Double Chocolate Chip Muffins
When I was a kid, I thought only girls drank milk.
This belief was almost certainly born from our dinnertime ritual: my mom would ask my sisters and I what we wanted to drink as we sat down to dinner. As we came to the table and sat in a row on the homemade wood (railway-tie, in fact) benches, she would say, “milk or water?” and usually we’d say milk, because it was more interesting than water. But my dad didn’t like milk. So most nights the four of us (two sisters, my mom and I) would drink milk while my dad had water. Which is how preconceived notions about things come to be.
And then one night my uncle came to visit from the west coast, and he asked for milk with his dinner. It was so weird, this dude sitting at the dinner table, drinking a glass of milk like it was the most normal thing ever. (Which of course it was…)
I bought a jug of particularly delicious organic 2% milk the other day – unconsciously spurred, I think, by that batch of browned butter blondies. And though I rarely drink milk by the glass, the pairing was irresistible. My fridge, which is making sounds that indicate it’s slowly dying, got incredibly cold in one spot, freezing my herbs and almost turning the milk into slurpee. Since then I have been fixated on anything that goes well with icy cold milk – a bowl of Corn Flakes in bed, cookies, oatmeal.
And then one day in line at the coffee shop, the two little boys in front of us loudly asked their mom if they could have chocolate chip muffins. And she said yes, and so W turned to me and asked if he could have one too, but the boys got the last ones. And so I promised to make a batch at home, excited at the prospect of making them with a chocolate batter that’s more chocolate than sweet – the perfect pairing with a glass of milk.
Double Chocolate Chip Muffins
AuthorJulieAdapted from Amanda's Cookin'
Preheat the oven to 375°F.
In a medium bowl, whisk together the flour, sugar, cocoa, baking powder and salt.
In a large bowl, whisk together the milk, oil, eggs and vanilla. Add the dry ingredients and chocolate chips and stir just until well blended.
Fill paper-lined muffin cups and bake for 20-25 minutes, or until domed and springy to the touch.
Ingredients
Nom nom nom!
They look wonderful Julie, thanks so much! So glad you liked them, these were my daughter’s favorite. And love the milk story! 🙂
There are certainly things that MUST be enjoyed with milk: warm cookies, grilled cheese, chocolate cake or muffins, and toast with peanut butter to name a few! These muffins look gorgeous- as did that blondie…YUM.
Wow! and Really?
I am almost ready for sleep. Teeth are even brushed…..and now I have to grab at least a handful of chocolate chips after seeing these!
These look delicious.
Hello Julie, I would love for you to post the recipe for the chocolate chip cookies you brought to the “Make lots of soups” for the Soup sisters last year.
You had made the dough at home and just baked them at the kitchen place.They were to die for and goes perfectly with cold milk.
Thanks…
Meta4 – I’m sure it was this one – https://www.dinnerwithjulie.com/2011/09/23/half-pound-dark-chocolate-chunk-cookies/ – and since reading your comment I’ve gone downstairs and mixed up a batch…. the power of suggestion is strong with me!
I had planned a movie night tonight, now it will be a “baking night”. Thanks…
These look bakesale worthy. I think they will be my contribution. (less one!)
SAme
Yummy. We were out of desserts yesterday for dinner and I quickly whipped together a batch of those to throw in the oven while the pasta were cooking. Delicious. My partner is starting to seriously like your recipes, even though they seem to contribute to his motivation to hit the gym.
Quick question: why did you call these muffins rather than cupcakes? Would it be a simple matter of frosting them to make them into cupcakes? These are remarkable on their own, but I can imagine that a swirl of buttercream / cream cheese frosting would just make them that much more decadent (and then, I would also have to hit the gym).
I have to make these right NOW. Going to try half whole wheat flour, maybe a little flax seed and coconut oil. I’ll let you know…!
Doréus – good question! In fact I meant to address that very point – and I did so in my head, but managed to not relay it here. Yes, essentially they are cupcakes – there really isn’t much difference between the two, except for sugar content – cupcakes typically have a higher sugar:flour ratio. But then again some cupcakes are lower in sugar, and some muffins are higher, so there you go! Also, most cupcakes are made by beating butter, sugar and egg, then adding dry ingredients, often alternately with milk or a liquid. Muffins are more often made using the “quickbread method”, which entails mixing dry and wet ingredients separately, then combining the two. But I think it really comes down to six of one, half a dozen of the other…
Many thanks, Julie! My question came from the fact that in my head, muffins are more like “bread” while cupcakes like miniature “cakes”, but indeed, the line can be blurry. And since I’m more a specialist of savoury food than pastry, I was wondering if there was something I was missing.
I’m SO making these next week. It seems the perfect recipe for my choco-obsession! LOL
Lovely.
YOU DONT HELP ME!!!!!!!!!!!!!!
Already made these twice in three days for my teenage boys!!!
This is not the blog to read before bed. And oh my goodness, cornflakes with milk is pretty much the BEST THING EVER- the Compliments brand mind you, not even the Corn Flakes corn flakes (particularly with a banana!). Ugh. Stomach grumbles…
ok girl, how in the world do you make muffins without dripping (and burning into impossible to remove concrete)
all over the edges of the cups. I have NEVER been able to get the batter into the cups without spliling over the edges. My muffin pans don’t even come close to the beauty of yours!
I just made a batch of these and they look amazing….can hardly wait to let them cool down to sink my teeth into them. My Fiance is your new best friend LOL
Made these tonight. Just about died! They are soooooo good!! Thanks
Hi i was just wondering what flour to use.. Self-raising or plain flour? Thanks
I’m baking a batch of these right now! I filled them as much as you did in your pictures, but I’m worried about them overflowing in the oven. I’ll just have to keep an eye on them, I guess.
I’ll let you know how it turns out! Smells delicious so far.
Well, the muffins did not overflow! They were moist, and soft, and very well formed. I’m not quite a fan of the flavour, though. I think they were a little bland, and I was hoping for something a bit sweeter, or with a stronger chocolate flavour. I would make these again, but not without tweaking the recipe!
Thank you for sharing. 🙂
So I was doing a quick online search for a chocolate chip muffin recipe because my daughter wanted to bake some with me after dinner, and we came across this recipe instead! These muffins looks soooooo much better than regular chocolate chip muffins. Can’t wait to make these tonight! Thank you so much for this recipe!
Made these yesterday and came out very dry. I made sure not to overbake. Will not be making again.
Sorry, these didn’t turn out to look anything like your pics. Followed it to a T, was hoping that they bloomed more and were darker. I agree with Christine, the flavor is rather bland; they were quite dry as well. Cannot recommend these.
So sorry to hear it!
These were wonderful and I blogged about them. Thanks for sharing. Yum.
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Followed the recipe exactly and they were dry and had no taste to them. I tried one and could barely finish it.. Ended up throwing them out.. Didn’t want anyone to taste how horrible they were. Such a disappointment.
Added approx 1/3 C strong coffee and they came out beautifully; not dry and lovely flavour. Recipe is a keeper, thanks!
this looks so yum im gonna have a try very soon
They look like shit
Julie, this recipe seems awesome, but 2% milk can’t be organic because there is no organic 2% milk because it’s been deprived of fat.
I stumbled across this recipe when trying to find something to bake when I was bored this afternoon. They turned out AMAZING! So moist and as good as muffins bought from a cafe, which surprised me because I’m not the best cook. Thanks for the recipe, it’s definitely a keeper. 🙂
If I’m going to make cakes/cupcakes/cookies from your recipes each week, I’ll never be able to slim down. =P (especially since you’ve started writing in grams yay! Thank you for that! I just bought a digital weighing scale so, double the yay!!)
I was going to use your chocolate chip cookies recipe yesterday but I didn’t have muscovado sugar but since you listed light brown sugar as alternative, I’ll give it a go. Those muffins look fabulous. I’ve never done a muffin before maybe its time I give it a shot. Again, stunning pictures and thanks for the recipes. xx
And mini muffins go in at 350 for 12 min.
p.s. you didn’t put that in and i had to figure it all by myself!!!!!
just made them and doubled the recipe. AWESOME AWESOME AWESOME… I added more chocolate chips
I just made these and the flavor turned out great! Although the edges are a little dry, maybe I overcooked them a bit. Maybe next time I will set oven to 350 instead. Thanks for the recipe!
Sorry to say but these muffins are VERY bland!.. The chocolate chips helped a little. I’m so disappointed
These are really nice but I did do a couple of variation s so it’s a bit different. I melted chocolate around 25 grams with 50 grams butter , and also a tablespoon of oil. I also added chocolate chips and baking soda, not powder. ( by the way, if you want to make this recipe, as it is yummy, only add 1 and a half to 1 and one quarter baking soda, otherwise it’ll taste gross) nice recipe, would also recommend buttermilk. Thanks!! ( by the way, im 12
Thanks for your feedback Carol!
omg these are to kill for, so good
So glad to hear it!
Love them – easy fast and delicious. I used a cup of sugar instead of 3/4…so good…
These are the best! They lasted a day in my house! 🙂
Actually these are amazing! Slight crunch on the top, moist insides, and good chocolate flavor. Just what I needed for a chocoholic’s birthday breakfast!
yay!
I happened upon this post as I was looking for a double chocolate muffin recipe and had to laugh about your milk story! In my house, mom ALWAYS drank tea and Dad ALWAYS drank coffee. I was pretty old the first time I saw a woman drinking coffee and I was so confused. And the first time I saw a man drinking tea, the first thought of my 16-year-old mind was ‘Is that man gay?’ Which was when I realized exactly how ingrained that preconceived notion was.
And that’s not even beginning on my upbringing with the idea that males displaying any “feminine” behaviors = gay . Thanks for that, dad.
I’d like to add that I have since become a lot more open-minded. But I don’t drink coffee.
Does it matter what kind of flour I use?
Generally all-purpose is the go-to!
I made mini muffins—
SOOOO GOOD! hanks so much for the recipe, my family loved it! I had a little trouble with the butter instead of the oil, but it worked out.
These were delicious! I added melted chocolate to the wet ingredients, and cayenne powder and cinnamon to the dry ingredients. They turned out tender, moist, decadent, with a little kick 😉 A great recipe for anyone who doesn’t want to fiddle with complicated instructions and expensive ingredients.
Thank you so much for this. It’s exactly what I was looking for. Something simple, unlike a lot of recipes I’ve seen where you have to melt this and melt that and whip this and that. Whew! I’m not a sweets eater much but had to make something to please my grandkids who love chocolate. Bingo!! They were delicious and now I’m a convert – to chocolate chip muffins anyway.
Yay, I’m so glad you like it!
Hi! If I made these in a mini muffin tin how long would I have to bake these for?
WOW!!!!!!!!! SO GOOD THAT IS THE BEST MUFFIN EVER!!!!!!!!
With thanks. Loads of conception!
With thanks. Loads of erudition!
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