Double Chocolate Chip Muffins That Are Deliciously Moist
These muffins combine rich cocoa flavor with luscious chocolate chips, creating a delightful experience for chocolate lovers.
Equipment
- Mixing Bowl
- Muffin Tin
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1.75 cups All-Purpose Flour Provides structure and stability.
- 0.5 cup Cocoa Powder For rich chocolate flavor.
- 1 teaspoon Baking Powder Essential for leavening.
- 0.5 teaspoon Baking Soda Works with baking powder for lift.
- 0.5 teaspoon Salt Enhances flavors.
Wet Ingredients
- 0.75 cup Granulated Sugar Sweetens the muffins.
- 0.25 cup Brown Sugar Adds moisture and caramel flavor.
- 2 large Eggs For binding and moisture.
- 1 cup Milk Adds moisture to the batter.
- 0.33 cup Vegetable Oil Keeps muffins soft and moist.
- 1 cup Semi-Sweet Chocolate Chips Provides bursts of chocolate.
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tin with liners or grease it.
- In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
- In another bowl, mix the wet ingredients: granulated sugar, brown sugar, eggs, milk, and vegetable oil. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Fill the muffin tin cups about two-thirds full with batter.
- Bake for 18-22 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers in an airtight container for up to three days or freeze for longer storage.