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Double Chocolate Chip Muffins: 12 Decadent Bites

Double chocolate chip muffins

Indulge in these rich double chocolate chip muffins. They feature a moist cocoa-based batter studded with plenty of chocolate chips for an intensely chocolatey experience. Perfect for a treat any day of the week.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 cup chocolate chips (plus more for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Carefully pour the boiling water into the batter and whisk until smooth. The batter will be thin.
  6. Stir in 1 cup of chocolate chips.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an even richer chocolate flavor, use a combination of semi-sweet and dark chocolate chips.
  • Ensure your cocoa powder is unsweetened for the best flavor balance.
  • The boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor and creating a tender crumb.
  • Don’t overmix the batter; this can lead to tough muffins.

Nutrition