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Ultimate Moist Double Chocolate Chip Muffins

Close-up of a rich, dark, moist Double Chocolate Chip Muffins topped with melted chocolate chips.
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Follow this recipe to bake rich, moist double chocolate chip muffins with a perfect domed top.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon instant espresso powder
  • 1 cup buttermilk (or milk mixed with 1 teaspoon lemon juice, rested 5 minutes)
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder until combined.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula only until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Gently fold in 3/4 cup of the chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.
  7. Bake at 400 degrees Fahrenheit for 5 minutes. Then, without opening the oven door, reduce the temperature to 375 degrees Fahrenheit (190 degrees Celsius) and bake for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture and a slight tang, substitute sour cream for the buttermilk. Use 1 cup of sour cream mixed with 1/4 cup of milk.
  • Using espresso powder deepens the chocolate flavor without making the muffins taste like coffee. Do not skip this ingredient if you want maximum chocolate intensity.
  • To achieve high, domed tops, ensure your oven temperature is correct and do not open the door during the initial high-heat baking phase.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them tightly wrapped for up to 2 months.

Nutrition

Find it online: https://savorandpin.com/double-chocolate-chip-muffins-recipe/