Double Chocolate Chip Muffins

Estimated reading time: 3 minutes If you’ve ever heard the saying “twice as nice”, you’d wonder if the creator intended to use it as a description for these delicious double chocolate chip muffins. I suggest making a double batch of these chocolate muffins as they disappear real fast. As the name suggests, these muffins have an extra serving of chocolate chips (who’s complaining?) which makes them extra-chocolatey, extra-indulgent, and perfect to delve into, whenever midnight dessert cravings hit. Chocolate Chip Muffins are an anytime delight – serve them with a steaming cup of coffee, hot chocolate, or just as they are. They are the perfect picnic, potluck or a road trip dessert. In fact, little exposure to the heat makes the chocolate chunks on top so gooey and good.

My Tried and True Tips

This is a one-bowl muffin recipe. The batter is the usual – butter, sugar, eggs and flour base. Start with creaming the butter and sugar in a stand mixer or use a hand mixer. Slowly add the eggs once the sugar and butter look perfectly creamy. Do not whisk for too long after adding eggs. Sift and the dry ingredients – flour, baking powder, and salt. Gently fold the chocolate chips in the batter. Preheat your oven to 190 degrees Celcius for 10 minutes. Line muffin tray with paper cups or grease each cavity with butter. Then, use a scoop (for uniform measurement) an equal amount of mix into each muffin cup. Fill each cup only ¾th giving enough room for the muffin to rise. Don’t forget to sprinkle a generous spoonful of chocolate chunks on top of each muffin. Bake muffins for 20 minutes or until a toothpick inserted comes out clean. Avoid over-baking the muffins as they might become dry.