Double Chocolate Chip Muffins are the ultimate treat for chocolate lovers. Bursting with rich chocolate flavor and a moist, fluffy texture, these muffins are perfect for breakfast, snacks, or dessert. Easy to make and irresistibly delicious, this recipe will become a favorite in your household. Whether you’re baking for a special occasion or just indulging yourself, these double chocolate chip muffins are sure to satisfy your sweet tooth.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the melted butter, eggs, vanilla extract, and milk until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips and, if desired, the milk chocolate chips for an extra chocolatey experience.
- Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow for rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to use a mix of both for a lighter muffin.
How can I store leftover muffins?
Store leftover double chocolate chip muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
Can I add nuts to the muffins?
Absolutely! Chopped walnuts or pecans can be added for extra crunch and flavor. Just fold them in with the chocolate chips.
What can I substitute for eggs in this recipe?
You can use unsweetened applesauce (1/4 cup per egg) or a flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) as egg substitutes.
How do I know when my muffins are done baking?
Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, they need more time to bake.