What I love most about muffins is that they are a totally acceptable way to eat cake for breakfast! And who doesn’t want a fluffy, sweet, chocolate laden treat to start the day off? Mornings need these double chocolate muffins!
St. Louis has been unusually cold and snowy this year. The girls have had extra days off from school due to below freezing temperatures and ice. So we’ve been cooped up indoors a lot. That means extra crafts and even more baking than usual!
This morning Grant and I got up earlier than the kids. Lukas included, as his loud dog snoring is what woke us! So we treated ourselves to some french press coffee and these double chocolate muffins. And we actually got the watch the morning news without interruption! It was a good morning. I swear good mornings really do start with chocolate!
These chocolate chocolate chip muffins have a healthy dose of cocoa powder along with pools of chopped chocolate and chocolate chips throughout. They are a rich chocolate flavor with that bakery style, domed and crisped top and fluffy center melting with chocolate. If you’re feeling like a full on chocoholic, drizzle some melted chocolate on top for more texture and extra chocolate love.
I adore muffins! You can eat them for breakfast, brunch, snack, or dessert. They make perfect and pretty baskets for gifting or taking along to any kind of meeting or get together imaginable. And these double chocolate muffins are just so easy and so crowd pleasing that you can’t go wrong.
In fact, with the Oscars coming up this weekend, I feel like Melissa McCarthy should smuggle in a bunch of these chocolate muffins to hand out instead of sandwiches! They are more portable, easy to throw to someone, and much less perishable than ham! And double chocolate is always a winner!
National Chocolate Lovers Month
February is named National Chocolate Lovers Month. So on the heels of Valentine’s Day, I knew these double chocolate muffins would be a great addition to the other chocolate loving posts I’ve put up like Salted Chocolate Tahini Bars and 4 Ingredient Chocolate Mousse.
These Double Chocolate Muffins up the anty on chocolate! The batter is rich in chocolate with cocoa powder and deep in flavor from brown sugar. Chopped chocolate is so worth that bit of extra effort to get the pooling and melted chocolate within each bite. Then the solid bits of chocolate chips add texture and even more chocolate. In a way these may even be triple chocolate muffins! These babies are bold, beautiful, and beckoning you!
How To Make Double Chocolate Muffins
These chocolate lovers muffins take only 10 minutes to mix up and then another 20 to bake. So easy!
Preheat your oven to 400 degrees and line 12 muffin tins with liners. Alternatively, grease the tins and serve these up naked for a more polished outer look.
First, chop up a baking bar. Use semi sweet or bittersweet. Set aside with your chocolate chips.
Melt some butter and set aside. Or see recipe notes for using alternatives like coconut, canola, or other oils.
In a large bowl, whisk together your cocoa powder, flour, salt, brown sugar, and baking soda.
In another bowl, whisk together your buttermilk, eggs, and vanilla extract. Note that if you are choosing oil over butter, you can add it to this mixture. But Butter and coconut oil would solidify, so those should not be mixed straight into cold liquids.
Pour the buttermilk and egg mixture into the dry ingredients and gently stir to incorporate. Then pour in the melted butter and fold in. Fold in the chopped chocolate and chocolate chips.
Next, use a muffin scoop or ice cream scoop to distribute the double chocolate muffin batter into 12 tins. Sprinkle on some extra chocolate chips on the tops before baking for about 20 minutes.
Allow the double chocolate muffins to cool for about 10 minutes before removing them from the tins. You may need to use a knife to loosen the tops from the pan.
If you make these double chocolate muffins, make sure to tag me on https://www.instagram.com/ritzymomblog so I can see your creations!
Double Chocolate Muffins
Double Chocolate Muffins have a rich chocolate flavor with that bakery style, domed and crisped top and fluffy center melting with chocolate.
- 1.5 cups AP Flour
- 1/2 cup cocoa powder
- 1.5 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 cup buttermilk shaken
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup melted butter or coconut oil, canola oil, sunflower oil
- 4 ounces chopped baking bar semisweet or dark or bittersweet
- 1/2 cup semi sweet chocolate chips plus extra for sprinkling on top
Preheat oven to 400 degrees. Line or grease 12 muffin tins.
Chop up 1/2 cup of chocolate and set aside with your chocolate chips.
Melt butter and set aside to cool slightly.
In a large bowl, whisk together your dry ingredients: brown sugar, flour, salt, baking soda, and cocoa powder.
In another bowl, whisk together your buttermilk, eggs, and vanilla.
Then use a wooden spoon to gently mix the wet ingredients into dry. Incorporate the melted butter. Then fold in the chopped chocolate and chocolate chips.
Distribute evenly into 12 muffin tins.
Bake for approx. 18-21 minutes. Allow to cool for 10 minutes before removing from tins.
You can substitute the butter for any oil of your choosing. If using coconut oil, melt and set aside. Then add it to the muffin batter after the wet ingredients are mixed in since it will solidify if added to cold milk and eggs otherwise. Oils like canola, sunflower, etc. can be added directly to the other wet ingredients.
Check out these other Ritzy Recipes!