These double chocolate muffins are rich, moist, and come together in a flash! Make a dozen today!
Total Time:25 minutes
½ cup (120 gm) milk (see notes)
1 large egg
¼ cup (55 gm) unsalted butter, melted (see notes)
¼ cup (50 gm) vegetable oil
2 tablespoons apple cider vinegar (see notes)
1 teaspoon vanilla extract
2 teaspoons espresso powder, optional
½ (100 gm) cup sugar
¼ cup (50 gm) light brown sugar packed
1 cup plus 2 tablespoons (145 gm) all-purpose flour
6 tablespoons cocoa powder (unsweetened or extra dark is fine)
2–1/2 teaspoons baking powder
¼ teaspoon salt
¾ cup chopped dark chocolate or chocolate chips of choice
Preheat the oven to 400 degrees and line a 12 compartment muffin tin with papers.
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!
In lieu of the milk and apple cider vinegar you can use ½ cup plus two tablespoons of buttermilk.
If you’d prefer, you can use all oil in this recipe instead of butter. This yields a very moist and still delicious muffin.
Do not overbake these muffins! Toothpicks will often come out chocolate-coated, but keep in mind that the chocolate chips will stay gooey and melted inside. Use your best judgement.