Easy and moist Double Chocolate Chip Muffins make the perfect chocolatey muffin recipe for dessert of a snack.
DOUBLE CHOCOLATE CHIP MUFFINS!! Are you as excited as I am???
Maybe have them with a cup of hot chocolate and drizzle some chocolate sauce over these? Is there an upper limit to the amount of chocolate you can handle in one day? Only chocolate lovers can relate. This is a chocolate lover’s dream.
These muffins remind me of my university days. So, I mean…last year.
Whenever I had a midterm (which seemed to happen far from the middle of the term, and also happened often) I would buy a pack of those Costco size double chocolate chip muffins just to get me through the hours of studying for the exams. I would call them my Midterm Muffins.
So here are my versions… normal day style!
First, let me tell you that these are soooo much better than the Costco kinds. Mainly because they are smaller, so you will feel waaay less guilty about eating two (hey, I was in university!) and you know exactly what went in them. AND you can control the amount of chocolate that goes in them, which means that you can add more (or, you know…less) chocolate!
And because when I get a chocolate craving it is so intense (God help me when I am pregnant..) I foresee myself making these muffins over and over and over again.
Can you ever get enough chocolate? I sure can’t.
Double Chocolate Chip Muffins Ingredients
This double chocolate chip muffin recipe is made with simple ingredients that you probably already have at home. All you need is:
- all purpose flour
- white sugar
- natural cocoa powder
- baking powder
- baking soda
- salt
- melted butter
- buttermilk
- eggs
- vanilla extract
- semi-sweet chocolate chips
Tips
Storage: Store any leftover muffins in an airtight container at room temperature for up to 4 days.
Freezing. These moist double chocolate muffins freeze very well. Just place the cooled muffins in a freezer bag and try to remove as much air as possible from the bag. Freeze for up to 3 months. For best results when freezing: to make doubly sure that these fluffy muffins don’t get freezer burn, wrap each individual muffin in plastic wrap before placing in the freezer bag. This will prevent having a dry muffin when defrosting.
Try different chocolates. Make it a triple chocolate muffin recipe by adding in some white chocolate chips. Or swap out the semisweet chocolate chips for dark chocolate chips or milk chocolate chips. If you wanted to make chocolate chunk muffins, replace the chocolate chips with chocolate chunks.
Don’t gave buttermilk? Replace the buttermilk with 3/4 cup whole milk and 2 teaspoons of white vinegar or lemon juice.
Use an ice cream scoop. If you want to divide the muffin batter evenly into your muffin tin, use a large ice cream scoop or a 1/4 cup measuring cup.
Make jumbo muffins. Want the Costco jumbo muffins? Get a jumbo muffin pan and line it with jumbo muffin liners. Then bake the muffins for an additional 2-8 minutes, or until a toothpick inserted comes out clean.
More Muffin Recipes
Like these Double Chocolate Chip Muffins? Then you will love these moist muffin recipes:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Double Chocolate Chip Muffins
Ingredients
- 2 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup salted butter, melted
- 3/4 cup buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Spray a muffin tin with nonstick cooking or baking spray or line with baking cups.
- In a separate bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- In a medium bowl, whisk together the melted butter, buttermilk, eggs and vanilla.
- Pour the milk mixture into flour mixture and mix until fully incorporated. Fold in most of chocolate chips, reserving a few to sprinkle on top as decoration.
- Scoop the muffin batter into the prepared muffin tin and sprinkle with the remaining chocolate chips.
- Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and allow to cool slightly before removing to place on wire racks to cool completely.
MMMmmm Thanks for sharing, these looks so yummy!
Cathleen , I haven't had muffins for quiet sometime *sigh* I wish I can just stop by and beg for a piece or two lol
Your muffins look delicious! Can anyone have too much chocolate? And you've even got some whole wheat flour…healthy!
These look way better than the Costco ones. 🙂 You can't have too much chocolate!
I wouldn't mind few for breakfast 😀
ww Love these chocolate chips muffins!!
Those Costco ones are way too big. These look perfect in every way!
Those Costco ones are way too big. These look perfect in every way!
Mmmm these looks super! Perfect for procrastibaking 😉 x
double chocolate chip muffins are like a chocoholic's dream come true…the upper limit of eating chocolate…we don't know…all we seem doing is having a bite into chocolate all day for sometime now…so these muffins are making us so excited…will be making them right now for breakfast,thanks so much 🙂
insane!!! i want one so bad!
Chocolate!!! I'm the person who adds the 1/2 cup as listed by the recipe… then another handful… then I eat a handful 🙂 I love chocolate, and these muffins look amazing!
I share your love of chocolate muffins. I have a recipe that's similar that I make all the time and it's like the perfect little dessert at night. These look wonderful!
My commiserations are with anyone who wants to add less chocolate – I can never get enough chocolate either – so double chocolate muffins are my kinda muffins! I am thinking these are way way better than the Costco ones!
Who could ever resist chocolate muffins! They look fabulous!