Double Chocolate Chip Muffins: The Ultimate Chocolate Indulgence 🍫🧁
Looking for a treat that’s irresistibly rich, moist, and packed with chocolate? These Double Chocolate Chip Muffins are your answer! With a soft and tender crumb loaded with gooey chocolate chips, they’re perfect for breakfast, dessert, or satisfying your chocolate cravings anytime.
🍴 Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
Mix-ins
- 1 cup semi-sweet chocolate chips
🥄 Instructions
1️⃣ Preheat the Oven
- Heat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing each cup.
2️⃣ Prepare Dry Ingredients
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
3️⃣ Mix the Wet Ingredients
- In a separate large bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and thoroughly combined.
4️⃣ Combine Dry and Wet Mixtures
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing, which can lead to dense muffins.
5️⃣ Add the Chocolate Chips
- Fold in the chocolate chips, reserving a handful to sprinkle on top of the muffins for a bakery-style look.
6️⃣ Fill the Muffin Cups
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the reserved chocolate chips on top.
7️⃣ Bake
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
8️⃣ Cool the Muffins
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
💡 Pro Tips for Perfect Muffins
- Room Temperature Ingredients: Use room-temperature eggs and buttermilk for smoother mixing and better texture.
- Boost Moisture: Add 1/4 cup of sour cream or yogurt to the batter for an even softer crumb.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes! To make a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
2. What other types of chocolate can I use?
You can substitute semi-sweet chocolate chips with dark chocolate chunks, white chocolate chips, or even peanut butter chips for a unique twist.
3. How do I make jumbo-sized muffins?
Use a jumbo muffin tin and bake at the same temperature for 25-30 minutes. Check doneness with a toothpick.
Common Mistakes and How to Avoid Them
Mistake 1: Dry Muffins
- Solution: Avoid overmixing the batter and measure flour correctly by spooning it into the measuring cup and leveling it off.
Mistake 2: Muffins Sticking to the Pan
- Solution: Use paper liners or thoroughly grease the muffin tin with oil or butter.
Mistake 3: Uneven Baking
- Solution: Rotate the muffin tin halfway through baking to ensure even heat distribution.
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