Double Chocolate Muffins

Double chocolate muffins are a decadent treat for chocolate lovers. These moist and rich muffins are packed with intense chocolate flavor from cocoa powder, dark and white chocolate chips. The combination of a soft crumb and gooey chocolate chips make these muffins a delightful indulgence for any time of the day. Whether enjoyed as a breakfast treat or a dessert, double chocolate muffins are sure to satisfy your sweet cravings with every bite.

Baking Tips:

• Don’t Overmix: Try not to overmix your muffins or else you will end up with tough muffins and no one likes that.

• Use good quality chocolate chips: Good quality chocolate chips will always taste better in muffins like these.

• Don’t leave the muffins to cool in the pan: I recommend allowing the muffins to cool just for a couple of minutes in the pan, then removing them and allowing them to fully cool on a wire rack. Leaving the muffins to cool in the pan may result in the muffins overcooking as they will continue to cook in the hot pan.

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Double Chocolate Muffins

Yield: 18 Muffins

Author: Chloe Sims

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

The combination of a soft crumb and gooey chocolate chips make these muffins a delightful indulgence for any time of the day.

Ingredients

Double Chocolate Muffins

• 185g Plain Flour (Sifted)
• 40g Cocoa Powder (Sifted)
• 150g Granulated White Sugar
• 1 Tbsp Baking Powder
• 1/4 Tsp Salt
• 240g Milk
• 2 Eggs
• 1 Tsp Vanilla Extract
• 70g Vegetable Oil
• 200g Dark Chocolate Chips
• 200g White Chocolate Chips

Instructions

Double Chocolate Muffins

1. Preheat the oven to 175°C and line a 12 hole muffin tin with muffin liners. Set aside (Since this recipe makes 18 muffins, if you have 2 muffin tins, I would line both, if not wait for your first batch to cool before repeating the process for the second batch).
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, salt and both chocolate chips. Set aside.
3. In a separate medium bowl, whisk together the milk, eggs, vanilla and oil.
4. Add your wet ingredients to the dry ingredients and whisk until just combined.
5. Spoon the batter evenly into each muffin liner.
6. Bake for 23-25 minutes or until a skewer comes out clean.
7. Allow to cool for a few minutes in the pan, then remove and allow to cool fully on a wire rack.
8. Enjoy!

Notes

Don’t Overmix: Try not to overmix your muffins or else you will end up with tough muffins and no one likes that.

Use good quality chocolate chips: Good quality chocolate chips will always taste better in muffins like these.

Don’t leave the muffins to cool in the pan: I recommend allowing the muffins to cool just for a couple of minutes in the pan, then removing them and allowing them to fully cool on a wire rack. Leaving the muffins to cool in the pan may result in the muffins overcooking as they will continue to cook in the hot pan.

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