Can I use regular sugar instead of brown sugar?

Yes, you can use granulated sugar, but brown sugar really helps keep the muffins extra moist, which is why it is recommended for the best texture.

Why use oil instead of butter?

Oil helps keep cocoa based baked goods like these muffins more consistently moist and tender over time compared to butter.

What kind of yogurt is best?

Plain yogurt works wonderfully in this recipe. The acidity reacts with the baking soda for a better rise.

How should I store leftovers?

Keep them in an airtight container at room temperature for a few days, in the fridge for a bit longer, or freeze them for up to three months.

How can I tell when they are done baking?

Insert a thin skewer into the center of a muffin. If it comes out clean without wet batter, they are ready. Don't worry if you get melted chocolate on the skewer.

Can I add other mix ins?

While this recipe is classic double chocolate chip, you could experiment with adding nuts or a swirl of peanut butter if you like. Keep the total volume of mix ins similar to the chocolate chips.

Perfect Double Chocolate Chip Muffins (Bakery Style!)

Description

These Double Chocolate Chip Muffins are incredibly moist and fudgy, packed with intense chocolate flavor and loaded with melty chocolate chips for an irresistible bakery-style treat!

Ingredients

2 cups (245 grams) all purpose flour, measured by spooning and leveling
½ cup (40 grams) unsweetened cocoa powder
1 teaspoon baking powder
1 and ½ teaspoons baking soda
¼ teaspoon fine sea salt
1 cup (205 grams) packed light or dark brown sugar
2 large eggs
1 cup (240 grams) plain yogurt
⅓ cup (85 milliliters) milk
½ cup (220 milliliters) vegetable oil
1 teaspoon pure vanilla extract
1 cup (175 grams) chocolate chips or chocolate chunks

Instructions

Preheat your oven to 375°F (190°C). Prepare a standard 12 count muffin pan by lining each cup with paper liners. Set the prepared pan aside.
In a medium sized mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Use a whisk to blend these dry ingredients together well. Place this bowl to the side for now.
In a separate, larger mixing bowl, combine the brown sugar, eggs, yogurt, milk, oil, and vanilla extract. Whisk these wet ingredients together until they are smoothly mixed.
Pour the combined dry ingredients from the medium bowl into the large bowl with the wet ingredients. Stir everything together just until they are combined. Be careful not to mix too much once the flour is added. Add the chocolate chips or chunks into the batter and gently mix to spread them out evenly.
Spoon the muffin batter into the prepared muffin cups. Fill each cup all the way to the top if you want a large muffin top. Bake the muffins in your preheated 375°F (190°C) oven for about 15 to 20 minutes. You can tell they are done when a thin skewer inserted into the center comes out clean. It’s okay if you hit a chocolate chip.
Allow the baked muffins to cool in the muffin pan for 10 minutes. After 10 minutes, carefully remove them from the pan and place them onto a wire rack to finish cooling completely. They are also delicious served slightly warm.

Notes

Cooling Tips: Letting the muffins cool in the pan briefly before moving them helps them firm up. Cooling them completely on a wire rack prevents the bottoms from getting soggy.
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 3 months. Thaw at room temperature or gently warm.
Yield: This recipe makes about 12 generously sized muffins, but you might get up to 14 depending on how full you fill the cups.

Nutrition

Serving Size: 1 muffin
Calories: 340
Sugar: 30g
Sodium: 300mg
Fat: 15g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg