Name: Double Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup spelt flour (or white, oat, or gluten-free all-purpose flour); 1/2 cup unsweetened cocoa powder; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup pure maple syrup (or agave or honey); 1/4 cup coconut oil (or vegetable oil or melted butter); 1/2 cup plain yogurt (dairy-free or regular); 1 tsp pure vanilla extract; 1/2 cup dairy-free milk of choice; 1/2 cup mini chocolate chips (plus more for topping)

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These double chocolate chip muffins are everything I crave in a chocolate treat—moist, rich, and loaded with chocolatey goodness. They have a soft, fluffy texture and a deep cocoa flavor that makes them taste like they came straight from a bakery. What makes them even better is that they’re made with wholesome ingredients and are free from refined sugar, making them a feel-good indulgence I can enjoy any day of the week.

Double Chocolate Chip Muffins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup spelt flour (or white, oat, or gluten-free all-purpose flour)

½ cup unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

½ cup pure maple syrup (or agave or honey)

¼ cup coconut oil (or vegetable oil or melted butter)

½ cup plain yogurt (dairy-free or regular)

1 teaspoon pure vanilla extract

½ cup dairy-free milk of choice

½ cup mini chocolate chips (plus more for topping)

Directions

I preheat the oven to 350°F (175°C) and either grease a muffin tin or line it with paper liners.

In a large mixing bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, I mix the maple syrup, coconut oil, yogurt, vanilla, and milk until the mixture is smooth.

I pour the wet mixture into the dry ingredients and stir just until combined—careful not to overmix.

I gently fold in the mini chocolate chips.

I divide the batter evenly into the muffin cups, filling each about ¾ of the way full.

I sprinkle a few extra chocolate chips on top of each for that irresistible bakery look.

I bake for 18–20 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.

I let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 9 muffins. It takes about 10 minutes to prep and 20 minutes to bake, so I can have fresh, warm muffins on the table in just 30 minutes. Each muffin is around 210 kcal, making it a great energy-boosting snack or breakfast option.

Variations

I like to swap the spelt flour with oat flour for a gluten-free version that still has a tender crumb.

For a mocha twist, I add a teaspoon of instant espresso powder to the dry ingredients.

I sometimes mix in chopped walnuts or pecans for added texture and richness.

When I want a more indulgent dessert, I top them with a drizzle of melted chocolate once they’ve cooled.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze them individually and reheat in the microwave for 20–30 seconds when I want one. They’re just as moist and rich after thawing.

FAQs

How can I make these muffins completely vegan?

I use dairy-free yogurt and plant-based milk, along with maple syrup or agave. Since the recipe is already egg-free, it’s easy to keep it 100% vegan.

Can I use a different sweetener?

Yes, I’ve used agave and honey with great results. Just keep in mind that honey will make the flavor slightly richer and deeper.

What’s the best flour substitute?

Oat flour or a gluten-free all-purpose blend both work well. The texture may vary slightly, but I’ve found both give moist and fluffy muffins.

How do I prevent the muffins from becoming dry?

I avoid overmixing the batter, and I make sure not to overbake. Checking them at 18 minutes usually prevents them from drying out.

Can I make these in a mini muffin tin?

Absolutely. I reduce the baking time to around 10–12 minutes and check with a toothpick for doneness. They make great bite-sized snacks.

Conclusion

These double chocolate chip muffins are my go-to when I want something sweet, comforting, and easy to make. I love how adaptable they are, and the fact that they’re naturally sweetened means I can enjoy them guilt-free. Whether I’m meal prepping or baking for guests, they never last long on the counter—and that’s always a good sign.

Recipe:

Double Chocolate Chip Muffins

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Author: Cheryl
Total Time: 30 minutes
Yield: 9 muffins
Diet: Vegan

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Description

These double chocolate chip muffins are rich, moist, and bakery-worthy, yet made with wholesome ingredients. Naturally sweetened and egg-free, they are easily adaptable to be vegan or gluten-free, making them a versatile treat for any occasion.

Instructions

Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, mix the maple syrup, coconut oil, yogurt, vanilla, and milk until smooth.
Pour the wet ingredients into the dry and stir just until combined. Do not overmix.
Fold in the mini chocolate chips gently.
Divide the batter evenly among 9 muffin cups, filling each about ¾ full.
Top each muffin with a few extra chocolate chips.
Bake for 18–20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.