Double Chocolate Muffins

These Double Chocolate Muffins are a symphony of rich, velvety chocolate, both inside and out, ensuring every bite is an irresistible explosion of sweet, double-chocolate delight.

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Why You’ll Love These

• Intense Chocolate Flavor – Calling all chocoholics! The combination of cocoa powder and rich dark chocolate chips creates an intense, decadent flavor profile that’s simply irresistible. Their sweetness is just right, making them suitable for breakfast, an afternoon pick-me-up, or a scrumptious dessert.
• Moist Tender Crumb – These muffins are moist and tender on the inside, with a slightly crispy, chocolate-kissed top. The texture is bakery-style muffin pure perfection.
• Easy to Make – The chocolate muffin recipe is straightforward, making it easy to whip up a batch in no time.

Some of our other favorite breakfast recipes to make are Ham and Cheese Strata, Tartine Morning Buns, Berry Parfait, Sausage Muffins without Bisquick, Raspberry Muffins, and Bacon French Toast Bake.

Key Ingredients

See the recipe card below for a full list of ingredients and instructions.

• Primary Dry Ingredients – All-purpose flour, baking powder, and baking soda. The leavening agents create the muffins’ rise and light, fluffy texture. Baking powder helps with initial lift while baking soda reacts with acidic ingredients (like buttermilk, sour cream, or yogurt) to provide additional leavening.
• Dutch Process Cocoa Powder – Dutch-processed cocoa, is cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa. This gives it a less bitter taste (and darker color) compared to “natural cocoa” extracted with the Broma process.
• Buttermilk and Vegetable Oil – These ingredients provide moisture and tenderness to the muffins. The buttermilk also has a slight tang that complements the sweetness of the chocolate.
• Eggs – Eggs act as a binding agent. They also add moisture and richness to the muffins.
• Granulated Sugar, Vanilla Extract, and Kosher Salt – These ingredients provide enhanced flavor to the chocolate muffins.
• Semi-Sweet Chocolate Chips – Chocolate chips are scattered throughout the batter, melting as the muffins bake to create pockets of gooey, molten chocolate.

How to Make Double Chocolate Muffins

Preheat the oven to 425 degrees F. Line a 12-cup muffin tin with paper liners or spray with baking spray.

In a medium size bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl whisk together the eggs, sugar, vegetable oil, buttermilk, and vanilla extract.

Add the dry ingredients to the wet ingredients and fold until most of the dry ingredients are only about 50 percent blended. Then fold in 3/4 cup of the chocolate chips, reserving 1/4 cup of the chips for the tops of the muffins.

Let the muffin batter rest for 10-15 minutes or up to overnight in the fridge.

Divide the batter equally among the 12 muffin cups, they should be filled almost full. Sprinkle the reserved chocolate chips over the top of each muffin.

Bake at 425 degrees for 5 minutes, reduce the oven temperature to 350 degrees F, and continue to bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the muffin pan for about 5 minutes, then transfer to a wire rack to cool completely.

Tips

• Aerate, spoon, and swoop level the flour.
• If you don’t have buttermilk add 1 tablespoon of vinegar or lemon juice to a 2-cup measuring cup, fill to the 1 1/4 line with regular milk, stir, and let it stand for 5 minutes.
• DO NOT replace the vegetable oil with melted butter. Cocoa powder is a very drying ingredient it’s best to be paired with oil. Butter contains water and will make the muffins dry and undesirable. The chocolate flavor will overpower any butter flavor anyway.
• Be sure to use room-temperature buttermilk and eggs. This will help the batter mix more evenly. You can place the eggs in a bowl of warm not hot water for about 10 minutes. You can also microwave the buttermilk for about 10 seconds and then stir it to distribute the heat.
• DO NOT overmix the batter. Mix in the chocolate chips when the batter still has some dry flour visible (about 50 % mixed) to help avoid overmixing. Use a folding technique when mixing instead of stirring.
• You can replace the chocolate chips with good quality chocolate chunks.
• Use an ice cream scoop to distribute the chocolate muffin batter.

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