Indulge in these Double Chocolate Muffins, perfect for both chocolate and muffin enthusiasts! With just flour, sugar, eggs, and two varieties of chocolate, you can effortlessly create a batch of these delectable treats in only 25 minutes.
Enjoy these treats for breakfast, a quick snack, or even as a delicious dessert. Consider making an extra batch to freeze for later – you’ll be glad you did!
Ingredients to Make Double Chocolate Muffins
–White granulated sugar: Provides sweetness, and the amount can be controlled since unsweetened cocoa powder is used. Brown sugar can also be used as an alternative.
– Melted butter and vegetable oil: Both are used to provide moisture, with butter adding flavor and oil enhancing moistness. Unsalted butter is preferred.
– Whole milk: Adds creaminess and moisture to the batter. Other options like low-fat milk or non-dairy alternatives such as almond milk, oat milk, or soy milk can also be used.
– Large Eggs: Bind the ingredients together to create a sturdy muffin that holds its shape well when removed from the pan.
– Vanilla extract: Enhances the overall flavor of the muffins.
– All-purpose flour: Correct measurement is crucial for successful results in baking recipes involving flour.
– Unsweetened cocoa powder: The main source of chocolate flavor in these muffins.
– Baking powder: Essential for achieving a nicely risen “muffin top” similar to professional bakery standards.
– Mini chocolate chips: Used throughout but especially on top for added texture and taste.
How to Make Double Chocolate Muffins
Preheat the oven to 425°F and prepare muffin tins with paper liners.
In a large bowl, combine 1 cup white sugar, 6 tablespoons melted unsalted butter, and ¼ cup vegetable oil. Mix or whisk together.
Add in 1½ cups whole milk, 2 large eggs, and 1 teaspoon vanilla extract. Blend to combine. 4. Next, mix in 2½ cups all-purpose flour, ½ cup unsweetened cocoa powder, and 1 tablespoon baking powder just until there are no large flour lumps; be careful not to over-mix as it will make the muffins dense.
Add ½ cup mini chocolate chips into the batter and gently stir them in.
Pour the batter into each hole of the prepared muffin tin until full.
Top with additional chocolate chips or coarse sugar if desired.
Bake at425°F for5 minutes then reduce the temperatureto350° Fand bake for an additional15 minutes
After baking transfer the muffins to wire rack to cool completely
Once cooled store them in airtight container at room temperature for up to 3 days or up to 5 days if refrigerated.
More Muffin Recipes
Double Chocolate Muffins
Double Chocolate Muffins
Ingredients
- 1 cup white sugar
- 6 tbsp unsalted butter melted
- ¼ cup vegetable oil or canola oil
- 1½ cups cups whole milk
- 2 eggs
- 1 tsp vanilla extract
- 2½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tbsp baking powder
- ½ cup mini chocolate chips more for topping if desired
Instructions
- Preheat the oven to 425°F and prepare muffin tins with paper liners.
- In a large bowl, combine 1 cup white sugar, 6 tablespoons melted unsalted butter, and ¼cup vegetable oil. Mix or whisk together.
- Add in 1½ cups whole milk, 2 large eggs, and 1 teaspoon vanilla extract.Blend to combine.
- Next, mix in 2½ cups all-purpose flour, ½ cup unsweetened cocoa powder,and 1 tablespoon baking powder just until there are no large flour lumps; becareful not to over-mix as it will make the muffins dense.
- Add ½ cup mini chocolate chips into the batter and gently stir them in.
- Pour the batter into each hole of the prepared muffin tin until full.
- Top with additional chocolate chips or coarse sugar if desired.
- Bake at 425°F for 5 minutes then reduce the temperature to 350° F and bake for an additional 15 minutes.
- After baking transfer the muffins to wire rack to cool completely.
- Once cooled store them in airtight container at room temperature for up to 3 days or up to 5 days if refrigerated.
