Double Chocolate Muffins
Double Chocolate Muffins- -Indulge in these decadent double chocolate muffins, a rich treat!
Chocolate overload coming your way today!
These muffins are not only a great breakfast option, chocolate= perfect for breakfast 😉 , they are also a delicious dessert or snack.
Ingredients Needed
- Flour + Salt + Baking powder
- Sugar
- Oil
- Eggs
- Milk
- Vanilla
- Chocolate chips
- Unsweetened cocoa powder
Recipe Notes
Oil
- Use a neutral tasting oil (canola, sunflower, vegetable, etc.) for best results.
- No oil on hand? You can replace it with melted butter. Let it cool berfore adding it to the batter.
Milk
- If desired, you can replace regular milk with buttermilk or a plant based milk.
- 💡If you wish to use buttermilk and don’t have any in your fridge…simply stir in 1/4 cup vinegar or lemon juice into the milk and let it sit for 5 minutes before adding to batter.
Storage
Keep any leftovers in a covered container. You don’t have to refrigerate them, unless the weather in your area is hot/humid.
Freezing
These freeze great! Let them cool completely. Then, store them in a covered, freezer safe, container or storage bag. They will stay good for a couple of months. When you are ready, you can let them come to room temperature or defrost in the microwave.
Double Chocolate Love
- Double Chocolate Dump Cake
- Double Chocolate and Peanut Butter Cake Mix Cookies
- Double Dark Chocolate Cookies
Double Chocolate Muffins
Double Chocolate Muffins- - Soft muffins packed full of chocolaty goodness!
Ingredients
- 1 1/2 cups flour
- dash of salt
- 2 tsp baking powder
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sugar
- 2 eggs
- splash of vanilla
- 1/2 cup oil
- 3/4 cup milk
- 1 cup chocolate chips
Instructions
- Preheat oven to 375degrees. Grease 12 count muffin pan or line with cupcake papers.
- In a bowl, whisk together flour, salt, baking powder, sugar and unsweetened cocoa powder. Set aside.
- In a clean bowl, whisk together eggs, oil, vanilla and milk. Add in the flour mixture and mix until there are no dry spots left. No need to over mix. Stir in chocolate chips.
- Divide the batter evenly into the prepared pan. Bake for 20 minutes or until toothpick inserted comes out clean.
- Let them cool for about 30 minutes before serving.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 294Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 32mgSodium: 115mgCarbohydrates: 37gFiber: 2gSugar: 21gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Followed exact recipe. Not impressed but it’s a good base recipe to play around with.
Hi, I didn’t see where or when to add the milk in the recipe, do I whisk it with the eggs and butter? thanks
Hi Theresa! Thanks for catching that..I updated the recipe. Yes, whisk it in with eggs and butter. Hope you enjoy them!
oh so yummy these look like the perfect treat
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Mmm! These look really good. Thanks for sharing to Inspire Me Monday. I am pinning this recipe for later.
Thanks Erica!
These look so yummy! Pinning.
Thanks Michelle!
YUM!! This chocoholic would like these!! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 6. Shared.
Thanks for the party Dee 🙂