These double chocolate chip muffins aren’t too sugary but are packed with loads of chocolate chips. The addition of the cocoa powder in the muffin batter adds an earthy richness without being greasy or sweet. Use a darker bittersweet chocolate chip if you want to keep these muffins less sweet or make them a little bit more of a treat by using semi-sweet or milk chocolate chips instead.
Course Breakfast, Snack
Cuisine American
Keyword chocolate, muffin, quick bread
Prep Time 15 minutesminutes
Servings 12
Calories 375kcal
Author Irvin
Ingredients
To prepare muffin pan
4tablespoonsunsalted butter, melted
Muffin Batter
2cupsall-purpose flour280 g
1/2cupcocoa powdernatural not Dutch-processed
2teaspoonsbaking powder
1/2teaspoonbaking soda
1teaspoonkosher salt
1/2cupunsalted butter, melted115 g
3/4cupwhite sugar150 g
2tablespoonsbrown sugar
1 1/4cupsbuttermilk
2teaspoonsvanilla extract
2large eggs
1 1/2cupsbittersweet chocolate chips265 g
Instructions
Preheat the oven to 400°F and brush a standard 12 cup muffin tin with some melted butter.
Place the flour, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Using a balloon whisk, stir the ingredients together until they are uniform in color and well blended.
Place the butter, white sugar, brown sugar, buttermilk, vanilla, and eggs in a large bowl. Stir with a whisk until combined and smooth.
Add the wet ingredients to the bowl with the dry ingredients. Slowly fold together the ingredients with a large spatula, stirring until most, but not all, of the dry ingredients are absorbed.
Add the chocolate chips and fold them into the batter, slowly stirring until they are evenly distributed.
Divide the batter into the muffin cups. The batter will fill the cup almost to the top of each cup. Sprinkle a few extra chocolate chips on top to make the muffins look bakery fresh.
Bake in the oven 15 to 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean and the edges of the top of the muffin are turning golden brown. If you have an instant-read thermometer, it should be about 205°F. Let the muffins cool in the pan for 10 minutes. Then careful run a thin knife around the edge of each muffin, releasing it, and moving them all to the wire rack to cool completely.