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Easy Moist Double Chocolate Chip Muffins

Close-up of a moist chocolate muffin topped with chocolate chips, resting on a cooling rack.
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You can make these rich, moist double chocolate chip muffins quickly. This recipe uses simple ingredients to deliver bakery-style flavor perfect for breakfast or a sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup buttermilk (or milk mixed with 1/2 teaspoon vinegar)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water or hot coffee
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. Add the granulated sugar and brown sugar to the dry ingredients and mix briefly.
  4. In a separate medium bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Carefully pour the hot water or hot coffee into the batter and mix until smooth. The batter will be thin.
  7. Gently fold in 3/4 cup of the chocolate chips.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra fudgy muffins, use hot coffee instead of hot water; it deepens the chocolate flavor.
  • You can substitute Greek yogurt for the oil to make these slightly lighter, but the texture will change slightly.
  • These homemade chocolate muffins freeze well. Cool them completely, place them in an airtight container, and freeze for up to three months.

Nutrition

Find it online: https://completelyyummy.com/easy-moist-chocolate-muffins-recipe/