DOUBLE CHOCOLATE CHIP MUFFINS!! Are you as excited as I am???
Maybe have them with a cup of hot chocolate and drizzle some chocolate sauce over these? Is there an upper limit to the amount of chocolate you can handle in one day?
These muffins remind me of my university days. So, I mean…last year.
Long story short, whenever I had a midterm (which seemed to happen far from the middle of the term, and also happened often) I would buy a pack of those Costco size double chocolate chip muffins just to get me through the hours of studying for the exams. I would call them Midterm Muffins.
So here are my versions… normal day style!
First, let me tell you that these are soooo much better than the Costco kinds. Mainly because they are smaller, so you will feel waaay less guilty about eating two (hey, I was in university!) and you know exactly what went in them. AND you can control the amount of chocolate that goes in them, which means that you can add more (or, you know…less) chocolate!
And because my chocolate cravings are so intense (God help me when I am pregnant..) I foresee myself making these muffins over and over and over again.
Can you ever get enough chocolate? I sure can’t.
Easy and moist Double Chocolate Chip Muffins make the perfect recipe for dessert of a snack. Made with whole wheat flour and chocolate chips.
- 3/4 cup milk
- 1 Tbsp white vinegar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup salted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup chocolate chips
Preheat the oven to 350°F. Spray a muffin tin with nonstick cooking or baking spray or line with baking cups.
In a large bowl, mix together the milk and vinegar. Set aside to “sour”.
In a separate bowl, whisk together the flours, sugar, cocoa powder, baking powder, baking soda and salt.
Add the melted butter, eggs and vanilla to the “soured” milk, and whisk together with a fork.
Pour the milk mixture into flour mixture and mix until fully incorporated. Fold in most of chocolate chips, reserving a few to sprinkle on top as decoration.
Scoop the muffin batter into the prepared muffin tin and sprinkle with the remaining chocolate chips.
Bake for 16-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and allow to cool slightly before removing to place on wire racks to cool completely.
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