These double chocolate muffins from King Arthur Flour are one of our very favorite muffins. The generous amount of cocoa powder gives them a wonderfully deep chocolate flavor, and the little pop of chocolate from the mini chips ups the intensity even more. I almost always double this recipe because these freeze so well, and you can just take out one at a time and warm a little in the microwave.
I make these both as full sized muffins and as mini muffins. My kids love them as a treat to take in school lunches in the mini size. Do you all have a mini muffin pan? If you don’t, you should! Mini muffins are the best! Most of my muffins I make I do mini because they fit in my kids lunches, but also because they are a great snack size. I have a mini muffin pan like this one and love it.
I use this cocoa powder, this espresso powder, and Bakers joy for these double chocolate muffins. Bakers joy is a spray with both oil and flour, so it makes it super easy to grease and flour your pans. I use it for all my muffins and cupcakes if I’m not using liners, and for all my cakes. Or really for any baked good that is sweet. I highly recommend it.
Our Favorite Double Chocolate Muffins
Ingredients
- 2/3 cup Dutch process cocoa
- 2 cups AP flour
- 1 1/4 cups light brown sugar packed
- 1 tsp baking powder
- 3/4 tsp espresso powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup mini chocolate chips
- 2 large eggs
- 3/4 cup milk
- 2 tsp vanilla extract
- 2 tsp cider vinegar or white vinegar
- 8 tbsp unsalted butter melted
Instructions
- Preheat oven to 350. Line your muffin pan with liners or spray with bakers joy.
- In a mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, and salt. In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.
- Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined. Fold in the chocolate chips.
- Scoop the batter into the prepared muffin pan. This recipe makes 12 full sized muffins and the cups will be full and bake up with a mushroomed top. It takes about 24 mini muffins and cups will also be fairly full.
- Bake the muffins for 15-20 minutes for full size, 10 for mini, or until a cake tester inserted in the center of a muffin comes out clean. My oven runs hot, so use the cake tester and adjust time for your oven. These can burn easily on the edges so you need to watch them closely and cook until just done. They smell like brownies when they are done!
- Remove the pan to a cooling rack, wait 5 minutes and then turn them out to cool further out of the pan. You will not regret making these, I promise.
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