Double Chocolate Muffin Recipe
Double Chocolate Muffins! These moist and chocolaty treats are a favorite for both kids and adults alike. In this article, we'll take you through the history, ingredients, step-by-step instructions, and the equipment you need to make these delectable muffins.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Muffin tin
- Paper muffin liners
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (or almond milk for a dairy-free option
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup chocolate chips (use dark or semi-sweet for an extra chocolaty experience)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Gradually add the wet ingredients into the dry ingredients, stirring gently with a rubber spatula until just combined. Avoid overmixing; a few lumps are okay.
- Fold in the chocolate chips into the batter, reserving a few to sprinkle on top.
- Fill each muffin cup about two-thirds full with the batter.
- Add a few chocolate chips on top of each muffin for that extra chocolaty goodness.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.