Double Chocolate Muffins
What are double chocolate muffins?
Double chocolate muffins use cocoa powder for a chocolatey muffin base. Plus, they have tons of chocolate chips to make the chocolate flavor even more rich!
What do I need to make double chocolate muffins?
Here's everything you'll need to whip up these muffins. The good news is you probably already have most of the ingredients!
- all-purpose flour
- unsweetened cocoa powder
- granulated sugar
- light brown sugar
- salt
- espresso powder (optional)- this ingredients doesn't leave a coffee flavor, but works in the recipe to enhance and deepen the chocolate flavor.
- baking powder
- buttermilk
- unsalted butter
- eggs
- vanilla extract
- chocolate chips- mini are my favorite for these muffins
No buttermilk? No problem!
So if you don’t have buttermilk or can’t find it at your store, you can easily make your own buttermilk substitute at home.
All you need to do is add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Stir it up, and let it sit for about 5 minutes, until the milk curdles slightly.
Using buttermilk in this recipe is highly recommended, because the acid content in buttermilk contributes to these muffins being so tender and fluffy.
As a result, substituting buttermilk with regular milk will likely negatively impact the recipe results. So don’t skip it!
Tips for double chocolate muffins
- If you want insanely fluffy, tall bakery-style muffins, try leaving the batter in the fridge for 1 hour, or up to overnight. That’s what I usually do with my muffins and it really works! This is a little tip I learned from Tessa at Handle the Heat.
- Make sure you do not over-mix the muffin batter, because that can result in dry, rubbery muffins. Once all the flour has disappeared, you’re done mixing!
- Use a large cookie scoop to transfer batter to muffin liners. This is the most mess-free way. Plus, all the muffins will be even since the scoop controls how much batter you put in each muffin liner.
- Make sure all your wet ingredients are room temperature! Room temperature ingredients make for a much more tender baked good.
That’s It! I hope you add these double chocolate muffins to your list of your favorite easy baking recipes.
If you make this recipe, I would really appreciate if you left a comment and a rating below. Your support helps me continue to be able to bring you free recipes and content! You can also tag me on Instagram @lalaskitchentable if you make one of my recipes- I love to see what you’re making! 🙂
Double Chocolate Muffins
These easy to make double chocolate muffins are rich, fluffy, and full of chocolate chips! Once you try them, you'll want them to be part of your regular baking rotation.
- Standard muffin pan
- 12 muffin liners
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 tsp espresso powder (optional)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk (room temperature)
- 1/2 cup unsalted butter (melted and cooled)
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 1 1/2 cups mini chocoalte chips
-
Preheat oven to 400ºF. Prepare muffin pan with 12 liners; set aside.
-
In a large bowl, combine flour, cocoa powder, granulated sugar, brown sugar, espresso powder, baking powder, and salt. In another bowl, combine buttermilk, melted butter, eggs, and vanilla. Make a well in the center of dry ingredients; add wet ingredients and mix using a rubber spatula, until a few streaks of flour remian. Be careful not to overmix. Add chocolate chips and finish combining.
-
Fill each liner 3/4 of the way full. Bake muffins in preheated oven for 20-25 minutes.