Moist Chocolate Chips Chocolate Muffins
If you love chocolate then you’ll love this recipe for chocolate chips chocolate muffins. These moist chocolate muffins give a double dose of chocolate, as they contain both cocoa powder and chocolate chips. They are rich, moist and chocolately, certainly these muffins are any chocolate lover’s choice. A delicious treat for dessert or even for a main meal.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 230 g all-purpose flour (or 1 3/4 cups)
- 170 g brown sugar (or 1 1/4 cups)
- 60 g unsweetened cocoa powder (or 2/3 cup)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 85 g semisweet chocolate chips (or 1/2 cup)
- 85 g white chocolate chips (or 1/2 cup)
- 2 large eggs (lightly beaten)
- 240 ml buttermilk (or 1 cup)
- 2 teaspoons vanilla extract
- 113 g butter (melted and cooled to room temperature, or 1/2 cup)
Instructions
- 1
Preheat oven to 190 degree C (375 degree F). Place oven rack in centre of oven.
- 2
Line a muffin pan with muffin liners. (Use a 12 or 24 cup muffin pan)
- 3
In a large bowl whisk together the DRY ingredients all-purpose flour, cocoa powder, brown sugar, baking powder, baking soda and salt.
- 4
Stir in the chocolate chips.
- 5
In a medium size bowl, light beat 2 large eggs. Then add the buttermilk,vanilla extract and melted butter. Whisk all the WET ingredients together.
- 6
Then pour the WET mixture into the DRY mixture.
- 7
Using a rubber spatula fold the wet ingredients into the dry. Stir only until the mixture is JUST moistened and combined. Do not OVERMIX or the muffins will be tough.
- 8
Using an ice cream scoop, evenly fill the muffin cups till full with the batter.
- 9
Place in the preheated oven and bake for about 18 to 20 minutes.
- 10
Check for doneness towards the end of baking and they are done when they are firm to the touch and a toothpick inserted in the centre of a muffin comes out clean.
- 11
Transfer the muffin pan from the oven to a rack and let cool for 5 minutes before removing from pan.
- 12
These muffins are best taken warm. Can also keep at room temperature for several days or even frozen.