Name: Double Chocolate Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 15
Cuisine: American
Ingredients: 2 1/4 cups flour; 1 cup sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup semi sweet chocolate chips; 1 large egg; 1 1/4 cups buttermilk; 1/2 cup oil; 1 tsp vanilla extract; 1/4 cup chocolate chips for muffin tops

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These crowd-pleasing Chocolate Chocolate Chip Muffins are flavored with both chocolate chips and cocoa powder. A perfect muffin recipe for chocolate lovers!

A few months ago I hosted a bridal shower at my house. It was in the morning, so I served a bunch of breakfast foods including egg cups, toffee scones, and orange cranberry scones.

These chocolate chocolate chip muffins were a huge hit, and it’s a good thing I made a double batch! I had several recipe requests, and promised everyone I would be posting the recipe soon. Then life happened and I didn’t get around to editing the photos.

Well friends, here is the chocolate muffin recipe you requested. It took awhile, but I think you’ll find that they are worth the wait!

It is no surprise that these muffins were a so popular. Who doesn’t love chocolate? They are tender and moist, and packed with chocolate flavor. They rise up nice and high, and the chocolate chips on top make them look so scrumptious. Which they are.

It actually took me three tries to perfect this recipe. I can now say these are the best chocolate chocolate chip muffins I have ever tasted. They aren’t so sweet and fat laden that I feel like I’m eating a cupcake. They have just the perfect amount of decadence without being too rich. And when they are warm and the chocolate chips are all melty? Oh mama. So good.

How to make Double Chocolate Muffins

To skip my tips and see the full recipe, just scroll to the very bottom of the post.

Ingredients needed:

all purpose flour (I prefer to use unbleached flour in all of my baking.)
granulated sugar
unsweetened cocoa powder (I use regular Hershey’s baking cocoa.)
baking soda
salt
chocolate chips (I use semi sweet because I like the way they melt and leave pockets of ooey gooey chocolate.)
egg (I use large eggs in all of my recipes.)
buttermilk (fresh is best!)
oil (canola, vegetable, or any oil that is liquid at room temperature)
vanilla extract

Prep work: Preheat your oven to 375 degrees. Spray 15 muffin cups with non stick spray. You’ll need two muffin pans. If you don’t have two pans, you can make 12 muffins and one mini loaf of bread instead. The loaf will need to bake for longer, maybe 30 minutes or more.

Mix dry ingredients: In a large bowl, whisk together your dry ingredients. Stir in the chocolate chips. Coating them with flour helps prevent them from sinking in the batter.

Mix wet ingredients: Whisk together egg, buttermilk, oil, and vanilla in a small bowl.

Combine: Pour the liquid into the dry mixture and stir till just moistened. Use a light touch so your muffins will be light and fluffy instead of tough.

Bake: Divide batter between the 15 well greased muffin cups. Sprinkle the 1/4 cup chocolate chips over the tops of the batter. Bake at 375° for 15-18 minutes.

Enjoy: Let cool in pans for 5-10 minutes, then remove to cooling racks. Or better yet, eat them warm!

HOW TO STORE LEFTOVER CHOCOLATE MUFFINS

-If you have any muffins left, they will keep at room temperature for 3-4 days if stored in an airtight container.

-You can also freeze them if you need to keep them for an extended period of time. I like to place mine in heavy duty ziplock freezer bags. That way, as I take one out, I can squeeze the air out of the bag. That seems to help prevent freezer burn. They will last in the freezer for 3-4 months.

VARIATIONS:

Instead of semi sweet chocolate chips, you can use milk chocolate, white chocolate, or a combination of any of them. Or even use chocolate chunks.
Stir some chopped nuts into the batter. I think pecans or slivered almonds would be tasty, but you could use cashews, walnuts, peanuts, or your favorite nut.
Instead of sprinkling chocolate chips on top of the muffins, you could drizzle them with melted chocolate after they have cooled.
Really, you could stir just about anything into the batter. Chopped maraschino cherries, coconut, and craisins would all be tasty. Just keep in mind that as you add mix-ins, you increase the amount of batter you have, so you will end up with an extra muffin or two depending on how much you add.

Chocolate muffins are a great way to brighten up someone’s morning, or get yours off to a happy start! Give them a try. You won’t be sorry!

MORE TASTY WAYS TO START YOUR DAY WITH CHOCOLATE:

MORE TASTY MUFFINS:

Chocolate Chocolate Chip Muffins

Yield: 15 muffins

Double Chocolate Muffins

Decadent chocolate muffins studded with chocolate chips.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

2 1/4 cups flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips
1 large egg
1 1/4 cups buttermilk
1/2 cup oil
1 tsp vanilla extract
1/4 cup chocolate chips for muffin tops

Instructions

Preheat the oven to 375 degrees. Spray a muffin tin with non stick spray; set aside.
Whisk together flour, sugar, cocoa, soda, salt, and 1 cup chocolate chips in a large mixing bowl. Set aside.
In a small mixing bowl, whisk egg, buttermilk, oil, and vanilla. Add to dry mixture and stir till just moistened.
Divide batter between 15 well greased muffin cups. Sprinkle the 1/4 cup chocolate chips over the tops of the batter.
Bake at 375° for 15-18 minutes.

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