Best-Ever Double Chocolate Muffins

Featured in our Spring 2024 Food + Entertaining article, A Splendid Luncheon to Remember, these best-ever double chocolate muffins are moist and extra chocolatey. They are easy to make in only one bowl!

Best-Ever Double Chocolate Muffins
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Best-Ever Double Chocolate Muffins

2.0 from 1 vote
Servings

12

servings

This recipe is delicious as-is, but I would recommend cutting back on or omitting the
chocolate chips altogether for this menu.

Ingredients

  • 1 ½ cups all-purpose flour

  • ½ cup cocoa powder

  • ¾ cup granulated sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 cup chocolate chips

  • 1 cup milk

  • 2 eggs

  • ½ teaspoon vanilla extract

  • 1⁄3 cup vegetable oil

Directions

  • Preheat oven to 350 degrees. Prepare a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).
  • Add the milk, eggs, vanilla and oil to a large liquid measuring cup or bowl. Whisk together with a fork.
  • Add the liquid ingredients to the dry ingredients and mix together just until no streaks of flour remain.
  • Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips (optional).
  • Bake for about 23 to 25 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.

Notes

  • Recipe from Chrissie Baker, The Busy Baker
  • These muffins keep well at room temperature in an airtight container for about 2 days. Freeze in an airtight container for up to 3 months.