Easy Double Chocolate Chip Muffins
If you are a chocolate lover then these Easy Double Chocolate Chip Muffins are about to become your new best friend! Rich, moist and absolutely packed with chocolate flavour, these muffins are everything a chocolate muffin should be and more. With a double hit of chocolate from the cocoa powder and the chocolate chips, every single bite is pure chocolatey heaven!
The secret ingredient? A splash of coffee! Don’t worry — you won’t taste the coffee at all. It simply works its magic in the background to enhance and deepen the chocolate flavour, making these muffins taste even more indulgent. Whether you are baking for a crowd, a school bake sale or just treating yourself, this easy recipe delivers bakery style results every single time!
Rachel's Recipe Pantry contains affiliate links and is a member of the Amazon Services LLC Associates Program. If you make a purchase using one of these Amazon links, we may receive compensation at no extra cost to you. See our Disclosure Policy for more information.
Ingredients
- 250g Self-Raising Flour
- 70g Cocoa Powder
- 1 tsp Baking Powder
- 150g Caster Sugar
- 185ml Milk
- 4 tbsp Vanilla Extract
- 2 Large Eggs
- 170ml Vegetable Oil
- 100g Chocolate Chips
- 100ml Coffee (freshly brewed espresso or instant coffee, cooled)
Ingredient Notes
Self-Raising Flour — Make sure your self-raising flour is fresh for the best rise. Sift it together with the cocoa powder for a smoother, lump free batter.
Cocoa Powder — Use a good quality cocoa powder for the richest, most intense chocolate flavour. This is what gives these muffins their gorgeous deep chocolate colour and flavour.
Baking Powder — Use a level teaspoon for accuracy. This along with the self-raising flour gives these muffins a lovely rise.
Caster Sugar — Caster sugar dissolves easily into the batter giving a smooth, even sweetness throughout.
Milk — Full fat milk works best here for a richer, more moist muffin.
Vanilla Extract — A generous amount of vanilla extract adds a wonderful warmth and depth of flavour that complements the chocolate beautifully. Make sure you are using extract rather than essence for the best flavour.
Eggs — Use large eggs at room temperature for the best results. Room temperature eggs incorporate into the batter more easily than cold ones straight from the fridge.
Vegetable Oil — Using oil rather than butter is what makes these muffins beautifully moist and tender. It also means they stay moist for longer than butter based muffins.
Chocolate Chips — We used milk chocolate chips but dark or white chocolate chips work just as well. Feel free to mix and match for an extra indulgent muffin!
Coffee — This is the secret ingredient! Don’t worry — these muffins do not taste of coffee at all. The coffee simply enhances and deepens the chocolate flavour making these muffins taste even more rich and indulgent. You can use freshly brewed espresso or a simple instant coffee, just make sure it is cooled before adding it to the batter.
How to Make Easy Double Chocolate Chip Muffins
- Preheat your oven to 160°c fan / 180°c / 350°f / Gas 4. Line a 12 hole muffin tin with paper muffin cases and set aside.
- Add all of the ingredients except the chocolate chips into a large bowl or stand mixer. Whisk together until fully combined and smooth. Don’t worry — the mixture will be quite runny, this is completely normal!
- Stir in the chocolate chips until evenly distributed throughout the batter.
- Carefully divide the mixture evenly among the 12 paper cases. A ladle or ice cream scoop is great for this to keep them all the same size.
- Bake in the preheated oven for 26 minutes until risen and a skewer inserted into the centre of a muffin comes out clean.
- Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Serving Suggestions
These Easy Double Chocolate Chip Muffins are absolutely delicious just as they are but here are some ways to make them even more special:
- Warm from the Oven — There is nothing quite like a warm chocolate muffin fresh from the oven with the chocolate chips still slightly melted. Pure bliss!
- Dusted with Icing Sugar — A light dusting of icing sugar makes these muffins look beautifully presented and adds a touch of extra sweetness.
- With a Chocolate Drizzle — Melt a little dark or milk chocolate and drizzle over the top for an extra indulgent finishing touch.
- With a Scoop of Ice Cream — Serve warm with a scoop of vanilla ice cream for a really special dessert.
- With a Hot Drink — These muffins are the perfect partner for a cup of tea, coffee or hot chocolate!
Storage & Reheating
Storing Your Muffins Store your double chocolate chip muffins in an airtight container at room temperature for up to 3 days. The oil in this recipe helps keep them wonderfully moist so they stay fresh for longer than you might expect!
Can I Freeze Double Chocolate Chip Muffins? Yes! These muffins freeze brilliantly. Once completely cooled, place them in a freezer safe bag or airtight container and freeze for up to 3 months. Take out however many you need and leave them to defrost at room temperature for a couple of hours.
Reheating To enjoy your muffins warm, pop them in the microwave for 10-20 seconds. This also helps to re-melt the chocolate chips which makes them taste freshly baked all over again!
Variations
Want to mix things up? Here are some fun ways to put your own spin on these muffins:
- Dark Chocolate — Swap the milk chocolate chips for dark chocolate chips for a more intense, grown up chocolate flavour.
- White Chocolate — Use white chocolate chips for a sweeter, creamier contrast against the rich cocoa batter.
- Triple Chocolate — Use a mix of milk, dark and white chocolate chips for the ultimate chocolate lovers muffin!
- Add Nuts — Stir in a handful of chopped walnuts or pecans for a lovely crunch.
- Chocolate Orange — Add the zest of an orange to the batter for a classic chocolate orange flavour combination.
- Salted Caramel — Push a small teaspoon of salted caramel sauce into the centre of each muffin before baking for a gorgeous gooey surprise in the middle!
- Raspberry — Add a handful of fresh or frozen raspberries to the batter along with the chocolate chips. The sharpness of the raspberries works beautifully with the rich chocolate.
Frequently Asked Questions
Why do my chocolate muffins taste bland? Make sure you are using a good quality cocoa powder and don’t skip the coffee! The coffee is what really brings out and enhances the chocolate flavour. You won’t taste the coffee itself but without it the muffins won’t be as rich and chocolatey.
Why is my muffin batter so runny? Don’t panic — this is completely normal for this recipe! The batter is meant to be runny. This is what gives these muffins their lovely moist, tender texture. Trust the recipe and they will bake up perfectly!
How do I know when my muffins are cooked? Insert a skewer or cocktail stick into the centre of one of the muffins. If it comes out clean they are done. If there is wet batter on the skewer pop them back in for a few more minutes and check again.
Can I taste the coffee in these muffins? No! The coffee is used purely to enhance the chocolate flavour and you won’t taste it at all. It simply makes the chocolate flavour richer and more intense. It really is a game changer!
Can I leave the coffee out? You can but we wouldn’t recommend it! The coffee really does make a difference to the depth of chocolate flavour. If you prefer not to use coffee you could replace it with the same amount of hot water instead.
Can I use butter instead of oil? You can substitute melted butter for the vegetable oil but the muffins may not be quite as moist. Oil is what gives these muffins their beautifully tender, moist texture and helps them stay fresh for longer.
Can I make these muffins without eggs? Yes! You can substitute each egg for a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, left for 5 minutes) for a vegan friendly version.
Can I use dark cocoa powder? Yes! Dark or Dutch processed cocoa powder will give you an even deeper, more intense chocolate flavour and colour. Both work well in this recipe.
How many muffins does this recipe make? This recipe makes 12 muffins.
Can I make mini muffins with this recipe? Yes! Simply use a mini muffin tin and reduce the baking time to around 12-15 minutes. Keep an eye on them and check with a skewer.
How do I stop my chocolate chips from sinking to the bottom? Toss your chocolate chips in a little flour before stirring them into the batter. This helps them stay suspended throughout the muffin rather than sinking to the bottom during baking.
If you love this recipe you may also like:
Cinnamon, Banana And Date Muffins
Easy Coffee And Walnut Cake Recipe
Easy Strawberry Jam Filled Muffins
Double Chocolate Chip Muffins
Equipment
Ingredients
- 250 g Self Raising Flour (or plain but add 1 extra tsp of baking powder)
- 1 tsp Baking Powder
- 150 g Caster Sugar
- 190 ml Milk
- 4 tbsp Vanilla Extract
- 2 lrg Eggs
- 170 ml Vegetable Oil
- 100 g Chocolate Chips (Milk or dark chocolate)
- 100 ml Coffee (Freshly brewed espesso or instant coffee)
- 70 g Cocoa Powder
Instructions
- Preheat your oven to 160°c fan / 180°c / 350°f / Gas 4. Line a 12 hole muffin tin with paper muffin cases and set aside.
- Add all of the ingredients except the chocolate chips into a large bowl or stand mixer. Whisk together until fully combined and smooth. Don’t worry — the mixture will be quite runny, this is completely normal!
- Stir in the chocolate chips until evenly distributed throughout the batter.
- Carefully divide the mixture evenly among the 12 paper cases. A ladle or ice cream scoop is great for this to keep them all the same size.
- Bake in the preheated oven for 26 minutes until risen and a skewer inserted into the centre of a muffin comes out clean.
- Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy!