Cocoa powder and chocolate chips give these Double Chocolate Muffins the perfect amount of chocolatey goodness in every bite! These soft, moist, fluffy homemade muffins are a chocolate lover’s dream.
Double Chocolate Muffins
I’ve yet to have a chocolate muffin better than these. Whether they’re from a bakery or the grocery store, no chocolate muffin can hold a candle to this recipe! A little instant coffee gives delicious depth to the chocolatey flavor throughout the batter and the gooey chocolate chips are extra indulgent. These are extra rich in the very best way. Even better, they’re ready in about half an hour, no mixer required! Serve them for breakfast, pack them in lunchboxes, or enjoy as a late night sweet treat. There’s no bad time to enjoy a homemade muffin this good!
Check out more of my favorite easy muffin recipes like raspberry white chocolate muffins, blueberry muffins, and chocolate chip muffins!
Why are my muffins dry?
There can be a few reasons that muffins dry out, and they’re all avoidable. First off, make sure you measure your flour with care! Too much flour will dry out any baked goods. Make sure that when you’re mixing the batter, you don’t overdo it. Over-mixed batter will mess up the texture of the muffin as well. Finally, don’t bake them for too long!
How to Make Double Chocolate Muffins
- Prepare. Preheat the oven to 375°F and line a standard 12-cup muffin pan with paper liners or spray with nonstick spray.
- Whisk the dry ingredients. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Mix the wet ingredients. Whisk together the buttermilk, granulated sugar, brown sugar, oil, eggs, coffee, and vanilla in a separate bowl.
- Make the batter. Pour the wet ingredients into the dry ingredients and stir just until combined, then gently fold in 1 1/4 cups of the chocolate chips.
- Assemble. Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full, and sprinkle the remaining 1/4 cup of chocolate chips over the tops.
- Bake. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let them cool! Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool before serving.
Storing and Freezing
Let the double chocolate muffins cool to room temperature before storing or freezing! In an airtight container at room temperature, the muffins will stay fresh for up to 3 days. In the fridge, they’ll keep for up to 1 week.
To freeze, place the cooled muffins in a gallon zip-top bag and squeeze out as much air as you can. Date, label, and freeze for up to 3 months. Let the muffins adjust to room temperature before serving.
Ingredient Notes
- All-Purpose Flour – Measure your flour by spooning it into the measuring cups rather than dunking the cup straight into the bag. If you pack your flour, you’ll end up with too much, which results in dry muffins.
- Unsweetened Cocoa Powder – If your cocoa powder has any stubborn lumps, sift it into the mixing bowl.
- Baking Powder and Baking Soda – Make sure that neither is expired. If they’re past the date on the containers, they’re not potent any more and your muffins won’t rise properly.
- Salt – A small pinch compliments the sweetness without making it taste salty.
- Buttermilk – Don’t swap this with regular milk! Buttermilk adds a subtle tang while also reacting with the baking soda to help the muffins rise.
- Granulated Sugar and Light Brown Sugar – Using both sugars gives you the perfect balance of sweetness and moisture.
- Vegetable Oil – This also helps to keep the muffins extra moist. You can swap it with another neutral oil, like canola oil.
- Eggs – Let them adjust to room temp before using so they mix more seamlessly with the rest of the batter.
- Instant Coffee Granules – This will not make the muffins taste like coffee. The instant coffee enhances the chocolate flavor!
- Vanilla Extract – I always recommend using pure (not imitation) if possible.
- Chocolate Chips – I like to use semi-sweet chocolate chips for these muffins. Feel free to swap them with milk or dark chocolate as desired!
Enjoy!
~Nichole
Double Chocolate Muffins
Ingredients
- 2 1/2 Cups All-purpose flour
- 1/2 Cup Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 Cup Buttermilk
- 3/4 Cup Granulated sugar
- 1/2 Cup Packed light brown sugar
- 1/2 Cup Vegetable oil
- 2 Large eggs
- 2 tsp Instant coffee granules
- 1 tsp Vanilla extract
- 1 1/2 Cups Semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a standard 12-cup muffin pan with paper liners or spray with nonstick spray.
- Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk together the buttermilk, granulated sugar, brown sugar, vegetable oil, eggs, coffee, and vanilla extract in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined, then gently fold in 1 1/4 cups of the chocolate chips.
- Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full, and sprinkle the remaining 1/4 cup of chocolate chips over the tops.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool before serving.
Notes
These double chocolate muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
