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Double Chocolate Muffins

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Rich and moist double chocolate muffins loaded with cocoa powder and chocolate chips for an indulgent treat.

Ingredients

Scale
  • 1¾ cups (220 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 cup (200 g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • 1 cup (240 ml) whole milk
  • ½ cup (115 g) unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1 cup (175 g) semisweet chocolate chips, plus extra for topping

Instructions

  1. Preheat oven to 375 °F (190 °C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs then whisk in milk, melted butter, and vanilla extract until well combined.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined—do not overmix.
  5. Fold in 1 cup chocolate chips until evenly distributed.
  6. Divide batter evenly among the 12 muffin cups, filling each about ⅔ full. Sprinkle extra chips on top.
  7. Bake for 18–20 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra depth, add 1 tsp instant espresso powder to the dry ingredients.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
  • Let batter rest 5 minutes before baking for even rising.

Nutrition

Keywords: double chocolate muffins, chocolate muffins, cocoa muffins, breakfast, snack, dessert

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