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    Home » Muffins

    Published: Aug 22, 2022Modified: Feb 8, 2024 by Richelle Tucker ·

    Double Chocolate Chip Muffins

    Jump to Recipe·Print Recipe
    Three double chocolate chip muffins with chocolate chips

    Double Chocolate Chip Muffins have a lot going on for them: obviously there is double the chocolate, but the addition of espresso powder takes them from good to great.  

    Disclaimer:

    "Muffin" is in the title, but it really should be called a breakfast cake. Why are we lying to ourselves? 

    Double Chocolate Chip  Muffin Ingredients

    • All Purpose Flour 
    • Baking powder 
    • Salt 
    • Espresso powder 
    • Dutch process cocoa powder 
    • Sugar (brown and granulated) 
    • Eggs 
    • Neutral oil like Canola or Vegetable oil
    • Vanilla Extract 
    • Chocolate chips {semi sweet & dark}

    A Note about the Cocoa Powder 

    Natural Cocoa Powder,  like the kind that comes in that brown Hershey’s container- is simply dried unsweetened cocoa powder that has not had it’s natural acidic properties stripped. Hence the name “natural”. 

    Dutch Process Cocoa Powder is dried unsweetened cocoa powder that has been treated with an alkaline agent to reduce its acidic properties. The resulting cocoa powder is less bitter. 

    A gold measuring cup filled with dutch process cocoa sits on a cutting board.

    Why does the type of cocoa powder matter? 

    Now I’m thinking back to the olden days when I took science classes.  Why the type of cocoa powder matters is because we need to choose the right leavening agent to interact with the specific type of cocoa powder.   Natural cocoa powder is acidic   Dutch Process Cocoa is neutral.  

    Usually recipes that use natural cocoa powder call for baking soda because natural cocoa powder is acidic. {a base to correspond to the acid]. Most recipes that call for Dutch process cocoa call for baking powder or a combination of baking soda and baking powder. 

    All of that science to say, for most recipes, natural and Dutch process cocoa are interchangeable. Notably, if a recipe requires more than 3 tablespoons of cocoa powder - the recipe may need to be modified to use the right leavening agent.  

    For this recipe — no additional math is required. If you only have natural cocoa powder - use the same amount listed in the recipe. 

    Special Equipment

    These muffins don’t really require “special” equipment.  If you’re kitchen is stocked, you should have what you need: 

    • A couple mixing bowls 
    • Whisk 
    • Flexible spatula 
    • Giant scoop 
    • 2 muffin tins
    • Muffin liners 
    double chocolate chip muffins before baking in a muffin tin.
    baked double chocolate chip muffins in muffin tin

    Making these muffins is as easy as 1,2, 3, 4

    1. Whisk all of the dry ingredients (flour, baking powder, salt and cocoa powder) in a medium bowl. 
    2. Dissolve the cappuccino powder in the milk and then stir together all of the wet ingredients. 
    3. Stir the dry ingredients in with the wet ingredients and add in the chocolate chips. 
    4. Full the muffin tins and bake 

    Troubleshooting

    Sometimes, despite our best efforts the muffins turn out kind of dry. A dry muffin is one of the most disappointing things ever.  If you find that your muffins are dry here are some places to troubleshoot: 

    1. Did you over bake them?  I learned pretty quickly that my oven was running hot and I needed to recalibrate the oven.  If you want to learn more about how to recalibrate– check here. 
    2. How did you measure the flour?  I love my kitchen scale because it makes it easy to make sure that I don’t use too much flour.  If you don’t use a kitchen scale, make sure you are spooning the flour into the measuring cup. If you drag the measuring cup into the flour you will almost always pull more flour than you need.
    3. Are you using butter only?  Melted butter is dreamy– it gives so much flavor, but it doesn’t retain moisture exactly the same way that vegetable oil does.   Consider swapping out a couple tablespoons of oil to increase the moisture.

    Alright. That’s what I got on Double Chocolate Chip muffins.  Let me know in the comments if you make these — don’t forget to tag me on Instagram @southernshellebakes I’d love to see them! 

    Until next time, 

    Richelle

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    Three double chocolate chip muffins with chocolate chips

    Double Chocolate Chip Muffins


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    • Author: SouthernShelle
    • Total Time: 35 minutes
    • Yield: 15-18 muffins 1x
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    Description

     

    Double Chocolate Chip Muffins have a lot going on for them: obviously there is double the chocolate, but the addition of espresso powder takes them from good to great. 


    Ingredients

    Scale

    2 cups (250 grams) all purpose flour

    1 tablespoon baking powder

    ½ teaspoon salt

    ¼ cup dutch process or natural unsweetened cocoa powder

    1 cup milk

    1 tablespoon espresso powder

    ⅓ cup (65 grams) granulated sugar

    ⅓ cup (75 grams) brown sugar

    2 large eggs

    ⅓ cup (65 grams) granulated sugar

    ⅓ cup (75 grams) brown sugar

    ½ cup vegetable oil

    1 teaspoon vanilla extract

    1 cup chocolate chips (½ dark chocolate, ½ semi-sweet)


    Instructions

    1. Heat the oven to 350ºF.  Line a muffin tin with muffin liners and set aside.
    2. In a measuring cup, pour in 1 cup of milk and 1 tablespoon of espresso powder. Whisk until the espresso powder dissolves.
    3. In a medium bowl, whisk together the dry ingredients (all purpose flour, baking powder and salt). 
    4. In a large bowl, whisk together the sugar and eggs, milk/espresso mixture, vegetable oil and vanilla extract.
    5. Stir in the dry ingredients until smooth and then fold in the chocolate chips, reserving a few to top the muffins. 
    6. Fill each muffin well about two thirds of the way full.  Sprinkle the remaining chocolate chips on top of the muffins. 
    7. Bake for 15-18 minutes or until a toothpick comes out clean. 
    8. Let cool on a wire rack for 5 minutes before serving warm.   Muffins can be kept in an airtight container for 3-4 days. 
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Category: Muffins

    Did y'all make this recipe?

    I love seeing your bakes in real life.  Make sure y'all tag @southernshellebakes on Instagram.

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    Hey Y'all. I'm Richelle, the baker behind Southern Shelle! I started this blog back in 2011 while I was awaiting my bar exam results and I wanted a little of piece home [South Carolina!] while we lived in the DMV area. We eventually moved back south, but that's even more reason to celebrate southern baking and plentiful White Lily Flour!

    More about me →

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