Double Chocolate Chip Muffins

42 Comments

Chocolate muffins filled with milk chocolate chips is our new favorite muffin! These are the best tasting muffins we have ever had. These could be used as a dessert, they are that good.

Adapted from: The Busy Baker

Using cupcake paper liners, line the

cupcake pan. I filled 19 paper liners

with batter. If you have a larger

muffin pan you should be able

to fill 12 papers liners.

In a large bowl, combine all of the dry

ingredients including 1-1/2 cups of

chocolate chips.

In a small bowl using a fork whisk the

milk, eggs, vanilla and oil together.

Pour the liquid ingredients into the dry

ingredients stirring just until no flour

is visible. Do not over stir.

Fill the paper liners about 3/4 full.

Add the remaining chocolate

chips on top.

If using a cupcake pan, bake for

18-20 minutes. If using a larger

muffin pan bake for 23-25

minutes or until no longer gooey

inside when tested with a toothpick.

Cool on a rack.

Store in an air tight container

when completely cool.

Double Chocolate Chip Muffins

http://www.InDianeKitchen.com

Ingredients

  • 1½ cups all-purpose flour
  • ½ cup cocoa powder
  • ¾ cup granulated sugar
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 2 cups milk chocolate chips, divided
  • 1 cup milk
  • 2 eggs
  • ½ tsp. vanilla extract
  • 1/3 cup vegetable oil

Directions

  1. Preheat oven to 350 degrees.
  2. Using a regular cupcake pan, place about 19 cupcake paper liners in the pans. If using a larger muffin pan, place about 12 paper liners in the pan.
  3. In a large bowl combine all of the dry ingredients including 1½ cups of chocolate chips. Save the rest of the chocolate chips for later.
  4. In a small bowl, using a fork, whisk the milk, eggs, vanilla and oil.
  5. Pour the liquid ingredients into the dry ingredients. Stir just until you can’t see any more flour, do not over stir.
  6. Fill the paper liners about 3/4 of the way full with the batter. Top with the remaining chocolate chips.
  7. If using a regular cupcake pan, bake for 18-20 minutes. If using a larger muffin pan, bake for 23-25 minutes or until a toothpick comes out clean.
  8. Cool on a cooling rack. Once completely cool, store in an airtight container.

http://www.InDianesKitchen.com

Categories: Chocolate, Desserts, Muffin, Snacks/Appetizers

Tagged as: , , ,

42 Comments »

    • Thank you and I’m sure they would, but the milk chocolate was the best! The only thing I may try someday is mini milk chocolate chips. But then again, why change something that turned out SO delicious. My granddaughter wanted to eat them all. lol

      Liked by 1 person

      Reply

  2. Oh … chocolate on chocolate!! That can easily work for me 😄 … I love these easy muffin recipes. For us, winter is coming and chocolate muffins with a steamy hot chocolate … sounds delicious!

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  9. Pingback: Double Chocolate Chip Muffins — In Dianes Kitchen | homethoughtsfromabroad626

  15. You cannot beat a good double chocolate chip muffin….A good cup of coffee, or a cold glass of milk is all that is needed to complete (smile).

    Best,
    Velva

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    Reply
  16. Pingback: Double Chocolate Chip Muffins – Urban Fishing Pole Lifestyle

  19. These look delicious Diane … there is “The Muffin Man” and “The Muffin Lady” and you are the latter. A couple of more months and you’ll be picking blueberries from the garden and making blueberry muffins for breakfast or anytime.

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    Reply

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