Best Chocolate Muffins

4.82 from 33 ratings

Prep these amazing chocolate muffins in 10 minutes with everyday ingredients! When you make these double chocolate chip muffins that are moist, tender and packed with chocolate flavor you'll become the star of weekend breakfasts!

Prep Time10

Cook Time20

Additional Time30

Total Time1

Course: Breakfast

Cuisine: American

Keyword: chocolate muffin recipe, chocolate muffins, double chocolate chip muffins, double chocolate muffins, muffins

Servings: muffins

Author: Beth

Equipment

Ingredients

3 cups (360g) all-purpose flour
1 cup (84g) natural unsweetened cocoa powder
1 ½ cups (300g) granulated sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
3 large eggs
1 ½ cups (360ml) buttermilk
½ cup (118ml) vegetable oil
1 tsp vanilla extract
2 cups (340g) semi-sweet chocolate chips divided (I used regular and chunks)

Instructions

In a mixing bowl combine the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Stir with a spoon to combine, set aside.
3 cups (360g) all-purpose flour, 1 cup (84g) natural unsweetened cocoa powder, 1 ½ cups (300g) granulated sugar, 4 tsp baking powder, 1 tsp baking soda, 1 tsp salt
In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula.
3 large eggs, 1 ½ cups (360ml) buttermilk, ½ cup (118ml) vegetable oil, 1 tsp vanilla extract
Gradually mix the dry ingredients and 1 ½ cups chocolate chips into the wet ingredients, mixing just until combined. The batter will be very thick!
2 cups (340g) semi-sweet chocolate chips
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Add the remaining chocolate chips to the tops of the muffins. Sprinkle them with sanding sugar.
Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, turn the temperature down to 350ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF.

Video

Notes

Feel free to use semi-sweet, milk or dark chocolate chips.

I’ve made these muffins with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

Nutrition