This recipe makes double chocolate chip muffins that are so delicious and moist with a rich chocolate flavour and they're the perfect treat for chocolate lovers.
These chocolate muffins are made with a mixture of milk and dark chocolate chips so you get the best of both worlds. You can even triple the delight and add white chocolate chips too. Cocoa powder is also used to complement the chocolate chips and together they give the muffins the most richest chocolatey flavour.
The ingredients for these chocolate chip muffins are simple and readily available and you can have these muffins prepared and baked in under 30 minutes. They're super easy to make and once you make homemade chocolate muffins, you will never want to buy shop bought muffins again.
I usually make a dozen muffins and once cooled, I freeze them so they’re available as and when needed. Once these muffins have thawed out, you would not believe they are were frozen as the quality does not change one bit.
These chocolate chip muffins go great with a coffee for breakfast or an afternoon treat so if you love chocolate and muffins then try this easy recipe.
Ingredients for Double Chocolate Chip Muffins
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour – I use self-raising flour in many of my recipes. You can also use plain or all-purpose flour mixed with 2 teaspoon baking powder.
- Cocoa powder – I use 100% pure cocoa powder.
- Bicarbonate soda – also known as baking soda.
- Salt – I use fine sea salt.
- Chocolate chips – I used a mixture of dark and milk chocolate chips but you can use any type you want.
- Sugar - caster sugar or granulated sugar can be used.
- Vegetable oil – or any unflavoured oil such as canola, rapeseed or sunflower oil.
- Eggs – should be room temperature. I remove them from the fridge a few hours before I use them.
- Vanilla – use vanilla extract or vanilla bean paste.
- Soured cream – or natural yoghurt.
- Milk – I use whole milk.
How to Make Double Chocolate Chip Muffins
1. Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 12-count muffin tin with 12 muffin cases. To a large bowl, add the flour, cocoa powder, bicarbonate soda, salt and chocolate chips. Whisk them together and set aside.
2. To another bowl, mix together the sugar and oil. Then mix in the eggs, vanilla extract, sour cream and milk. Pour the dry ingredients into the wet ingredients and mix until fully combined. Remember to stop mixing as soon as possible so as soon as you cannot see any white flour.
3. Spoon the batter into the muffin cases and bake for 20 – 22 minutes or until fully baked through. Remove from the oven and place the tin on a cooling rack for 15 minutes then remove the muffins from the tin and place on the cooling rack to completely cool.
Recipe Tips
- The chocolate chips will go into the mixture at the same time as the dry ingredients. This will help prevent over mixing.
Nutrition
Nutritional values based on 1 muffin: Calories: 366kcal | Fat: 18.9g | Saturates: 6.4g | Carbs: 42.2g | Sugar: 25.9g | Fibre: 2.7g | Protein: 5.7g | Salt 0.24g.
Storage
These muffins can be stored in an airtight container at room temperature and can last up to 6 days.
They can also be stored in the freezer for up to 3 months. Remove from the freezer and defrost at room temperature for around an hour.
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Double Chocolate Chip Muffins
Ingredients
- 270g self-raising flour
- 45g cocoa powder
- 1½ teaspoon bicarbonate soda
- ¾ teaspoon salt
- 200g chocolate chips I use 100g dark chocolate and 100g of milk chocolate
- 190g caster sugar
- 120ml vegetable oil
- 2 medium eggs room temperature
- 1 teaspoon vanilla extract
- 200ml soured cream room temperature
- 60ml whole milk room temperature
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 12-count muffin tin with 12 muffin cases. To a large bowl, add the flour, cocoa powder, bicarbonate soda, salt and chocolate chips. Whisk them together and set aside.
- To another bowl, mix together the sugar and oil. Then mix in the eggs, vanilla extract, sour cream and milk. Pour the dry ingredients into the wet ingredients and mix until fully combined. Remember to stop mixing as soon as possible so as soon as you cannot see any white flour.
- Spoon the batter into the muffin cases and bake for 20 – 22 minutes or until fully baked through. Remove from the oven and place the tin on a cooling rack for 15 minutes then remove the muffins from the tin and place on the cooling rack to completely cool.
Shereen Harris says
Delicious recipes, though I think I over baked mine slightly but they were still yum.