Satisfy your chocolate cravings with this ultimate double chocolate chip muffin recipe. These delicious muffins take about 25 minutes to bake and are soft, moist, and incredibly indulgent!
Preheat the oven to 180C/350F. Grease a 12-count muffin tin and set aside.
In a large bowl, whisk together the coconut oil, honey, eggs, milk, vanilla, and apple cider vinegar. Add the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt and mix until just combined. Fold through the chocolate chips.
Evenly distribute the batter amongst the muffin tin and bake for 20-22 minutes, or until a toothpick comes out clean.
Let the muffins cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.
Notes
TO STORE: Keep the muffins on a tabletop in a sealed container for 3 days. If you'd them to keep longer, store them in the fridge for up to two weeks.TO FREEZE: Place the cooled muffins in freezer-safe bags for up to three months. Thaw the frozen muffins overnight in the refrigerator and enjoy!