How do you make this double chocolate chip muffin recipe?

It’s much simpler than you might think! The basic process involves mixing your dry ingredients in one bowl and your wet ingredients in another. Then, you just gently combine the two mixtures, fold in your chocolate chips, and scoop the batter into a muffin tin to bake. This easy double chocolate chip muffin recipe walks you through every single one of these steps.

How do you make double chocolate muffins moist?

The secret to super moist muffins is threefold. First, use oil instead of butter. Oil keeps them moist and tender for days. Second, make sure you're using enough liquid, like milk or buttermilk. Finally, and this is crucial, do not overbake them!

How many calories are in a Costco double chocolate muffin?

Those Costco muffins are famously huge and delicious! Because they are so large and indulgent, a single Costco double chocolate muffin typically has around 680 to 700 calories. They are definitely a wonderful special treat.

What’s the calorie count of a double chocolate muffin?

The calories in a double chocolate muffin can really vary depending on the size and the specific ingredients. A standard homemade muffin, like one from this recipe, usually has between 300 and 400 calories. One of the best things about baking at home is that you control the ingredients, which is why I love sharing this double chocolate chip muffin recipe .

Double Chocolate Chip Muffin Recipe

Name: Double Chocolate Chip Muffin Recipe – Scrumptious & Easy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup whole milk or buttermilk, at room temperature; 2 large eggs, at room temperature; 1/2 cup vegetable oil or canola oil; 2 teaspoons vanilla extract; 1 1/2 cups semi-sweet chocolate chips, divided

Description

Bake incredibly moist and rich double chocolate chip muffins with this easy recipe. Get perfectly domed, bakery-style muffins loaded with gooey, melted chocolate chips. A true chocolate lover’s dream!

Ingredients

Scale

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk, at room temperature
2 large eggs, at room temperature
1/2 cup vegetable oil or canola oil
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips, divided

Instructions

1. Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. In a separate medium-sized bowl, lightly beat the eggs, then whisk in the milk, vegetable oil, and vanilla extract until just combined.

4. Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, gently fold the batter together until you no longer see big streaks of flour. Do not overmix; the batter should be lumpy.

5. Gently fold in 1 cup of the semi-sweet chocolate chips.

6. Divide the batter evenly among the 12 prepared muffin cups. The cups will be quite full.

7. Sprinkle the remaining 1/2 cup of chocolate chips over the top of the batter in each cup.

8. Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and bake for another 13-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

9. Allow the muffins to cool in the pan for about 5 minutes before moving them to a wire rack to cool completely.

Notes

Do Not Overmix: For tender muffins, mix the batter only until the flour streaks disappear. A lumpy batter is ideal.

Room Temperature Ingredients: Using room temperature eggs and milk will result in a lighter, fluffier muffin texture.

Variations: Try adding 1/2 cup of white chocolate chips, dark chocolate chunks, or toasted walnuts. For deeper flavor, add 1-2 teaspoons of instant espresso powder to the dry ingredients.

Storage: Store completely cooled muffins in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: double chocolate chip muffin recipe, chocolate muffins, homemade muffins, bakery style muffins, easy muffin recipe