Double Chocolate Chip Muffins Recipe
Decadent, moist, and overflowing with chocolate, these muffins are the ultimate treat for chocoholics who refuse to settle for mediocre.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
- ½ cup melted dark chocolate
Instructions
- Preheat the oven: Set it to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt until fully combined.
- Combine wet ingredients: In another bowl, whisk melted butter, granulated sugar, brown sugar, eggs, milk, and vanilla until smooth.
- Mix it all together: Slowly fold dry ingredients into wet ingredients. Don’t overmix unless you like tough muffins.
- Add melted chocolate: Stir in the melted dark chocolate for that rich, fudgy texture.
- Toss in the chocolate chips: Mix them in gently, but save a few for the tops. Presentation matters.
- Fill the muffin cups: Spoon batter into the liners, filling them about ¾ full. No overflowing disasters today.
- Bake: Put them in the oven for 20 minutes or until a toothpick comes out with a few moist crumbs.
- Cool & eat: Let them sit for 5 minutes before removing from the tin. Eat one warm because self-control is overrated.
Notes
Nutritional Values (Per Muffin)
- Calories: 260
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
Vitamin & Mineral Content (Per Muffin)
- Iron: 10%
- Calcium: 6%
- Potassium: 5%
- Magnesium: 4%
- Vitamin A: 4%
Tips for Extra Flavor
- Swap milk chocolate chips for dark chocolate for an intense cocoa punch.
- Add a teaspoon of espresso powder to enhance the chocolate flavor.
- Use Greek yogurt instead of butter for a slightly healthier twist.
- Sprinkle flaky sea salt on top before baking for a sweet-salty contrast.