Double Chocolate Muffins

Bakery Style Chocolate Muffins stacked on wire rack.

5 from 4 votes

Dive into the decadence of our Double Chocolate Muffins, where every bite is a perfect blend of rich cocoa and luscious chocolate chips – a true chocolate lover's bliss!

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

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Servings: muffins

Calories: 328kcal

Author: Dana

Equipment

Ingredients

1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
⅓ cup butter melted
½ cup cocoa powder
1 ½ cups all-purpose flour spooned & leveled
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
1 ½ cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F and line a muffin pan with 12 paper liners.
In a large mixing bowl, beat the two large eggs with the granulated sugar and the vanilla extract.
Stir in the melted butter and the cocoa powder.
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
Slowly mix the dry ingredients into the wet ingredients until just incorporated.
Gently stir in the chocolate chips.
Divide the batter equally between 12 muffin liners. Add extra chocolate chips to the tops of the muffins.
Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool for 10 minutes before transferring them to a wire rack to cool completely.
Store the muffins in an airtight container.

Notes

For a caffeine kick to these muffins, add a ½ teaspoon of espresso powder to the melted butter.

Add dark chocolate chunks for more chocolate flavor.

Nutrition