Chocolate Chocolate Chip Muffins
Indulge your chocolate cravings with these rich and delightful Chocolate Chocolate Chip Muffins! Packed with the decadent flavors of cocoa and studded with semi-sweet chocolate chips in every bite, these bakery-style muffins are a chocoholic’s dream. With a tender, moist crumb and a hint of vanilla, they’re perfect for breakfast, dessert, or an anytime treat. Easy to whip up in just 15 minutes of prep time, this recipe yields 12 irresistible muffins that bake to perfection in under 20 minutes. Whether enjoyed warm fresh from the oven or at room temperature, these double chocolate muffins are a guaranteed crowd-pleaser for kids and adults alike. Store them for up to 3 days, but trust us—they won’t last that long!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 0.75 cups milk
- 0.5 cups vegetable oil
- 1 teaspoons pure vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease them.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Stir in the chocolate chips, ensuring they are evenly distributed throughout the dry ingredients.
In a separate medium mixing bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold the mixture until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (but not wet batter).
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 2347 mg | 102% | |
| Total Carbohydrate | 562.1 g | 204% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 301.0 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 498 mg | 38% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 2527 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
