Why use both butter and oil for muffins?

Cocoa powder is a drying ingredient that needs to be paired with oil so the muffins will stay tender and moist. Chocolate muffins made with butter only will dry out fast. So to have the benefit of both a buttery taste and moist texture, we use a combination of butter and oil. However, you can use all oil, no butter. Sub oil for butter 1:1.

Why natural cocoa powder instead of Dutch process for muffins?

Although Dutch process cocoa powder might seem a good choice for achieving a dark brown/black color for chocolate muffins, it's actually not a good fit for muffin recipes! Dutch process will not allow muffins to rise as much. For chocolate muffins with the best texture and rise use unsweetened natural cocoa powder. I prefer Hershey's brand cocoa.

How to increase the chocolaty flavor of chocolate muffins?

Both espresso and salt are known amplifiers of chocolate flavor. For extra-chocolaty chocolate chip muffins, whisk in 1 tablespoon espresso powder along with the milk, eggs and vanilla. Instead of garnishing with sparkling sugar, garnish with a sprinkling of Maldon sea salt flakes.

How to serve chocolate muffins?

In the morning, serve chocolate muffins alone or with a pat of butter. Serve them with coffee or milk. In the afternoon, enjoy them with tea. For dessert, serve them with vanilla ice cream. Or drizzle their crowns with chocolate syrup and add a dollop of u003cstrongu003eu003ca href=u0022https://www.confettiandbliss.com/homemade-whipped-cream/u0022u003ehomemade whipped creamu003c/au003eu003c/strongu003e.

How to store muffins to keep them fresh?

After baking, cool the muffins completely. Tightly wrap each muffin in plastic wrap, then slip them into a large zip-top bag and remove excess air. Store at room temperature up to 3 days, in the fridge up to 5 days, or transfer to a freezer bag and freeze for up to 3 weeks.

Double Chocolate Chip Muffins | Easy Bakery Recipe

DOUBLE CHOCOLATE CHIP MUFFINS

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5 from 8 reviews

Author: Denay DeGuzman
Total Time: 30 Minutes
Yield: 18 Muffins 1x

Description

These double chocolate chip muffins are bakery quality. So decadent. Their rich chocolaty flavor, texture, and sparkly garnish make them special. This recipe belongs in your collection.

Ingredients

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1 cup granulated sugar
6 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1 1/2 cups whole milk
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/4 cup corn starch* (see notes)
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
3/4 teaspoon sea salt
1 cup mini chocolate chips, plus more for topping
OPTIONAL GARNISHES** (see notes): white sparkling sugar (coarse crystals) OR Maldon flaky sea salt

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Instructions

RECIPE PREP: Preheat oven to 425°F (take note of Step #4 – you’ll be baking at 2 different temperatures). Melt the butter in the microwave. Pull out 2 muffin pans and line 18 wells with paper liners.

In a large mixing bowl, whisk together the granulated sugar, melted butter and vegetable oil. Add milk, eggs and vanilla to the bowl. Whisk to combine. Add flour, cocoa powder, baking powder and sea salt to the bowl. Whisk just until no large lumps remain. Do not overmix.
Sprinkle in the chocolate chips. Fold them into the muffin batter.
Divide the batter between the 18 wells of the muffin tins, filling each one completely full. Top with additional chocolate chips and, if desired, some white sparkling sugar for added texture.
Bake at 425°F for 5 minutes. Reduce oven temperature to 350°F and bake an additional 15 minutes, or until a skewer inserted into the center of 2 cupcakes comes out clean.
Remove chocolate muffins from the pan and transfer to a wire rack. If desired, garnish with white sparkling sugar or flaky sea salt. Cool completely before storing.

Equipment

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Notes

*Want muffins with a thick dense texture? Skip the corn starch. Instead, add an additional 1/4 cup all-purpose flour (for a total of 2 1/2 cups flour). My preference is a lighter fluffier muffin that’s basically a bald cupcake. That’s why this recipe includes corn starch. But these muffins taste awesome when made both ways. With a dense (yet tender) muffin texture or an airy cupcake texture.

**Optional garnishes for chocolate muffins: For added sweetness, texture and a beautiful sparkly look, sprinkle the crowns of the muffins with white (coarse) sparkling sugar. Or to enhance the flavor of chocolate, sprinkle the crowns with Maldon flaky sea salt. This is a customized choice. You can’t go wrong with either option.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Category: Breakfast, Dessert
Method: Bake
Cuisine: American

Find it online: https://www.confettiandbliss.com/double-chocolate-chip-muffins/