If you’re a fan of rich, chocolaty desserts, these double chocolate muffins are about to become your new favorite treat. With a moist, fluffy texture and bursts of melted chocolate chips in every bite, these muffins are perfect for breakfast, a snack, or an indulgent dessert. Easy to make and utterly delicious, they’re guaranteed to impress chocolate lovers of all ages.
How to Make Double Chocolate Muffins
Making double chocolate muffins at home is simple and fun. With just a few steps and basic ingredients, you can whip up a batch of bakery-style muffins that will fill your kitchen with the irresistible aroma of chocolate.
Step-by-Step Instructions
- Preheat your oven: Bring your oven up to 375°F (190°C). Place paper liners in a muffin tin or coat it with cooking spray.
- Mix the dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk together eggs, milk, vanilla extract, and melted butter.
- Blend wet and dry ingredients: Combine the wet and dry ingredients by slowly adding the wet ingredients to the dry ones. Mix until just combined—do not overmix.
- Fold in chocolate chips: Carefully fold the chocolate chips into the batter to spread them evenly.
- Fill the muffin tin: Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and enjoy: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Double Chocolate Muffins
12
servings15
minutes20
minutesIngredients
1 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
3/4 cup milk
1 tsp vanilla extract
1/2 cup melted butter or vegetable oil
1 cup semi-sweet chocolate chips
Directions
- Bring your oven up to 375°F (190°C) and prepare a muffin tin.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Whisk eggs, milk, vegetable oil, and vanilla extract in a separate bowl.
- Stir the wet and dry ingredients together until just combined. Fold in chocolate chips.
- Fill the muffin cups and bake for 18-22 minutes. Cool before serving.
FAQ
Q: Can I freeze these muffins?
A: Yes, you can freeze them in an airtight container for up to 3 months. Allow to thaw at room temperature or microwave for 20-30 seconds before serving.
Q: Can I use dark cocoa powder instead of regular cocoa powder?
A: Absolutely! Dark cocoa powder will give the muffins a deeper, richer flavor.
Q: How do I prevent the muffins from being dry?
A: Avoid overmixing the batter and check for doneness early to prevent overbaking.
