Chocolate Chip Muffins – Double Chocolate
Di shows you how to make a Chocolate Chip Muffins Recipe! Double style!! Chocolate Muffins /Chocolate Chip Muffins with Chocolate chips and Double the Chocolate! Easy, moist muffin batter! The best part is they’re quick to make; in and out of the oven and BOOM! MUFFINS for breakfast! Get some milk and bananas and make it meal! Or NOT! They’re bordering Cupcakes, so it sinfully delicious! Cake-like muffins! Oh boy! Make a double batch! Chocolate Chocolate Chip Muffins! What’s not to LOVE! Don’t forget to share with your friends!
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Watch the Video! Learn how to make these sinfully delicious Chocolate Chip Muffins! Double Chocolate! Recipe by: Diane Kometa
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Chocolate-Chocolate Chip Muffins Recipe
Ingredients:
- 1 1/3 Cups all-purpose flour – measured by pouring into measuring cups – see video
- ¾ cups granulated sugar
- ¾ tsp. baking soda
- 1/3 cup unsweetened cocoa powder – sift after measuring, to be sure there are no lumps
- ½ tsp. salt
- 3/4 to 1 cup mini semi-sweet chocolate chips – depends how chocolaty you want them – I used about ¾
- 2/3 cup buttermilk – room temp
- 1 egg – lightly whisked – room temperature
- 1/3 cup canola oil or vegetable oil (not olive oil) –room temperature
- 1 ½ tsp. Vanilla extract
- ½ cup strong coffee – room temperature–OR – ½ cup water combined with 2 tsp. instant coffee
Directions:
- Preheat oven to 375 degrees F. Place the oven rack in the center position
- Line a regular muffin tin with 12 cupcakes liners
- Into a large bowl, add the flour, sugar, salt, baking soda and unsweetened cocoa powder. Whisk well to combine thoroughly. Add the chips and mix through. Make a well in the center of the flour. Set aside.
- Into another bowl, add the buttermilk, egg, oil, coffee and vanilla. Whisk to combine.
- Dump the wet ingredients into the dry ingredients all at once. Stir, until just moistened. Be sure to get the bottom, but do not over mix.
- Using a ¼ cup ice cream scoop or ¼ cup measuring cup, dip the scoop into the batter and level off with the edge of a knife. Distribute the batter evenly into the 12 cupcake liners. They should be about ¾ full.
- Bake for 18-20 minutes or until top springs back when touched. Don’t use a toothpick to check, because the melting chocolate chips will just get all over the toothpick.
- Place the tin on a wire rack for 5 minutes to cool. Remove muffins from tin to a rack to cool completely.
- NOW EAT YOUR BREAKFAST!! YUM! ENJOY!!! Recipe by: Diane Kometa
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