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–+ servings

Double Chocolate Chip Muffins

Manila Spoon
Double the chocolate equals pure chocolate bliss - Double Chocolate Chip Muffins! So deliciously perfect for breakfast or as a snack! 
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 pieces

Equipment

  • Handy tool: Ice Cream Scoop

Ingredients
 

  • 2 cups All-purpose Flour
  • 4 tbsp Cocoa powder
  • 1 tsp ground Cinnamon
  • 1½ tsp Baking Powder
  • ½ tsp Salt optional, if your butter is salted
  • 8 oz unsalted Butter, softened (room temp)
  • ¾ cup Sugar
  • 2 Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 3/4 cup Milk
  • 1 cup dark Chocolate Chips, or your favorite flavor plus extra for topping

Instructions
 

  • Preheat the oven to 400F. Line a 12-cup muffin pan with liners.
  • Sift together all the dry ingredients – flour, cocoa powder, ground cinnamon, baking powder and salt. Set aside.
  • Beat together the softened butter and sugar until light and fluffy. Gradually, beat in the eggs. Add the vanilla extract and milk and mix until well-blended.
  • Add the flour mixture to the butter mixture and mix just until combined. Scrape the sides of the bowl, if needed. Fold in the chocolate chips.
  • Using an ice cream scoop, spoon the mixture into the muffin pan, dividing it evenly. Press a few more chocolate chips on top of each muffin, if desired. Bake for about 15-18 minutes or until a tester inserted comes out clean.
  • Transfer to a wire rack to cool completely. So chocolaty good – and yummy eaten warm as the chocolate melts in your mouth!

Notes

 
TIPS & TRICKS:
 
Serve this while still warm-ish so the chocolate practically melts in your mouth. So yummy!
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