These chocolate muffins are a household favorite. They are rich and decadent, full of good chocolate flavors. It's a chocolate muffin loaded with chocolate chips that makes for a super chocolatey gooey muffin.
Get ready for the best chocolate muffins ever! It took me try after try to get this recipe perfected. These muffins are soft (never dry), melt in your mouth, loaded with chocolate flavor. Just like these chocolate chocolate cookies or these chocolate brownies.
You have to be careful of some chocolate muffin recipes because they definitely turn out way too dry. Cocoa powder absorbs a ton of moisture and you have to make sure everything is balance.
Fun fact. Flour can absorb up to 40% of it's weight, whereas cocoa powder can absorb up to 100% of it's weight.
Because of this it means you couldn't take a regular recipe using all flour and substitute out an exact amount for cocoa powder.
Lucky for you, I've done all the leg work and perfected these chocolate muffins, so all you have to do is bake and enjoy!
Here's a quick rundown of what you'll need. Make sure to reference the recipe card for the full list of ingredients and the amounts.
- cane sugar
- vanilla extract
- all purpose flour
- dutch process cocoa powder
- kosher salt
- baking soda
- baking powder
- semi sweet chocolate chips
How To Make Double Chocolate Muffins
Let me start of by saying this is the easiest chocolate muffin batter to make! Okay here it is.
Start by preheating the oven to 425 degrees.
In a large mixing bowl add the melted butter (or just melt the butter in a microwave safe mixing bowl - easier, less dishes) and stir in the sugar, eggs, vanilla extract, buttermilk and oil.
Stir for 1 minute until everything is totally combined.
In a separate bowl sift together the flour, cocoa powder, salt, baking soda and baking powder. Pour this into the wet ingredients and stir until just combined.
Stir in the hot coffee. Now stir in the chocolate chips.
Line a muffin tin with paper liners. Scoop an even amount into each.
Bake for 5 minutes at 425 then reduce the temperature to 375 and continue baking an additional 15-20 minutes or until a toothpick comes out clean.
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- 1 stick of butter, melted
- 1 ½ c cane sugar
- 2 eggs, room temp
- 1 tsp vanilla extract
- 1 c buttermilk
- 2 oz flavorless oil
- 1 ½ c all purpose flour
- ¾ c dutch process cocoa powder
- ½ tsp kosher salt
- ½ tsp baking soda
- 1 tsp baking powder
- 4 oz hot coffee
- ½ c semi sweet chocolate chips
- Preheat oven to 425.
- In a mixing bowl stir together the melted butter and stir in the sugar, eggs, vanilla, buttermilk and oil. Sift together the flour, cocoa powder, salt, baking soda, baking powder and pour into the wet ingredients, stir to combine.
- Stir in the hot coffee. Stir in the chocolate chips.
- Line a muffin pan with paper liners. Scoop and even amount of batter into each one. Bake at 425 for 5 minutes then reduce the temperature to 375 and bake an additional 15-20 minutes or when a toothpick comes out clean.
- Remove from the oven and cool for 5 minutes. Transfer to a wire rack to finish cooling.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 258mgCarbohydrates: 46gFiber: 2gSugar: 30gProtein: 5g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.