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Double Chocolate Chip Muffins

Close-up of two double chocolate chip muffins, one halved to reveal a moist interior packed with chocolate chips.
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Indulge in these incredibly rich and moist double chocolate chip muffins, made with a decadent cocoa batter and packed with extra chocolate chips for a truly satisfying treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 cup semi-sweet chocolate chips, plus more for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Carefully pour the boiling water into the batter and whisk until smooth. The batter will be thin.
  6. Stir in the chocolate chips.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an even richer chocolate flavor, you can use dark chocolate chips.
  • Ensure your boiling water is truly boiling for the best texture.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://spoonsprout.com/double-chocolate-chip-muffins/