There is nothing better than having a big delicious muffin alone with my morning coffee. And luckily, chocolate knows no season, so whether it's the end of summer or the beginning of fall, they are always the perfect choice. These Double Chocolate Muffins are as good as it gets to wake up to an equally delicious any time of day. Biting into one of these muffins is like biting into a fluffy chocolate bar. They are so chocolatey and, at the same time, not too sweet that they will make any chocolate lovers day.
Ingredients for Double Chocolate Muffin:
2 cups all purpose-flour
1 cup of granulated sugar
1/2 cup unsweetened cocoa
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon espresso powder
1/4 teaspoon salt
1/2 cup plus 1/4 cup mini semi-sweet chocolate chips
1 egg
1 egg white
1 1/4 cups buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
You will also need a muffin tin, paper liners, and a wire rack.
Time Saving Tip: Get your cup of coffee or glass of milk ready for when the muffins are ready!
Let's get started!
We're ready to bake.
Whisk all of the dry ingredients together in a larger bowl. Make sure you whisk the cocoa lumps in well, so the dry ingredients are fully incorporated. Toss 1/2 cup of chocolate chips in the flour mixture.
In a separate bowl, thoroughly whisk all of the wet ingredients together.
Fold the wet ingredients into the flour mixture. Mix until just combined. After mixing, let the batter rest for about 15 minutes.
Evenly distribute the batter in a muffin tin with paper liners and top with the reserved chips. Place in a preheated 400-degree oven and bake for about 20-25 minutes. At 20 minutes, when ready, a toothpick inserted into a muffin will come out dry with a few crumbs. Try not to mistake a melted chocolate chip sticking to the toothpick as an uncooked batter. The melted chocolate will be gooey, but the fully baked muffin should not be. Don't over bake, or the muffins will get a little dry. Let cool before serving.
They're ready! Double Chocolate Muffins the most chocolatey, chocolate muffins. These are the perfect way to start the day.
Enjoy!
Double Chocolate Muffin:
2 cups all purpose-flour
1 cup of granulated sugar
1/2 cup unsweetened cocoa
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon espresso powder
1/4 teaspoon salt
1/2 cup plus 1/4 cup mini semi-sweet chocolate chips
1 egg
1 egg white
1 1/4 cups buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
You will also need a muffin tin, paper liners, and a wire rack.
Whisk all of the dry ingredients together in a larger bowl. Make sure you whisk the cocoa lumps in well, so the dry ingredients are fully incorporated. Toss 1/2 cup of chocolate chips in the flour mixture.
Whisk all of the dry ingredients together in a larger bowl. Make sure you whisk the cocoa lumps in well, so the dry ingredients are fully incorporated. Toss 1/2 cup of chocolate chips in the flour mixture.
In a separate bowl, thoroughly whisk all of the wet ingredients together.
Fold the wet ingredients into the flour mixture. Mix until just combined. After mixing, let the batter rest for about 15 minutes.
Evenly distribute the batter in a muffin tin with paper liners and top with the reserved chips. Place in a preheated 400-degree oven and bake for about 20-25 minutes. At 20 minutes, when ready, a toothpick inserted into a muffin will come out dry with a few crumbs. Try not to mistake a melted chocolate chip sticking to the toothpick as an uncooked batter. The melted chocolate will be gooey, but the fully baked muffin should not be. Don't over bake, or the muffins will get a little dry. Let cool before serving.
Time Saving Tip: Get your cup of coffee or glass of milk ready for when the muffins are ready!