Double chocolate muffins, delicious and simple single-serving treats. Perfect to enjoy for breakfast with coffee or a cup of milk or ideal to take to work or for your children’s school snack.
If you are chocolate lovers and looking for more desserts to make, check out these recipes 😉😋⬇️
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
DOUBLE CHOCOLATE MUFFINS
- 1 2/3 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 2/3 cup milk
- 2 eggs
- 1 1/2 tsp baking powder
- 1 pinch salt
- 1 cup dark chocolate chips (50 g reserved for decoration)
- 1 cup white chocolate spread
DOUBLE CHOCOLATE MUFFINS
In a bowl, weigh the “dry” ingredients: flour, sugar, cocoa, baking powder, and salt. Mix everything with a hand whisk until you get a homogeneous mixture.
In another large bowl, mix the “wet” ingredients with the whisk: oil, milk, and eggs.
Gradually combine the wet ingredients mix into the dry ingredients bowl, mixing until everything is homogeneous without overworking the batter.
Finally, add the chocolate chips and mix, reserving about 50 g to decorate the muffin tops.
With a spoon, pour some batter into the muffin cups, add a generous spoonful of white chocolate spread, and cover with more batter, filling up to just over 3/4 of their capacity. Sprinkle chocolate chips on top.
Bake in a preheated static oven at 350°F for about 20 minutes on the middle shelf.
Before removing from the oven, check for doneness with a toothpick. Do not overbake, or they will dry out.
Remove from oven and let cool.
I used large muffin liners and put about 80-85 g of batter in each.
Of course, there are many different muffin liner sizes, so generally fill them to just over 3/4 of their capacity to achieve a nice high domed muffin top.
If your muffin liners are smaller, they might need a few minutes less baking time. Always keep an eye and check doneness in the last 5 minutes. The oven temperature remains the same even if your liners are slightly smaller.
The muffins keep for 2-3 days at room temperature. To keep them soft, it’s recommended to store them covered with a cake dome, in an airtight container, or in a plastic bag.
