Double Chocolate Muffins

Double Chocolate Muffins

These extra moist double chocolate muffins are everything you could want in a muffin. They have slightly crunchy tops with deliciously tender centers that are filled with chocolate chips. It's an easy, no-mixer recipe for the perfect chocolate muffins just like your favorite bakery.

Course Breakfast, Dessert

Cuisine American

Keyword Chocolate Muffins, Double Chocolate Muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 335kcal

Author Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

2 cups all-purpose flour (250 grams) spooned & leveled
½ cup unsweetened cocoa (40 grams)
1 ¼ cup granulated sugar (250 grams)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable oil (60 ml)
¼ cup unsalted butter (56 grams) melted
2 teaspoons vanilla extract
2 large eggs
1 cup buttermilk (240 ml)
1 cup chocolate chips (180 grams)

Instructions

Preheat the oven to 400F (200C or 190C fan forced) degrees. Line a 12 cavity muffin tin with muffin papers.
In a large bowl whisk together the flour, cocoa, sugar, baking soda, baking powder and salt. Set aside.
In a second large bowl, whisk together the melted butter, oil, eggs, vanilla extract and buttermilk.
Make a well in the middle of the dry ingredients. Then pour the wet ingredients into the middle of the well. Gently fold the ingredients together using a rubber spatula or wooden spoon.
When the batter is almost combined, gently fold in the chocolate chips.
Spoon the batter into the prepared muffin tin, filling each muffin cavity to the top. You'll end up with about 12-14 muffins in total.
Bake for 5 minutes at 400F. Then turn the oven down to 375F (190C) and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean or with just melted chocolate chip on it. Do not remove the muffins from the oven when you turn the temperature down.
Cool in the pan 5-10 minutes, then continue cooling on a wire rack.

Notes

Room Temperature Ingredients: For best results, the eggs and buttermilk should be at room temperature before getting started.
Buttermilk Substitute: If you don't have buttermilk on hand, add 2 teaspoons of vinegar (white or distilled) or freshly squeezed lemon juice to a liquid measuring cup. Then fill to the 1 cup line with 1% or 2% milk.
Storage: Muffins are best if enjoyed fresh from the oven. Store muffins in an airtight container at room temperature for up to 4 days. Muffins freeze well. Then thaw overnight in the fridge.

Nutrition