Warm, moist and sinful – double chocolate chip muffins are every chocolate lover’s dream come true. It is an easy one-bowl muffin recipe.
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.
Watch Chocolate Chip Muffins Video
More Muffin Recipes
- Corn Cheese Muffins
- Apple Muffin With Oats
- Whole Wheat Mocha Muffins
Ingredients
- ▢ ½ Cup unsalted butter softened (113 grams)
- ▢ ½ Cup granulated white sugar
- ▢ 2 eggs, at room temperature
- ▢ ⅔ Cup milk, at room temperature
- ▢ 1 teaspoon vanilla essence
- ▢ 2 Cup all purpose flour
- ▢ 2 ½ teaspoon baking powder
- ▢ ¼ teaspoon salt
- ▢ ½ Cup dark chocolate chips
- ▢ 1 Cup dark milk chocolate chunks
Instructions
- Preheat you oven to 375° F (190° C). Line muffin tray with paper liners and grease them with little butter or oil.
- Now cream butter and sugar together in a large bowl using a hand mixer at medium speed until creamy.
- Add one egg at a time and whisk for a minute or so each time.
- Now add the milk, vanilla essence to the liquid mixture. Once again whisk with the hand mixer until well combined approx. for 2 – 3 minutes at medium speed.
- Combine flour, salt and baking powder in a sieve. Sift over the liquid ingredient mixture. Add chocolate chips. Gently fold the batter using the spatula. Make sure there are no lumps or streaks remain in the batter.
- Scoop an equal amount of batter into the prepared muffin tray. Fill only ¾ of each muffin cup. Top each muffin with chocolate chunks. Bake the muffins for 20 minutes or until a toothpick inserted in the center comes out clean.
- Once baked transfer the muffins to a wire rack to cool down for few minutes.
- Serve Double Chocolate Chip Muffins with a cup of coffee for that extra chocolaty flavour.
Recipe Notes:
- Do not mix the batter for too long else muffin will become hard.
- Make sure all the ingredients are at room temperature before making the batter.
- You can use a stand mixer or gand mixer for making the muffin batter.
- From mint chocolate, white chocolate to dark chocolate, feel free to experiment with the flavor of these double chocolate chip muffins.
Nutrition
We follow a strict NO SPAM Policy
Double Chocolate Chip Muffins Recipe
Equipment
- Muffin Tray
- Mixing Bowl
Ingredients
- ½ Cup unsalted butter softened (113 grams)
- ½ Cup granulated white sugar
- 2 eggs, at room temperature
- ⅔ Cup milk, at room temperature
- 1 teaspoon vanilla essence
- 2 Cup all purpose flour
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ Cup dark chocolate chips
- 1 Cup dark milk chocolate chunks
Instructions
- Preheat you oven to 375° F (190° C). Line muffin tray with paper liners and grease them with little butter or oil.
- Now cream butter and sugar together in a large bowl using a hand mixer at medium speed until creamy.
- Add one egg at a time and whisk for a minute or so each time.
- Now add the milk, vanilla essence to the liquid mixture. Once again whisk with the hand mixer until well combined approx. for 2 - 3 minutes at medium speed.
- Combine flour, salt and baking powder in a sieve. Sift over the liquid ingredient mixture. Add chocolate chips. Gently fold the batter using the spatula. Make sure there are no lumps or streaks remain in the batter.
- Scoop an equal amount of batter into the prepared muffin tray. Fill only ¾ of each muffin cup. Top each muffin with chocolate chunks. Bake the muffins for 20 minutes or until a toothpick inserted in the center comes out clean.
- Once baked transfer the muffins to a wire rack to cool down for few minutes.
- Serve Double Chocolate Chip Muffins with a cup of coffee for that extra chocolaty flavour.
Video
Notes
- Do not mix the batter for too long else muffin will become hard.
- Make sure all the ingredients are at room temperature before making the batter.
- You can use a stand mixer or gand mixer for making the muffin batter.
- From mint chocolate, white chocolate to dark chocolate, feel free to experiment with the flavor of these double chocolate chip muffins.
Nutrition
Almonds and broccoli when these two are stirred up together – the end result is a comforting bowl of creamy broccoli soup. Be sure to watch the video!
Estimated reading time: 3 minutes
- Is Broccoli Soup Healthy?
- Ingredients You’ll Need
- Watch Broccoli Soup Video
- My Tried and True Tips
- Healthy Almond Broccoli Soup Recipe
Is Broccoli Soup Healthy?
Did you know? A cooked cup of broccoli provides Vitamin C equal to an orange. ( Try my broccoli pesto , or malai broccoli it’s pretty amazing too ). Almonds are rich in nutrients that help protect the heart, including unsaturated fatty acids, magnesium, and Vitamin E.
The taste and nutrition of a homemade soup is much better than the canned or store-bought ones.
Recipe Highlights
- vegan soup
- one pot recipe
- zero added sugar
- healthy and wholesome
- gluten and preservative free
- less than 200 kcal per serving
Ingredients You’ll Need
- Broccoli Florets – you can use fresh or frozen. I highly recommend using fresh broccoli florets for bright green colour and natural taste.
- Almond – you need skinless almonds for this soup recipe.
- Coriander Stalks: Tender cilantro stalks give a refreshing taste and aroma to the soup. However, it is an optional ingredient.
- Milk – for a creamy mouthfeel and delicious taste use almond or coconut milk.
- Vegetable Stock , or one bouillon cube.
- Onion, Garlic (loads of it), Salt, Pepper, Olive Oil
Watch Broccoli Soup Video
My Tried and True Tips
- Do NOT overcook the soup. Dishes like soup are not meant for rigorous cooking especially the ones with green vegetables like broccoli. Overcooking kills the nutrients and the natural taste of the vegetables.
- Pick QUALITY ingredients. Rancid almonds or stale broccoli will not give you a delicious bowl of soup.
- Build LAYERS of flavour by using stock instead of water. If stock is not available you can use 1 stock cube or bullion. A splash of coconut milk also gives a great depth of flavour and creamy mouthfeel to the broccoli soup.
Serving Suggestion
The topping of extra virgin olive oil, almond flakes or sliced almonds, and a slice of warm bread on the side makes this creamy broccoli soup picture perfect for a healthy weeknight dinner.
However to for a complete meal a warm, crusty slice of Garlic Focaccia Bread , roasted potatoes or a hearty chicken pasta salad .
More Vegetable Soup Recipes
- Green Peas Soup
- Minestrone Soup
- Creamy Corn Soup
- Green Goddess Soup
- Creamy Zucchini Soup
- Roasted Pumpkin Soup
- Healthy Mushroom Soup
Ingredients
- ▢ 250 gram broccoli florets (approx 1 small size broccoli)
- ▢ 1 tablespoon (15 ml) olive oil or coconut oil
- ▢ 2 tablespoon garlic, chopped
- ▢ ½ Cup red onion, chopped
- ▢ ¼ Cup almonds, skinned
- ▢ 1 tablespoon cilantro stalks, chopped
- ▢ 2 ½ Cup vegetable stock or water ( Get Recipe )
- ▢ 1 teaspoon black pepper
- ▢ 1 ½ teaspoon salt or to taste
- ▢ ¼ Cup coconut milk
Ingredients For Garnish
- ▢ 1 teaspoon almond flakes
- ▢ 1 teaspoon cilantro, chopped
- ▢ 1 tablespoon coconut cream (optional)
Instructions
- Rinse the broccoli florets with water. Keep in a colander aside.
- Heat olive oil in a saucepan or casserole. Add garlic and onion. Saute them for 2 minutes to release the aroma. No need to brown the garlic or onion.
- Next, add almonds (without skin), cilantro stalks, and saute for 1 minute.
- Add the broccoli florets. Saute for a minute. Add stock or water, salt, and pepper. Stir to combine. Cover the pan with the lid. Cook the soup for 10 minutes or till broccoli florets are tender.
- Blend the soup to a smooth consistency. You can use an immersion blender for this purpose.
- Add soup back to the saucepan (if you used a standing blender). Add coconut milk. Bring the soup to the simmer. Stir to combine. Adjust seasoning. Let the soup simmer for 2 – 3 minutes.
- Serve Broccoli Soup warm topped with toasted almond flakes, fresh cilantro, and a splash of coconut cream.
Recipe Notes:
- You can make this soup in an instant pot as well. Either way, it is a one-pot soup recipe.
- You can blanch the almonds in water or soak them overnight in water to remove the brown skin. Do not add almonds with brown skin to the soup.
- Instead of coconut milk, you can use almond milk, cashew milk, or regular milk if you are not vegan.
- Do not cook the soup for too long as we want to retain the nutrients of the vegetables.
- You can store the broccoli soup in the refrigerator for a week. Reheat it in a saucepan or microwave before serving. The color of the soup might change after a few days.
- If your blender is not heat resistant then allow the soup to cool down a bit before blending. You can blend it in small batches as well.
- I use an immersion blender to blend the soups in the cooking pot itself. You can transfer the soup to a separate blender or Nutri Bullet for blending.
Nutrition
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