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Double Chocolate Chip Muffins

Servings 12 muffins


  • 2 1/4 cup all-purpose flour
  • 2/3 cup cocoa powder regular
  • 2 tbs dark cocoa powder optional, you may use 2 tbs of regular cocoa powder
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • pinch salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1 tbs vanilla extract
  • 1/2 cup oil
  • 1/4 cup strong coffee you may use 1 tsp instant coffee mixed with 1/4 cup hot water
  • 1 cup mini chocolate chips


  • Preheat 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 and salt together until thoroughly combined. 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 almost combined, then add hot coffee. Keep stirring until everything is just combined. Reserve 2 tbs of chocolate chips to sprinkle on top and gently fold in the rest. 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 3/4 to the top, don't be afraid to fill them. Sprinkle a few chocolate chips on top of each cup 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 up to 4 days stored in an airtight container at room temperature. Muffins can be frozen up to 3 months.