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!
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.
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 – sour cream, buttermilk or regular yogurt
- Milk
- Vanilla
- Coffee – or water
- Oil – I usually use sunflower or corn oil although you could substitute with melted butter, coconut oil or a light olive oil
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.
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.
More delicious muffin recipes to try
Nothing beats chocolate in my opinion. Whenever the chocolate craving hits and I want something fast, delicious and easy, I reach for this Double Chocolate chip muffin recipe, and I hope you do too! Enjoy.
Big Double Chocolate Chip Muffins
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, if you double the recipe then double this amount)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 pinch salt
- 1 egg
- ¾ cup greek yogurt
- ¼ cup + 1 tablespoon milk (75 grams total, if you double the recipe then double this amount)
- 1 teaspoon vanilla
- ¼ cup coffee (regular or decaffeinated)
- ½ cup Oil (I usually use sunflower or corn oil although you could substitute with melted butter, coconut oil or a light olive 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
Substituting the 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.How to store the double chocolate chip muffins
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
Updated from January 22, 2018.
I forgot to rate your recipe! So sorry! Wish I can give it more than five stars! Made them twice and my daughter ate three in one day. They maintain their moisture well. Thank you.
Hi Lisa, thanks so much, glad your daughter liked them also. Take care and have a great weekend!