t get mini loaves here so I really don’t know what size they are or how many they would make. Yes same temperature and 20 minutes sounds about right, although start checking at 15 minutes just to be sure. Hope that helps.

  9. Could I use instant coffe or espresso? As long as I prepare it in a cup and let it cool down?
    I have been looking for a good recipe for this Exact muffin I am so glad I clicked on your link! Im so excited to get started 😉 please let me know whats my best option on the coffee part. Thanks

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