super moist double chocolate chip muffins
Double chocolate muffins are a chocolate lover’s dream. These rich, moist treats are packed with cocoa and chocolate chips, making them perfect for any sweet craving!
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Servings: 12 serving
Ingredients
- 1 ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ⅓ cup vegetable oil
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup whole milk
Instructions
- Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, salt, and chocolate chips. Coating the chocolate chips in the dry ingredients helps distribute them evenly and prevents them from sinking to the bottom.
- In another bowl, whisk together the eggs, vegetable oil, milk, and vanilla essence until smooth and well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently. Mix just until there are no visible streaks of flour. Avoid overmixing to keep the muffins light and tender.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This ensures there’s room for the muffins to rise properly. Top each muffin with a few extra chocolate chips.
- Place the muffin tin in the preheated oven and bake for 23–25 minutes. To check if they’re done, insert a toothpick into the center of a muffin—it should come out with just a few moist crumbs.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Notes
Store your muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them! Wrap them tightly in plastic wrap or foil, then place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. To enjoy, simply thaw at room temperature or heat them in the microwave for a warm, fresh taste!