Double Chocolate Muffins made with Dutch-processed cocoa and good quality chocolate chips are great for breakfast, afternoon snack or packed in a lunch box!
1 3/4 cups all-purppose flour
2/3 cup granulated sugar
¼ cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup milk
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup chocolate chips
Preheat oven to 375º F.
Lightly grease a 12-cup or muffin pan or 24-cup mini muffin pan or use with paper liners.
Combine flour, sugar, cocoa powder, baking powder, and salt in a medium-size mixing bowl.
Stir egg mixture into flour mixture until well combined. Don’t over mix or the muffins will be tough. Stir in chips.
Fill each muffin cup to the rim.
Beat the milk and eggs in a small mixing bowl; stir in melted butter and vanilla extract.
These mini muffin tins are a little smaller and made more than 24, but didn’t completely fill the third pan. I filled the empty cups halfway with cold water to balance out the heat.
Bake in preheated oven for 25 minutes, regular-size muffins, 18 minutes for mini muffins, or until cake tester comes clean.
Let the muffins settle in the pan for 5 minutes and them remove each muffin to a cooling rack.
Store in airtight container or freeze.