Fudgy double chocolate chip muffins

If you love chocolate muffins, then you will fall head over heels with these! My fudgy double chocolate chip muffins are so light and fluffy that they could be mistaken for cupcakes!

fudgy double chocolate chip muffins

Man, I am so glad that August is over. It’s been the longest month of my life. Between work travel, person travel and the loss of my mom, I am happy to see it go. Now I can start focusing on other things and look ahead.

fudgy double chocolate chip muffins

Addie started 4th grade (WHAT?!) this month and will be returning to ballet and hip-hop this week. As for me? Well, I am cramming to prepare for my upcoming skating competition that’s later this month. I just want to stay upright and not keel over in the middle of it. Honestly. This post-viral asthmatic bronchitis is no joke. I’m still struggling to catch my breath so getting through my program will be a real struggle.

fudgy double chocolate chip muffins

Food-wise, I’m back to my muffin baking. Today I baked some double chocolate chip muffins. But not just any chocolate chip muffins. These are super fudgy and could likely pass for chocolate cupcakes if you added some frosting on top. I totally won’t judge if you do that, by the way.

I hope everyone had a great summer and enjoy the start to your fall.

Fudgy double chocolate chip muffins

These double chocolate chip muffins are very fudgy and could probably pass for cupcakes!
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 15
Author: Eva Bakes


  • 2 and ¼ cups all-purpose flour
  • cup unsweetened cocoa powder I used a combination of Hershey's dark, Belgium and Black cocoa powders
  • 2 Tablespoons dark cocoa powder can substitute with regular unsweetened cocoa powder
  • 1 cup dark brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • Pinch salt
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 Tablespoon vanilla extract
  • ½ cup unsweetened applesauce
  • ¼ cup coffee I dissolved a teaspoon of instant coffee in ¼ cup of hot water
  • 1 cup chocolate chips


  • Preheat your oven to 350 degrees F. Generously grease or line two standard muffin pans and set aside.
  • In a large bowl, whisk together the flour, cocoa powders, sugars, baking soda, baking powder and salt together. Set aside.
  • In another large bowl, mix together the eggs, buttermilk, vanilla and applesauce. Slowly transfer this into the large bowl with the dry ingredients and mix until a few dry streaks remain. Pour in the hot coffee and mix until everything almost comes together.
  • Fold in the chocolate chips.
  • Evenly distribute the batter into your prepared baking pans, filling each well at least ¾ full. Sprinkle additional chocolate chips on top if desired.
  • Bake in your preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs on it.
  • Allow the muffins to cool before serving.


Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will last for several days. They can also be frozen and thawed.
Source: Barely adapted from Sprinkle Some Sugar


  1. June
    September 15, 2019 / 5:09 pm

    Yum! I might have to accidentally spill some frosting on them.

    • evabakes
      September 15, 2019 / 7:25 pm

      I would “accidentally” spill some frosting too. Oops!

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