When it comes to a comforting treat that’s perfect for any time of day, these Double Chocolate Chip Muffins are a go-to in our house. I remember the first time I made these muffins for my family, it was a rainy Saturday afternoon, and we were all in need of a little pick-me-up. The combination of rich cocoa and melty chocolate chips instantly lifted everyone’s spirits. Baking together has always been a tradition in our family, and this recipe is now one of our favorites.
These muffins strike the perfect balance between being indulgent yet not overly sweet. The brown sugar adds a hint of caramel-like depth, while the yogurt keeps the muffins moist and tender. I’ve tried a few variations of this recipe, and one of my favorite tweaks is to substitute half of the chocolate chips with dark chocolate chunks. It adds an extra layer of richness that’s simply irresistible. Another fun twist is to sprinkle a bit of sea salt on top of the muffins just before baking. The slight hint of salt really complements the sweetness and enhances the chocolate flavor even more.
If you’re baking these for kids, you might want to experiment by adding some mini marshmallows into the batter, creating a fun, gooey surprise inside. Or, for a more grown-up version, a handful of chopped nuts like walnuts or pecans can add a nice crunch and a bit of complexity to each bite.
What I love most about these Double Chocolate Chip Muffins is their versatility. Whether you enjoy them with your morning coffee, as an after-school snack, or even as a dessert, they never fail to hit the spot. Plus, they’re incredibly easy to make, which makes them perfect for those last-minute baking sessions when you’re craving something homemade and delicious. I hope this recipe brings as much joy to your home as it has to mine!
Making Double Chocolate Chip Muffins
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Ingredients
- 1 cup plain yogurt
- 1/2 cup cocoa powder (unsweetened)
- 1 & 1/2 teaspoons baking soda
- 1/3 cup milk
- 1 cup packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 cup chocolate chunks or chips
Directions
- Preheat your oven to 375°F and line a muffin tin with paper liners. Set it aside.
- In a medium-sized bowl, mix together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- In a larger bowl, whisk together the brown sugar, eggs, yogurt, milk, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
- Gradually add the dry ingredients into the wet ingredients, stirring just until everything is incorporated. Avoid overmixing the batter. Gently fold in the chocolate chips or chunks.
- Spoon the batter into the prepared muffin tin, filling each cup to the brim to achieve a fuller muffin top.
- Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean (note that melted chocolate may still appear on the toothpick, but the batter should be fully cooked).
- Allow the muffins to cool in the tin for around 10 minutes before transferring them to a wire rack to cool completely. You can also enjoy them while they’re still slightly warm.
Storing Suggestions:
To store your double chocolate chip muffins, place them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. For longer storage, wrap the muffins individually in plastic wrap and place them in a freezer bag; they can be frozen for up to 3 months. Simply thaw at room temperature or warm them in the microwave for a quick treat.
FAQs:
Can I substitute Greek yogurt for plain yogurt in this recipe?
Yes, you can substitute Greek yogurt for plain yogurt. Greek yogurt is thicker and richer, so it may result in slightly denser muffins. If you prefer a lighter texture, you might consider thinning the Greek yogurt with a little milk before using it.
How can I make these muffins even more chocolatey?
To make the muffins even more chocolatey, you can add an additional 1/2 cup of chocolate chips or chunks. Another option is to drizzle melted chocolate over the cooled muffins or mix in some chocolate syrup into the batter.
What’s the best way to ensure my muffins have a nice, full top?
To achieve a fuller muffin top, be sure to fill each muffin cup to the top with batter. Baking the muffins at a higher temperature (375°F) initially helps them rise quickly, resulting in a fuller top. Also, avoid overmixing the batter, as this can lead to denser muffins that don’t rise as much.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute whole wheat flour for all-purpose flour, but keep in mind that it will result in a denser and slightly drier muffin. To counteract this, consider using a mix of half whole wheat and half all-purpose flour or adding an extra tablespoon of liquid to the batter.
How should I reheat the muffins?
To reheat the muffins, you can warm them in the microwave for about 15-20 seconds. If you prefer a crispier exterior, reheat them in the oven at 350°F for about 5 minutes. If reheating from frozen, let them thaw at room temperature first, or microwave them directly for a slightly longer time.
Can I add nuts or other mix-ins to this recipe?
Absolutely! You can customize these muffins by adding nuts like walnuts or pecans, or other mix-ins like dried fruit or shredded coconut. Just be sure not to overload the batter with too many additions, as it might affect the texture and baking time.
Double Chocolate Chip Muffins
Ingredients
- 1 cup packed brown sugar light or dark
- 1 & 1/2 teaspoons baking soda
- 1 cup plain yogurt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/3 cup milk
- 1 teaspoon baking powder
- 2 cups all-purpose flour spooned and leveled
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 cup chocolate chips or chunks
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the brown sugar, eggs, yogurt, milk, oil, and vanilla extract until well combined.
- Pour the dry ingredients into the wet mixture, and stir until just combined. Be careful not to overmix. Gently fold in the chocolate chips or chunks.
- Spoon the batter into the prepared muffin tin, filling each cup to the top for a fuller muffin top.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean (chocolate from the chips may be visible, but the batter should be set).
- Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely or enjoy slightly warm.
