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!
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 ½ cups All-Purpose Flour, ⅓ cup Unsweetened Cocoa Powder, ⅓ cup Special Dark Cocoa Powder, 3 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon 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.
½ cup Vegetable Oil, 1 cup Granulated Sugar, 2 large Eggs, ¾ cup Buttermilk, 3 teaspoon 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.
Keep chocolate muffins stored in an airtight container for up to 3 days. 3 months if kept double wrapped and stored in the freezer. Thaw overnight, then reheat in the microwave for a few minutes.