Description
These Double Chocolate Muffins are rich, moist, and packed with chocolate flavor from both cocoa powder and semi-sweet chocolate chips. Perfect for a decadent breakfast treat or an indulgent snack, they combine the perfect balance of sweetness and chocolatey goodness with a tender crumb.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups (220g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup (175g) semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the tins to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until they are well combined to ensure even distribution of leavening agents and flavor.
- Combine wet ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract together until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently fold the mixtures together until just combined; avoid overmixing to keep the muffins tender and light.
- Add chocolate chips: Fold in the semi-sweet chocolate chips, reserving a handful to sprinkle on top of the batter after portioning.
- Portion the batter: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Add topping chocolate chips: Sprinkle the reserved chocolate chips on top of each muffin for extra chocolate flavor and an appealing look.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Allow the muffins to cool in the pan for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure eggs and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter; a few lumps are okay and help keep the muffins tender.
- Use paper liners for easy removal or lightly grease the muffin tin to prevent sticking.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a little lemon juice or vinegar.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
