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Double Chocolate Muffin Recipe

Double Chocolate Muffin Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 large eggs, room temperature
  • 1/2 cup neutral oil
  • 1 cup buttermilk, room temperature
  • 2 tsp vanilla extract
  • 4 oz dark chocolate, melted and slightly cooled
  • 1 cup semisweet chocolate chips, plus extra for tops

Method
 

  1. Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk the eggs, oil, buttermilk, vanilla, and melted chocolate until smooth.
  4. Fold the dry ingredients into the wet mixture until just combined, then gently fold in the chocolate chips. Divide the batter among the liners, filling them to the top, and sprinkle extra chips on top.
  5. Bake at 425°F for 5 minutes, then reduce the heat to 350°F (175°C) and bake another 13 to 15 minutes, until a toothpick inserted in the center comes out with moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Muffins taste best the day they are baked but stay moist for a couple of days stored in an airtight container. For a bakery-style finish, a light sprinkle of coarse sugar before baking adds a nice crunch.