Introduction: Double Chocolate Muffins Recipe

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Cupcakes, muffins - it's a fine line, especially when this much chocolate is involved!  But if Starbucks can call them muffins and serve them for breakfast, then it's ok by me.  These double chocolate muffins are a little lighter and less sweet than cupcakes, but you'll still get plenty of chocolatey punch that makes them the perfect treat for any time of day.  

  • 1 3/4 cup (210g) flour
  • 3/4 cup (150g) sugar
  • 3 tablespoons cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (240mL) cream (or milk or 1/2 of each)
  • 1/2 cup (120mL) vegetable oil
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 12 ounces (340g) semisweet chocolate chips

  1. Preheat oven to 350F (180C)
  2. Combine dry ingredients in a large bowl with a whisk.
  3. Add wet ingredients and combine with a wooden spoon or rubber spatula.
  4. Stir in most of the chocolate chips, reserving some to sprinkle on top.
  5. Distribute evenly into 12 lined muffins tins.
  6. Sprinkle tops with remaining chocolate chips.
  7. Bake for 20 minutes, rotating the pan after 10.

Let cool on a wire rack.  These are great for breakfast with coffee (albeit probably the least healthy breakfast one could imagine), or as a treat with a glass of milk.  

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