Double Chocolate Chip Muffins
Indulge in decadent double chocolate chip muffins perfect for breakfast or snacks. These moist, chocolatey muffins are easy to make and incredibly satisfying.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips semi-sweet and dark
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, oil, milk, and vanilla extract.
- Pour wet ingredients into dry ingredients and gently fold until just combined.
- Gently fold in chocolate chips.
- Fill each muffin liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition:
Calories: Approximately 250 kcal per muffin (This is an estimate and will vary based on specific ingredients used).
- For an extra chocolatey flavor, add 1/2 teaspoon of espresso powder to the dry ingredients.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Can be frozen for up to 2 months.