The Best Ever Double Chocolate Muffins are moist and chocolatey, and packed with chocolate chips! Easy to make in only one bowl!
Ingredients
- 1 1/2 cup all purpose flour
- 1/2 cup Equagold Dutch cocoa powder
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup Equagold Belgian Dark Chocolate Chunks
- 1 cup milk
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/3 cup vegetable oil
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).
- Into a large liquid measuring cup or bowl, add the milk, eggs, vanilla and oil. Whisk together with a fork.
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Add the liquid ingredients and mix everything together just until no streaks of flour remain.
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Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips (optional).
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Bake at 350 degrees Fahrenheit for about 23-25 minutes, or until a toothpick inserted into the centre of one of the muffins comes out clean.
Notes
These muffins store well at room temperature in an airtight container for about 2 days. Store them in an airtight container in the freezer for up to 3 months.