Double Chocolate Chip Muffins
THE BEST chocolate chip muffin recipe in the land is this Double Chocolate Chip Muffins recipe made with apple sauce.
Moist Chocolate Chip Muffin Recipe
If you love chocolate, these Moist Chocolate Chip Muffins MUST be in your recipe box.
I love all things chocolate, and there’s something specially yummy about chocolate muffins that are warm from the oven, all ooey-gooey, and dotted with melted chocolate chips.
With a rich and moist chocolate base infused with an abundance of decadent chocolate chips, these easy chocolate chip muffins are a chocoholic’s dream.
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We love all things breakfast at my house and for absolutely any meal, any time of the day. Chocolate Chocolate-Chip Muffins as a midnight snack? You bet.
I love taking these bakery-style chocolate chip muffins to family and church gatherings.
They also make sweet blessings for teachers, coworkers, and classrooms! Need more? Double the batch.
The Secret to Moist Double Chocolate Chip Muffins?
First: Applesauce! In addition to milk, oil, and eggs, adding applesauce to this muffin batter provides an extra punch of moisture to the recipe.
Applesauce also adds a touch of sweetness so your chocolate-chip muffins are the perfect level of sweet and the perfect kind of moist. No more crumbly muffins….ever!
Secondly: Be sure to cover the muffin pan with a sheet of foil once you remove the muffins from from the oven.
My Grandma Lucille showed me how to do this with cakes that are hot from the oven and I’ve always done this with my muffins, as well. Such a great kitchen hack!
Ingredients in Moist Chocolate Chip Muffins
- Flour, baking soda, salt: Flour creates the foundation of your muffins, providing a nice thick batter that holds up your chocolate chips within each muffin. Baking sodas gives the lift to your muffins and salt adds savory flavor.
- Granulated sugar, dark brown sugar, vanilla extract: Sweetness. I really like the depth that the dark brown sugar adds to the flavors in these muffins, too. Vanilla extract adds more flavor.
- Chocolate chips and cocoa powder. Here’s what provides your FIX. 🙂
- Oil, milk, applesauce, eggs. These ingredients produce a very moist, tender muffin. If you prefer, you could do half oil and half melted butter to add even more flavor.
How to make Moist Chocolate Chip Muffins
Preheat oven to 350 degrees F. Grease 12 muffin cups or line 12 muffin cups with paper muffin liners.
Use a muffin pan that makes 12 standard-size muffins and 12 standard-size cupcakes.
In a large mixing bowl, combine the flour, baking soda, salt, sugar, brown sugar, chocolate chips, and cocoa powder.
In a separate bowl, whisk together the vanilla, egg, applesauce, milk, and vegetable oil until smooth;.
Pour into flour mixture and stir until the mixture is just combined. Don’t over mix!
Divide the muffin batter between the 12 prepared muffin cups, filling each one about 2/3 full.
If desired, sprinkle a few additional chocolate chips over the top of the muffins.
You will have leftover batter at this point since the recipe makes approx. 15 total muffins.
Bake muffins, uncovered, on center rack, in the preheated oven until a toothpick inserted into the center comes out clean, 20-23 minutes.
Remove the muffins from the oven, then loosely cover the muffin pan with a sheet of foil.
Let the muffins cool, covered, then loosen and remove each one from the muffin tin.
Store in an air tight container.
Cooled muffins can be placed in the freezer in an air tight container or wrapped in foil and placed into a large freezer bag.
What happens if you over mix muffin batter?
Over-mixing the batter for muffins can cause them to be tough and chewy.
Gently mix the ingredients together just until they have incorporated yielding the light and tender texture we love in a muffin.
Can I freeze chocolate muffins?
Absolutely and they freeze great. I like doubling up on this recipe and making 2-3 batches simultaneously.
Once baked and completely cooled, I place them into airtight containers and store them in the freezer.
Can I make these muffins into mini chocolate chip muffins?
Want to eat these muffins guilt-free? Make mini-muffins instead in this mini-muffin pan.
Substitute a bag of mini-chocolate chips in place of the regular-sized chocolate chip bag.
No matter how you bake them, these muffins taste as good as they look every time!
Do I need to adjust the baking time if I make mini-muffins instead of full-size muffins with this recipe?
Yesr, reduce the baking time to 12-15 minutes for mini muffins. You could also make 6 large muffins with this recipe – in this case, increase the baking time to 25-28 minutes.
Can I use different flavors of chips in my chocolate muffins?
Surely! We’ve used different chips in these muffins – peanut butter, chocolate mint, butterscotch, and white chocolate chip.
It might even be fun to add cinnamon chips to the batter during the holidays.
When I have leftover batter to bake just a few more muffins in the 12-count muffin pan, is there anything I need to know?
Fill the muffin cups with the remaining batter from your bowl.
Next, fill each one of the empty cups in the muffin pan about half full of water.
Yes – you will be “baking water”.
The water keeps from ruining your muffin pan by baking with empty cups.
So many of you have reached out to share how much you’ve enjoyed this easy muffin recipe:
- Tammy says: “This is the second time I’m using this recipe. It’s easy & quick. Muffins are moist & delicious. Always double the recipe b/c they don’t last long.”
- Dallas says: “First time I’ve ever reviewed a recipe and I’ve been making these every month for about a year and they are amazing!! Kid & husband approved!”
- Sara says: “Made this muffin recipe today and it’s soooo delicious. Even my husband liked it and he’s not very keen on chocolate.”
- Reggie says: ” These are really easy to make, and absolutely yummy to eat!”
More Easy Breakfast Recipes to Enjoy
And do give these Cherry Pecan Banana Muffins a try. They are another family favorite and such a great recipe for using up over-ripened bananas.
Double Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 cup semi-sweet chocolate chips, divided use
- 1/2 cup cocoa powder
- 1 tsp. vanilla extract
- 1 egg
- 1 cup applesauce
- 1/2 cup milk
- 1/2 cup oil
- additional chocolate chips for topping the muffins, if desired
Instructions
- Preheat oven to 350 degrees F. Â Grease 12 muffin cups or line 12 muffin cups with paper muffin liners. **Use a muffin pan that makes 12 standard-size muffins and 12 standard-size cupcakes.
- In a large mixing bowl, combine the flour, baking soda, salt, sugar, brown sugar, chocolate chips, and cocoa powder.
- In a separate bowl, whisk together the vanilla, egg, applesauce, milk, and vegetable oil until smooth; pour into flour mixture and stir until the mixture is just combined. Don't over mix!
- Divide the muffin batter between the 12 prepared muffin cups, filling each one about 2/3 full. If desired, sprinkle a few additional chocolate chips over the top of the muffins. (You will have leftover batter at this point since the recipe makes approx. 15 total muffins.)
- Bake muffins, uncovered, on center rack, in the preheated oven until a toothpick inserted into the center comes out clean, 20-23 minutes.Remove the muffins from the oven, then loosely cover the muffin pan with a sheet of foil.
- Let the muffins cool, covered, then loosen and remove each one from the muffin tin; store in an air tight container. Cooled muffins can be placed in the freezer in an air tight container or wrapped in foil and placed into a large freezer bag.
Notes
- Don’t over mix the batter so that your muffins are tender in texture.Â
- Use other flavors of morsels to change-up the variety of these muffins.Â
- Cover the muffins with foil when you remove them from the oven to force the heat and condensation down into the muffins. This makes them super moist!
- These muffins freeze well. Double the recipe and have some for now and some for later.Â
- If you opt to make mini muffins, reduce the baking time to 12-15 minutes. If making extra-large muffins, increase the baking time to 25-28 minutes. Muffins are done when a toothpick inserted into the center comes out clean – don’t overbake.Â
Nutrition
Hi Alli, I am wondering what size your muffins are. You talked about mini muffins, so I am assuming they are the real tiny cups? Are your muffins the next size up from there? As in cupcake size? When I think of muffins, I think of the jumbo size (like you can buy at Sam’s Club or Costco, etc.) that are about the size of a softball, but not round. Lol. They are quite big and very filling. Usually one is too much to eat at once. I am wanting to make these for a bake sale, and we charge $1 for each item. If I made the jumbo muffins, I could charge that much. But if I made the cupcake size, I’d have to sell at least 2 of them together. Hope I gave enough info for you to know what I’m talking about. 🙂 Thanks in advance!
Hi Patricia –
I’m so sorry that I didn’t see your comment/question here until just NOW!! Please forgive me. As for the size of the muffins in this recipe, they are cupcake size (use the standard 12 count muffin pan size). You’ll have enough batter leftover to make 3 additional muffins in a separate pan.
Mini muffins and extra-large muffins are always an option with any muffin batter – the cooking time will of course vary, but I know you already realize that!
I really appreciate these questions since it tells me I need to go back to that recipe and make some adjustments so it’s a clear and precise recipe.
Hope this helps and that you enjoy the muffins – please let me know if you have further questions!
Your fan,
Chef Alli