Double Chocolate Muffins

Double Chocolate Muffins filled with chocolaty goodness and topped with mini chocolate chips. These chocolate chip muffins are super yummy and just too good to resist!

I must admit that I am really picky when it comes to muffins. They cannot be dry, or too sweet, or weird in any way. These muffins are moist, delicious and wonderful in every way! They are not too sweet, which is how I like my muffins. The flavor and the texture is spot on. Have them for breakfast, have them for dessert, have them for a snack, have them whenever you need some chocolate!

Did I already mention that these muffins are really quick and easy to make? I actually had to make a second batch of these puppies since the first batch seemed to mysteriously disappear. I hope you enjoy my double chocolate muffins as much as my family did!

Double Chocolate Muffin Ingredients

• all-purpose flour
• cocoa powder
• granulated sugar
• baking soda
• baking powder
• kosher salt
• vegetable oil
• 2 large eggs
• pure vanilla extract
• milk – I used whole organic milk
• semi-sweet chocolate chips
• Optional: semi-sweet mini chocolate chips for topping

How to make Double Chocolate Muffins

First, preheat your oven to 400 degrees Fahrenheit. Spray a muffin pan with nonstick cooking spray or use paper liners. I did not use paper liners. As long as you spray the muffin cups with non-stick cooking spray the muffins will pop right out with no mess.

Note: This recipe should fill about 15 muffin cups, so you will need to use 2 muffin pans. Or you can do a small “test” batch first. That is what I like to do to get the timing right.

In a large mixing bowl, combine all dry ingredients, except the chocolate chips, and mix to combine. In a separate bowl, add the “wet” ingredients, and mix well. Pour the “wet mixture” into the dry mixture bowl and mix to combine all of the ingredients. Do not over mix the batter.

Once the muffin batter is mixed, fold in the regular sized chocolate chips. Fill each cup to just below the top of the cup. Then sprinkle the mini chocolate chips on top of the batter.

Place the muffin pan into the preheated oven, on the middle rack, and bake for 15 – 18 minutes. Oven times can vary so do a toothpick test.

Once finished, allow the muffins to cool for 5 to 10 minutes.

Enjoy those chocolate muffins while they are warm and gooey! If you have leftover muffins, allow them to cool completely, then store in an airtight container for up to 3 – 5 days.

(This recipe was originally published on April 19, 2018 and has been updated.)

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• Blueberry Oatmeal Muffins
• Apple Cinnamon Muffins
• Breakfast Egg Muffins
• Healthy Cornbread Muffins
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