Description
Indulge in these rich and moist Double Chocolate Chip Muffins that are perfect for a decadent breakfast or a delightful snack. Loaded with cocoa and chocolate chips, these muffins are a chocolate lover’s dream come true.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup semisweet chocolate chips, plus more for topping
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or grease.
- Mix Dry Ingredients: In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk granulated sugar, brown sugar, eggs, oil, buttermilk, and vanilla until smooth.
- Combine and Bake: Gently mix wet ingredients into dry, fold in chocolate chips, distribute batter into muffin cups, top with extra chips, bake for 18–22 minutes.
- Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moist muffins, use full-fat buttermilk and avoid overmixing.
- You can swap semisweet chips for dark or milk chocolate.
- These muffins are freezer-friendly and perfect for make-ahead breakfasts or snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 23g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
