Double Chocolate Chip Muffins
These rich and super chocolatey Double Chocolate Chip Muffins with Pecans are a great dessert or sweet breakfast recipe you can whip up quickly whenever the chocolate craving strikes!
Servings: 16
Equipment
- standard muffin tin(s)
- paper muffin liners or cooking spray
- wire rack
Ingredients
- ½ cup milk (preferrably whole milk) (at room temperature)
- ½ cup vegetable oil (or canola/avocado oil)
- ¾ cup full fat greek yogurt or sour cream (at room temperature)
- 2 teaspoon pure vanilla extract
- 2 large eggs (at room temperature)
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon instant coffee (optional)
- ½ teaspoon salt
- 1 cup granulated (I prefer organic cane sugar)
- 2 cups semi-sweet chocolate chips
- ½ cup chopped pecans (optional)
Instructions
- 1. Preheat oven to 425 degrees. 2. Line a muffin tin with paper liners, or generously spray with cooking spray. This recipe makes 16 muffins, so you can also prepare 2 tins to fit all the muffins. 3. Add dry ingredients to a large bowl, and whisk until well combined. 4. Add wet ingredients to a seperate bowl, and whisk together until well incorporated. 5. Stir wet ingredients into dry ingredients until just combined, then gently fold in the chocolate chips and pecans. (If desired, reserve some of the chocolate chips and pecans for adding to the tops of the muffins just before baking). 6. Bake at 425 for 5 minutes, then reduce oven temperate to 350 degrees and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin is clean. 7. Remove from oven, let rest 5 minutes, then transfer to a wire rack to cool.