Moist Double chocolate muffins
These moist double chocolate muffins are better than bakery chocolate muffins and stay fresh for 3 days! These are made with dutch cocoa powder, chocolate chips, and chocolate chunks. These muffins are bursting with chocolate flavor and are every's chocolate lover's dream!
Ingredients
- 2 cups Flour
- 1 cup Sugar
- ½ cup Vegetable oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- ½ cup Buttermilk
- ¾ cup Greek yogurt or sour cream
- ½ teaspoon Kosher salt
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ cup Dutch cocoa powder
- ¾ cup Chocolate chips
- ¾ cup Chocolate chunks
Instructions
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a big bowl, add the eggs, vegetable oil, vanilla extract, buttermilk, salt, sugar, and greek yogurt. Mix with a whisk until the mixture is well combined.
- Add the flour, baking powder, baking soda, and sift the cocoa powder. Mix with a whisk or a wooden spoon until the mixture is almost combined.
- Add the chocolate chips and chocolate chunks. Lightly fold the mixture until it’s just combined.
- Scoop the batter with a large ice cream scooper into the muffin tins, top with more chocolate chips, and bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Don’t overbake these muffins! Let the muffins cool for at least 15 minutes before serving.
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making muffins is not noticing that your baking powder or baking soda is expired. This can ruin your muffins and waste your time and money on the ingredients. So every time you bake anything, make sure that the ingredients are not expired.
Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: white chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
Be patient! I know it’s extremely tempting to eat these muffins as it is pulled out of the oven, but let them cool for at least 20 minutes so it will be more firm and won’t crumble up. These chocolate muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
Nutrition
Calories: 352kcalCarbohydrates: 46gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 244mgPotassium: 179mgFiber: 3gSugar: 26gVitamin A: 62IUCalcium: 83mgIron: 2mg
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