What’s better than chocolate muffins? How about double chocolate muffins, with real chocolate in the batter PLUS an abundance of chocolate chips. Oh my goodness – how good is that? Maybe the perfect snack.
On a scale of 1 to 10, I think that these chocolate chocolate chip muffins are an 11. They hit the mark on so many levels. Moist chocolate muffins that are just a bit sweet and then have that little crunch from the chocolate chips.
You can’t beat this for muffin heaven. It’s one of my favorite chocolate recipes.
Muffins are pretty simple to make, but here are a few tips to help them turn out moist and tender every time. These tips are not just for making wonderful chocolate muffins, but all muffin recipes in general.
Tips for Chocolate Muffins
1. Mix the Wet and Dry Ingredients Separately
You will notice that pretty much all of the muffin recipes you’ll find ask you to mix the dry ingredients together and then mix the wet ingredients together. You only combine them when all of the muffin ingredients have been added to the wet or dry ingredient bowls. Then mix the dry ingredients with the wet, usually by adding the wet ingredients to the dry.
Why? It is important not to over mix muffin batter, which is actually easy muffin recipe tip number 2:
2. Don’t Over Mix the Muffin Batter
The best tip I could give you to always make wonderful tender muffins is to just mix together the batter enough to incorporate the wet ingredients into the dry.
Many cake recipes really benefit from a heavy beating, but not muffin recipes. In order to ensure that your muffins are always nice and tender it’s important not to over mix the batter. That’s why great muffin recipes will always ask you to mix the dry ingredients and the wet separately, then mix them together. The less mixing, the more tender the muffin.
If you remember just this one thing when you make your next batch of marvelous muffins, you can be pretty much guaranteed that if the muffin recipe is a good one, yours will be delicious.
This chocolate muffin recipe is slightly different. The melted chocolate is mixed with the dry ingredients then the wet ingredients are combined into the mix. It’s the same principal though – Mix everything together just until the ingredients are all incorporated together.
The results of this easy chocolate muffin recipe are really good, especially if you are a chocolate fiend like I am.
I love these double chocolate muffins. They are perfect for any time you may want to reach for a snack or sweet treat. Not too sweet, but just enough to satisfy that craving for sweet and chocolate.
I hope you enjoy them.
Double Chocolate Muffin Recipe
- 1 12 cup muffin tin
- 4 ounces semisweet chocolate
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/3 cup brown sugar, packed
- 3/4 cup chocolate chips
- 1 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
- Preheat the oven to 400°F.
- Grease a 12-cup muffin pan.
- To melt the chocolate, heat a saucepan of water over medium heat until the water simmers (just below a boil). Break the chocolate into a heat proof bowl and set it over the pan. Heat and stir until the chocolate is melted, then remove the bowl from the heat.
- Sift the flour, baking powder and cinnamon into the bowl of chocolate. Mix it all together. Add the sugar and the chocolate chips and mix again.
- In another bowl, mix together the milk, oil, vanilla and beaten egg. Add this mixture to the dry ingredients and stir just until it is blended together.
- Spoon the batter into the prepared muffin cups.
- Bake for 15-20 minutes in the preheated oven, until the muffins have risen and are firm to the touch. Check for doneness by inserting a toothpick into a few of the muffins. They are done when there is no batter clinging to the toothpick when you remove it.
- Cool muffins in the pan for 5 minutes, then place them on a wire rack to cool completely.
Makes 12 delicious muffins.
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