Double Chocolate Muffins

A decadent treat for chocolate lovers, these double chocolate muffins combine rich cocoa batter with generous pockets of semi-sweet chocolate chips. Perfect for breakfast, an afternoon snack, or a sweet dessert, they are moist, tender, and intensely chocolaty.

Why You’ll Love This Recipe

Enjoy the ultimate chocolate experience in muffin form:

• A deeply satisfying cocoa-flavored crumb

• Melting chocolate chips in every bite

• Easy pantry staples and simple steps

• Versatile variations to suit any preference

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour

• unsweetened cocoa powder

• granulated sugar

• baking powder

• salt

• large eggs

• milk

• vegetable oil

• vanilla extract

• semisweet chocolate chips

directions

1. Preheat the oven to 190 °C (375 °F) and line a standard 12-cup muffin tin with paper liners or grease lightly.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly combined.

3. In a separate bowl, beat the eggs lightly, then stir in the milk, vegetable oil, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.

5. Fold in the semisweet chocolate chips, reserving a few for sprinkling on top.

6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

7. Sprinkle the reserved chocolate chips over the tops.

8. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.

9. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Servings: 12 muffins

• Preparation time: 15 minutes

• Baking time: 18–20 minutes

• Total time: approximately 35 minutes

Variations

• Add a teaspoon of instant espresso powder to the dry ingredients for a mocha flavor.

• Substitute white chocolate chips for semisweet for a sweeter contrast.

• Stir in chopped nuts (walnuts or pecans) for extra texture.

• Create a streusel topping by mixing brown sugar, flour, and cold butter and sprinkling over the batter.

• For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking blend.

storage/reheating

Store cooled muffins in an airtight container at room temperature for up to three days. For longer storage, freeze muffins in a single layer until firm, then transfer to a resealable freezer bag for up to two months. To reheat, defrost at room temperature and warm in a 175 °C (350 °F) oven for 5–7 minutes or microwave for 20–30 seconds.

FAQs

Can I use melted butter instead of vegetable oil?

Yes. Melted butter adds richness and a slightly denser crumb. Use an equal amount of melted butter, cooled to room temperature, in place of the oil.

How can I make these muffins dairy-free?

Substitute the milk with any plant-based milk (almond, soy, oat) and ensure the chocolate chips are dairy-free.

Why is my batter dry and crumbly?

Overmeasuring the flour or using low-fat milk can lead to dry batter. Ensure you spoon and level the flour into the measuring cup and use whole milk for best results.

How do I know when the muffins are done?

Insert a toothpick into the center; it should come out with a few moist crumbs but no raw batter. The tops should spring back gently when touched.

Can I freeze the muffins?

Absolutely. Freeze cooled muffins in a single layer until firm, then store in a freezer bag for up to two months. Thaw at room temperature before serving.

Can I substitute whole wheat flour?

You can replace up to half of the all-purpose flour with whole wheat flour. The muffins will be slightly denser and have a nuttier flavor.

Can I reduce the sugar?

You may reduce the sugar by up to 25 % without significantly affecting texture, but the muffins will be less sweet and may have a firmer crumb.

Why did my muffins sink in the middle?

Opening the oven door too early or using expired baking powder can cause sinking. Avoid checking during the first 15 minutes and use fresh leavening.

Can I add other mix-ins, such as fruit?

Yes. Fold in up to 1 cup of berries or chopped fruit, but note that added moisture may slightly increase baking time.

How do I make mini muffins?

Use a mini muffin tin and reduce baking time to 12–15 minutes. The batter yield will make approximately 24 mini muffins.

Conclusion

These double chocolate muffins are an effortless way to satisfy any chocolate craving. With simple ingredients, straightforward preparation, and versatile adaptations, you can enjoy warm, gooey muffins right from your own oven. Whether for a special breakfast, snack, or dessert, they promise to delight every chocolate enthusiast

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