Chocolate lover
I have always been a chocolate lover. Always have, always will. I am also a huge fan of muffins. There are so many choices to choose from! Blueberry, chocolate, raspberry filled cream cheese gooey delicious….. maybe I’m running away with myself a little. Point is, I love muffins and chocolate. So why not combine the two of these beauties to create the most scrumptious experience? That’s when my double chocolate chip muffins became a reality. If you are a chocolate lover like myself, these tasty treats should not be missed!
Perfecting my double chocolate chip muffins
It took me a few goes to get the exact amounts correct. With the first batch, I added a bit too many chocolate chips (yes, that can happen), creating some hard spots within the muffin that made them not so good. With the second batch, I changed the amount of chocolate chips I used, making them perfect… but I added a little too much liquid. Curses! They tasted good but I wanted a more springy muffin. And thus we arrive at my perfect double chocolate chip muffin. Beautifully moist but not too wet, crumbly with the perfect spread out chocolate chips. They are to die for!
Equipment I use
For the equipment I use, I especially love using my Le Creuset muffin tin when creating these in order to keep their form. Normal muffin tins work too, but the handles of the Le Creuset one is something I enjoy immensely. Apart from this, even though I can easily make this in my handy stand mixer, just using a simple bowl and mixing spoon does the trick easily. Just like I do with my banana muffins, I enjoy making these double chocolate chip muffins in pretty kraft paper cups. But if I don’t have them on hand, just some regular good quality muffin liners do the trick just fine.
Ingredients
Instructions
- Preheat oven to 180c and line muffin tin with paper liners. Lightly coat these with some baking spray.
-
In a medium-sized bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
-
In another medium-sized bowl, whisk together the eggs then add the butter, brown sugar, milk, oil and vanilla.
-
Add the wet ingredients into the dry ingredients and mix slightly with a spatula/spoon. Add the chocolate chips while the flour is still visible (allows them to not sink to the bottom)! Mix everything until just combined. Do not overmix!
-
Pour the batter out into the muffin tin, just over halfway up. (Optional, add some chocolate chips on top so they melt in). Tip: use an ice cream scoop to do, makes portioning easy!
-
Bake the muffins for 25 minutes or until a toothpick comes out clean. Remove the muffins from the tin and transfer onto a cooling rack. Let them cool slightly before eating. Nothing worse than a burnt mouth!
