Tender, moist Double Chocolate Muffins are like dessert for breakfast. So rich and delicious, you'll want one with every single cup of coffee.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Breakfast, brunch
Cuisine: American
Keyword: chocolate muffins
Servings: 12
Calories: 302kcal
Author: Kellie
Cost: $10
Equipment
muffin tin
Ingredients
1/2 cupUnsalted butter at room temp115 gm
1cupgranulated sugar 200 gm
2Large Eggs
1/2teaspoonSalt
1 1/2teaspoonsPure Vanilla Extract
2teaspoonsBaking Powder
1 1/2cupsAll-Purpose flour 200 gm
1/2 cupUnsweetened Cocoa Powder 45 gm
1/2 cupWhole milk +4 tablespoons
3/4cupSemi-sweet mini chocolate chips plus extra to sprinkle on top
Instructions
Take a muffin pan and line it with liners. Grease the liners generously with butter and set aside.
Beat the butter and sugar together in a large bowl using an electric hand mixer on medium speed until it turns creamy. This might take around 2-3 minutes.
Add the eggs, salt, vanilla, and baking powder and beat on medium speed until everything is combined and the mixture turns smooth. (about 60 sec)
Take flour and cocoa powder in another bowl and mix them properly using a spatula until combined.
Now, add half of the flour-cocoa mixture to the butter mixture and mix it gently only till the flour disappears (do not overmix). The mixture will be thick at this stage.
Add ½ cup of milk and mix till combined.
Add the rest of the flour-cocoa mixture along with 4 tbsp of milk and gently mix it. Mix only till the flour disappears (don’t overmix). Add the chocolate chips and gently fold in using a spatula.
Preheat your oven to 425 degrees F / 220 degrees C and let the batter rest while you preheat your oven.
Divide the batter between each muffin cup, filling almost to the top. Tap the muffin pan gently on a hard surface. Sprinkle the extra chocolate chips on top (this step is optional, you can add all the chocolate chips in batter if you want).
Bake in a preheated oven at 425 degrees F for 6 - 7 minutes, then keep the muffins in the oven and reduce the temperature to 375 degrees F / 190 degrees C and bake for another 12-13 minutes or until the toothpick inserted in the middle comes out clean.
Allow them to cool in the pan for 5 to 10 minutes before serving.
Notes
You can use any milk in the recipe. However, if you use lower fat milk, your muffins will be less flavorful and moist.You can use chocolate chunks instead of chips.Allowing the batter rest while preheating the oven will help the muffins to rise perfectly and form a beautiful dome shape.Make sure all the ingredients are at room temp. This ensures that they mix evenly and easily in the batter.Baking muffins initially at 425 degrees will cause steam in the batter to release rapidly, this allows the muffins to form a beautiful dome. However, make sure you don’t bake them for more than 6-7 minutes at this temperature, otherwise the top and bottom might burn.You can store these muffins in an air-tight container at room temperature for 5-6 days or you can also freeze them.