Double Chocolate Chip Muffins
Rich, delectable, and bursting with chocolate in every bite, these double chocolate chip muffins are the right way to start the day (or enjoy as a snack later on)! The perfect size for a breakfast-on-the-run or paired with a scoop of vanilla ice cream and enjoyed as a dessert, there are many ways to love these muffins.
It’s been a while since I created something in the kitchen and I asked my youngest, Finn, what I should make and he suggested chocolate muffins. What a great idea! So I decided to share my creation with you guys.
What’s better than chocolate? DOUBLE chocolate, am I right?! These muffins have both cocoa powder and chocolate chips in them for double the delicious and double the fun.
We enjoyed these as an afternoon snack since two of my boys are currently completing school virtually from home. It was a welcome treat when I surprised them with these muffins slathered in butter. Because, really…everything is better all buttered up, right?
One thing I tried this time while baking was to start the muffins at a higher temperature for several minutes, then reducing the temperature to finish them off. This is to allow the muffins to rise nicely and in addition with the sugar on top, adds a nice crunch to the tops. It worked nicely!
Enjoy these muffins any time of day–your friends and family will love them!
- 2/3 cup cocoa powder
- 2 cups all-purpose flour
- 1 1/4 cups Golden Barrel Light Brown Sugar
- 1 tsp baking powder
- 3/4 tsp espresso powder (optional but highly recommended) espresso powder intensifies the chocolate flavor
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup chocolate chips
- 2 large eggs
- 3/4 cup milk
- 2 tsp vanilla extract
- 2 tsp vinegar
- 1/3 cup Golden Barrel Coconut Oil
- sanding (or coarse) sugar for sprinkling
- In a large mixing bowl, whisk together the cocoa powder, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
- In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Be sure to not over-stir, as this will cause a tough muffin.
- Cover bowl and set in refrigerator for at least an hour or overnight.
- Preheat the oven to 425°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
- Using a large cookie scoop, scoop the batter into the prepared muffin pan. Sprinkle with coarse sugar. Bake in preheated oven at 425 for 6-10 minutes then reduce oven heat to 350 degrees (without opening the oven door). Bake an additional 8-10 minutes or until toothpick inserted in middle comes out clean.
- Remove muffins from oven and place on cooling rack for 5 minutes before removing from pan and setting on rack to cool completely.
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