Introduction

When I’m craving something rich and chocolatey but don’t want a whole dozen, these single‑batch double chocolate chip muffins are my sweet little fix. They’re soft, fudgy, and just the right size for a cozy moment.

They start with my Bulk Dry Chocolate Muffin Base, so you just add the wet ingredients, fold in extra chocolate chips, and bake. The result is warm, bakery‑style muffins with melty pockets of chocolate in every bite.

Perfect for a quick breakfast, an afternoon pick‑me‑up, or a little treat after dinner.

Why you’ll love this recipe

These muffins are rich, tender, and packed with chocolate. You get that bakery‑style indulgence without making a huge batch.

Perfectly sized for a small batch craving.
Quick to mix and bake with minimal cleanup.
Extra chocolate chips in every bite.
Reliable results thanks to the bulk dry base.
Great for breakfast, lunchboxes, or dessert.

Helpful tips for the best results

Give the dry muffin base a quick whisk before measuring so everything stays evenly blended. Stir just until combined, overmixing can make muffins tough.

For extra chocolatey tops, press a few chips into the batter before baking. Let the muffins cool slightly so the crumb sets nicely.

Ingredient Substitutions

These swaps apply to the bulk dry chocolate muffin base.

Dairy‑Free

Use plant‑based milk and a dairy‑free chocolate chip. The muffins will be slightly softer but still rich and delicious.

Lower Sugar

Swap in a cup‑for‑cup alternative in the mix. You’ll still get a deep chocolate flavor with a gentler sweetness.

Why having a bulk dry mix helps

Keeping a bulk dry chocolate muffin base on hand makes cozy baking feel effortless. It saves time, cuts down on dishes, and gives you consistent results every time.

Learn more in the Bulk Dry Chocolate Muffin Base Page to see how this mix turns everyday baking into something easy and special.

How To Store

Room Temperature: Store muffins in an airtight container for up to 2 days.

Refrigerator: Refrigerate for up to 4 days in a sealed container.

Freezer: Freeze muffins for up to 2 months in a freezer‑safe bag.

Recommended Containers: Airtight containers or freezer‑safe bags.

FAQ

Can I make these ahead of time?

Can I freeze the muffins?

Can I double the mix?

Can I make it dairy‑free?

Single-Batch Double Chocolate Chip Muffins

These rich, moist Double Chocolate Chip Muffins are made with your Bulk Dry Chocolate Muffin Mix for an easy bakery-style treat. Packed with chocolate chips and loaded with chocolate flavor, they’re perfect for breakfast, dessert, or an afternoon snack.

Print Recipe

Prep Time 10

Total Time 32

Servings 12 muffins

Equipment

Large mixing bowl
Whisk
Rubber spatula
Measuring cups
Measuring spoons
12-cup muffin pan
paper liners or nonstick cooking spray
Cookie scoop or ice cream scoop
Cooling rack

Ingredients

1 1/4 cups Bulk Dry Chocolate Muffin Mix
2 large eggs
1 teaspoon vanilla extract
1/3 cup vegetable oil or melted butter
3/4 cup milk
1/2 cup semi-sweet chocolate chips

Instructions

Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
In a large mixing bowl, whisk together the eggs, vanilla extract, vegetable oil (or melted butter), and milk until well combined.
Add the Bulk Dry Chocolate Muffin Mix and stir just until no dry streaks remain. Do not overmix.
Fold in the chocolate chips.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
If desired, sprinkle a few extra chocolate chips on top of each muffin before baking.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.