Double Chocolate Chip Muffins
Rich, moist muffins loaded with cocoa and chocolate chips—a dream come true for chocolate lovers. These bakery-style treats are perfect for breakfast or an afternoon indulgence.
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These muffins deliver double the chocolate impact—cocoa in the batter plus generous chocolate chips throughout. The tops crackle beautifully as they bake, creating that irresistible muffin-top crust.
Ingredients
all-purpose flour
1 ½ cups
unsweetened cocoa powder
½ cup
granulated sugar
¾ cup
baking powder
1 teaspoon
baking soda
½ teaspoon
salt
¼ teaspoon
large eggs
2
butter, melted
½ cup
buttermilk
1 cup
pure vanilla extract
1 teaspoon
mini chocolate chips
1 cup
Instructions
1
Get the oven ready
Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with butter and dust with cocoa powder for easy release.
2
Mix the dry ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined. Create a small well in the center.
3
Combine wet ingredients
In a separate bowl, beat the eggs with the melted butter, buttermilk, and vanilla extract until smooth. Pour this mixture into the well you made in the dry ingredients.
4
Form the batter
Stir everything together just until the batter comes together—some small lumps are perfectly fine. Overmixing makes tough muffins. Fold in the chocolate chips last.
5
Fill and bake
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
6
Cool and serve
Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. These keep well in an airtight container for up to 3 days.
