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Double Chocolate Chip Muffins: 10 Perfect Bites

Double chocolate chip muffins
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Indulge in these rich double chocolate chip muffins, featuring a cocoa-infused batter packed with chocolate chips for an intensely chocolatey treat.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 and 3/4 cups granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar.
  3. In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin.
  7. Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an even richer chocolate flavor, use dark chocolate chips.
  • You can add a tablespoon of instant espresso powder to the dry ingredients to deepen the chocolate taste.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savorsensations.com/double-chocolate-chip-muffins/