Intensely chocolatey, tender and super moist muffins.
Let’s get down to business people. Do you like chocolate? I sure hope so. I am a certified chocoholic and I’ve never met a kind of chocolate I didn’t like. These muffins have so much chocolatey goodness going on. They’re chocolate on chocolate on chocolate and they’re not sorry about it. They’re one of my favorite breakfast treats and they go oh-so perfectly with a steaming hot cup of coffee! (Or if you’re like me, hot chocolate..)
These double chocolate chip muffins bake up SO beautifully. I love how they have perfect crackly dome uniformed tops! THEY’RE JUST SO PRETTY. Ohhhh, muffin tops how I love you. These are so moist, chocolatey and just have the perfect muffin-y texture. There’s nothing worse than having a bland chocolate muffin (or bland chocolate anything..). If I’m going to waste calories on a muffin, especially for breakfast, it better be amazing.
It has taken me so long to perfect this recipe. Pans and pans of poor, sad chocolate muffins have been tossed into the garbage until these beauties came out.
If you want an intensely chocolate (basically dessert but we’ll call it a muffin) muffin, this is the recipe for you!
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Ingredients:
Instructions:
Preheat oven to 350 degrees and line a 12 cup muffin tin with paper liners.
In a large bowl, whisk flour, both cocoa powders, both sugars, baking soda, baking powder, salt and together until thoroughly combined. Reserve 2 tablespoons of mini chocolate chips and gently toss the rest into the dry ingredients.
In a separate bowl, whisk together eggs, buttermilk, vanilla and oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir until dry ingredients are moistened, then add hot coffee. Gently stir until everything is just combined. You don't want to over-mix or you will have tough muffins.
Scoop batter (I like to use an ice cream scoop) into prepared muffin tin ¾ to the top, don't be afraid to fill them. Sprinkle a few of the reserved chocolate chips on top of each well of batter and gently press them down. Bake muffins for 20-22 minutes or until a toothpick comes out with a few moist crumbs on it. Allow muffins to cool in hot pan for 10 minutes before transferring to a wire rack to finish.
Double Chocolate Chip Muffins will stay fresh for 3-4 days stored in an airtight container at room temperature. Muffins can be frozen up to 3 months.*
Notes
*The way I always freeze muffins is by wrapping each muffin individually in plastic wrap and then placing all wrapped muffins into a large freezer zip lock bag.
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The muffins and cookies look amazing. I recently got a new mixer so I’m all about baking and I love trying new recipes. I will give these a try and see how my kiddos like them. They look incredible, now let’s see if mine can look anything close to these! Yum
These look amazing and who doesn’t like chocolate. I used my last bag of chocolate chips the other day and I wish I had another because I’d try these. I’ve been in a cooking/baking mood all day. I’m bookmarking this post so I can come back and get the recipe when I get some more chocolate chips. Thanks so much for sharing. I can’t wait to make these.
Please don’t take offense when I saw I wished I never, ever saw this post. Oh. My. Goodness. Jessica, these look incredible and I cannot wait to make them! I try to surprise my family with an extra sinful breakfast once every few weeks before they head out to work/school, and this will definitely be next week’s. It can count as breakfast, right? I mean, it’s technically a muffin…
You had me at chocolate, even better if it’s fudgy chocolate!! I am a huge chocolate fanatic and even better for it to be at breakfast too! Great recipe they look simply delicious and so chocolaty!!
These. Are. Absolutely. Perfect. Pieces. Of. Edible. Art. A good portion of the enjoyment of eating is the visual pleasure of the item, and I have to say, your perfectly-chip-studded muffins with their glossy, crackled crust, are making my mouth water quite a bit. (and yes, I’m a fellow chocoholic!). I appreciate the recipe tasting you went through to get the perfect muffin – I peeked at the recipe and love how you called out dark chocolate cocoa powder. Just imagining the extra-rich depth of flavor from that! Definitely going on my to-bake list, thank you!
xo,
lauriel
EyeForElegance.com
Thanks so much, Lauriel!
Wow, I think I just got a sugar rush! Lol these look amazing. I am not a huge fan or chocolate, but my husband would flip if I made these for him. I am totally bookmarking this one! Thanks!
Chocolate chip muffins are already one of my favorites, but making them DOUBLE chocolate chip?! And, then, FUDGE?! All together this is just way too amazing for words. I would love to have one of these Each and EVERY morning!
I can’t even describe how many yummies this has. I used to eat Otis Spunkmeyer double chocolate muffins by the dozens many, many years ago. I have tried a few recipes with no luck. This looks like thats all about to change for me.
I’ve always loved chocolate muffins, they just really hit the spot with a cold glass of milk. As I was scrolling down to read this post, I noticed that you have quite a few different tantalizing, sweet treats featured on the sidebar. I could really go for a chocolate muffin now.
Holy moly do these look good. This would certainly satiate any of the chocolate lovers out there. And they are individually portioned so no sharing necessary. My kind of baked good! Must make these asap!
This is just what I NEED! I first saw this post over at Memories by the Mile and decided to come take a peek! I am SO glad I did! Your blog is beyond cute and all your recipes look super tasty! I can’t wait to start trying them out. This will be my first one and it WILL be made this afternoon! Thanks for the recipe!
Thank you so much, Brittany!! Let me know how these muffins come out for you!
I made these muffins twice once with the dark cocoa and the second time I made him with all regular cocoa. Husband preferred the ones with all regular cocoa. These will definitely be a family favorite. I also used almond milk in place of Buttermilk. They are very moist I’m very happy with this recipe this is the second one I tried and it’s fantastic.
These muffins were delicious! They taste as good as they look! I made a couple changes, i used regular semi sweet chocolate chips since I didn’t have mini ones on hand and I used hot chocolate instead of coffee since my family doesn’t drink coffee. Also I got 17 muffins instead of 12, but whose complaining about more chocolatey goodness to enjoy!!
These were moist and had good flavour. I’d make them again, but next time I’d add a 1/4 cup more buttermilk, since they were very dense. The batter was extremely thick, even after I added the coffee.
Wonderful recipe I’ll be making these again. Probably to many times.
Yay!
– Jessica