With the combination of cocoa powder and chocolate chips, these Double Chocolate Chip Muffins are perfect for every chocolate lover out there. Just like our classic Chocolate Chip Muffins, they’re moist and fluffy with a crisp top. Expect a mouthful of chocolate in every bite; these muffins will take you to chocolate heaven! [Go straight to recipe]
The Ultimate Double Chocolate Chip Muffin Recipe
Sometimes, we just need a huge dose of chocolate—nothing less than something completely chocolate-flavoured, with even more chocolate inside it.
Quite unfortunately, we can’t always buy something that fulfils our craving. Either it’s not chocolatey enough, or the mix-ins aren’t that generous.
And that’s the great thing about baking yourself. You get to choose and customise your bakes to your own preference.
Prefer a lighter flavour? Hold it on the chocolate chips. Want a sweet and salty treat? Finish your cookies with a sprinkle of sea salt.
These muffins are a variation of our Amazing Chocolate Chip Muffins, but way more chocolatey.
We mixed cocoa powder into the batter and folded in a generous amount of chocolate chips, which ensures that every mouthful will be full of chocolate!
They’re as moist and fluffy as the classic version, and have that delightful muffin top that so many of you love. Bake a batch of our All-Time Favourite Double Chocolate Chip Muffins, and you’ll know why we love them so much!
Which Cocoa Powder Should I Use?
There are many kinds of cocoa powder available in stores, but natural and Dutch-processed are the two main ones. The way they are processed determines how they affect your baked goods.
Natural cocoa is obtained by roasting and grinding cocoa beans without excessive processing.
It retains cacao beans’ natural properties–acidic and slightly astringent. It has a reddish hue which is derived from the natural colour of cacao beans.
Dutch-processed cocoa powder is natural cocoa powder washed in an alkaline solution.
This process removes its acidity. Besides changing its chemical properties, Dutch processing also gives the cocoa powder a darker colour. This type of cocoa powder has a deep, rich chocolate flavour.
Choosing the type of cocoa powder for a recipe depends on the chemical leavening agents.
If baking soda is the main leavening agent in a recipe, choose natural cocoa powder. These two ingredients will react and produce carbon dioxide, which helps your baked goods rise.
These muffins depend on baking powder to rise, so you can use either one!
It will not affect how much your muffins rise. Moreover, the Greek yoghurt’s acidity will neutralize the alkaline baking soda, so there will not be any weird soapy taste.
One Batter, Two Different Muffins
The recipe below suggests adding cocoa powder after finishing the muffin batter, but we’ve got an alternative.
If you’re making the entire batch double chocolate-flavoured, sift the cocoa powder together with all dry ingredients (flour, baking powder, baking soda, and salt) at the start to ensure that it’ll distribute evenly.
However, if you’re looking to bake a batch of muffins with different flavours, you can add the cocoa powder only at the end, once the muffin batter has been put together.
This allows you to make an entire batch of muffin batter at one time, then splitting it into two (or more, depending on how many flavours you want), and flavouring each portion.
You can split the batter into two and add cocoa powder into one half for chocolate-flavoured muffins, and leave the other one as it is. This way, you’ll get two different kinds of chocolate chip muffins with only one batter!
Upgrade Your Double Chocolate Chip Muffins
We’ve shared some chocolate-based recipes before, and they got wonderful responses. Here are some tips that can instantly level up your chocolate-baking game in those recipes and this one!
Sprinkle some sea salt.
A way to completely bring out flavours in any food is by adding salt. It balances flavours and stimulates your taste buds, so there’s no doubt that it’ll make your muffins more flavourful!
Add instant coffee/espresso powder.
Adding coffee/espresso powder in baked goods with chocolate will also intensify the flavour. As long as you don’t add too much, the coffee taste will not overpower the chocolate. Half a teaspoon is enough to make these muffins ultra-chocolatey!
Pimp Up Your Muffins!
We use mini dark chocolate chips in the original version, but feel free to replace it with other kinds of chocolate!
You can chop up your favourite chocolate bar to create pockets of molten chocolate inside, just like in our 45% Dark Chocolate Brownies.
For an exciting flavour combination, try using flavoured chocolate chips such as mint chips or butterscotch chips. You can get virtually any flavour of chocolate chips these days, so there’s no limit to your imagination.
Cocoa nibs are not very common, but they’re great for adding some extra crunch to your baked goods.
They’re among the least processed cocoa products—even less than cocoa powder!
Cocoa beans are simply roasted and crushed to produce nibs. Cocoa nibs are also packed with nutrients and antioxidants, so you won’t feel too guilty indulging yourself in these muffins!
Watch video tutorial:
Moist & Fluffy Double Chocolate Chip Muffins
yields 12 muffins
255g all purpose flour
3 tbsp cocoa powder
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
170g unsalted butter, room temperature
200g granulated sugar
2 eggs, room temperature
2 tsp vanilla
215g Greek yoghurt, room temperature
170g mini chocolate chips
- Preheat the oven to 200°C. Line your muffin pan(s) with muffin liners.
- In a large bowl, sift all purpose flour, cocoa powder, baking powder, baking soda, and salt together. If you’re going to split the batter, don’t add the cocoa powder in this step!
- In another bowl, cream butter with granulated sugar until pale, light, and fluffy.
- Add eggs one by one, mixing after each addition until well combined. Add in vanilla with the last egg.
- To the same bowl, add in the dry ingredients and Greek yoghurt alternately. Add in 1/3 of the dry ingredients and mix till combined. Then, add in ½ of the Greek yoghurt, mixing till almost fully combined, before mixing another third of the dry ingredients. Incorporate the remaining Greek yoghurt and the last third of the dry ingredients, and gently mix until no flour streaks are left.
- If you haven’t added cocoa powder earlier, add/sift it in, and gently fold into the batter until well-combined. Do not overmix!
- Gently fold in most of the mini chocolate chips, reserving some for topping the muffins. Divide batter evenly between the muffin liners (about 2/3 full) and sprinkle some chocolate chips on top.
- Bake in the lower middle rack for 18-25 minutes, checking after 12 minutes into the baking time. The muffins are done when the top is dry and set, and a skewer inserted into the middle comes out clean or with moist crumbs attached.
- Let the muffins cool in the pan for 5 minutes before transferring them onto a cooling rack to cool completely. Best served warm.
Storage: Store completely covered/in an airtight container in the fridge for up to one week. Reheat at 160°C for about 5-8 mins before serving.
The Ultimate Double Chocolate Chip Muffins
If you haven’t found chocolate chip muffins that truly satisfy your chocolate cravings, try baking a batch of these muffins ASAP. You will not regret it, we promise!
Still craving for more muffins? Try our Kaya Muffins with Pandan Crumble, a unique twist to kaya toast. You can also get a caffeine kick in muffin form with these Espresso White Chocolate Chip Muffins!
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