Pre-heat the oven to 180°C/350°F, line a 12 count muffin tin with paper cases or spray with cooking spray and set aside.
Add all dry ingredients to a large mixing bowl and whisk together.
Add the eggs to a medium sized mixing bowl and whisk lightly. Add all remaining wet ingredients and whisk together.
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Using a rubber spatula, fold together the dry & wet ingredients until they are just mixed together. A few small flour pockets are fine.
Evenly distribute the batter between the 12 prepared muffin tins.
Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
Store in an airtight container for 5 days or freeze.
Notes
I like to add ¾ cup of the chocolate chips to the mixture and save the other ¼ cup to sprinkle on top of the muffins before baking
Nutrition Facts
Double Chocolate Muffins
Amount per Serving
Calories
339
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
25
%
Cholesterol
31
mg
10
%
Sodium
124
mg
5
%
Potassium
281
mg
8
%
Carbohydrates
54
g
18
%
Fiber
4
g
17
%
Sugar
25
g
28
%
Protein
7
g
14
%
Vitamin A
90
IU
2
%
Vitamin C
0.1
mg
0
%
Calcium
86
mg
9
%
Iron
3.1
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.