Description
Delight in these rich and moist Double Chocolate Muffins, perfectly balanced with a deep cocoa flavor and bursts of semi-sweet chocolate chips. Easy to make and ready in just 30 minutes, these muffins are ideal for breakfast, snack, or dessert, combining the warmth of coffee with the indulgence of chocolate for a truly irresistible treat.
Ingredients
Wet Ingredients
- 2 Eggs (room temperature)
- 80 g Vegetable oil
- 120 g Whole Milk (room temperature)
- 120 g Coffee (freshly brewed strong coffee, room temperature)
- 1 teaspoon Vanilla extract
- 100 g Granulated sugar
- 100 g Brown sugar
Dry Ingredients
- 250 g All purpose flour
- 50 g Cocoa powder (unsweetened, dutch processed)
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
Add-ins
- 210 g Chocolate chips (semi-sweet)
Instructions
- Prepare Baking Equipment: Line a cupcake tin with muffin liners and preheat your oven to 175℃ (347℉), ensuring it’s set to conventional baking (no fan).
- Mix Wet Ingredients: Using an electric hand mixer, whip together the eggs, vegetable oil, granulated sugar, brown sugar, freshly brewed strong coffee, whole milk, and vanilla extract for 1-2 minutes until combined and smooth.
- Sift Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into a large bowl to ensure even distribution and remove lumps.
- Combine Wet and Dry: Pour the whipped wet ingredients into the sifted dry ingredients. Gently fold the mixture just until combined, being careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold in about two-thirds of the chocolate chips evenly into the batter to distribute chocolate surprises throughout the muffins.
- Fill Muffin Tins: Spoon the batter evenly into the prepared muffin liners, filling each cavity approximately three-quarters full. Then, sprinkle the remaining chocolate chips evenly over the tops of the muffins.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking to prevent drying out.
- Cool and Serve: Remove the muffins from the oven and transfer them to a cooling rack. Allow them to cool before serving to enjoy the best texture and flavor. Store any leftovers in an airtight container at room temperature for 2-3 days.
Notes
- Ensure eggs, milk, and coffee are at room temperature for best mixing results.
- Use freshly brewed strong coffee to enhance the chocolate flavor without overpowering it.
- Do not overmix the batter to keep muffins light and fluffy.
- Check for doneness with a toothpick to avoid overbaking and drying out the muffins.
- Store muffins in an airtight container at room temperature up to 3 days; they can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
