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Easy Double Chocolate Muffins

These Easy Double Chocolate Muffins are rich, fluffy, and bursting with gooey chocolate chips, perfect for any family gathering or cozy evening.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup granulated sugar
  • ½ teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1 cup milk Can substitute with almond milk or any plant-based milk for a dairy-free version.
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and salt until well blended.
  3. In a separate bowl, whisk the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until combined.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined, being careful not to over-mix.
  5. Fold in the chocolate chips until they are evenly distributed throughout the batter.
  6. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and allow them to cool slightly before transferring to a wire rack to cool completely.

Notes

For best results, avoid over-mixing. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. To reheat, thaw at room temperature or microwave for 10-15 seconds.