Ultimate Double Chocolate Chip Muffins
Indulge in the bliss of our Ultimate Double Chocolate Chip Muffins—a chocolate lover's dream! Packed with rich cocoa and generous helpings of semi-sweet chocolate chips, these muffins are not just a delightful treat but also incredibly easy and quick to make. Perfect for breakfast, as an afternoon snack, or a sweet dessert, they're sure to satisfy your cravings. The moist and fluffy texture, combined with a decadent chocolatey flavor, will leave you coming back for more. Enjoy them fresh out of the oven, or save some for later—if you can resist!
12
Servings
N/A
Calories
11
Ingredients
Ingredients
Eggs
2 (large, beaten)
Vegetable Oil
1/2 cup (measured)
Milk
1 cup (whole or any preferred type)
Vanilla Extract
1 teaspoon (pure or imitation)
Plain Flour
1 3/4 cups (sifted)
Granulated Sugar
1/2 cup (measured)
Cocoa Powder
1/4 cup (unsweetened and sifted)
Baking Powder
1 tablespoon (fresh)
Salt
1/2 teaspoon (fine)
Semi-Sweet Chocolate Chips
1/2 cup (measured)
Extra Semi-Sweet Chocolate Chips
as needed (for topping)
Instructions
1
Preheat your oven to 200°C (400°F). Prepare a muffin pan by greasing it or lining it with paper liners to prevent sticking.
2
In a large mixing bowl, whisk together the beaten eggs, vegetable oil, milk, and vanilla extract until well combined.
3
In a separate bowl, sift together the plain flour, granulated sugar, cocoa powder, baking powder, salt, and semi-sweet chocolate chips.
4
Gradually add the dry mixture to the wet mixture, folding it gently with a spatula or wooden spoon. Be careful not to overmix; it's okay if there are a few lumps remaining.
5
Evenly spoon the batter into the prepared muffin pan, filling each cup about two-thirds full. Sprinkle extra chocolate chips on top of each muffin for added indulgence.
6
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Be mindful not to overbake.
7
Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main flavors of these muffins?
These muffins feature a rich double chocolate flavor, combining cocoa powder with semi-sweet chocolate chips.
How many muffins does this recipe yield?
This recipe makes 12 delicious chocolate muffins.
What is the recommended oven temperature?
Preheat your oven to 200°C or 400°F for the best results.
How should I prepare the muffin pan?
You can either grease the muffin pan or line it with paper liners to prevent sticking.
What wet ingredients are needed for this recipe?
The wet ingredients include 2 large beaten eggs, 1/2 cup vegetable oil, 1 cup milk, and 1 teaspoon vanilla extract.
What dry ingredients are required?
The dry ingredients are 1 3/4 cups plain flour, 1/2 cup granulated sugar, 1/4 cup cocoa powder, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/2 cup semi-sweet chocolate chips.
Should I sift the dry ingredients?
Yes, the recipe recommends sifting the plain flour and the cocoa powder.
How should the batter be mixed?
Gradually add the dry mixture to the wet mixture and fold it gently with a spatula or wooden spoon.
Is it okay if the batter has lumps?
Yes, it is perfectly fine if there are a few lumps remaining in the batter.
Why should I avoid overmixing the muffin batter?
Overmixing can result in a tougher texture rather than the desired moist and fluffy consistency.
How much should I fill each muffin cup?
Fill each muffin cup about two-thirds full with the batter.
Can I add extra chocolate on top?
Yes, the recipe suggests sprinkling extra chocolate chips on top of each muffin before baking for added indulgence.
How long do these muffins need to bake?
Bake the muffins in the preheated oven for approximately 20 minutes.
How do I test if the muffins are fully cooked?
The muffins are done when a toothpick inserted into the center comes out clean.
What kind of cocoa powder should I use?
Use 1/4 cup of unsweetened cocoa powder for this recipe.
What type of milk works best for these muffins?
The recipe calls for whole milk, but any preferred type of milk will work.
Is plain flour or self-rising flour used?
This recipe specifically uses 1 3/4 cups of plain flour.
What type of chocolate chips are best?
Semi-sweet chocolate chips are recommended for both the batter and the topping.
How should the muffins be cooled?
Let them cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Can these muffins be eaten warm?
Absolutely! They can be enjoyed fresh and warm out of the oven or at room temperature.
What is the texture of these muffins?
These muffins are known for their moist and fluffy texture.
Are these muffins difficult to make?
No, they are described as incredibly easy and quick to prepare.
What category of food is this recipe?
This recipe is categorized as a Dessert.
When is the best time to serve these muffins?
They are perfect for breakfast, an afternoon snack, or as a sweet dessert.
What type of vanilla extract is recommended?
You can use either pure or imitation vanilla extract.
Is the salt used fine or coarse?
The recipe specifies 1/2 teaspoon of fine salt.
How much baking powder is required?
One tablespoon of fresh baking powder is needed to help the muffins rise.
Can I store these muffins for later?
Yes, you can save some for later, provided you can resist eating them all immediately.
Is granulated sugar the only sweetener used?
Yes, 1/2 cup of granulated sugar is used to sweeten the batter.
What kind of oil should I use?
Use 1/2 cup of vegetable oil to ensure the muffins stay moist.