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double chocolate muffins

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šŸ§¾ Ingredients

Dry Ingredients

  • 1Ā¾ cups (220 g) all-purpose flour
  • Ā½ cup (50 g) unsweetened cocoa powder
  • 1 cup (200 g) sugar
  • 1 teaspoon baking powder
  • Ā½ teaspoon baking soda
  • Ā½ teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1 cup (240 ml) milk
  • Ā½ cup (120 ml) vegetable oil (or melted butter)
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup (170 g) chocolate chips (semi-sweet or dark)

šŸ„£ Instructions

1. Preheat & Prepare

  • Preheat oven to 180Ā°C (350Ā°F)
  • Line a muffin tin with paper liners or grease well

2. Mix Dry Ingredients

In a large bowl, whisk together:

  • Flour, cocoa powder, sugar, baking powder, baking soda, and salt

3. Mix Wet Ingredients

In another bowl, whisk:

  • Eggs, milk, oil, and vanilla until smooth

4. Combine

  • Pour wet ingredients into dry ingredients
  • Mix gently until just combined (do not overmix)
  • Fold in chocolate chips

Batter will be thickā€”thatā€™s perfect.

5. Fill Muffin Cups

  • Fill each cup about Ā¾ full
  • Add extra chocolate chips on top for a bakery look

6. Bake

  • Bake for 18ā€“22 minutes
  • A toothpick inserted should come out with a few moist crumbs (not wet batter)

ā„ļø Cool

  • Let muffins cool in pan for 5 minutes
  • Transfer to a wire rack

šŸ’” Tips for Perfect Muffins

  • Donā€™t overmixā€”this keeps them soft
  • Use good-quality cocoa for deeper flavor
  • For extra moistness: replace Ā¼ cup milk with yogurt
  • Sprinkle a little sugar on top before baking for a crisp top

šŸ« Variations

  • Add white chocolate chips for contrast
  • Fill center with chocolate spread for a molten core
  • Add espresso powder (Ā½ tsp) to enhance chocolate flavor

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