Moist & Delicious Double Chocolate Muffins

Double chocolate muffins randomly placed in a vintage metal baking tin.

5 from 1 vote

Moist & Delicious Double Chocolate Muffins

These Double Chocolate Muffins are moist, rich, and filled with bittersweet dark chocolate chips. They're easy to make, require no mixer, and taste absolutely fantastic! For a little added crunch to each bite, sprinkle some sparkling sugar over the top before baking!

Prep Time15

Cook Time30

Resting Time25

Total Time1 10

Course: Breakfast, Brunch

Cuisine: American

Servings: servings

Author: Jennifer

Ingredients

1 1/2 cups All-Purpose Flour
1/3 cup Unsweetened Cocoa Powder
1/3 cup Special Dark Cocoa Powder
3 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 cups 60% Cacao Bittersweet Chocolate Chips
1/2 cup Vegetable Oil
1 cup Granulated Sugar
2 large Eggs room temperature
3 tsp Vanilla Extract
3/4 cup Buttermilk

US Customary - Metric

Instructions

In a medium-size mixing bowl, whisk together well the all-purpose flour, unsweetened cocoa powder, special dark cocoa powder, baking powder, baking soda, and salt.
1 1/2 cups All-Purpose Flour, 1/3 cup Unsweetened Cocoa Powder, 1/3 cup Special Dark Cocoa Powder, 3 tsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt
Add in the bittersweet chocolate chips and toss to coat. Set aside.
2 cups 60% Cacao Bittersweet Chocolate Chips
In a separate bowl, whisk together the vegetable oil, granulated sugar, eggs, vanilla extract, and buttermilk.
1/2 cup Vegetable Oil, 1 cup Granulated Sugar, 2 large Eggs, 3/4 cup Buttermilk, 3 tsp Vanilla Extract
Add the whisked dry ingredient mixture with the wet ingredients, stirring together with a spatula until just combined. Let the mixture sit for 20-25 minutes. The batter will become darker and a little thicker, but still easily scoopable!
Adjust your oven rack to the 2nd level mark (just above center) and preheat your oven to 375ºF. Line 2 standard size muffin tins with 14-16 muffin liners. If you use the tulip style liners, you'll only need 1 muffin tin and 12 liners.
Using a 3 tablespoon-size cookie scoop (or 2 spoons) fill each muffin liner to the top. If desired, top with sparking sugar and additional chocolate chips.
Bake for 25-30 minutes at 375ºF. Let the muffins cool in the tins for 5-10 minutes before transferring to a wire cooling rack. You can cool them completely or until still slightly warm.
To store the chocolate muffins, keep them in an airtight container at room temperature or in the refrigerator for 3 days.
To freeze the chocolate muffins, let them cool completely, then double wrap them in plastic wrap and keep them in a well-sealed container in the freezer for up to 3 months. When ready to enjoy, defrost overnight, then reheat in the microwave for 15-30 seconds.

Video

Notes

I yielded 16 muffins using a 3-tablespoon cookie scoop and standard muffin liners, filling each liner to the top. You can also use a tulip-style wrapper, as I did with my Lemon Blueberry Streusel Muffins and Chocolate Chip Muffins, which will yield 12 muffins.

You can let the batter sit at room temperature or in the refrigerator.

Topping the muffins with sparkling sugar is optional, but it adds a nice, subtle crunch when you bite into one.

Nutrition