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!
You know when you become a chocoholic, you will want anything made with it. These muffins have everything you’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.
More Chocolate Recipes:
Double Chocolate Muffins
- 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
- 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.