Ultimate Double Chocolate Chip Muffins

If you’re craving a muffin that’s basically dessert disguised as breakfast, look no further. These double chocolate chip muffins are everything you want: ultra-chocolatey, loaded with melty chocolate chips, tall and domed like your favorite bakery, and incredibly moist. The secret weapon? A touch of espresso powder that deepens the chocolate flavor without making them taste like coffee—it’s optional, but once you try it, you’ll never skip it again.

I tested this recipe multiple times, tweaking the espresso amount until it hit the sweet spot. My final batch used 1½ teaspoons of espresso powder and the result was perfection—intense chocolate flavor with no coffee aftertaste. They’re perfect for weekend baking, school lunches, or that mid-afternoon pick-me-up.

Why These Muffins Are Next-Level

• Double chocolate: Cocoa powder in the batter + generous chocolate chips throughout.
• Bakery-style domes: A high-heat start to the bake creates those tall, craggy tops.
• Moist and fudgy: Buttermilk and oil (or butter, if you prefer) keep them tender for days.
• Espresso boost: Just a small amount amplifies the cocoa without overpowering—pure magic.

Tips to Make These Double Chocolate Chip Muffins

• Espresso powder: 1½ teaspoons gives a perfect subtle enhancement—feel free to skip it entirely for pure chocolate muffins or bump to 1 tablespoon for bolder mocha notes.
• Butter vs. oil: Oil keeps them softer longer; butter adds luxurious flavor. Try half-and-half if you can’t decide.
• Bloom the cocoa (optional upgrade): Mix the cocoa and espresso with hot buttermilk first for even deeper flavor.
• Liners: You can bake these in a nonstick muffin pan (without liners) or use standard paper cupcake liners. For the ultimate DIY-er (and money saver) follow instructions to make my homemade tulip cupcake liners.
• Storage: Keep in an airtight container at room temp for up to 3 days (they stay moist!), or freeze for up to 2 months. Reheat in the microwave for 15–20 seconds to for that fresh-baked texture.

These muffins disappear fast in my house—whether eaten with coffee, milk, or eaten straight from the rack. If you make them, drop a comment below—I’d love to hear what you think!

Happy baking!

Ultimate Double Chocolate Chip Muffins

Print Recipe

These rich, moist double chocolate chip muffins pack intense chocolate flavor from cocoa powder and melty chocolate chips, with a touch of instant espresso powder to deepen the chocolate without tasting like coffee. Perfect for breakfast, snacks, or dessert—yields 12 standard muffins.

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Prep Time:15 minutes mins

Cook Time:23 minutes mins

Total Time:38 minutes mins

Servings: 12 muffins

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EQUIPMENT (affiliate links)

• Measuring cups
• Measuring spoons
• kitchen scale recommended for accuracy
• mixing bowl
• fine mesh sieve or
• sifter for cocoa powder
• muffin scoop optional
• 12-cup muffin tin
• paper liners optional if pan is non-stick

Ingredients

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Dry Ingredients

• 2 c. (240 g) unbleached all-purpose flour
• ¾ c. (75 g) unsweetened cocoa powder natural or dutch-process
• 1 c. (200 g) granulated sugar
• 1½ tsp. instant espresso powder optional but recommended
• 1 tsp baking powder
• ½ tsp. baking soda
• ½ tsp. salt

Wet Ingredients

• 2 large eggs room temperature
• 1 c. (240 g) buttermilk or milk + 1 tbsp vinegar/lemon juice
• ½ c. (110 g) avocado or melted butter for richer flavor
• 2 tsp. vanilla extract

Add-ins

• 1½ c. (255 g) semi-sweet chocolate chips reserve about ¼ cup for topping
• 1 tsp. unbleached all-purpose flour

Instructions

• Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
• In a large bowl, sift the flour, cocoa powder, sugar, espresso powder, baking powder, baking soda, and salt together (sifting helps avoid lumps for even batter).
  2 c. (240 g) unbleached all-purpose flour

  ¾ c. (75 g) unsweetened cocoa powder

  1 c. (200 g) granulated sugar

  1½ tsp. instant espresso powder

  1 tsp baking powder

  ½ tsp. baking soda

  ½ tsp. salt
• In a medium bowl, whisk the eggs, buttermilk, oil (or melted butter), and vanilla extract until smooth.
  2 large eggs

  1 c. (240 g) buttermilk

  ½ c. (110 g) avocado

  2 tsp. vanilla extract
• Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—do not overmix; a few lumps are okay.
• In a small bowl, toss the 1½ cups chocolate chips with a teaspoon of flour until they're evenly but lightly coated—no clumps. Fold into the batter.
  1½ c. (255 g) semi-sweet chocolate chips

  1 tsp. unbleached all-purpose flour
• Divide the batter evenly among the muffin cups, filling them nearly to the top. Sprinkle the reserved chocolate chips on top.
• Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) without opening the door. Bake another 15–18 minutes, or until a toothpick comes out with a few moist crumbs.
• Cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm!

Notes

• Espresso powder: optional—skip for pure chocolate flavor or increase to 1 tablespoon for stronger mocha notes.
• For deeper chocolate: Bloom cocoa by mixing with hot buttermilk first.
• Butter vs. oil: Oil = softer longer; butter = richer taste.
• Storage: Airtight at room temp up to 3 days; freeze up to 2 months. Reheat 15-20 sec in microwave.

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