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–+ servings

Double Chocolate Muffins

Rich and decadent double chocolate muffins made with cocoa powder and lots of chocolate chips. Perfect for morning breakfast or a midday snack!
5 from 1 vote
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Course: Breakfast, Dessert
Keyword: Breakfast, Chocolate, Chocolate Chip, Dessert, Easy, Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 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.
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