Description
Indulge in these rich double chocolate chip muffins. A cocoa-based batter is packed with chocolate chips for an intensely chocolatey experience, perfect for satisfying your sweet cravings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips, plus more for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are okay.
- Gently fold in 1 cup of chocolate chips.
- 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.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- 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 cocoa powder.
- You can add 1/2 cup of chopped nuts like walnuts or pecans along with the chocolate chips for added texture.
- These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg