Double Chocolate Muffins Recipe. Learn how to make these delicious, rich, and chocolatey muffins filled with chocolate chips and made with dutch processed cocoa powder for a richer chocolate flavor and deeper brown color.
Active time: 10mins | Cook time: 20mins | Yield: 9
Ingredients:
Cake:
- 2 Eggs at room temperature
- 2/3 cup (120g) Brown Sugar (loosely packed)
- 1/4 cup (55g) Butter at room temperature
- 1 tsp (5ml) Vanilla Extract
- 1/2 cup (120ml) Milk
- 1 1/3 cups (167g) + 2 Tbsp (16g) All-Purpose Flour
- 1/3 cup (30g) Dutch Processed Cocoa Powder
- 1 1/2 tsp (6g) Baking Powder
- 1/4 tsp (1g) Salt
- 3/4 cup (120g) Chocolate Chips
Topping:
- 1/4 cup (40g) Chocolate Chips
Video:
Directions:
Cake:
- In a small bowl, place 3/4 cup of chocolate chips and 2 Tbsp of flour. Stir to coat the chocolate chips with flour. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, place the eggs, sugar, butter, and vanilla. Beat on medium speed for about 2 minutes.
- Add the milk and beat on low speed for a few seconds until just combined.
- Sift the flour, cocoa powder, baking powder, and salt over the mixture. Stir with a wire whisk or spatula until just combined, do not overmix the batter. Stir in the chocolate chips.
- Preheat the oven to 350°F (180°C).
- Line a muffin pan with 9 paper liners. Fill each liner about 3/4 full with batter and place some chocolate chips on top.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let them cool for 5 minutes, then transfer the muffins to a wire rack to cool completely at room temperature.
- Store them in an airtight container at room temperature for up to 5 days.
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