Double Chocolate Chip Muffins
These Double Chocolate Chip Muffins are rich, soft, and incredibly chocolatey with a tender, moist crumb. Greek yogurt keeps them extra fluffy, while a splash of coffee deepens the chocolate flavour without tasting like coffee. They're perfect for breakfast, an afternoon treat, or whenever a chocolate craving strikes.
Prep time
10 min
Cook time
20–25 min
Serves
12 muffins
Ingredients
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- 2 cupsall-purpose flour
- ⅔ cupgranulated sugar
- ¾–1 cupchocolate chips, depending on your preference
- ¼ cup + 3 tbspcocoa powder
- 1 tspbaking powder
- 1 tspbaking soda
- pinchsalt (omit if using salted butter)
- 1 largeegg
- ¾ cupplain Greek yogurt
- ¼ cup + 1 tbspmilk
- 1 tspvanilla extract
- ¼ cupbrewed coffee, cooled
- ½ cupmelted butter
Ingredients
- 2 cupsall-purpose flour
- ⅔ cupgranulated sugar
- ¾–1 cupchocolate chips, depending on your preference
- ¼ cup + 3 tbspcocoa powder
- 1 tspbaking powder
- 1 tspbaking soda
- pinchsalt (omit if using salted butter)
- 1 largeegg
- ¾ cupplain Greek yogurt
- ¼ cup + 1 tbspmilk
- 1 tspvanilla extract
- ¼ cupbrewed coffee, cooled
- ½ cupmelted butter
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment paper muffin liners.
- 2
In a large bowl, whisk together the flour, sugar, chocolate chips, cocoa powder, baking powder, baking soda, and salt (if using) until well combined.
- 3
In a separate medium bowl, whisk together the egg, Greek yogurt, milk, vanilla, cooled coffee, and melted butter until smooth.
- 4
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix.
- 5
Using a large ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each almost to the top.
- 6
Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean.
- 7
Allow the muffins to cool completely before removing the parchment liners.
Melissa's Notes
Coffee doesn't make these muffins taste like coffee — it simply enhances the rich chocolate flavour. If you'd rather leave it out, substitute an equal amount of milk.
Don't overmix the batter. Stirring just until combined helps keep the muffins soft and tender.
Store the muffins in an airtight container with a paper towel on the bottom of the container to absorb excess moisture and help keep the tops from becoming soggy.
These muffins will keep at room temperature for 2–3 days if stored in an airtight container.
Freeze in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before enjoying.
Nutrition Information
Per muffin — based on 12 muffins
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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