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Homemade Chocolate Chocolate Chip Muffins Recipe photo

Chocolate Chocolate Chip Muffins Recipe

These Chocolate Chocolate Chip Muffins are rich and moist, perfect for any occasion and packed with double chocolate goodness!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.75 teaspoon kosher salt
  • 0.75 teaspoon espresso powder optional
  • 0.75 cups buttermilk
  • 0.5 cups butter melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips semi-sweet, milk, or dark

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin tin
  • Parchment paper liners
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly.
  2. Step 2: Line your muffin tin with parchment paper liners or grease it lightly to prevent sticking.
  3. Step 3: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, kosher salt, and espresso powder (if using). Make sure everything is combined well.
  4. Step 4: In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
  5. Step 5: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
  6. Step 6: Gently fold in the chocolate chips, distributing them evenly throughout the batter.
  7. Step 7: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows space for the muffins to rise.
  8. Step 8: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.

Notes

  • These muffins can be stored in an airtight container for up to 5 days.
  • For a fun variation, try adding nuts or dried fruit to the batter.
  • Freeze for up to 3 months for easy meal prep; thaw at room temperature.