Description
Rich, decadent double chocolate chip muffins perfect for breakfast, brunch, or a sweet treat. Moist and tender, loaded with semi-sweet and dark chocolate chips.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
- Optional: Coarse sugar for topping
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps of cocoa powder.
- Combine Wet Ingredients: In a separate large bowl, whisk together the granulated sugar and brown sugar, breaking up any clumps. Add the melted and slightly cooled butter and whisk until well combined. Beat in the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the semi-sweet and dark chocolate chips.
- Fill Muffin Tin: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the tin thoroughly. Fill each muffin cup about 2/3 full with batter. Optional: Sprinkle the tops of the muffins with coarse sugar.
- Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t overmix the batter. Overmixing develops the gluten in the flour, resulting in tough muffins. Mix until just combined.
- Use room temperature ingredients. Room temperature ingredients combine more easily and create a smoother batter.
- Don’t overbake. Overbaked muffins will be dry and crumbly. Check for doneness with a wooden skewer.
- Use high-quality chocolate chips. The quality of the chocolate chips will affect the overall flavor of the muffins. I recommend using good-quality semi-sweet and dark chocolate chips.
- Add a touch of espresso powder. A teaspoon of espresso powder added to the dry ingredients will enhance the chocolate flavor.
- Store properly. Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes