Double Chocolate Muffins
With just flour, sugar, eggs, and two varieties of chocolate, you can effortlessly create a batch of these delectable treats in only 25 minutes.
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.