Double Chocolate Muffins

5 from 186 rating

Double Chocolate Muffins

These bakery-style double chocolate muffins bake up tall, moist, and with such a delicious depth of flavor! They're super easy to make and will be gone in a flash.

Prep Time10

Cook Time15

Total Time25

Course: Muffins

Cuisine: American

Servings: 16

Calories: 315kcal

Author: Chelsey White

Ingredients

Double Chocolate Muffins

2 cups all-purpose flour 250g
1 1/4 cups granulated sugar 250g
2 1/2 tsp baking powder 10g
1/2 tsp baking soda 3g
1 tsp fine salt 6g
1/2 cup water, warm 120g
1/2 cup dark or Dutch-processed cocoa powder 50g
2 tsp instant espresso or coffee - optional
3/4 cup buttermilk, room temperature 180g
1/3 cup vegetable or canola oil 75g
1/4 cup unsalted butter, melted and cooled 56g
2 large eggs, room temperature 112g
1 tsp vanilla extract or vanilla bean paste 4g
1 cup chopped milk chocolate or milk chocolate chips 175g
1/2 cup coarse sugar - optional

Instructions

Double Chocolate Muffins

Preheat the oven to 425°F / 218°C. We need the oven to be nice and hot when we pop the muffins in to give them that fluffy, signature muffin top. Line a muffin pan with 16 paper liners and set aside.
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 1/4 cups of granulated sugar, 2 1/2 tsp of baking powder, 1/2 tsp baking soda, and 1 tsp of fine salt. Set aside.
In a separate bowl, whisk 1/2 cup warm water (about 120F - this helps activate the cocoa powder and gives you a more intense chocolate flavor) with 1/2 cup dark cocoa powder, and 2 tsp instant espresso or coffee (optional) together until smooth.
Then mix in 3/4 cup of buttermilk, 1/3 cup of oil, 1/4 cup of melted and cooled butter, 2 large eggs, and 1 tsp of vanilla extract into the cocoa mixture until combined.
Pour the dry ingredients into the wet ingredients and mix until just combined (DO NOT OVER-MIX THE BATTER!) and you no longer see streaks of flour. The batter should not be all the way smooth, and it's ok if there are still some small chunks in it.
Then fold 1 cup of chopped chocolate chips into the batter until they're evenly distributed. Divide the muffin batter evenly between 16 muffin cups, filling them about 5/6 full. If desired, add a sprinkle of coarse sugar and a few extra pieces of chocolate on the top of each muffin.
Bake one tray at a time. Bake the muffins for 3 minutes at 425°F/ 218°C to give them a nice rise and a domed top, then (keeping the muffins in the oven) reduce the oven temperature to 350°F / 175°C. Continue to bake for an additional 12-14 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but don't get confused by any melted chocolate chips!). Then remove them from the oven.
Let the muffins cool in the pan for 10 minutes, then move them to a wire rack to finish cooling.

Video

Notes

If you have any questions about ingredient substitutions, please refer to the "Substitions and Swaps" section in the post above.

Making these Double Chocolate Muffins in Advance

These muffins can last at room temperature for 5 days, or in the fridge in an airtight container for up to a week. Store in an airtight container to keep them fresh.

You can also freeze these muffins for up to 3 months. Let them thaw overnight in the fridge, then bring them to room temperature or warm them up in the microwave.

How Many Muffins Does This Recipe Make?

This recipe makes 16, standard-sized muffins using a cupcake pan. Double the ingredients and follow the recipe card above to increase the yield. Bake one tray at a time as instructed above.

Making Mini Chocolate Chip Muffins

One batch can be used to make about 48 mini chocolate muffins.

Fill a lined muffin pan with batter and bake in a preheated 425°F/ 218°C oven for 3 minutes, then decrease the temperature to 350°F / 175°C and bake for 11-13 minutes.

Nutrition