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Double Chocolate Muffins

Indulge in these rich and gooey Double Chocolate Muffins that burst with melty chocolate chips, perfect for any dessert spread or casual gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup milk any preferred type
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Add-Ins
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth and well mixed.
  4. Gradually add the wet mixture to the dry ingredients, gently folding until just combined. A few lumps are fine.
  5. Fold in the chocolate chips, ensuring even distribution.
  6. Line a muffin tin with paper liners or grease it lightly to prevent sticking.
  7. Spoon the batter into each muffin cup, filling them about two-thirds full.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  2. Let the muffins cool for a few minutes in the tin, then transfer to a wire rack to cool completely.
  3. Enjoy the rich aroma and taste!

Notes

For healthier options, substitute all-purpose flour with whole wheat flour. Keep an eye on the baking time, as ovens can vary. Avoid overmixing to ensure a moist muffin. Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.