Double Chocolate Chip Muffins

The golden rule of muffins: wet with wet, dry with dry, and only meet at the end! If you follow this and barely mix them (lumps are fine), your muffins will be fluffy and tall. Overmixing yields rubbery, flat pucks.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
Total Time 35 mins
🍽️ Servings 5 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin
  • Paper liners

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1

Mix the dry ingredients (flour, cocoa, baking powder, salt) in a bowl.

Tip: Sift the cocoa powder as it tends to clump.
2

In another bowl, beat the butter with the sugar until fluffy, then add eggs, milk, and vanilla.

Tip: You can mix vigorously here; the goal is homogenization.
3

Pour the wet into the dry and fold together with large strokes.

Tip: Stop as soon as the flour disappears! It's okay if it's lumpy.
4

Fold in the chocolate chips.

Tip: If you toss the chips in a little flour first, they won't sink to the bottom.
5

Fill muffin cups (3/4 full) and bake at 350°F (180°C) for 20-25 minutes.

Tip: Filling 3/4 full leaves room for the rise.

Recipe FAQ

Why didn't they dome?
Your baking powder might be old, or you overmixed the batter. Baking powder creates gas to lift, but overmixing develops gluten which holds the dough down.

Ingredients

  • 1 3/4 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 1/2 cup Cocoa Powder (unsweetened)
  • 1 cup Dark Chocolate Chips or Chunks
  • 2 large Eggs
  • 1/2 cup Unsalted Butter (softened)
  • 1/2 cup Milk
  • 1 packet Baking Powder (approx 2 tsp)
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 2 tbsp Powdered Sugar (for dusting)