Double Chocolate Muffins
Get ready for your new favorite treat! These double chocolate muffins are incredibly moist, packed with chocolatey goodness, and surprisingly easy to whip up. Perfect for breakfast, a snack, or a not-too-fancy dessert. Your kitchen will smell amazing!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: About 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder (unsweetened is great!)
- ¾ cup granulated sugar
- 1 tablespoon baking powder (make sure it’s fresh!)
- ½ teaspoon salt
- 1 cup chocolate chips (semi-sweet, milk, or dark – your pick!), plus a few extra for the tops
- 1 cup milk (whole, 2%, or dairy-free works)
- 2 large eggs
- ½ teaspoon vanilla extract
- ⅓ cup vegetable oil (or other neutral oil)
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This makes cleanup a snap!
- Dry Mix: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Stir in most of the chocolate chips (save a handful for topping!).
- Wet Mix: In a separate medium bowl, gently whisk the milk, eggs, vanilla extract, and vegetable oil until just combined.
- Combine (Gently!): Pour the wet ingredients into the dry ingredients. Mix with a spatula just until no big streaks of flour remain. Seriously, don’t overmix! A few lumps are perfectly fine and lead to tender muffins. The batter will be thick.
- Fill & Top: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds or three-quarters full. Sprinkle those reserved chocolate chips on top.
- Bake ‘Em: Bake for 23-25 minutes. A toothpick inserted into the center of a muffin should come out clean or with a few moist crumbs. The tops should be springy.
- Cool Down: Let the muffins cool in the tin for 5-10 minutes before moving them to a wire rack to cool completely. (Though a warm one is a baker’s treat!)
Notes
- Serving Ideas:
- Perfect with a glass of cold milk or your morning coffee.
- Delicious warmed up, maybe with a tiny scoop of vanilla ice cream for dessert!
- Tips & Tricks:
- For the fluffiest muffins, use fresh baking powder. It really makes a difference.
- The key to moist chocolate muffins? Don’t overmix the batter. Lumps are your friends here!
- Tossing chocolate chips with a bit of the dry flour mixture can help prevent them from all sinking to the bottom.
- Storage & Reheating:
- Store completely cooled muffins in an airtight container at room temperature for 2-3 days.
- To reheat, pop one in the microwave for 10-20 seconds. Ah, warm, melty chocolate!
- Freezer-Friendly: Cool completely, then wrap individually and freeze in a freezer bag for up to 3 months. Thaw at room temp or microwave briefly.
Find it online: https://cakeshungry.com/double-chocolate-muffin/