Double Chocolate Muffins

 


These are a breakfast staple in our house when we want to bake something easy and decadent that can double as breakfast and dessert (and snack if you are so inclined!). I don't always have the best luck with muffins, but these come out every time, and they are absolutely delicious. They also rewarm nicely in the microwave (15 seconds) with the chocolate chips getting all melty and cake the remaining nice and tender. 

The recipe makes 12 regular-sized muffins and a good bit more mini muffins (almost a whole pan). I personally love the mini muffins and see them as a bonus, but you can certainly make all regular-sized muffins and probably end up with 16-18. 

Double Chocolate Muffins

(Recipe from Mel's Kitchen Cafe)

  • 1 3/4 cups (8.75 oz) all-purpose flour
  • 1 cup (7.5 oz) granulated sugar
  • 2/3 cup (2.5 oz) unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 1 1/2 cups (9 oz) semisweet chocolate chips
  • 2 large eggs
  • 1 1/2 cups buttermilk (or 3/4 cup milk whisked together with 3/4 cup sour cream or yogurt)
  • 1 tsp vanilla extract
  • 1/2 cup vegetable or canola oil

  1. Preheat oven to 375 degrees F. Prepare 1 regular 12-cup muffin pan and 1 mini muffin pan with muffin liners (or grease the pan). 
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the chocolate chips and toss to combine. 
  3. In a separate bowl or large liquid measuring cup, whisk together the eggs, buttermilk, vanilla, and oil. 
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. 
  5. Fill the muffin cups evenly with batter (I use a 1/4 cup muffin/ice cream scoop for the regular muffins and a mini 2-tbsp cookie scoop for the mini muffins). 
  6. Bake for 15-17 minutes for the regular muffins and 10-12 minutes for the mini muffins, until a toothpick comes out clean and the muffins are springy to the touch. 
  7. Cool on a wire rack and enjoy warm!


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