These double chocolate muffins are perfect to satisfy chocolate cravings, yet easy to bake!
I make these muffins with two different types of cocoa powder, coffee grinds, and chocolate chunks! They are fluffy and chocolatey, yet the chocolate chunks offer a fudgy consistency in the middle. They are an easy treat to bake for any occasion!
Ingredients
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2 eggs
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1 cup milk
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1/2 cup canola oil
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1/4 cup salted butter, melted
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1 tbsp. vanilla
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1 & 1/2 cups white sugar
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2 cups flour
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1/2 cup red cocoa powder*
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1 tbsp. black cocoa powder*
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1 tbsp. baking powder
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pinch of salt
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1/4 tsp. coffee grinds
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1 cup chocolate chips or chunks, plus extra for topping
* Both of these types of cocoa powder can be purchased at your local Bulk Barn. If you do not have these specific types of cocoa power, combine these two measurements and use regular cocoa powder.
Yields: 12 muffins
Instructions
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Preheat oven to 425°F.
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Combine eggs, milk, canola oil, melted butter and vanilla.
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Mix in white sugar.
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Add all dry ingredients and chocolate chunks and mix completely.
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Line a 12-count muffin pan with liners or spray with cooking spray. Divide batter evenly among each cup or liner. Add additional chocolate chunks to the top of the muffins before baking if desired. Note: These are large muffins, meaning the batter should fill right to the top of each liner.
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Bake for 5 minutes at 425°F. After five minutes is up, leave the muffins inside the oven and reduce the temperature to 350°F. Continue to bake for 18-20 minutes until the tops of the muffins have fully risen, and an inserted toothpick comes out clean.
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Leave on cooling rack for 10-15 minutes before removing and serving.
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