Double Chocolate Chip Muffins
These double chocolate chip muffins are rich, moist, and bursting with intense cocoa flavor, studded with generous chunks of melty chocolate chips. Perfect for breakfast or a decadent snack, they strike a blissful balance of indulgence and comfort.
Equipment
- 1 mixing bowl
- 1 muffin baking tin
- muffin / cupcake liners
- 1 spatula
Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour properly
- 1 ¼ cups sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup semi sweet chocolate chips
- 2 tablespoons semi sweet chocolate chips for topping muffins
Instructions
- Preheat oven to 425F. Line or grease 12 standard-sized muffin tin cups. Set aside.
- In a large bowl whisk eggs, oil, buttermilk and vanilla together until combined.
- Add flour, sugar, cocoa, baking powder, salt, and 3/4 cup chocolate chips; stir until just combined.
- Fill the muffin batter into the prepared liners until almost full.
- Sprinkle remaining 2 tablespoons of chocolate chips over the batter.
- Bake at 425F for 5 minutes.
- Without removing the muffins, lower the temperature to 350F and continue baking additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 5 minutes.
- Remove from the muffin tin and let cool to room temperature on a wire cooling rack.