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Double Chocolate Chip Muffins

Easy Double Chocolate Chip Muffins with a hint of mint. Moist and tender with the perfect crunchy muffin top.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Bakes, Breakfast, Muffins, Snack
Cuisine: American
Keyword: Choc Chip Muffins, Chocolate, Double Chocolate Chip, Lunchbox, muffins, Snack, snacks, White Chocolate
Servings: 12 Muffins


  • 2 ½  cups  Flour
  • tbsp  Baking Powder
  • tsp  Baking Soda
  • 6 tbsp Cocoa
  • ½  tsp  Salt
  • ½  cup  Butter  Melted, cooled
  • cup  Sugar
  • Eggs
  • cup  Milk  Curdled with Lemon Juice
  • tbsp  Lemon Juice
  • tsp Mint Essence
  • 1 ½  cups  Chocolate Chips  White


  • Preheat oven to 220°C.
  • Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cocoa salt, and chocolate chips.
  • Set aside.
  • Combine the milk and the lemon juice. Let it stand for at least 5 minutes.
  • In a medium bowl, whisk together the melted butter, sugar, eggs, milk mix, and mint essence.
  • Slowly add the wet to the dry ingredients, and gently fold together until just combined. Remember not to over mix at this point.
  • Divide the batter into the 12 muffin cups and bake at 220°C for 5 minutes. Then reduce the oven temperature to 190°C and continue to bake for another 10-12 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool for about 5-10 minutes and enjoy warm.