Description

These double chocolate muffins are rich, moist, and loaded with deep chocolate flavor from cocoa powder and melty chocolate chips. Perfect for breakfast, dessert, or snacking, this easy muffin recipe creates soft, bakery-style treats that every chocolate lover will adore.

Ingredients

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 large eggs
1 cup milk
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
3/4 cup chocolate chips

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Instructions

Preheat oven to 180°C (350°F) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In another bowl, whisk eggs, milk, oil (or melted butter), and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix).
Fold in the chocolate chips.
Divide the batter evenly into muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, until a toothpick inserted comes out with a few moist crumbs.
Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Avoid overmixing to keep muffins soft and fluffy.Add a teaspoon of espresso powder to intensify chocolate flavor.Use dark chocolate chips for a richer taste.For bakery-style tops, sprinkle extra chocolate chips on top before baking.