Double Chocolate Muffins
These Double Chocolate Muffins are ultra-moist, packed with cocoa and chocolate chips, and perfect for breakfast or dessert. Easy to make, freezer-friendly, and bakery-style delicious, they’re a must-try for chocolate lovers. Enjoy rich flavor with this simple homemade recipe!
Ingredients
- 1 3/4 cups 220g all-purpose flour
- 1/2 cup 40g unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup 150g granulated sugar
- 1/2 cup 100g brown sugar
- 1/2 cup 120ml vegetable oil
- 2 large eggs
- 3/4 cup 180ml buttermilk
- 1 tsp vanilla extract
- 1 cup 180g chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Mix dry ingredients. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine wet ingredients. In another bowl, whisk the granulated sugar, brown sugar, oil, eggs, buttermilk, and vanilla extract until smooth.
- Combine wet and dry ingredients. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Fold in chocolate chips. Gently stir in the chocolate chips, distributing them evenly throughout the batter.
- Fill muffin cups. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake. Bake for 18-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool and enjoy. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.