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Double Chocolate Muffins Recipe

Double Chocolate Muffins Recipe
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★★★★★

4.8 from 9 reviews

These Double Chocolate Muffins are rich, moist, and bursting with intense chocolate flavor. Perfect for chocolate lovers, they combine cocoa powder and chocolate chips for an irresistible treat that works great for breakfast, snack time, or dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250 g) all-purpose flour
  • ½ cup (50 g) cocoa powder
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1 cup (240 ml) milk
  • ½ cup (120 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) hot water or hot coffee

Add-ins

  • 1 to 1½ cups (180–250 g) chocolate chips or chunks

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F) and line a muffin tray with paper liners to prevent sticking and ensure easy removal.
  2. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well mixed and aerated.
  3. Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Stir until smooth and combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix just until combined without overmixing to keep muffins light and tender.
  5. Add Hot Liquid: Slowly pour in the hot water or hot coffee, stirring gently to achieve a smooth batter. The hot liquid enhances the chocolate flavor and helps dissolve the cocoa powder.
  6. Fold in Chocolate Chips: Carefully fold in most of the chocolate chips, saving a few to sprinkle on top of the batter for a decorative and extra melty finish.
  7. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top for visual appeal.
  8. Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
  9. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preserving their texture and preventing sogginess.

Notes

  • For a richer flavor, substitute hot water with hot brewed coffee.
  • Do not overmix the batter to avoid dense muffins.
  • Use high-quality cocoa powder for best taste.
  • These muffins freeze well; store in an airtight container for up to 2 months.
  • To make them dairy-free, substitute milk with almond or oat milk.

Nutrition

Keywords: double chocolate muffins, chocolate muffins, easy chocolate recipe, homemade muffins, chocolate chip muffins

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