Description
Rich, fudgy double chocolate chip muffins that are ready in under 30 minutes. This easy recipe uses pantry staples and a simple technique to create moist, bakery-quality muffins perfect for busy mornings.
Ingredients
Scale
- 2 cups (250g) All-Purpose Flour
- 1/2 cup (45g) Unsweetened Cocoa Powder
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup (150g) Granulated Sugar
- 2 Large Eggs, room temperature
- 1/2 cup (120ml) Vegetable Oil
- 1 cup (240ml) Milk
- 1 teaspoon Vanilla Extract
- 1 cup (170g) Semi-Sweet Chocolate Chips
- 1/2 cup Dark Chocolate Chunks
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until no lumps remain.
- In a large bowl, whisk eggs, oil, milk, and vanilla extract until smooth.
- Pour dry ingredients into wet ingredients and gently stir with a spatula until just combined. Do not overmix.
- Fold in chocolate chips and chunks gently.
- Divide batter evenly among muffin cups, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Room temperature ingredients mix better. Do not overmix the batter to ensure tender muffins. For a deeper chocolate flavor, use Dutch-process cocoa. Muffins can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 24
- Sodium: 250
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
Keywords: double chocolate chip muffins, easy muffin recipe, quick breakfast, chocolate muffins, baking from scratch, moist muffins