Are you a chocolate lover? If you are, these Double Chocolate Chip Muffins are the perfect treat for you! These delicious muffins have a moist and airy texture and are packed with chocolate chips. So, if you’re looking for an indulgent weekend delight, try making this easy-to-follow recipe.
Double Chocolate Chip Muffins Recipe
We have an almost love-hate relationship with these muffins around the office, and we love them because they taste so good, but we also hate them because they’re so hard to stop eating.
If you want a muffin for decorating with icing, this one is more than up for the task.
Ingredients for Double Chocolate Chip Muffins
8.8 oz (250g / 2 Cups) Self-Raising flour
2 1/2 tsp Baking powder
1 oz (1/4 Cup / 30g) Unsweetened Cocoa powder
6 oz (180g) Dark Chocolate block, chopped
1 Tbsp Instant coffee, powdered
1 tsp salt
7 oz (200g / 1 Cup) Brown sugar, packed
2 oz (60g / 1/4 Cup) Superfine sugar
2 oz (60g / 1/4 Cup) Maple Syrup
1 tsp Vanilla extract
4.7 oz (135g) Unsalted butter, melted
2.8 oz (80g / 1/2 Cup) Coconut oil, melted
6.7 fl oz (200ml) milk, room temperature
2 Large fresh eggs, room temperature
2 oz (1/2 Cup / 50g) Milk / Dark chocolate chips for topping
How To Make Double Chocolate Chip Muffins
- Into a sieve: Goes baking powder, cocoa powder, powdered coffee, and salt.
- Sift: From a height, sift the ingredients into a large mixing bowl, ensuring it’s free of lumps.
- Chocolate pieces: Then add the chopped chocolate.
- Combine: Mix through the chocolate, make a well in the middle, and set aside.
- In a second bowl: Add melted butter, melted coconut oil, brown sugar, superfine sugar, and maple syrup and whisk well.
- Eggs: Place the eggs into the bowl and mix well. (Two eggs were added!)
- Milk: Pour in the room-temperature milk and vanilla extract.
- Whisk well: Whisk until all wet ingredients are combined; it should look like it does in image number 8.
- Wet and dry: Pour the wet ingredients into the well of the dry ingredients bowl.
- Fold in: Fold in the wet ingredients, so they’re only just combined but don’t over-mix.
- Filling the tray: Fill around 2/3 of each muffin liner with the batter and sprinkle some chocolate chips on top of each muffin. Bake the muffins for about 18 minutes or until a skewer pulls out clean.
- Cool: Once baked, leave the muffins in the pan for 5 minutes to cool down slightly before removing them onto a cooling rack.
Ingredients
- 8.8 oz self-raising flour
- 2 1/2 tsp baking powder
- 1 oz unsweetened cocoa powder
- 6 oz dark chocolate roughly chopped
- 1 tbsp instant coffee ground into powder
- 1 tsp salt
- 7 oz brown sugar firmly packed
- 2 oz superfine sugar
- 2 oz maple syrup
- 1 tsp vanilla extract
- 4.7 oz unsalted butter, melted
- 2.8 oz coconut oil melted
- 6.7 floz milk room temperature
- 2 large eggs room temperature
- 2 oz milk and dark chocolate chips for topping
Instructions
- Preheat: Adjust an oven rack to the center position, then preheat to 415°F (210°C). Line a 12-Muffin pan tray with muffin liners or coat with butter if you don't have liners.
- Prepare 2 mixing bowls: one for dry and another for wet ingredients.
- In the dry ingredients bowl: sift flour, baking powder, cocoa powder, powdered coffee, and salt together. Once sifted, add the chopped chocolate, mix well, make a well in the middle, and set aside.
- In the second bowl: Pour melted butter, melted coconut oil, brown sugar, superfine sugar, maple syrup, and whisk well. Then mix in vanilla extract, milk, and eggs until combined.
- Combine wet and dry: Pour the wet ingredients into the well of the dry ingredients bowl. Stir with a silicone spatula or metal spoon until just combined, and do not over-mix. (see note #1)
- Filling the tray: Fill around 2/3 of each muffin liners with the batter (around 2 – 3 scoops each) and sprinkle some chocolate chips on top of each muffin.
- Baking: Bake the muffins for approximately 18 minutes or until a skewer inserted into the middle of the muffin pulls out clean.
- Cool: Once out of the oven, leave the muffins in the pan for 5 minutes to cool down slightly before remove them onto cooling rack.
Notes
- It's OK to have some lumps and some dry flour still showing in the batter, it is normal and a good sign for light and fluffy muffins.
Nutrition
Want more muffin recipes?
Looking for more great muffin recipes? How about our Coffee and Walnut Muffins or our Banana Muffins With Chocolate Chips.
