Print

Ultimate Double Chocolate Chip Muffins

A close-up photo of a rich, dark double chocolate muffin topped with mini chocolate chips, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, bakery-style double chocolate chip muffins from scratch. This recipe uses both cocoa powder and melted chocolate for an intense flavor and moist texture.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup buttermilk (or milk mixed with 1/2 teaspoon lemon juice)
  • 1/2 cup vegetable oil
  • 1/4 cup hot brewed coffee or hot water
  • 2 ounces unsweetened chocolate, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips or chunks
  • 1/2 cup milk chocolate chips (optional, for topping)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt. This mixes the dry ingredients well.
  3. In a separate medium bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  5. Gently stir in the melted and cooled unsweetened chocolate and the semi-sweet chocolate chips.
  6. Prepare the coffee or heat the water until hot. Carefully pour the hot liquid into the batter and stir until just incorporated. The batter will be thin.
  7. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Sprinkle the tops with the milk chocolate chips, if using.
  8. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F and continue baking for 15 to 18 minutes more, or until a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the deepest chocolate flavor, use Dutch-process cocoa powder.
  • Using hot coffee instead of water deepens the chocolate taste without making the muffins taste like coffee.
  • To keep these moist chocolate muffins fresh, store them in an airtight container at room temperature for up to 3 days.
  • If you want a gooey center chocolate muffins effect, press one extra chocolate chunk into the center of each cup before baking.

Nutrition

Find it online: https://tastethisplate.com/double-chocolate-muffins-recipe/