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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

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

1/2 teaspoon salt

1/4 cup dutch process or natural unsweetened cocoa powder

1 cup milk

1 tablespoon espresso powder

1/3 cup (65 grams) granulated sugar

1/3 cup (75 grams) brown sugar

2 large eggs

1/3 cup (65 grams) granulated sugar

1/3 cup (75 grams) brown sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup chocolate chips (1/2 dark chocolate, 1/2 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