Rich and decadent double chocolate muffins made with cocoa powder and lots of chocolate chips. Perfect for morning breakfast or a midday snack!
The day that I found how to make these double chocolate muffins was one of the happiest days ever! I grew up not being a fan of chocolate, it doesn’t mean that I hate or dislike it. It just means that among other flavors I would go with matcha and vanilla first :). Things changed when I was in college and had visited a chocolate shop that hand-crafted the chocolate bars. They were so good, and I immediately fell in love with them!
Since then, chocolate has become my daily snack, and I am willing to try just about anything with chocolate in it. These muffins have everything I’d want: A good old muffin with a soft texture and to-die-for chocolate flavor. I tried many recipes before but most of them produced more of a cakey texture rather than a bread-like crumb. They are incredibly rich and loaded with chocolate chips in every single bite.
DOUBLE CHOCOLATE MUFFINS
For a deep chocolate flavor, I use both cocoa powder and chocolate chips in the batter then top the muffins with as many chocolate chips as I want. I use buttermilk in order to create a moist and soft texture. If you don’t have buttermilk on hand, you are still able to make it at home as it’s quick and easy to make. Start off with 1 tablespoon of white vinegar (or 1 tablespoon of lemon juice) and fill the rest of 1 measuring cup with milk. Let it sit for 5-10 minutes to thicken and you have it. I also added instant coffee powder, which will enhance the flavor of the chocolate, but you can leave it out if you prefer to.
If you make this Double Chocolate Chip Muffins recipe, make sure to tag me on Instagram or tell me all about it in the comments section down below. I love to share your photos! Happy baking! 
More Chocolate Recipes:
Double Chocolate Muffins
Ingredients
- 2 cups (260g) all-purpose flour
- 3/4 cup (90g) unsweetened cocoa powder
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240 ml) buttermilk, read the post how to make it at home
- 1/2 cup (120 ml) vegetable oil, substitute with melted butter if prefer to
- 2 teaspoons (5g) instant coffee powder, optional
- 1 teaspoon vanilla extract
- 1 cup (160g) semi-sweet or bittersweet chocolate chips/chunks
Instructions
- Preheat oven to 425ºF/218ºC. Line 12 muffin cups with liner papers or grease well.
- In a large bowl combine together sifted flour, cocoa, instant coffee powder, baking powder, baking soda, sugar and salt. Set aside.
- In a medium bowl, whisk the eggs with the buttermilk, oil/melted butter, coffee granules and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula or a wooden spoon until just combined. Do not over mix. The batter should be thick. Add in chocolate chips or chunks and fold gently.
- Divide batter evenly between muffin cups, almost all the way to the top (Tips: you can use the ice cream scoop to scoop out the batter). Sprinkle more chocolate chips as desired. Bake for 5 minutes and then reduce the oven temperature to 350ºF/175ºC. Continue to bake for an additional 14-15 minutes (19-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Muffins can be kept in an airtight container in the fridge for up to 3 days and stays frozen for up to 2 months. Serve them at room temperature. Thaw overnight and reheat before serving.
2 Comments
Cheryl
September 2, 2022 at 4:29 pmListed in the ingredients the Butter is MISSING, but it’s listed in the directions! How much Butter is called for in the Recipe please??
Thu Nguyen
September 2, 2022 at 4:41 pmHello Cheryl,
It’s 1/2 cup of vegetable oil or melted butter. You can use either of them, but I prefer vegetable oil as it adds moisture to the muffins 🙂