Description
Moist, fudgy double chocolate chip muffins packed with cocoa powder, semi-sweet, and dark chocolate chips. A chocolate lover’s dream!
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 1 cup boiling water
- 1 ½ cups semi-sweet chocolate chips
- ½ cup dark chocolate chips (or more semi-sweet)
Instructions
- Preheat: Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease well.
- Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Wet Ingredients: In a separate large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Do not overmix.
- Boiling Water: Carefully pour the boiling water into the batter and mix on low speed (or by hand) until the batter is smooth and relatively thin.
- Chocolate Chips: Fold in the semi-sweet and dark chocolate chips until evenly distributed.
- Fill: Fill the muffin liners about ¾ full with batter.
- Bake: Bake for 5 minutes at 400°F (200°C).
- Reduce Heat: Reduce the oven temperature to 350°F (175°C) and continue baking for another 15-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
- Add a tablespoon of instant espresso powder to the dry ingredients for enhanced chocolate flavor.
- Add ½ cup of chopped walnuts or pecans to the batter along with the chocolate chips.
- Substitute some of the chocolate chips with chopped chocolate chunks.
- Use a gluten-free all-purpose flour blend (with xanthan gum) for a gluten-free version.
- Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for longer storage.
- Sprinkle extra chocolate chips or a streusel topping (¼ cup flour, ¼ cup sugar, 2 tablespoons cold butter) on top before baking.
- Use 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- Overmixing leads to tough muffins.
- Use room temperature eggs for a smoother batter.
- Adjust sugar to your preference.
- Reduce baking powder by ¼ teaspoon and increase liquid by 1-2 tablespoons.
- Reduce baking time to 10-12 minutes.
- Try white chocolate, milk chocolate, or peanut butter chips.
- Swirl a spoonful of Nutella or peanut butter into the top of each muffin before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes