Double Chocolate Chip Muffins
Ultra moist and rich double chocolate chip muffins loaded with cocoa flavor and melty chocolate chips in every bite. Perfect for breakfast, dessert, or anytime cravings.
Ingredients
Scale
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips
- 1/4 cup extra chocolate chips for topping
Instructions
- Preheat oven to 375°F and line a 12 cup muffin tin with paper liners.
- In a large bowl whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl whisk eggs, milk, oil, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Fold in 1 cup semi sweet chocolate chips.
- Divide batter evenly into muffin liners, filling about three quarters full.
- Sprinkle remaining 1/4 cup chocolate chips on top of each muffin.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the muffins soft and tender.
- For extra chocolate flavor, add 1 teaspoon espresso powder to the dry ingredients.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped muffins for up to 2 months and reheat before serving.
Find it online: https://dishmio.com/double-chocolate-chip-muffins/