Double Chocolate Muffins

Ingredients

  • 1½ cups all purpose flour 

  • ¾ cup brown sugar firmly packed

  • ½ cup cocoa powder

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 8 Tablespoons salted butter melted and cooled

  • ⅔ cup milk

  • 2 eggs

  • ¾ cup dark or semisweet chocolate chips plus more for topping

A hand holds up a chocolate muffin with chocolate chips.

Instructions

  1. Preheat the oven to 425°F. Line a muffin pan with 12 paper liners.For bakery-style muffins, line every other hole in a muffin pan with paper liners. You may want to use two pans or bake in two batches.

  2. In a large bowl, add the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Break up any large clumps with your fork or whisk and mix together. Set aside.

    1½ cups all purpose flour
    ¾ cup brown sugar
    ½ cup cocoa powder
    2 teaspoons baking powder
    1 teaspoon baking soda
    ½ teaspoon salt

  3. Whisk together the milk and eggs in a measuring cup until combined.

    ⅔ cup milk
    2 eggs

  4. Add the milk mixture and melted butter to the dry ingredients, and fold together with a spatula until only a few streaks of flour remain. Add in the chocolate chips, and fold until just combined. The batter will be thick.

    8 Tablespoons salted butter
    ¾ cup dark or semisweet chocolate chips

  5. If you haven't already, preheat the oven to 425°F

    For the tallest muffins, line every other hole in a muffin pan with paper liners. You may want to use two pans or bake in two batches.

    For regular muffins,     line a muffin pan with 12 paper liners.

  6. Scoop the muffin batter into the paper liners, about ⅔ of the way full, then top with more chocolate chips if desired.

  7. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 13-16 minutes, until a toothpick inserted in the center comes out clean. Let cool, then enjoy!