Name: Double Chocolate Muffins with Chocolate Chips
Cook time: 35 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder (Dutch-processed preferred); 3/4 cup granulated sugar; 1/4 cup light brown sugar, packed; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup whole milk, room temperature; 1/2 cup vegetable oil or melted unsalted butter; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1 1/2 cups semi-sweet chocolate chips (plus extra for topping)

Ingredients

Scale

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk, room temperature
1/2 cup vegetable oil or melted unsalted butter
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate chips (plus extra for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly with non-stick cooking spray. Starting at a high temperature helps the muffins rise quickly, creating those beautiful domed tops.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Ensure there are no large clumps of cocoa powder or brown sugar remaining to guarantee a smooth batter.
In a separate medium bowl, whisk the milk, oil (or melted butter), eggs, and vanilla extract until well combined. Using room temperature ingredients prevents the fat from curdling and ensures an even emulsion.
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together. Stop mixing as soon as you no longer see streaks of dry flour. Overmixing will lead to tough, rubbery muffins.
Gently fold in 1 1/2 cups of chocolate chips. Reserve a small handful to press into the tops of the muffins before they go into the oven for a professional, finished look.
Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the heat to 375°F (190°C). Bake for an additional 13–15 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the muffins cool in the tin for 5–10 minutes before transferring them to a wire rack. This prevents the bottoms from becoming soggy and allows the structure to set.

Cook Time: 35 minutes