Double Chocolate Muffins
User Reviews
5
Double Chocolate Muffins
Description
The Double Chocolate Muffins recipe features key dry ingredients like cocoa powder, baking powder, and baking soda combined with the moist elements of milk and vinegar, eggs, vegetable oil, and melted butter. The vinegar mixed with milk acts as a natural leavening aid for tenderness. Folding in mini chocolate chips adds pockets of melted chocolate throughout the muffins. Baking starts at 425°F for 5 minutes to induce rise, then lowers to 350°F to finish cooking, ensuring a tender center with slightly crisp edges.
The effort to combine wet and dry ingredients carefully, stirring just until mixed, prevents overmixing and keeps the muffins light. These muffins can be enjoyed plain or with butter and are a chocolate-forward treat good for breakfast or afternoon tea.
Using room-temperature eggs and milk enhances texture, while freshness of the baking powder and soda is important for best rise. Baking until the toothpick comes out clean confirms doneness without drying out the muffins.
Ingredients
- ¾ cup milk
- 1 tablespoon white vinegar or lemon juice
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup cocoa powder unsweetened
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 egg room temperature
- ⅓ cup vegetable oil
- ¼ cup butter melted, unsalted
- ⅛ teaspoon almond extract optional
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 425°F. Place muffin liners in a muffin tin.
- Combine milk and white vinegar in a small bowl. Set aside.
- Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a bowl. Whisk and set aside.
- Add eggs, oil, melted butter, and extract (if using) to the milk mixture and whisk to combine.
- Add the oil mixture to the dry mixture and stir with a spatula just until mixed. Fold in chocolate chips.
- Fill the prepared muffin cups with batter, about ⅔ full.
- Place in the oven and bake for 5 minutes. Reduce heat to 350°F and continue baking for 13-18 minutes or until a toothpick comes out clean.
- Remove muffins from the pan and cool on a rack.
Notes
- Use fresh baking powder and baking soda to ensure proper rise.
- For fluffier muffins, warm eggs and milk to room temperature before mixing.
- Gently mix the batter just until ingredients are combined to keep muffins tender.
- Bake until a toothpick inserted in the center comes out clean to avoid overbaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 312 | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 123mg | 5% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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