Description
Tall, fluffy bakery-style double chocolate chip muffins loaded with rich cocoa and melty chocolate chips the perfect treat for breakfast, snack, or dessert.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 cup buttermilk (or milk + 1 tsp vinegar as substitute)
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup mini chocolate chips (for topping)
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine melted butter, sugars, eggs, buttermilk, and vanilla until smooth.
- Gently fold the wet mixture into the dry ingredients. Do not overmix.
- Stir in 1 cup of semi-sweet chocolate chips.
- Divide batter evenly into the muffin cups using a scoop.
- Sprinkle mini chocolate chips on top for that bakery look.
- Bake 18–20 minutes, or until a toothpick comes out with moist crumbs.
- Cool for 5 minutes in pan, then transfer to wire rack.
Notes
Use room-temperature eggs and buttermilk for best texture. Don’t overmix. Add extra chocolate chips on top for bakery-style appearance. Store airtight and reheat gently for fresh taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg