Double Chocolate Chip Muffins
Double the chocolate equals pure chocolate bliss - Double Chocolate Chip Muffins! So deliciously perfect for breakfast or as a snack!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups All-purpose (Flour)
- 4 tbsp Cocoa powder
- 1 tsp ground Cinnamon
- 1½ tsp Baking Powder
- ½ tsp Salt (optional, if your butter is salted)
- 8 oz unsalted Butter, ( softened (room temp))
- ¾ cup Sugar
- 2 Eggs, (room temperature)
- 1 tsp Vanilla Extract
- 3/4 cup Milk
- 1 cup dark Chocolate Chips, (or your favorite flavor plus extra for topping)
Instructions
- 1
Preheat the oven to 400F. Line a 12-cup muffin pan with liners.
- 2
Sift together all the dry ingredients – flour, cocoa powder, ground cinnamon, baking powder and salt. Set aside.
- 3
Beat together the softened butter and sugar until light and fluffy. Gradually, beat in the eggs. Add the vanilla extract and milk and mix until well-blended.
- 4
Add the flour mixture to the butter mixture and mix just until combined. Scrape the sides of the bowl, if needed. Fold in the chocolate chips.
- 5
Using an ice cream scoop, spoon the mixture into the muffin pan, dividing it evenly. Press a few more chocolate chips on top of each muffin, if desired. Bake for about 15-18 minutes or until a tester inserted comes out clean.
- 6
Transfer to a wire rack to cool completely. So chocolaty good – and yummy eaten warm as the chocolate melts in your mouth!