Description
For all you chocolate lovers out there, my Double Chocolate Chip Muffins are the ultimate excuse to eat chocolate for breakfast. They’re light and fluffy and studded with plenty of chocolate chips.
Ingredients
- 1 cup granulated sugar
- 9 tbsp unsalted butter, softened at room temperature
- 1 large egg + 1 yolk, at room temperature
- 1 ½ cups all purpose flour
- ¾ cups cocoa powder (Dutch or natural are fine*)
- 1 ½ tsp instant coffee powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp kosher salt (½ tsp fine salt)
- 1 ½ cups buttermilk, at room temperature*
- 1 tsp vanilla extract
- 1 ½ cups semisweet or bittersweet chocolate chips
- Demerara, turbinado or other chunky sugar, for topping
Instructions
- Heat oven and prep pan: Preheat oven to 425°F. Line a standard muffin tin with 12 liners.*
- Beat butter and sugar: In the bowl of a standing mixer, beat together butter and sugar over medium speed for 2-3 minutes or until light and fluffy. You can also use a bowl and handheld beaters.
- Add eggs: Scrape down sides of bowl. Add whole egg and mix over medium speed until combined. Add yolk and mix until combined.
- Sift dry ingredients: As wet ingredients are mixing, sift together dry ingredients (flour through salt) into a bowl.
- Mix wet and dry: Stir together vanilla and buttermilk in a liquid measuring cup. Alternately add buttermilk mixture and dry ingredients to butter mixture in 2-3 additions, mixing over low speed until just combined. Stir in chocolate chips. Do not over mix.
- Bake: Using a trigger release scooper or two spoons, scoop batter into prepared muffin tin. Divide evenly among 12-14 muffin cups, depending on the size of muffin you prefer. Bake in preheated oven for 5 minutes, and then lower temperature to 350F. Continue to bake for approximately 15-20 minutes, or until a toothpick inserted into the center comes out clean. I suggest using more than 1 toothpick in case you insert the toothpick into a melted chocolate chip.
- Cool and enjoy: Cool on a wire rack in the tin. After 5-10 minutes, use a small offset spatula to remove muffins from tin and cool directly on rack. Enjoy.
Notes
I used Dutch cocoa in the muffins in the photos. It’s a deeper brown color than natural cocoa. It has a smoother more rich taste, while the natural cocoa has a more acidic, bright taste. I tried this recipe with both types of cocoa, and slightly prefer the Dutch cocoa, but both are great options.
There are several substitutes for buttermilk that work well in this recipe: 1 cup sour cream or plain yogurt + 3oz whole or lowfat milk OR 1 ½ cups whole or lowfat milk + 1 ½ tablespoons of white vinegar
You can make 12 larger muffins or 13-14 smaller muffins. If you’re making more than 1 dozen muffins, you can either bake in two batches back to back, or use two muffin tins at the same time and rotate after about 15 minutes.
Store in an airtight container at room temperature for 2-3 days, or up to a week in the fridge.
Freeze in a ziplock bag for up to 3 months.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380
- Sugar: 34g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 57mg
