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4.7 from 159 votes

Big Double Chocolate Chip Muffins

Big Double Chocolate Chip Muffins, moist and easy, a bakery style jumbo muffin recipe, extra chocolatey and so delicious.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 muffins
Calories: 416 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American

Ingredients

  • 2 cups all purpose flour
  • ¾ cup granulated sugar
  • ¾ cup chocolate chips (semi sweet or milk or a mixture you can even use mini chocolate chips)
  • ¼ cup + 3 tablespoons unsweetened cocoa (dutch processed) (42 grams total, if you double the recipe then double this amount)
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 pinch salt
  • 1 egg
  • ¾ cup Greek yogurt
  • ¼ cup + 1 tablespoon milk (75 grams total, if you double the recipe then double this amount)
  • 1 teaspoon vanilla
  • ¼ cup coffee (regular or decaffeinated)
  • ½ cup Oil (I usually use sunflower or corn oil although you could substitute with melted butter, coconut oil or a light olive oil

Instructions

    Cup of Yum
  1. Pre-heat oven to 400° (200° celsius), grease and flour a 6 or 12 muffin tin.
  2. In a large bowl whisk together flour, sugar, chocolate chips, cocoa powder, baking soda, baking powder and salt until combined.
  3. In a medium bowl whisk together egg, yogurt, milk, vanilla, coffee and oil until combined.
  4. Pour wet mixture into dry mixture and stir just until combined (stir approximately 15-16 times). Batter will be lumpy.
  5. Fill muffin tins almost to the top. Sprinkle with a few extra chips if desired.
  6. Bake at 400° (200° celsius) for 5 minutes, then lower heat to 350° (175° celsius) and continue to bake for approximately 15 minutes (a little less for smaller muffins) or until toothpick comes out clean or with a few crumbs attached. Let cool completely. Enjoy!

Notes

  • If you wish you can substitute buttermilk, sour cream or regular yogurt for greek yogurt. But if you substitute with buttermilk or regular yogurt, because these are not as thick as greek yogurt or sour cream only use 1/4 cup of the milk.
  • The completely cooled Muffins should be stored in an airtight container. In order to keep the muffins from becoming soggy, either line the container with a paper towel and cover the muffins with another paper towel or add a slice of bread to the container to absorb any excess moisture. They will keep for 2-4 days at room temperature.
  • To freeze them, place them in a single layer in a freezer safe air tight container or freeze the muffins on a cookie sheet and then move them to freezer bags. Muffins will keep for up to 2-3 months in the freezer.

Nutrition Information

Calories 416kcal (21%) Carbohydrates 41g (14%) Protein 6g (12%) Fat 26g (40%) Saturated Fat 22g (110%) Cholesterol 29mg (10%) Sodium 231mg (10%) Potassium 306mg (9%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 55IU (1%) Calcium 138mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 6muffins

Amount Per Serving

Calories 416

% Daily Value*

Calories 416kcal 21%
Carbohydrates 41g 14%
Protein 6g 12%
Fat 26g 40%
Saturated Fat 22g 110%
Cholesterol 29mg 10%
Sodium 231mg 10%
Potassium 306mg 7%
Fiber 2g 8%
Sugar 34g 68%
Vitamin A 55IU 1%
Calcium 138mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.