Irresistible Chocolate Chocolate Chip Muffins: Your Easiest Homemade Recipe
There’s nothing quite like the aroma of freshly baked muffins wafting through your home. Recently, my daughter put in a special request: not just any muffins, but the ultimate comfort food – **chocolate chocolate chip muffins**. This delightful request sparked a wave of nostalgia, reminding me of a time when I always kept a homemade “Master Mix” on hand. This versatile, Bisquick-style concoction was my secret weapon for whipping up pancakes, waffles, and, of course, muffins in a flash.
Reviving my habit of preparing this homemade Master Mix has been a game-changer. It makes baking so much quicker and easier, transforming what could be a lengthy process into a simple, enjoyable task. This particular occasion presented the perfect opportunity to develop a new **chocolate chocolate chip muffin recipe** specifically designed to utilize this fantastic mix, along with some instant chocolate oatmeal I discovered tucked away in the pantry. The result? A batch of unbelievably moist, rich, and utterly delicious muffins that are sure to become a family favorite.
Why Choose Homemade Chocolate Chocolate Chip Muffins?
While store-bought options are convenient, nothing beats the taste and satisfaction of homemade muffins. You control the ingredients, avoid artificial additives, and get to enjoy that incredible fresh-from-the-oven warmth. Our recipe for **easy chocolate chocolate chip muffins** is designed to be straightforward, even for novice bakers, ensuring a delightful treat without the fuss. It’s the perfect way to start your day or enjoy a sweet pick-me-up.
Crafting Your Perfect Muffin: Ingredient Spotlight
This recipe is highly adaptable, allowing you to use either regular instant oatmeal or, if you’re lucky enough to find it, chocolate instant oatmeal for an extra layer of chocolatey goodness. I happened to have this specific kind on hand, which added a wonderful depth of flavor to these **double chocolate chip muffins**:
Understanding Your Oats: Instant vs. Old-Fashioned
For this **muffin recipe**, quick-cooking or instant oats are ideal because they cook much faster and contribute to a softer muffin texture. If you only have old-fashioned rolled oats, don’t despair! You can easily transform them by grinding them briefly in a food processor until they resemble a finer, more instant-like consistency. This step ensures they blend well into the batter and cook evenly.
The Power of the Master Mix
The core of this effortless recipe is the homemade Master Mix. This pre-blended dry ingredient base means you’re just a few wet ingredients away from fresh baked goods. If you don’t have a homemade mix, a store-bought baking mix like Bisquick can be substituted. This concept truly streamlines your baking process, making these **chocolate muffins** incredibly quick to prepare.
Sneaking in Healthy Goodness
For those looking to add a nutritional boost, consider tossing in a tablespoon of wheat germ or ground flax seeds. These additions are nearly undetectable in flavor but add valuable fiber and nutrients to your **chocolate chocolate chip muffins**, making them a slightly healthier indulgence. These muffins are truly wonderful, but they are best enjoyed fresh. If you anticipate not eating them all right away, store them in an airtight container to maintain their freshness and delightful texture.
Detailed Recipe: Chocolate Chocolate Chip Muffins
Get ready to bake a batch of the most satisfying **homemade chocolate chocolate chip muffins** you’ve ever tasted! This recipe uses a jumbo muffin pan, yielding 6 generous muffins, but instructions for a standard 12-cup pan are also included.
Ingredients:
- ⅔ cup milk (whole or 2% works best for moisture)
- ⅓ cup packed brown sugar (adds moisture and a caramel note)
- 2 tablespoons canola oil (or other neutral-flavored oil like vegetable oil)
- 1 large egg (for binding and richness)
- 2 cups Master Mix (your homemade or store-bought baking mix)
- 3 tablespoons unsweetened cocoa powder (Dutch-processed for a darker color and milder flavor, or natural for a more intense chocolate flavor)
- Scant ½ cup quick-cooking oats or instant chocolate oatmeal (a scant ½ cup means just under half)
- 1 cup chocolate chips, divided (your favorite kind: semi-sweet, milk, or dark)
Instructions:
- Prepare Your Oven and Pan: Preheat your oven to 400°F (200°C). Lightly spray only the bottoms of a 6-cup jumbo muffin pan with non-stick cooking spray. Spraying just the bottoms helps the muffin tops dome beautifully and prevents the sides from sticking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the milk, packed brown sugar, canola oil, and egg until well combined and smooth. Brown sugar can be a bit lumpy, so make sure to break up any large clumps.
- Incorporate Dry Ingredients: Add the Master Mix, cocoa powder, and oats to the wet ingredients. Stir just until the dry ingredients are moistened. It’s crucial to mix only until moistened; the batter may still look lumpy, and that’s perfectly fine. Overmixing can lead to tough, dry muffins.
- Fold in Chocolate Chips: Gently fold in ⅔ cup of the chocolate chips into the batter. This ensures an even distribution of chocolate throughout each muffin.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups. For jumbo muffins, this usually means filling them quite full.
- Add Topping: Sprinkle the remaining ⅓ cup of chocolate chips on top of each muffin for an appealing finish and extra chocolatey bursts.
- Bake with a Temperature Drop: Bake for 8 minutes at 400°F (200°C). This initial high heat helps the muffins rise quickly, creating those beautiful domed tops. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue to bake for an additional 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes. This brief cooling period helps them set and makes them easier to remove. Then, transfer them to a wire rack to cool completely. While they are delicious warm, cooling them fully helps prevent them from becoming too moist inside.
Tips for Perfect Muffins Every Time
- Don’t Overmix: This is the golden rule for muffins! A lumpy batter is a happy batter. Overmixing develops the gluten in the flour, leading to tough, chewy muffins.
- Adjust for Pan Size: This recipe makes 6 jumbo muffins. To convert it to a standard 12-cup muffin pan, bake at a consistent 350°F (175°C) for 20-25 minutes.
- Check Your Oven Temperature: Ovens can sometimes be inconsistent. An inexpensive oven thermometer can confirm if your oven is truly heating to the proper temperature, which is critical for successful baking.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
- Customization: Feel free to experiment with different types of chocolate chips – white chocolate, milk chocolate, or a mix! You could also add a pinch of cinnamon or a teaspoon of vanilla extract for added flavor complexity.
The recipe for the homemade Master Mix I use is detailed on my blog. It’s a fantastic staple to keep in your pantry! Of course, you can always substitute with your favorite store-bought baking mix like Bisquick if you prefer.
If you’re a fan of chocolate and quick breads, you might also enjoy my friend Jenn’s Chocolate Chip Banana Bread – another delightful treat!
Chocolate Chocolate Chip Muffins
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ⅔ cup milk
- ⅓ cup packed brown sugar
- 2 tablespoons canola oil
- 1 egg
- 2 cups Master Mix
- 3 tablespoons cocoa
- scant 1/2 cup quick cooking oats or instant chocolate oatmeal
- 1 cup chocolate chips divided
Instructions
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Preheat oven to 400 F and spray bottoms only of a 6 cup jumbo muffin pan*. In large bowl, whisk together milk, brown sugar, oil and egg. Stir in master mix, cocoa, and oats just until moistened. Mix only until moistened, batter may be lumpy, do not over mix. Fold in 2/3 cup of the chocolate chips and divide batter evenly among muffin cups. Sprinkle remaining 1/3 cup of chocolate chips on top of muffins.
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Bake 8 minutes at 400 F, then reduce temperature to 350 F and bake an additional 18-20 minutes. Cool in pan for 5 minutes then remove to rack to cool completely.
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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