Chocolate Chocolate Chip Muffins

These Chocolate Chocolate Chip Muffins are a dream for chocolate lovers. Moist, fluffy, and packed with cocoa powder and melty chocolate chips, they’re perfect for breakfast, dessert, or a snack with coffee. Quick to make and even quicker to disappear, these muffins are a family favorite that tastes just like they came from the bakery.

Ingredients

• 1¾ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 cup granulated sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 large eggs

• ¾ cup milk (or buttermilk for extra richness)

• ½ cup vegetable oil (or melted butter)

• 2 tsp vanilla extract

• 1 cup chocolate chips (semi-sweet or dark, divided)

Instructions

Preheat Oven

• Preheat oven to 375°F (190°C).

• Line a muffin tin with paper liners or grease with nonstick spray.

Mix Dry Ingredients

• In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients

• In another bowl, whisk together eggs, milk, oil, and vanilla until smooth.

Combine

• Gently fold the wet ingredients into the dry mixture until just combined (do not overmix).

• Stir in ¾ cup chocolate chips, reserving the rest for topping.

Bake

• Divide batter evenly into muffin cups, filling about ¾ full.

• Sprinkle the remaining chocolate chips on top.

• Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.

Cool & Enjoy

• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

• Serve warm for extra melty chocolate!

Serving Suggestions

• Enjoy with a hot cup of coffee or a glass of cold milk.

• Turn them into dessert by topping with whipped cream or a drizzle of chocolate sauce.

• Warm them slightly before serving for the ultimate gooey chocolate bite.

Storage & Reheating

• Store at room temperature in an airtight container for up to 3 days.

• Refrigerate for up to 5 days.

• Freeze muffins for up to 2 months. Reheat in the microwave for 20–30 seconds.