Double Chocolate Chip Muffins
Deliciously rich and moist double chocolate chip muffins, perfect for breakfast, brunch, or a delightful snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour The foundation of your muffins.
- 0.5 cups unsweetened cocoa powder This adds a rich chocolate flavor; Dutch-processed cocoa works beautifully for a deeper taste.
- 1 cup sugar For sweetness; feel free to use coconut sugar for a healthier option.
- 1 tablespoon baking powder A must for the perfect rise.
- 0.5 teaspoons salt Balances the sweetness.
Wet Ingredients
- 1 large egg This adds moisture; you can substitute a flax egg for a vegan option.
- 0.5 cups milk Any kind will do, but whole milk provides the richest flavor.
- 0.5 cups vegetable oil Ensures the muffins are moist; olive oil is a delightful alternative.
Mix-ins
- 1 cup chocolate chips You can mix semi-sweet, dark, or even white chocolate chips for extra fun.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, beat the egg and then add the milk and vegetable oil, mixing until fully combined.
- Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined.
- Toss in the chocolate chips and fold them into the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
Baking
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For a healthy option, consider replacing half of the all-purpose flour with whole wheat flour. You can mix in some nuts or dried fruits for added texture.