These Buttermilk Double Chocolate Muffins are rich, moist, fluffy, and packed with chocolate flavor. Buttermilk keeps the muffins tender, while cocoa powder and chocolate chips give them a deliciously rich chocolate taste.
Ingredients
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted and cooled
- 1 cup buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon coffee extract, optional
- 1¾ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder, sifted
- 1¼ cups light brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Mix the wet ingredients: In a large bowl, whisk together the eggs, melted butter, buttermilk, vanilla extract, and coffee extract, if using.
- Mix the dry ingredients: In a separate bowl, sift together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Do not overmix.
- Add chocolate chips: Fold in the chocolate chips until evenly distributed throughout the batter.
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for the Best Chocolate Muffins
- Use good-quality cocoa powder for a deeper chocolate flavor.
- Make sure the buttermilk and eggs are at room temperature.
- Do not overmix the batter, as this can make the muffins dense.
- Add a little instant espresso powder if you want an even richer chocolate flavor.
- Use dark or semisweet chocolate chips for a more intense chocolate taste.
Buttermilk Substitute
If you don’t have buttermilk, combine 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5–10 minutes before using.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the muffins in an airtight container or freezer bag. Thaw at room temperature before serving.
Reheating
- Oven: Heat at 350°F (175°C) for 5–10 minutes.
- Microwave: Heat one muffin for 20–30 seconds.
Serving Suggestions
Enjoy these muffins warm or at room temperature with:
- Coffee or tea
- Fresh berries
- Whipped cream
- Vanilla ice cream
- A drizzle of chocolate ganache
Frequently Asked Questions
Can I make these muffins without chocolate chips?
Yes. You can leave out the chocolate chips or replace them with chopped nuts, dried fruit, or other chocolate pieces.
Can I freeze these muffins?
Yes. Allow the muffins to cool completely, then place them in a freezer-safe container or bag. Freeze for up to 3 months and thaw at room temperature before serving.
Why are my muffins dense?
Overmixing the batter can develop too much gluten and make the muffins dense. Mix the wet and dry ingredients only until they are just combined.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. They are ready when the toothpick comes out with a few moist crumbs but no wet batter.