If you’re a chocoholic, this is a chocolate dream come true! These moist double chocolate muffins are incredibly tender, insanely chocolatey, and loaded with moist chocolate chips in Every. Single. Bite! Believe me; these muffins are EVERYTHING! You can whip them up in under 15 minutes and have a freshly warm batch ready for a delicious breakfast!
My Favorite Chocolate Muffins Recipe!
I tend to get “annoyingly” picky regarding chocolate muffins! I like them moist, tender, warm, and full of chocolate chips! Luckily, this recipe does just that and more: no fancy ingredients involved and not many dishes to clean afterward!
It honestly took me some time to be completely satisfied with this recipe. Getting the right texture paired with a beautiful dome and a delicious flavor is always challenging. However, I skipped the bakery once I perfected it to the T!
Making these moist double chocolate muffins is quick, easy, and never disappoints! The recipe below highlights all the ingredients and steps in detail.
Did You Say Warm Chocolate Muffins?
Warm chocolate muffins paired with a glass of milk are my favorite way to say good morning! However, these chocolate muffins are also perfect for Sunday brunch, tea parties, and after-school snacks. Full warning, though: they go fast, really fast!
Moist Double Chocolate Muffins
Equipment
- 12 cup muffin/cupcake pan
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda (NOT baking powder)
- 2 large eggs
- 3/4 cup granulated sugar
- 3/4 cup Greek yogurt
- 1/2 cup whole milk
- 1/2 cup vegetable oil (or canola oil)
- 1-1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 425 degrees F (218 C) and line a muffin pan with paper liners (a.k.a. baking cups).
- In a small bowl, whisk all-purpose flour, cocoa powder, salt, and baking soda. Set aside.
- In a medium bowl, whisk together the eggs and sugar until combined.
- Whisk in the oil, Greek yogurt, whole milk, and vanilla extract; careful not to over-whisk.
- Gradually add the flour mixture and fold using a spoon or a spatula. The batter will get thick, so the whisk may not work anymore.
- Using a spoon, gently fold in the chocolate chips.
- Scoop the chocolate batter into the prepared muffin liners using the same spoon, filling 3/4 of the way full.
- Place the muffin pan in the middle rack of the preheated oven and cook for 5 minutes.
- Next, reduce the oven temperature to 350 F (177 C) and cook for 14-15 minutes until an inserted toothpick comes out clean.
- Allow muffins to cool in the pan for 5-10 minutes before transferring them to a cooling rack.
- Enjoy the muffins with a cup of tea or a glass of milk. YUM!
Notes
- Store leftover muffins in an airtight container for up to 5 days.
Are you looking for more muffins? Check out these delicious blueberry muffins!
Did you make these muffins? Tag @petitapron on Instagram to share with us!
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