Name: Double Chocolate Chip Muffins
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 12 muffins
Ingredients: 1 1/4 cups all-purpose flour (see Cook's Note); 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1 cup bittersweet chocolate chips; 3/4 cup milk; 1/2 cup packed light brown sugar; 4 tablespoons unsalted butter, melted; 1 tablespoon vegetable oil; 2 teaspoons pure vanilla extract; 2 large eggs

Directions

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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Double Chocolate Chip Muffins

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