If you’ve ever stood in front of a bakery case trying to decide between a chocolate muffin and a chocolate chip muffin… this recipe is for you.

Because these Double Chocolate Chip Muffins are both.

They’re deeply chocolatey, super moist, loaded with melty chocolate chips, and just the right amount of sweet. The kind of muffin that feels indulgent enough to be dessert, but still totally acceptable as a “treat-yourself” breakfast situation.

These are the muffins I make when I want something cozy and comforting, when I need a guaranteed crowd-pleaser, or when I just really, really need chocolate in my life immediately.

They bake up tall and fluffy with soft, tender centers and little pockets of melted chocolate throughout. The tops are slightly domed and bakery-style, and they taste just as good warm from the oven as they do the next day with a cup of coffee or tea.

Honestly? They’re dangerous to keep in the house. You will absolutely “just grab one more” until suddenly they’re gone.

Why You’ll Love These Muffins

Here’s why these are about to become one of your go-to baking recipes:

Ultra chocolatey – cocoa powder + chocolate chips = heaven
Super moist – thanks to oil, milk, and eggs
One bowl – easy cleanup (always a win)
Bakery-style look – tall, domed, and gorgeous
Freezer friendly – perfect for meal prep
Beginner-proof – simple, no fancy steps
Perfect any time of day – breakfast, snack, or dessert

They’re also great for:

School lunches
Brunch spreads
Bake sales
Coffee dates
Gifting
Late-night cravings
“I just need chocolate right now” emergencies

Ingredients

all-purpose flour
unsweetened cocoa powder
baking soda
baking powder
salt
granulated sugar
brown sugar
eggs
melted butter (or oil)
milk (or buttermilk)
vanilla extract
chocolate chips
sour cream or Greek yogurt (optional but highly recommended)

The Steps

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease.
Mix the dry ingredients.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Mix the wet ingredients.
In another bowl, whisk together the granulated sugar, brown sugar, eggs, oil, milk, vanilla, and sour cream (if using) until smooth and well combined.
Combine wet and dry.
Pour the wet mixture into the dry ingredients and gently fold together until just combined. Don’t overmix, a few small lumps are totally fine.
Fold in the chocolate chips.
Stir in the chocolate chips, reserving a small handful to sprinkle on top.
Fill the muffin tin.
Divide the batter evenly between the muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top for that bakery look.
Bake.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Cool.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy.
Serve warm or at room temperature. Bonus points if you eat one while it’s still a little melty inside.

Tips for Perfect Muffins

These small details make a big difference:

1. Don’t overmix the batter.
Overmixing = dense muffins. Stir just until everything comes together.

2. Use room temperature eggs.
They mix more evenly and help create a better texture.

3. Fill muffin cups properly.
About ¾ full gives you tall muffins without overflowing.

4. Add sour cream or yogurt.
Totally optional, but it makes them extra moist and tender.

5. Let them rest before eating.
I know it’s hard, but waiting even 10 minutes lets the crumb set beautifully.

Fun Variations to Try

Once you make these once, you’ll want to experiment:

Triple chocolate: Add white chocolate chips too
Mint chocolate: Add ½ teaspoon peppermint extract
Espresso chocolate: Add 1 teaspoon instant espresso powder
Nutty version: Add ½ cup chopped walnuts or pecans
Peanut butter swirl: Swirl peanut butter into the batter
Raspberry chocolate: Add fresh or frozen raspberries
Mocha muffins: Replace some milk with brewed coffee

How to Store & Freeze

These muffins keep really well:

Room temperature:
Store in an airtight container for up to 3 days.

Refrigerator:
Keeps up to 5–6 days.

Freezer:
Wrap individually and freeze for up to 2 months.

To reheat:
Microwave 15–20 seconds for that fresh-baked feel.

What to Serve With These Muffins

They’re perfect on their own, but if you want to make it extra cozy:

Coffee or espresso
Hot chocolate
Chai latte
Fresh berries
A little butter or Nutella spread
Vanilla ice cream (for dessert vibes)

Final Thoughts

These Double Chocolate Chip Muffins are the kind of recipe you make once and then keep in your back pocket forever. They’re easy, reliable, insanely chocolatey, and impossible not to love.

They’re the muffins you bake when friends come over and everyone asks for the recipe. The muffins you make “just for the week” and somehow they’re gone in two days. The muffins you make when life feels a little heavy and you just need something sweet and comforting to balance it out.

And honestly? If loving chocolate this much is wrong… I don’t want to be right.

If you make these, I’d love to hear how they turn out for you and if you add your own spin or secret ingredient!

Looking for more dessert recipes? Try my popular recipes below:

Yield: 12 muffins