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Double Chocolate Muffins

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

5 from 2 reviews

These double chocolate muffins are rich, moist, and come together in a flash! Make a dozen today!

Scale

Ingredients

Instructions

  1. Preheat the oven to 400 degrees and line a 12 compartment muffin tin with papers.
  2. In a large bowl, stir together the milk, egg, butter, oil, vinegar, vanilla, and espresso powder. Add the sugar and brown sugar and stir to combine. Add one cup of flour, the cocoa powder, baking powder, and salt and stir just barely to combine. Toss the chocolate with the additional 2 tablespoons of flour and fold them into the batter. Divide the batter among the muffin tins (I use a heaping large cookie scoop) and bake in the oven until the tops are set and a toothpick inserted just barely comes out clean (see notes), about 17 minutes. Allow to cool briefly before consuming!

Notes