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double chocolate muffins

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.

Servings 12 muffins


  • 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


  1. 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.

Recipe Notes

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.