Single-Batch Double Chocolate Chip Muffins
These rich, moist Double Chocolate Chip Muffins are made with your Bulk Dry Chocolate Muffin Mix for an easy bakery-style treat. Packed with chocolate chips and loaded with chocolate flavor, they're perfect for breakfast, dessert, or an afternoon snack.
Prep Time 10 minutes mins
Total Time 32 minutes mins
- 1 1/4 cups Bulk Dry Chocolate Muffin Mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil or melted butter
- 3/4 cup milk
- 1/2 cup semi-sweet chocolate chips
Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
In a large mixing bowl, whisk together the eggs, vanilla extract, vegetable oil (or melted butter), and milk until well combined.
Add the Bulk Dry Chocolate Muffin Mix and stir just until no dry streaks remain. Do not overmix.
Fold in the chocolate chips.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
If desired, sprinkle a few extra chocolate chips on top of each muffin before baking.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Avoid overmixing the batter to keep the muffins soft and tender.
Using melted butter creates a richer flavor, while vegetable oil produces an extra-moist muffin.
Adding a few chocolate chips on top before baking gives the muffins a bakery-style appearance.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.