Indulge in the ultimate chocolate lover’s treat with these rich and moist double chocolate muffins. Packed with cocoa powder and chocolate chips, these muffins are perfect for breakfast, dessert, or a sweet snack.
For the Muffins:
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar)
1/2 cup vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet or dark chocolate chips
For the Topping (optional):
1/4 cup mini chocolate chips or chopped chocolate
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups lightly with cooking spray.
2. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
3. Mix the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, vegetable oil (or melted butter), eggs, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix. Fold in the chocolate chips.
5. Fill the Muffin Tin:
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with mini chocolate chips or chopped chocolate if desired.
6. Bake the Muffins:
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
7. Cool and Serve:
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm with a glass of milk or a cup of coffee.
Pair with fresh berries or a dollop of whipped cream for an extra treat.
Dust with powdered sugar for a decorative touch.
Use high-quality cocoa powder and chocolate chips for the best flavor.
If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
For an extra chocolatey twist, add 1/4 cup of cocoa nibs to the batter.
Overmixing the batter, which can result in dense muffins.
Overfilling the muffin cups, which can cause the batter to spill over.
Overbaking the muffins, which can dry them out.
Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the muffins in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or reheat in the microwave for 10-15 seconds.
Enjoy your Double Chocolate Muffins!
Find it online: https://bakesbliss.com/double-chocolate-muffins/