About the Recipe
These fluffy and moist double chocolate muffins come together so easily! They're perfectly chocolatey without being too rich.
1 1/4 cups all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup bittersweet chocolate chips
3/4 cup milk
1/2 cup packed light brown sugar
4 tablespoons unsalted butter, melted
1 tablespoon vegetable oil
2 teaspoons pure vanilla extract
2 large eggs
Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups.
Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
~Recipe and photo courtesy of the Food Network Kitchen.