Double Trouble Chocolate Chip Muffins
Rich, moist and full of chocolate, these muffins are a chocolate-lover’s dream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
Scale
- 1 3/4 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 3 tablespoons Dark Unsweetened Cocoa Powder, (Hershey’s Special Dark)
- 3/4 cup Granulated Sugar
- 3/4 cup Semi-sweet Chocolate Chips, plus 1/4 cup for sprinkling
- 1 cup Milk
- 1/3 cup Vegetable Oil
- 1 large Egg, lightly beaten
- 2 teaspoons Instant Espresso Granules, dissolved in 2 teaspoons hot water
- 1 teaspoon pure Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
- In a large bowl, combine the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips.
- In a medium bowl, combine the milk, oil, egg, dissolved espresso granules, and vanilla; whisk to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. I batter is lumpy do not be scared, that’s okay.
- Divide the batter between the prepared muffin wells. Sprinkle the remaining 1/4 cup chocolate chips on top of the muffins.
- Bake in preheated oven for 18-20 minutes or until the muffins are dark, risen and springy.
Notes
adapted from My Baking Addiction