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top down shot of the chocolate chip muffins

Double chocolate chip muffin

5 from 2 votes
Created by Mariam E.
Rich and delicious Double Chocolate Chip Muffins, a chocolate lovers dream! Better than bakery muffins, your kitchen is going to smell amazing!
Prep Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 16 servings


  • 2 ¼ cup all purpose flour sifted
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • ¾ cup avocado or neutral oil
  • 1 cup chocolate chips semi-sweet or milk chocolate


  • Preheat the oven at 350 F.
  • Line muffin pan with muffin liners.
  • In a large bowl, add in the dry ingredients except for the chocolate chips and mix them until well combined.
  • In a separate bowl, whisk together the wet ingredients until well combined.
  • Add in dry ingredients to the wet ingredients and stir them until there are no traces of flour. Fold in chocolate chips.
  • Fill the lined muffin pans with the batter and sprinkle some additional chocolate chips if you wish.
  • Bake the muffins at 350 F for another 20-22 minutes. Check the doneness of the muffins by inserting a toothpick to the center of the muffin. They will be done, when the toothpick comes out clean.
  • Remove them from the oven and allow it to cool for 10 minutes before serving.


  • Use a preheated oven.
  • Use room temperature ingredients, this gives you a smoother batter and even cook.
  • Fill the muffin molds with batter almost all the way to the top.
  • You only need to use a spatula or a spoon to mix batter, not a mixer. 
  • Don't overmix the batter or the muffins with be too dense. A few lumps are fine.
  • Be sure to line your muffin mold with paper cups or grease them.
  • Try using a soup ladle or small ice cream scoop to transfer your mixture into muffin cups, less mess and even portions
  • If the muffin tops start to brown too fast on the outside but are not fully baked yet, you can open the oven and cover the pan with aluminum foil.
  • After removing the muffins from the oven, let them sit in their pan for a few minutes before moving to a wire rack. This stops them from breaking apart.


Calories: 228kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 250mg | Potassium: 136mg | Fiber: 1g | Sugar: 13g | Vitamin A: 59IU | Calcium: 47mg | Iron: 1mg
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