Deliciously decadent and super soft with a rich chocolate flavor. Double Chocolate Chip Muffins are a tasty grab-and-go breakfast that is simple to make and freeze easily.
Double Chocolate Chip Muffins
We’re a muffin family and by that, I mean any chance we get we love to indulge in some delicious muffins. Getting a latte to go, “yes, I’ll have a muffin, please!” Anytime we’re out and my kids see muffins the begging begins. I often cave because I want one too.
These double chocolate chip muffins, which you may or may not call cupcakes, are a truly decadent treat with a rich extra chocolatey taste. The cocoa powder combined with the instant coffee and chocolate chips makes a smooth chocolate flavor. Using oil, butter, and buttermilk creates a soft and delicious muffin.
Ingredients in Chocolate Chip Muffins
- Flour: In this recipe, I used a white whole wheat flour which has a lighter texture than whole wheat flour, but is still 100% whole grain.
- Cocoa Powder: For these muffins, I prefer to use a dark cocoa powder, which is richer in flavor. With ingredients such as cocoa powder the higher the quality the better.
- Baking Powder and Baking Soda: these two leavening agents cause the batter to rise when baked.
- Salt: the main function of the salt in this recipe is to enhance the other ingredients and it provides a balance between the sweet ingredients.
- Sugar: the sugar sweetens this muffin batter just slightly and works together with the chocolate chips for a decadent taste.
- Eggs: The eggs in this recipe create stability in the batter and it adds moisture to the batter.
- Buttermilk: you can use buttermilk or milk in this recipe, however, the buttermilk is key for balancing out the sweetness of the recipe. If you choose to use milk then
- Butter and Oil: these fats combine help retain the moisture when the batter is mixed and then baked. It’s what makes these muffins super moist.
- Instant Coffee (optional): adding the instant coffee is optional, however, I recommend it because it intensifies the flavor of the chocolate.
- Vanilla Extract: mixing vanilla extract into your muffin batter helps it from tasting bland. It’s an important ingredient for bringing the flavors together.
- Chocolate Chips: I like to you a mix of chocolate chips and chocolate chunks. The chocolate chips are super soft and the chunks melt slightly during the baking process.
Best Chocolate Chips to Use
The best chocolate chips to use are your favorite chocolate chips, which could also mean a variety. For this recipe, I like to use both semi-sweet chocolate chips and chocolate chunks. Some other options are listed below.
How to Make Chocolate Chip Muffins
Tips for Making the Best Muffins
- I always recommend using high-quality ingredients when possible but understand that’s not always an option. For this recipe, if you can find a high-quality cocoa powder I promise it will make a significant taste difference.
- If you don’t have buttermilk make your own by adding 1 tablespoon of lemon juice or vinegar to the measuring cup and then fill it with milk until it equals 1 1/4 cup. Stir for 1 minute.
- Don’t overmix the batter when preparing the muffins. It will cause the muffins to be tough after they’ve baked.
- Conversely, don’t overbake the muffins, which will turn them super dry.
- Make sure the rack is in the center of the oven before you preheat it. This will allow the muffins to cook evenly during the baking process.
How to Store and Freeze Double Chocolate Chip Muffins
- To Store: Once the muffins are out of the oven let them sit in the muffin tin on a wire rack to cool for about 15 minutes. After they’re cooled the muffins can be stored in an air-tight container on the counter for up to 3 days.
- To Freeze: After the muffins have cooled wrap them individually in plastic wrap, and store them in an air-tight freezer-safe container for up to 3 months.
Recommended Tools for Making these Muffins
- Muffin Pan. Having a good muffin pan is key to getting those perfect muffins. For this one, you don’t need to line the pan unless you prefer to.
- Measuring Cups and Spoons.
- Mixing Bowls. I love anchor hocking mixing bowls because of their durability.
Consider trying these muffin recipes next:
- Cinnamon Sugar Banana Muffins
- Apple Cinnamon Muffins
- Maple Spice Orange Muffins
- Mixed Berry Cornbread Muffins
- 2 cups Flour
- 3/4 cup Unsweetened Cocoa Powder
- 2½ teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1¼ cups Sugar
- 2 large Eggs
- 1¼ cup Buttermilk
- 1/4 cup Butter melted
- 1/4 cup Canola Oil
- 2 teaspoons Instant Coffee
- 1 teaspoon Vanilla Extract
- 1 cup Chocolate Chips or a mix of chocolate chunks
- Preheat the oven to 425ºF and spray a muffin tin with cooking spray or line it with paper muffin liners.
- Place the butter in a small microwave-safe bowl and melt in the microwave until almost completely melted, then set aside to let cool.
- In a large mixing bowl whisk the flour, cocoa, baking powder, baking soda, and salt until well combined. Stir in the sugar and continue to whisk until it's mixed in completely.
- Using a separate medium bowl whisk the eggs, buttermilk, canola oil, melted butter, instant coffee, and vanilla extract until smooth. Don't overmix!
- Pour the wet mixture into the dry ingredients and use a rubber spatula to fold them together until combined. Fold in the chocolate chips.
- Spoon the mixture into the prepared pan, filling the cups almost to the top. Bake for 4 minutes and then reduce the heat to 350ºF without removing the pan or opening the oven. Continue to bake for an additional 12 to 16 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool for 10 minutes before removing from the pan.