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
Servings
12
servingsThis 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.
