Double Chocolate Muffins
These Double Chocolate Muffins are intensely chocolatey and super moist with a tight crumb. The combination of the tender chocolate muffins and gooey chocolate chips creates a delicious chocolate explosion that's perfect for breakfast or any time you're craving a sweet treat.
Servings: 12 muffins
Ingredients
- 2 ¼ cup all-purpose flour
- ⅔ cup cocoa powder regular
- 2 tbs dark cocoa powder optional, you may use 2 tbs of regular cocoa powder
- 1 cup dark brown sugar
- ½ cup granulated sugar
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- pinch salt
- 2 eggs
- ¾ cup buttermilk see notes to make your own
- 1 tbs vanilla extract
- ½ cup oil
- ¼ cup strong coffee you may use 1 teaspoon instant coffee mixed with ¼ cup hot water
- 1 cup mini chocolate chips
Instructions
- Preheat 350°F. Line a 12 cup muffin tin with paper liners or grease very well with non-stick cooking spray.
- 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 ¾ 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.
Notes
To make your own buttermilk: Add 2 teaspoon of white distilled vinegar or fresh lemon juice to ¾ cup of milk in this recipe. Allow to sit for 5-10 minutes until thickened.
For gluten-free muffins: I have tested this recipe using a gluten-free measure for measure flour. You will use it as a one for one substitute for all-purpose flour.
To freeze: Wrap each muffin individually in plastic wrap and place in a freezer-safe container or plastic bag. They will stay fresh for up to three months. Thaw at room temperature overnight for best results. If you need to thaw quickly, use the microwave at 10 second intervals.
How to store muffins: You will need a large airtight container with a secure lid - alternatively, you can use a plastic bag. Line your container with paper towels and arrange the muffins in a single layer. Pro tip: Add a slice of bread to the container - this will help to absorb excess moisture and ensure that your muffins don't get soggy or gummy! Store them for up to 4-5 days.