These Double Chocolate Chip Muffins are a chocolate lover's dream - with cocoa powder, white chocolate chips and a pinch of salt they're moist, flavor packed and so easy to make - without being all too sweet. No fancy ingredients needed - just grab a bag of chocolate chips and the rest of the ingredients you probably already have at home.
In a mixing bowl, combine all dry ingredients except sugar. Mix in ⅔ of the white chocolate chips as well. Then set aside for now.
1¾ cups flour, 7 tablespoon unsweetened cocoa powder, 1 teaspoon vanilla sugar, 2 teaspoon baking powder, 1½ cup white chocolate chips, ½ teaspoon salt
In another mixing bowl, add in the room temperature salted butter in pieces together with the sugar. Mix well.
¾ cup salted butter, ⅔ cups sugar
Add in the eggs to the butter and sugar, and mix well again.
Add the mixed dried ingredients and the milk to the egg, butter and sugar mixture and mix well using a spoon - not a whisk - until everything is combined.
⅔ cups milk
Bring out a muffin tray or a regular oven tray and line with muffin liners. Scoop out the batter in the muffin liners using two spoons, and top with the remaining white chocolate chips.
1½ cup white chocolate chips
Bake in the middle of the oven for 15 minutes. Use a tooth pick or cake tester to check when the muffins are finished - the tester should come out with no, or very little, batter on it. When done, remove from the oven and set aside to cool.
Ingredient notes & substitutions
Vanilla sugar can be substituted for the same amount of vanilla extract
Milk - feel free to choose low fat or regular, whichever you have
Unsweetened cocoa powder needs to really be unsweetened, or these muffins will come out very sweet
Salted butter - I always use this, if you want to use unsalted butter just add an extra pinch of salt
White chocolate chips can be substituted for milk chocolate chips or excluded
Tips & tricks
Always use room temperature butter for a delicious moist muffin
Add a pinch of salt to deepen flavors and balance the sweetness
Use a muffin tray to keep the shape of the muffins
Mix the chocolate chips with the dry ingredients before adding to the batter to keep them from sinking
Use a cake tester or tooth pick to check when your muffins are done baking - temperatures vary with different ovens so the time needed in your oven might not exactly match the one stated in the recipe
How do I store them?Store in a plastic bag or a tin to keep them moist.How long do they last?These muffins are good for up to 3 days after baking, when kept in room temperature.Can I freeze them?Yes, you can freeze them.