Double Chocolate Chip Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 1/4 cup (4 tbsp) unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp instant espresso powder
• 1 1/2 cups semi-sweet chocolate chips

Make the Muffin Batter

First, preheat your oven to 425 F. Line a standard 12-cup muffin tin with liners.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and kosher salt.

In a separate, medium bowl, whisk the granulated sugar and dark brown sugar together, making sure to break up any clumps.

Add the eggs to the sugar and whisk until the mixture is well combined. Then, whisk in the buttermilk, vegetable oil, melted butter, vanilla extract, and instant espresso powder until everything is smooth.

Combine and Bake

Pour the wet ingredients into the dry ingredients. Use a spatula to fold everything together until it’s just combined. Be careful not to overmix; a few streaks of flour are fine.

Fold in the chocolate chips. The batter will be thick.

Divide the batter evenly among the prepared muffin cups, filling them almost to the top.

Bake at 425 F for ~5 minutes. Then, without opening the oven door, reduce the oven temperature to 350 F and continue to bake for another ~15-18 minutes.

The muffins are done when a toothpick inserted into the center comes out with a few moist crumbs attached. Let them cool in the pan for a few minutes before moving them to a wire rack.

Double Chocolate Chip Muffins

These muffins are intensely chocolatey, using both Dutch-processed cocoa powder for a deep, rich flavor and plenty of chocolate chips. The combination of butter and oil is what gives them their soft, moist crumb, while buttermilk adds a slight tang. Starting them at a high oven temperature for the first few minutes is the key to getting those tall, bakery-style domed tops.

Prep Time15 minutes mins

Cook Time23 minutes mins

Cooling Time10 minutes mins

Total Time48 minutes mins

Print Pin Email

Ingredients

• ▢ 1 3/4 cups all-purpose flour
• ▢ 3/4 cup Dutch-processed cocoa powder
• ▢ 1 1/2 tsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1/2 tsp kosher salt
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup dark brown sugar packed
• ▢ 2 large eggs at room temperature
• ▢ 1/2 cup buttermilk at room temperature
• ▢ 1/2 cup vegetable oil
• ▢ 1/4 cup unsalted butter 4 tbsp, melted
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp instant espresso powder
• ▢ 1 1/2 cups semi-sweet chocolate chips

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 425°F and line 12-cup muffin tin with liners.
• Whisk together flour, cocoa powder, baking powder, baking soda, and salt in large bowl.
• Combine granulated and brown sugars in separate bowl, breaking up clumps.
• Whisk eggs into sugar mixture, then add buttermilk, oil, melted butter, vanilla, and espresso powder until smooth.
• Pour wet ingredients into dry ingredients and fold until just combined.
• Fold in chocolate chips – batter will be thick.
• Divide batter among muffin cups, filling nearly full.
• Bake at 425°F for 5 minutes, then reduce to 350°F (without opening oven) and bake 15-18 minutes more.
• Cool in pan 5 minutes before transferring to wire rack.

Notes

Muffins are done when toothpick has few moist crumbs attached.

Like this recipe? Rate & comment below!