I love muffins of all kinds, but hook me up with a chocolate muffin that’s good and has a strong chocolaty flavor and some white chocolate chips in it and I’m one happy camper. I made these with the kids and of course they were consumed before the next morning.
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Double Chocolate Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These double chocolate muffins are rich in chocolaty flavor with delightful white chocolate chips, making them a perfect treat for any chocolate lover.
Ingredients
- 2 cups (480 ml) all-purpose flour
- 1 1/2 cups (360 ml) sugar
- 1/2 cup (120 ml) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 cup (60 ml) whipping cream
- 1 cup (240 ml) milk
- 1 egg
- 2 tbsp (30 ml) vegetable oil
- 1/2 tsp vanilla extract
- 1/2 cup (120 ml) white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease muffin cups or line a muffin baking pan with muffin liners.
- In a medium bowl, mix together all the dry ingredients: flour, sugar, cocoa powder, baking soda, and baking powder.
- In another bowl, whisk together the wet ingredients: whipping cream, milk, egg, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the white chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins are a great alternative to cake for birthdays and events.
- They are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a richer flavor, you can substitute dark chocolate chips for the white chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 22
- Sodium: 150
- Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 25
Find it online: https://honestcooking.com/double-chocolate-muffins/
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Frequently Asked Questions
Why does the recipe use white chocolate chips in a dark cocoa batter?
The contrast is intentional — ½ cup of white chocolate chips folded into an intensely chocolaty batter made with ½ cup of unsweetened cocoa powder creates pockets of sweet, creamy white chocolate against the deep dark base. The notes also mention dark chocolate chips as an alternative if you prefer a richer, more uniform flavour. 
Why is it important not to overmix the batter?
The instructions say to stir the wet and dry ingredients until just combined. Overmixing develops the gluten in the 2 cups of all-purpose flour and can make the muffins tough and dense rather than tender. Stop mixing as soon as no dry flour is visible.
