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A warm chocolate chocolate-chip muffin ready to be enjoyed.

Double Chocolate Chip Muffins

THE BEST chocolate chip muffin recipe in the land is this Double Chocolate Chip Muffin recipe made with apple sauce.
Servings: 15 muffins
Chef Alli
4.86 from 7 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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.  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

Recipe Tips: 
  1. Don't over mix the batter so that your muffins are tender in texture. 
  2. Use other flavors of morsels to change-up the variety of these muffins. 
  3. 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!
  4. These muffins freeze well.  Double the recipe and have some for now and some for later. 
  5. 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. 

Nutrition

Calories: 273kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 4gCholesterol: 12mgSodium: 166mgPotassium: 166mgFiber: 3gSugar: 20gVitamin A: 40IUVitamin C: 1mgCalcium: 31mgIron: 2mg
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