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Amazing double chocolate chip muffins: 1 rescue

Double chocolate chip muffins
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Indulge in these rich double chocolate chip muffins, featuring a moist cocoa batter packed with chocolate chips for an intense chocolate flavor in every bite.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 cup chocolate chips, plus more for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Carefully stir in the boiling water. The batter will be thin.
  6. Fold in 1 cup of chocolate chips.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Sprinkle a few extra chocolate chips on top of each muffin.
  9. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an even richer chocolate flavor, use a mix of semi-sweet and dark chocolate chips.
  • Ensure your cocoa powder is unsweetened for the best chocolate taste.
  • Buttermilk can be substituted with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar, let stand for 5 minutes.

Nutrition

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