Double chocolate muffins

These double chocolate muffins have a light and soft crumb and taste like cake! I won’t judge if you decide to add frosting on top…

Double chocolate muffins

Double chocolate week continues here on Eva Bakes with these double chocolate muffins. Why have a regular chocolate-themed week when you can upgrade it to double chocolate week? Am I right?

Yes, chocolate muffins are regularly a thing at my house, and I’m always on the lookout for a new recipe. This particular one yields a nice soft and light crumb and could almost be mistaken for a cupcake. I mean, I’m not stopping you from adding a layer of frosting on top!

Double chocolate muffins

Each and every week, I try to make a fresh baked good for breakfast that can also be doubled as snacks. I already had a loaf of quick bread for breakfast, but I needed something else. With the three of us at home, breakfast items tend to go fast. I knew that having a single loaf of bread would not be enough for 3 hungry mouths. So I made half a batch of this recipe below and got 8 muffins. That turned out to be the perfect amount for us so I wouldn’t have any leftovers at the end of the week.

Addie and I both taste tested one when they were still warm. The muffins were pillowy soft and tender. They weren’t as intensely chocolatey as the cookies from last week but they were still good. I’ll take any excuse to eat chocolate for breakfast!

Husband’s rating: 3.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Double chocolate muffins

These super soft and tender muffins taste like cake!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 16
Author: Eva Bakes

Ingredients

  • 2 and ¼ cups all-purpose flour
  • 1 and ¼ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 Tablespoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk I used 1% milk with 1 teaspoon of white vinegar
  • 1 cup chocolate chips

Instructions

  • Preheat your oven to 425°F. Generously grease or line two standard muffin pans and set aside. I used a silicone pan and did not line mine.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt. Set aside.
  • In a separate large bowl, mix together the eggs, buttermilk, oil and vanilla until well combined.
  • Fold the dry ingredients into the bowl with the wet ingredients and mix until a few dry streaks remain.
  • Gently fold in the chocolate chips and mix until everything just comes together - do not over mix.
  • Evenly distribute the batter into your prepared muffin pan, filling each well at least ¾ full. If desired, sprinkle additional chocolate chips on top like I did.
  • Bake in your preheated oven for 5 minutes. Then, without opening the oven, turn the temperature down to 350°F and bake for an additional 10-15 minutes. Check around the 10 minute mark to see how the muffins are coming along. Mine were done when they had baked for a total of 15 minutes (5 minutes at 425°F and 10 minutes at 350°F). A toothpick inserted in the center of the muffin should come out clean - minus any melted chocolate.
  • Allow the muffins to cool before serving.

Notes

Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will last several days.
Source: Also the Crumbs Please

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