Double Chocolate White Chocolate Chip Muffins

Amazing Double Chocolate White Chocolate Chip Muffins - Rich and moist chocolate muffins loaded with white chocolate chips. These homemade muffins are the most delicious breakfast treat.

Serve freshly baked muffins warm from the oven for the best flavor. Muffins will last on the counter in a covered cake stand or sealed container for 2-3 days before going stale.

You can also freeze these muffins for an easy breakfast on the go. I love doing this for busy mornings! Just pop a muffin in the microwave for about 15-20 seconds and enjoy.

This recipe will make a dozen Double Chocolate Muffins with White Chocolate Chips. If you want to make a larger batch, you can easily double this recipe.

Ingredients You Need To Make Double Chocolate White Chocolate Chip Muffins:

Granulated White Sugar - Plain granulated white or organic cane sugar.

Brown Sugar - Light or dark brown sugar both work great in homemade muffins.

Butter - Salted or unsalted butter are both acceptable in this recipe.

Oil - I use avocado oil in my muffins but you can also use vegetable oil.

Eggs - You will need two large eggs to make these muffins.

Yogurt - Plain greek yogurt or sour cream. This will assist in the moisture of the muffins.

Vanilla Extract - A quality pure vanilla extract is best.

Milk - We use whole milk but you can use any milk of your choice or half and half.

All-Purpose Flour - Regular all-purpose flour works best in this recipe.

Cocoa Powder - We use nestle or raw cocoa powder when making chocolate muffins.

Salt - Any cooking salt will do! We use Himalayan or sea salt.

Baking Powder - Baking powder is used to assist in the rising process for a fluffy muffin.

White Chocolate Chips - We use nestle white chocolate chips but any white chips will do!

How To Make Double Chocolate White Chocolate Chip Muffins:

Preheat oven to 375 degrees.

Line your standard muffin pan with paper muffin liners.

In a mixing bowl, whisk together flour, cocoa powder, salt, and baking powder.

In another bowl, whisk together melted butter, oil, brown and white sugars. Once combined, whisk in vanilla extract, eggs, milk and yogurt.

Gently fold dry ingredients into wet ingredients until just combined. Fold in white chocolate chips.

Evenly distribute muffin batter among twelve cups until just about full.

Bake muffins in preheated oven for 22-24 minutes. When done, a toothpick should run through the muffins and come out clean.

Allow muffins to cool slightly on a cooling rack before serving. Enjoy!

Tools To Have On Hand For This Recipe:

• Standard Muffin Pan - To bake your muffins in.
• Standard Muffin Paper Liners - To bake your muffins in so they don't stick to the pan.
• Mixing Bowls - For mixing your flours and wet ingredients.
• Silicone Spatula - Silicone spatula or whisk to mix the muffin batter.
• Cooling Rack - To cool your muffins on.
• Measuring Spoons and Cups - To ensure all of your ingredients are properly measured.

How To Store Leftover Muffins:

Store leftover muffins on the counter covered in a cake stand or sealed container or storage bag. Muffins will last on the counter for about 2-3 days without going stale.

If you prefer to freeze the muffins, place cooled freshly baked muffins in a freezer bag. Store muffins in the freezer for up to 90 days.

Pull muffins out of the freezer when you are ready to eat them and allow them to thaw out on the counter. You can also reheat the muffins in the microwave in for about 15-20 seconds.

More Best Homemade Muffin Recipes:

• Apple Cinnamon Muffins
• Lemon Blueberry Muffins
• Chocolate Chip Banana Muffins
• Vanilla Chocolate Chip Muffins