Double Chocolate Chip Muffins Recipe

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Double chocolate chip muffins freshly baked and displayed on a plate.
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why make this recipe

Double Chocolate Chip Muffins are perfect for chocolate lovers. They are soft, moist, and packed with rich chocolate flavor. These muffins are great for breakfast, as an afternoon snack, or even a dessert. Making them at home is simple, and the delicious smell of freshly baked muffins will fill your kitchen with warmth and joy. Plus, these muffins are a fantastic way to impress friends and family with your baking skills!

how to make Double Chocolate Chip Muffins

Ingredients:

  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 & 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup (200g) packed brown sugar (light or dark)
  • 2 large eggs
  • 1 cup (240g) plain yogurt
  • 1/3 cup (80mL) milk
  • 1/2 cup (120mL) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (6oz / 170g) chocolate chips or chocolate chunks

Directions:

  1. Prepare a muffin tin with paper liners and set it aside.
  2. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk together and set aside.
  3. In a large bowl, mix brown sugar, eggs, yogurt, milk, oil, and vanilla. Whisk until well combined.
  4. Pour the dry ingredients into the wet ingredients and mix until just combined. Add chocolate chips or chunks and mix gently to distribute them evenly. Be careful not to overmix!
  5. Fill each muffin cup to the very top for an extra dramatic muffin top.
  6. Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes, or until a skewer inserted into the center comes out clean of batter. It’s okay if you see some chocolate on the skewer from the chips.
  7. Let the muffins cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely or until slightly warm.

how to serve Double Chocolate Chip Muffins

Serve these muffins warm, fresh out of the oven or at room temperature. They are delightful on their own but can also be paired with a glass of milk or a cup of coffee. For an extra treat, you can add a dollop of whipped cream on the side!

how to store Double Chocolate Chip Muffins

Place the cooled muffins in an airtight container at room temperature. They can stay fresh for up to three days. If you want to keep them longer, you can freeze the muffins. Just wrap them individually in plastic wrap and store them in a freezer bag. They will last for up to three months in the freezer.

tips to make Double Chocolate Chip Muffins

  • Ensure all your ingredients are at room temperature for the best results.
  • Be careful not to overmix the batter; this will keep the muffins light and fluffy.
  • For an extra chocolatey experience, you can sprinkle some chocolate chips on top before baking.

variation

You can experiment by adding nuts, such as walnuts or pecans, for a crunchy texture. Additionally, you can replace the yogurt with sour cream or buttermilk for a slightly different flavor and texture.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the muffins may be denser. You might want to use half all-purpose and half whole wheat for a lighter texture.

2. How can I make these muffins gluten-free?
You can use a gluten-free all-purpose flour blend as a substitute for regular flour.

3. Can I add fruits to the batter?
Absolutely! You can mix in some berries or bananas for a fruity twist. Just adjust the amount of chocolate chips accordingly.

Print
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Double Chocolate Chip Muffins Recipe

Double Chocolate Chip Muffins

Print Recipe

Deliciously soft and moist muffins packed with rich chocolate flavor, perfect for breakfast or dessert.

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 & 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup (200g) packed brown sugar (light or dark)
  • 2 large eggs
  • 1 cup (240g) plain yogurt
  • 1/3 cup (80mL) milk
  • 1/2 cup (120mL) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (170g) chocolate chips or chocolate chunks

Instructions

  1. Prepare a muffin tin with paper liners and set it aside.
  2. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk together and set aside.
  3. In a large bowl, mix brown sugar, eggs, yogurt, milk, oil, and vanilla. Whisk until well combined.
  4. Pour the dry ingredients into the wet ingredients and mix until just combined. Add chocolate chips or chunks and mix gently to distribute them evenly. Be careful not to overmix!
  5. Fill each muffin cup to the very top for an extra dramatic muffin top.
  6. Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes, or until a skewer inserted into the center comes out clean of batter.
  7. Let the muffins cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely or until slightly warm.

Notes

For an extra treat, serve these muffins with a dollop of whipped cream on the side.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280
  • Sugar: 18g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 40mg

Keywords: muffins, chocolate, dessert, baking, sweet treats

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