Description
These Double Chocolate Muffins are rich, moist, and bursting with chocolate flavor. Perfect for breakfast, snacks, or dessert, they combine cocoa powder and chocolate chips for an extra chocolatey treat. Easy to prepare and bake, these muffins are sure to please any chocolate lover.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup semisweet chocolate chips
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, sugar, semisweet chocolate chips, baking powder, and salt. Stir well to evenly distribute all dry ingredients.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients and gently mix until just combined. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter; some lumps are fine to ensure moist muffins.
- You can substitute vegetable oil with melted butter for a richer flavor.
- For extra chocolate indulgence, sprinkle additional chocolate chips on top of the batter before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Allow muffins to cool completely before freezing to maintain texture.
