These bakery-style Double Chocolate Muffins are for chocolate lovers and muffin lovers alike! Whip up a batch of this easy recipe in 30 minutes using simple ingredients like flour, sugar, eggs, and two different kinds of chocolate!
½cupmini chocolate chipsmore for topping if desired
Instructions
Preheat the oven to 425° F and line muffin tins with paper liners.
In a large bowl, add the sugar, melted butter and oil and mix/ whisk together.
1 cup white sugar, 6 tablespoons unsalted butter, ¼ cup vegetable oil
Then add in the milk, eggs, and vanilla extract and blend in to combine.
1 ½ cups whole milk, 2 large leggs, 1 teaspoon vanilla extract
Next add in the flour, cocoa powder, and baking powder and mix just until there are no large flour lumps. (be careful not to over-mix or muffins will be more dense.
2 ½ cups all purpose flour, ½ cup unsweetened cocoa powder, 1 tablespoon baking powder
Add the mini chocolate chips and gently stir them into the batter.
½ cup mini chocolate chips
Pour the batter into the muffin tin holes, filling each one full.
Top with additional chocolate chips or coarse sugar, if desired.
Bake at 425° F for 5 minutes. Then reduce the oven temperature to 350° F and bake for an another 15 minutes.
After baking, immediately transfer the muffins to a wire rack to cool completely.
After cooled, place them in an airtight container at room temperature for up to 3 days. Or up to 5 days if stored in the refrigerator.
Notes
Swap the oil for unsweetened all natural applesauce, sour cream or Greek yogurt. It gives the same moisture without any additional flavor.Use any chocolate chips you'd like, semi-sweet mini chocolate chips, milk chocolate chips or even white chocolate chips, peanut butter chips or toffee chips.Top with coarse sugar or coarse salt if desired.Use any milk like low-fat or non-dairy almond milk, oat milk or soy milk.Swap the white sugar for brown sugar.Make sure to measure the flour using the spoon and level method or a food scale so the muffins are not too dry.