Double Chocolate Muffins

5 from 1 vote

These Double Chocolate Muffins are a chocolate lover's dream come true, rich, moist, and tender they a treat that's bound to become a beloved favorite.

Prep Time10

Cook Time20

Resting Time15

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: chocolate, double, muffins

Servings:

Calories: 269kcal

Author: Leigh Harris

Ingredients

1 1/2 cups All-purpose flour
3/4 cup Dutch Processed Cocoa Powder
1/2 tsp Baking soda
2 tsp Baking powder
1/2 tsp Kosher salt
1 cup Granulated sugar
2 large Eggs room temperature
1 1/4 cup Full-fat buttermilk room temperature
1/2 cup Vegetable oil or canola oil
2 tsp Vanilla extract
1 cup Semi-sweet chocolate chips divided

Instructions

Preheat the oven to 425 degrees F. Line a 12-cup muffin tin with paper liners or spray with baking spray.
In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
1 1/2 cups All-purpose flour, 3/4 cup Dutch Processed Cocoa Powder, 1/2 tsp Baking soda, 2 tsp Baking powder, 1/2 tsp Kosher salt
In a large bowl whisk together the eggs, sugar, vegetable oil, buttermilk, and vanilla extract.
2 large Eggs, 1 1/4 cup Full-fat buttermilk, 1/2 cup Vegetable oil, 2 tsp Vanilla extract
Add the dry ingredients to the wet ingredients and fold until the dry ingredients are only half blended. Then fold in 3/4 cup of the chocolate chips.
1 cup Semi-sweet chocolate chips
Let the muffin batter rest for 10-15 minutes or up to overnight in the fridge.
Using an ice cream scoop 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 pan for about 5 minutes, then remove to a wire cooling rack to cool completely.

Notes

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.

If you like, you can bake these muffins immediately without resting the batter.

Storage - Place the completely cooled muffins in an airtight container and store them at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition