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Double Chocolate Muffins

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • For the Muffins
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • ¾ cup (180ml) buttermilk (or plain yogurt)
  • ½ cup (120ml) vegetable oil (or melted butter)
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup (175g) semisweet or dark chocolate chips
  • Optional Crumb or Topping
  • 2 tbsp coarse sugar for sprinkling on top

Instructions
 

  • Preheat Oven: Preheat to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  • Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  • Mix Wet Ingredients: In another bowl, combine buttermilk, oil, eggs, sugars, and vanilla. Whisk until smooth.
  • Combine: Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
  • Add Chocolate Chips: Fold in chocolate chips, reserving a few for topping.
  • Fill Muffin Cups: Divide the batter evenly among muffin liners, filling about ¾ full. Sprinkle remaining chips or coarse sugar on top.
  • Bake: Bake for 18–20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.