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Double chocolate chip muffins sitting in a metal pie tin.
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5 from 1 vote

Double Chocolate Chip Muffins

Deliciously decadent and super soft with a rich chocolate flavor. Double Chocolate Chip Muffins are a tasty grab-and-go breakfast that are simple to make and freeze easily.
Prep Time15 mins
Cook Time20 mins
Cooling Time10 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 349kcal
Author: Aimee Mars

Ingredients

  • 2 cups Flour
  • 3/4 cup Unsweetened Cocoa Powder
  • teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • cups Sugar
  • 2 large Eggs
  • 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

Instructions

  • 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.

Notes

To store: place the cooled muffins in an air-tight container for up to 2 days or wrap them in plastic wrap individually and freeze them for up to 2 months.

Nutrition

Serving: 1muffin | Calories: 349kcal | Carbohydrates: 52g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 227mg | Potassium: 240mg | Fiber: 3g | Sugar: 32g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg