Double Chocolate Chip Muffins are a chocolate lover’s dream! These muffins are rich, moist, and loaded with cocoa and chocolate chips for an irresistible treat. Perfect for breakfast, dessert, or a sweet snack, these muffins are easy to make and even easier to enjoy. Whether you’re baking for a crowd or just treating yourself, these double chocolate chip muffins are sure to satisfy your cravings. Let’s dive into the recipe and learn how to make these decadent delights!

Recipe Preparation Equipment

To make these muffins, you’ll need:

Muffin tin
Paper liners or non-stick spray
Mixing bowls (large and medium)
Whisk or electric mixer
Measuring cups and spoons
Spatula
Cooling rack

Ingredients

Here’s what you’ll need to make Double Chocolate Chip Muffins (makes 12 muffins):

For the Muffins:

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

Optional Topping:

1/4 cup mini chocolate chips or coarse sugar

How to Make Double Chocolate Chip Muffins

Step 1: Preheat and Prepare

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

In a medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients. Stir until just combined—do not overmix. Fold in the chocolate chips.

Step 5: Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle with mini chocolate chips or coarse sugar if desired.

Step 6: Bake the Muffins

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Variations

Gluten-Free: Use a gluten-free flour blend.
Dairy-Free: Substitute almond milk and dairy-free chocolate chips.
Extra Chocolate: Add 1/2 cup cocoa powder for an even richer flavor.
Nutty Twist: Fold in 1/2 cup chopped walnuts or pecans.

Cooking Note

Don’t overmix the batter to ensure tender muffins.
Use room temperature ingredients for even mixing.

Serving Suggestions

Serve warm with a glass of milk or a cup of coffee.
Pair with fresh berries or whipped cream for a dessert-like treat.

Helpful Tips

Use high-quality cocoa powder for the best flavor.
If you don’t have buttermilk, make your own by adding 1 tbsp lemon juice to 1 cup milk.

Tips for the Best Double Chocolate Chip Muffins

Toss the chocolate chips in a little flour to prevent them from sinking to the bottom.
Let the muffins cool completely before storing to maintain their texture.
For extra moisture, add 1/2 cup sour cream to the batter.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Nutritional Information (per muffin)

Calories: 280
Protein: 5g
Sodium: 200mg
Fat: 14g
Carbs: 38g

FAQs

1. Can I freeze these muffins?
Yes! Store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.

2. Can I use milk chocolate chips?
Absolutely! Use any type of chocolate chips you prefer.

3. How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

Conclusion

Double Chocolate Chip Muffins are the ultimate treat for chocolate lovers. With their rich cocoa flavor, moist texture, and melty chocolate chips, these muffins are perfect for any occasion. Whether you’re baking for breakfast, dessert, or a snack, this recipe is sure to impress. Give it a try and enjoy the chocolatey goodness!

Let me know if you’d like me to tweak anything or add more details!