✨ Double Chocolate Chip Muffin Recipe ✨
These muffins are chocolatey and rich and moist! The perfect sweet start to any breakfast, I mean my kids ask me to make these muffins all the time!
Ingredients:
• 1 3/4 cup flour
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1/2 cup milk
• 1/2 cup oil
• 1 teaspoon vanilla
• 1 cup chocolate chips
Directions:
- Preheat oven to 350 degrees. In a bowl combine all the dry ingredients ( flour, cocoa powder, baking powder, baking soda, and salt)
- In a separate bowl combine wet ingredients (sugar, brown sugar, oil, eggs, and vanilla) do not add milk just yet. Whisk until combined.
- Rotate adding milk and dry ingredients until the batter is JUST COMBINED. Do not overmix. Fold in the chocolate chips into the batter.
- Line a muffin tin with liners and scoop the batter into the muffin tin. Bake for 16-20 mins or until the toothpick comes out clean.
I’ve tried quite a few chocolate muffin recipes over the years, but this double chocolate chip muffin recipe quickly became a family favorite in my home. One key tip I discovered is to mix the batter just until all ingredients are combined, especially after adding the milk and dry ingredients alternately. Overmixing tends to make muffins dense and less tender. The use of both cocoa powder and plenty of chocolate chips creates a deep chocolate flavor and gives the muffins that perfect gooey texture inside. I usually line my muffin tin with cupcake liners to prevent sticking and to make cleanup easier. Baking them at 350°F for around 18 minutes yielded the best moist outcome without drying them out. I recommend checking with a toothpick but being careful not to overbake. One variation I enjoy is adding a pinch of espresso powder to the dry ingredients, which enhances the chocolate flavor even more without making the muffins taste like coffee. Also, swapping vegetable oil with melted coconut oil adds a subtle richness that pairs wonderfully with the chocolate. These muffins are great for making ahead and freezing. Just let them cool completely before freezing in an airtight container. When ready to enjoy, a short warm-up in the microwave or toaster oven makes them taste freshly baked again. Overall, this is a versatile and forgiving recipe for anyone who loves chocolatey baked treats. My kids love these muffins as a breakfast treat or an after-school snack, and I love how simple yet delicious they are to prepare at home.
