I haven’t made muffins in awhile, but I was feeling particularly ambitious yesterday morning. These double chocolate muffins are easy to make and it is kind of like having dessert for breakfast. Later I found out that it was National Chocolate Day!

I used standard Hershey’s Unsweetened baking cocoa for this batch, but I usually prefer Special Dark cocoa. Dutch process cocoa is also good for these muffins. I topped them with dark chocolate morsels but any chocolate chips would suffice.

Try this double chocolate muffin recipe!

They are not too sweet so if you could add more sugar to your preference. I think coarse sugar on top would be the perfect touch, but I didn’t have any. Either way, it is best served with a glass of milk!

These chocolate muffins are a perfect morning treat!

Double Chocolate Muffins

Ingredients:

2 cups flour
1/2 cup granulated sugar
2/3 cup cocoa powder
2 tsp baking powder
1/3 cup vegetable oil
2 eggs
1 1/3 cup milk
1 tsp vanilla
1 cup chocolate chips

Preheat oven to 400 degrees. Whisk dry ingredients in a large bowl. Slowly add wet ingredients and stir until well combined. Place muffin liners into pan and fill each one 3/4 full. Top with chocolate chips. Bake for 12-15 minutes. The tops of the muffins will crack as they cool. Makes 15 muffins.