Ultimate Double Chocolate Chip Muffins
Print RecipeThese 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.
Servings: 12 muffins
equipment (affiliate links
- kitchen scale recommended for accuracy
- sifter for cocoa powder
- muffin scoop optional
- paper liners optional if pan is non-stick
Ingredients
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).
- In a medium bowl, whisk the eggs, buttermilk, oil (or melted butter), and vanilla extract until smooth.
- 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.
- 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!
Video
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.
Serving: 1muffin | Calories: 469kcal | Carbohydrates: 77g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 210mg | Potassium: 543mg | Fiber: 10g | Sugar: 32g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 6mg
