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Double Chocolate Muffins

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Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

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Double Chocolate Muffins

Created by: Howcan Team

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together 1 3/4 cups of flour, 1/2 cup of cocoa powder, 1 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
  • In a separate bowl, mix 1 cup of milk, 1/2 cup of vegetable oil, 2 eggs, and 1 teaspoon of vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Gently fold in 1 cup of semisweet chocolate chips.
  • Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • Enjoy these delicious double chocolate muffins!
DessertBaking
American

Double chocolate muffins have a rich history dating back to the early 20th century. This delectable treat gained popularity in the United States and quickly became a staple in bakeries and cafes across the country. Renowned chefs like Julia Child and Martha Stewart have contributed their own unique twists to the classic recipe, elevating it to new heights. The key to a perfect double chocolate muffin lies in the quality of the chocolate used and the balance of moistness and richness. Today, the best versions of this indulgent delight can be found in artisanal bakeries and specialty coffee shops, where they are often enjoyed alongside a steaming cup of coffee. For those looking to recreate this irresistible treat at home, sourcing high-quality cocoa and chocolate chips is essential. Whether enjoyed as a breakfast indulgence or a decadent dessert, double chocolate muffins continue to captivate the taste buds of chocolate lovers worldwide.

35 min

|

12

|

280 calories

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together 1 3/4 cups of flour, 1/2 cup of cocoa powder, 1 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
  • In a separate bowl, mix 1 cup of milk, 1/2 cup of vegetable oil, 2 eggs, and 1 teaspoon of vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Gently fold in 1 cup of semisweet chocolate chips.
  • Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • Enjoy these delicious double chocolate muffins!
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