Double Chocolate Chip Muffins Recipe
This decadent double chocolate chips muffins recipe is the perfect treat for chocolate lovers. Let me tell you when it comes to satisfying our sweet tooth, a few things hit our special spot like a delicious muffin. And for all of us chocolate lovers, there’s nothing better and more delicious than a double chocolate muffin. In this recipe, I will show you how to make moist, fluffy muffins that are packed with rich chocolate flavors that you and everybody will love.
These ultimate double chocolate muffins make the perfect treat for chocolate lovers looking to indulge in rich, chocolatey flavor. Made with cocoa powder and chocolate chips, these muffins are sure to be a hit with family and friends. You guys and gals won’t believe how incredibly easy to make they are, making them the perfect breakfast or snack option. So if you’re looking you’re looking for a quick breakfast on the go or a sweet treat to enjoy in the afternoon, these moist double chocolate muffins will keep you on the move.
I love these decadent double chocolate muffins, they are not only delicious but also homemade and from scratch which gives them a special that special personal touch. I have to confess, It took me some time to get this homemade double chocolate muffin recipe right, but with trial and error, I managed to develop a rich chocolaty muffin that can easily be put together with simple ingredients such as all-purpose flour, cocoa powder, sugar, baking powder, baking soda, salt, buttermilk, vegetable oil, eggs, vanilla extract, and semisweet chocolate chips.
The best part of this recipe is that you can whip up a batch of these homemade muffins in no time, super fast, and super easy. The recipe directions are also quick to follow, which makes it perfect for those crazy busy mornings, you know what I mean… or when you’re just craving something sweet but don’t want to spend the whole in the kitchen.
Here’s Why You Will Love These Double Chocolate Chip Muffins
- These double chocolate chip muffins have a rich and decadent chocolate flavor from the use of cocoa powder and chocolate chips, perfect for chocolate lovers.
- Their moist and fluffy texture is thanks to the combination of buttermilk and vegetable oil.
- This recipe is easy to follow and makes with simple and accessible ingredients.
- It’s a super versatile chocolate muffin recipe that can be enjoyed as a dessert or a snack and can be topped with whipped cream or chocolate ganache for the ultimate decadence.
- The perfect choice for any occasion, whether it’s a special treat or a simple indulgence.
Key Ingredients and Substitutions
- All-purpose flour: For this double chocolate muffin recipe I used all-purpose flour, which helps to thicken the batter and provide structure to the muffins. It can be substituted with a gluten-free flour blend or almond flour for a gluten-free option.
- Granulated sugar: I used granulated sugar as my sweetener of choice for these muffins, it provides a nice balance of sweetness to these muffins. If you prefer to use another sweetener, you can substitute it with brown sugar, or coconut sugar. If you want to make sugar-free double chocolate muffins you can replace the sugar with equal amounts of granulated sweeteners such as Monk sugar, allulose, or erythritol.
- Unsweetened cocoa powder: I used unsweetened cocoa powder which is less bitter and has a little acidity. If you don’t have this type of cocoa powder can substitute it with dutch-process cocoa powder, which is less acidic, or carob powder for a caffeine-free option.
- Baking powder and baking soda: These are leavening agents that help the muffins rise. They can be substituted in equal amounts.
- Salt: Enhances the flavor of the muffins, it can be substituted with other types of salt, such as sea salt or Himalayan salt.
- Buttermilk: I love buttermilk, it adds moisture and a tangy flavor to the muffins. If you don’t have buttermilk on hand you can replace it with sour cream, yogurt, or milk mixed with lemon juice or vinegar, worst case scenario, it can be substituted with milk or any type of oat or nut milk.
- Vegetable oil: The veggie oil adds moisture to the muffins, if you want to use a different oil you can substitute it with avocado oil, coconut oil, olive oil, corn oil, or melted margarine or butter.
- Eggs: The addition of eggs in this recipe provides structure and richness to these chocolate muffins. They can be substituted with chia egg or flax eggs which can be prepared by mixing 1 tablespoon of flax meal or chia with 3 tablespoons or with 3 tablespoons of aquafaba for each 1 large egg that will be replaced. Other egg replacement options for this recipe are 2 tablespoons arrowroot flour mixed with 3 tablespoons water or 1/4 cup of applesauce for each large egg that needs to be substituted.
- Vanilla extract: This is my go-to ingredient to help enhances the flavor of muffins. It can be substituted with other types of extract, such as almond or hazelnut just encase you don’t have any.
- Semisweet chocolate chips: These chocolate chips are my favorite choice for chocolate muffins, it enriches the muffins with an extra chocolatey touch of love, providing rich and decadent chocolate flavor. If you are out of semisweet chocolate chips can substitute them with essentially any different types of chocolate such as dark chocolate chips or chunks for a more intense chocolate flavor or white chocolate chips for a sweeter and creamier option, or you can also chop up some chocolate bars to add a different texture.
Good To Know: Tips and Tricks
Use good quality cocoa powder: The quality of the cocoa powder can greatly differentiate the overall flavor of these double chocolate chip muffins. Look for a brand that is high in cocoa butter, it will give your muffins a deeper and richer chocolate flavor.
Don’t overmix the batter: Less is more, be careful not to overmix the muffin batter, as it will result in a dense and tough muffin. Mix the ingredients until just combined to ensure a fluffy and moist texture.
Use room temperature ingredients: I can’t stress this enough, room temperature ingredients will mix together more easily and evenly. Take the eggs and buttermilk out of the refrigerator for about 30 minutes before you start making the muffins.
Fill the muffin cups 2/3 of the way: If you overfill the muffin cup the batter will overflow during the baking, fill the muffins only 2/3 high in the muffin tin, this will ensure your muffin rises with a nice dome shape.
Cool the muffins completely before storing: Always Cool the muffins completely before storing them, this step will avoid any condensation buildup and prevent the muffins from becoming soggy. Once the muffins are cool to the touch, transfer them to an airtight container and store them at room temperature for up to 4 days or in the refrigerator for up to a week.
Ingredients for Double Chocolate Chip Muffins
- 2 and 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
How To Make Double Chocolate Chip Muffins?
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together the buttermilk, oil, eggs, and vanilla extract with a hand mixer or whisk.
- Slowly pour the wet ingredients into the dry ingredients and beat or stir until just the batter is combined. Be careful not to overmix it.
- Fold in the chocolate chips with a spatula.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 of the way full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the double chocolate chip muffins from the oven and let them cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Check Out Some Of My Other Yummy Creations
- Classic Tiramisu
- Blueberry Muffins
- Turkish Baklava
- Traditional Sicilian Cassata
- Portuguese Honey Sponge Cake
Double Chocolate Chips Muffins
Ingredients
- 2 and 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together the buttermilk, oil, eggs, and vanilla extract with a hand mixer or whisk.
- Slowly pour the wet ingredients into the dry ingredients and beat or stir until just the batter is combined. Be careful not to overmix it.
- Fold in the chocolate chips with a spatula.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 of the way full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the double chocolate chip muffins from the oven and let them cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Notes
- Storage: These chocolate muffins can be stored in an airtight container at room temperature for up to 4 days. If you want to freeze them they will keep for up to 3 months. Simply place them in an airtight container or wrap them in aluminum foil or plastic wrap.
- Some Variations: For a richer depth of chocolate flavor, you can use dark cocoa powder instead of regular cocoa powder to make these muffins even more decadent.
- Another great choice is to add nuts like pecans or walnuts to the recipe for added crunch, just fold it into the batter as you would for chocolate chips.
- To elevate the appearance and make the Ultimate double chocolate chip muffins, try drizzling melted chocolate over the top once the muffins are cooled.
- To add a fun twist to these double chocolate muffins, try adding a tablespoon of instant coffee granules to the batter for a chocolate-coffee flavor.
- Make these muffins festive for the holidays by adding a teaspoon of peppermint extract and a handful of crushed candy canes to the batter for a chocolate-mint flavor.
