Double Chocolate Muffins
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These homemade Double Chocolate Muffins with bakery-style muffin tops are rich, fluffy and filled with plenty of chocolate chips!
These irresistible Double Chocolate Muffins are the perfect excuse to eat chocolate for breakfast! They’re rich, fluffy, and chock-full of chocolate chips. Plus they have tall bakery-style muffin tops and are so easy to make with no mixer required!
Looking for more chocolate recipes? Try my Chocolate Brownie Mousse Cake, Chocolate Cupcakes with Chocolate Frosting or Heart Shaped Chocolate Scones!
Ingredient Breakdown
All-purpose flour – this gives the muffins structure.
Cocoa powder – gives the muffins their chocolate flavor! I always use natural unsweetened cocoa powder.
Baking powder and baking soda – both are necessary to help the muffins rise.
Buttermilk – adds flavor, moisture and makes muffins fluffy.
Granulated & brown sugar – sweetens and tenderizes muffins. Either light or dark brown sugar will work.
Vegetable oil – adds moisture and makes muffins fluffy.
Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Hot water – enhances chocolate flavor.
Chocolate chips – they wouldn’t be chocolate chip muffins without these! You can use whatever chocolate chips you prefer but I usually use semi-sweet or milk chocolate chips.
How To Make Double Chocolate Muffins
1. In a small bowl, whisk together the all-purpose flour, cocoa powder baking powder, baking soda and salt. Set aside.
2. In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.
3. Fold the dry ingredients into the wet ingredients. Once combined, slowly mix in the hot water. Fold the chocolate chips into the batter until just combined. Do not over mix!
4. Evenly divide the batter between muffin cups. If desired sprinkle with extra chocolate chips.
5. Bake muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 6 more minutes. Store Double Chocolate Muffins in an airtight container for up to 4 days at room temperature.
Pro Tips For Double Chocolate Muffins
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins.
- Scoop the batter to the top of the muffin cups to ensure tall muffins!
- Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
More Muffin Recipes You’ll Love
- Pumpkin Banana Muffins
- Nutella Muffins
- Mini Banana Muffins
- Oreo Muffins
- Blueberry Chocolate Chip Muffins
- Mini Pumpkin Cheesecake Muffins
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Double Chocolate Muffins
Equipment
- Standard size muffin pan
Ingredients
- 280 g (2 1/4 cups) all-purpose flour
- 40 g (1/2 cup) cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 240 g (1 cup) buttermilk
- 150 g (3/4 cup) granulated sugar
- 60 g (1/4 cup) vegetable oil
- 56 g (4 tbsp) unsalted butter, melted
- 50 g (1/4 cup) brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 30 g (2 tbsp) hot water
- 170 g (1 cup) chocolate chips
- extra chocolate chips for topping (optional)
Instructions
- Preheat the oven to 425°F. Line a 12 count muffin pan with paper liners.
- In a small bowl, whisk together the all-purpose flour, cocoa powder baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.
- Fold the dry ingredients into the wet ingredients. Once combined, slowly mix in the hot water. Fold the chocolate chips into the batter until just combined. Do not over mix!
- Evenly divide the batter between muffin cups. If desired sprinkle with extra chocolate chips.
- Bake muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 6 more minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Double Chocolate Muffins in an airtight container for up to 4 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
For all my chocolate lover’s, this recipe is a MUST try!!