Double Chocolate Chip Muffins
These easy muffins will rise and crack beautifully, and have a fluffy, soft crumb with a deep sweet chocolate flavor. They come together quickly and can be out of the oven in an hour, just in time for that craving. Make a large batch and freeze them so you never run out.
Servings 12 regular muffins
Ingredients
- 1 cup unsalted butter
- 6 ounces semisweet chocolate chopped or chips
- ½ cup white sugar
- 1 cup brown sugar light or dark
- 4 eggs at room temperature
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- 2 teaspoons vanilla extract or 1 ½ teaspoons vanilla paste
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350ºF (180ºC). Line a 12-cup muffin pan with paper or muffin liners, or butter them.
- Melt 1 cup unsalted butter and 6 ounces semisweet chocolate in a heat or microwave-resistant bowl (I use glass). In the microwave, in short 15-second spurts mixing well between each one, or over boiling water, not touching the bottom of the bowl.
- Add ½ cup white sugar and 1 cup brown sugar and mix well. Add 4 eggs, two at a time, and mix well but do not beat.
- Add sifted dry ingredients: 1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, ¼ teaspoon salt and 1 ½ teaspoons baking powder. Mix well without beating.
- Add 2 teaspoons vanilla extract and mix. The batter will be shiny. Stir in half a cup of the chocolate chips.
- Divide batter evenly between the prepared muffin cups. Top each muffin with the remaining half of the chocolate chips, dividing evenly.
- Bake for about 25 minutes, or until a tester or toothpick inserted comes out clean. Don't overbake so they are as moist as possible. Let cool on a wire rack before eating.
- Keep leftovers covered with plastic wrap or in an airtight container for 3 days and then refrigerate or wrap well and freeze.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Flavorings: this recipe makes simple chocolate muffins with chips for an extra boost. You can flavor them with spices like cinnamon, add milk or white chocolate chips for a sweeter version, a tablespoon of your favorite liqueur, or some orange zest for a more sophisticated muffin.
How to freeze chocolate muffins: you can make them ahead or make a large batch and freeze them. I like to do so while slightly warm still as I feel they retain the moisture better after they're thawed. Always wrap them well in plastic wrap or a freezer bag, or use an airtight container suitable for the freezer.
