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!
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!
- 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
- Greek Yogurt – sourcream, buttermilk or regular yogurt
- Coffee – or water
- vegetable oil – I usually use sunflower or corn oil
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.
In a medium bowl whisk together egg, yogurt, milk, vanilla, coffee and oil until smooth.
Pour the wet mixture into the dry mixture and stir just until combined, do not over mix.
Fill muffin tins almost to the top. Sprinkle with a few extra chips.
Bake until toothpick comes out clean or with a few crumbs attached. Let cool completely before tasting.
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.
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.
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.
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.
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.
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!
Big Double Chocolate Chip Muffins
- 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)
- 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!
Updated from January 22, 2018.
I baked these today and I have no idea why they only have a 4.7 rating because these are the best double chocolate muffins ever. I baked them about 7 minutes extra at 350⁰ but they were perfect and the delicious. Definitely a 5 out of 5 for me.
Hi Diana, thanks so much, so glad you enjoyed them. I think they deserve a 5/5 too! 🙂 Take care!
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.
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.
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!
Hi Colleen, thanks so much so glad you like them. Happy New Year.
Love your recipe for chocolate muffins must try.
Hi Kim, thanks so much, so glad you liked them. Have a great weekend.
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.
Hi Gillian, thanks so much, so glad you enjoyed them. I wish you could share also. Have a great week.
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.
Hi Hannah, thanks so much so glad you like them. Have a great week.
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!
Hi Jess, thanks glad you enjoyed them. Have a wonderful Sunday.
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!
Hi Traci, thanks glad you enjoyed them. Happy New Year.
Hind bachi says
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.
Hi Hind, thanks so much, that makes me so happy! Have a great weekend.
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.
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.
Amy Aronson says
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
Thanks Amy, so glad you enjoyed it.
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?
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.