Double Chocolate Muffins

Flour & Fame
by Flour & Fame
12 Muffins
40 min

Looking for an easy bake for this week? Want an excuse to eat chocolate for breakfast? Try this recipe for my double chocolate muffins! They are perfect for breakfast, brunch, dessert or anything in between! It is a chocolate buttermilk batter, filled with mini chocolate chips and topped with a few chocolate chunks to create the perfect double chocolate muffin. They are moist, rich and chocolatey. Additionally, they make the perfect one dozen count and can be made from start to finish in under 45 minutes! It is a fan favorite amongst my household and a recipe that I routinely whip up.

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Recipe details
  • 12  Muffins
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 2 cups | All-purpose Flour
  • ¼ cup | Unsweetened Cocoa Powder
  • 2 teaspoons | Baking Powder
  • 1 teaspoon | Kosher Salt
  • ½ teaspoon | Instant Coffee
  • 1 stick | Unsalted Butter (room temperature)
  • ½ cup | Light Brown Sugar (packed)
  • ½ cup | Granulated Sugar
  • 1 large | Egg (room temperature)
  • 1 teaspoon | Vanilla Extract
  • ½ cup | Buttermilk (room temperature)
  • 1 cup | Mini Semisweet Chocolate Chips
  • ½ cup | Semisweet Chocolate Chunks

Preheat oven to 375° F and place rack in the center of the oven, and line a 12-cup muffin pan with muffin cups or cut out 12 large squares from parchment paper to create your own muffin cups. Set aside.
Sift flour, cocoa powder and baking powder in a medium bowl. Add salt, instant coffee, mix and set aside.
Using a hand mixer, beat butter and sugars in large bowl until light and fluffy, about 2-4 minutes. Add egg and vanilla extract beating until well blended.
Add ½ flour mixture, blending until combined. Add ½ buttermilk, blending until combined. Add remaining flour mixture, blending until combined. Add remaining buttermilk, blending until combined. Batter should be thick.
Fold in mini semisweet chocolate chips using a rubber spatula.
Evenly distribute batter between 12 prepared muffin cups. Press 3 chocolate chunks into the top of each muffin. Bake for 20 minutes. Rotate pan and bake for an additional 10-13 minutes, until a toothpick comes out clean and the topping is a deep golden brown. Allow muffins to slightly cool for 5 minutes before turning out onto wire rack. Leaving hot muffins in the muffin pan too long will trap moisture and result in a very soggy muffin.
Serve with butter and store leftovers in an airtight container at room temperature.
Flour & Fame
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