Double Chocolate Chip Muffins

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Last Updated on May 1, 2026 by Kiersten James

Easy one-bowl double chocolate chip muffins that are soft, moist, and packed with chocolate chips, ready in 30 minutes with no mixer.

At some point every afternoon, someone in this house is looking for something sweet.

I always like to have something homemade sitting on the counter in a basket or container, and these are one of the things I make about once a month. They get rotated between chocolate chip M&M cookies, Levain chocolate chip walnut cookies, and oatmeal chocolate chip cookies.

My family is full of chocolate lovers (sadly, it gives me migraines), so these double chocolate chip muffins disappear pretty fast.

They’re also easy enough to throw together if I need something to bring to someone’s house and don’t want to show up empty-handed. Everything goes into one bowl (no mixer), and they’re in the oven in just a few minutes.

They come out soft, loaded with chocolate chips, and look like something you picked up from a bakery, even if you’re still learning your way around an oven.

Why You’ll Love These Double Chocolate Chip Muffins

• One bowl from start to finish
• No stand mixer required
• Bake up tall with soft, moist centers like a bakery
• Loaded with chocolate chips
• Easy enough for beginners or baking with kids
• Works as a side for a protein-heavy breakfast or as a snack later in the day

Ingredient Highlights:

All-purpose flour: Gives the muffins their structure so they can rise well and hold all of the chocolate without collapsing in the centers.

Unsweetened cocoa powder: Gives that deep chocolate flavor without making the muffins overly sweet.

Granulated sugar + brown sugar: Using both keeps the flavors balanced. The granulated sugar sweetens, while the brown sugar adds a bit of moisture and helps the muffins stay soft.

Baking powder + baking soda: This recipe uses both. They work together to give you a good rise and a lighter texture instead of something dense.

Eggs: Help bind everything together and give the muffins structure while still keeping them soft.

Milk: Adds moisture and helps create a smoother batter.

Avocado Oil: Keeps the muffins moist for a few days. Oil holds moisture better than butter in muffins like this, and any neutral oil for baking will work. Avocado is my favorite. If I don’t have that, I’ll use melted coconut oil.

Vanilla extract: Rounds out the chocolate flavor. Learn how to make your own homemade vanilla extract here; it’s so easy.

Chocolate chips: You get melted chocolate throughout the muffin, plus a few on top for that bakery-style finish.

Tips for the Best Results

Start at a higher oven temperature

The initial 425°F blast helps the muffins rise quickly and form taller tops.

Mix just until combined

Overmixing will make them dense instead of soft.

Fill the muffin cups almost to the top

This is what gives you that tall, bakery-style look.

Add a few extra chocolate chips on top

It makes a difference visually and gives a little extra texture.

Watch your bake time closely

Pull the muffins out of the oven when a toothpick comes out with a few moist crumbs, not completely dry.

Let them sit for a few minutes before removing to a rack

This helps them hold together better when you take them out of the pan.

How to Make Double Chocolate Chip Muffins

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup oil
• 2 teaspoons vanilla extract
• 1 cup chocolate chips (plus extra for topping)

Instructions:

Preheat your oven to 425°F and grease or line a muffin tin with paper liners.

In a large bowl, add the brown sugar, granulated sugar, eggs, milk, oil, and vanilla. Whisk until smooth and fully combined.

To the same bowl, add the flour, cocoa powder, baking powder, baking soda, and salt. Stir with a wooden spoon or stiff rubber spatula, just until no more white flour is visible.

Fold in the chocolate chips.

Divide the batter evenly into the muffin cups, filling them almost to the top. Add a few extra chocolate chips on top.

Bake at 425°F for 5 minutes only, then reduce the temperature to 350°F and continue baking for another 13 to 15 minutes, until a toothpick comes out mostly clean.

Let them cool slightly, then remove from the pan to a wire rack to finish cooling.

Storage & Freezing:

Store in a covered container, or wrap each muffin individually in plastic and store in a decorative basket on the counter for up to 3 days.

To freeze, wrap each muffin individually in plastic wrap, then place into a freezer-safe storage bag, and freeze for up to 2 months.

More Chocolate Chip Recipes:

Chocolate Chip Cookie Bars (9×13)

Bakery Style Chocolate Chip Muffins

Double Chocolate Chip Cookies

Homemade No-Bake Granola Bars (Peanut Free)

Pumpkin Chocolate Chip Muffins

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