Double Chocolate Muffins
Rich double chocolate muffins are made using cocoa powder and chocolate chips for twice as much chocolatey goodness! Make these for a special breakfast or enjoy them as a snack with a cup of coffee for an afternoon reset.
Servings 12 muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons dark unsweetened cocoa powder such as Hershey’s Special Dark
- ¾ cup granulated sugar
- 1 cup semisweet chocolate chips divided use
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg lightly beaten
- 2 teaspoons instant espresso granules dissolved in 2 teaspoons hot water
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
- In a large bowl, combine the flour, baking powder, baking soda, salt, cocoa, sugar, and 3/4 cup of the chocolate chips.1 ¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 3 tablespoons dark unsweetened cocoa powder, ¾ cup granulated sugar, 1 cup semisweet chocolate chips
- In a medium bowl, combine the milk, oil, egg, dissolved espresso granules, and vanilla; whisk to combine.1 cup milk, ⅓ cup vegetable oil, 1 large egg, 2 teaspoons instant espresso granules, 1 teaspoon pure vanilla extract
- Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be slightly lumpy – that’s okay.
- Divide the batter between the prepared muffin wells. Sprinkle the remaining 1/4 cup chocolate chips on top of the muffins.1 cup semisweet chocolate chips
- Bake in preheated oven for 18-20 minutes or until the muffins are dark, risen and springy.
Notes
- If you cannot find dark cocoa powder, regular unsweetened (natural) cocoa powder will work just fine.
- The instant espresso granules do not make the muffins taste like coffee; the espresso simply enhances the chocolate flavor. If you do not wish to use the espresso granules, feel free to omit.