Double chocolate muffins Recipe is one of those treats that feels like a hug in baked form. If you’ve ever craved something chocolatey but didn’t want to wrestle with complicated recipes, this one’s for you. I’ve been baking these for years, and trust me, they never disappoint. Ready to get your hands a little messy?
Why You Should Try Double Chocolate Muffins
These muffins pack double the chocolate punch, which means they satisfy even the most serious chocoholics. The crumb is moist, tender, and studded with gooey chocolate chips. They’re perfect for breakfast, a snack, or a quick dessert when you’re feeling lazy but still want something indulgent.
Ever noticed how some chocolate muffins turn out dry or crumbly? These don’t. The trick lies in balancing the wet and dry ingredients just right. Plus, the cocoa powder adds a deep chocolate flavor that’s not too sweet but just right.
Variations I’ve Tried And Loved
I’ve experimented quite a bit with this recipe, and a few tweaks really elevate the experience:
- Add espresso powder: A pinch intensifies the chocolate flavor without making it taste like coffee.
- Swap some chocolate chips for white chocolate: For a sweet contrast that’s unexpected but delicious.
- Mix in nuts: Walnuts or pecans add a nice crunch if you want some texture.
- Use yogurt instead of sour cream: It keeps the muffins moist but adds a subtle tang.
Have you ever tried adding spices like cinnamon or chili powder? It sounds wild, but a tiny bit can add warmth and complexity to the chocolate.
Double Chocolate Muffins
Ingredients
Instructions
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk together buttermilk, eggs, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chocolate chips gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serving Ideas for Double Chocolate Muffins
These muffins shine on their own, but you can jazz them up:
- Warm them slightly and add a dollop of whipped cream or mascarpone.
- Spread a bit of peanut butter or Nutella on a split muffin.
- Pair with a glass of cold milk or a cup of coffee for a classic combo.
Ever tried cutting one open and adding a scoop of vanilla ice cream? It’s basically a chocolate muffin sundae.
Tips for Double Chocolate Muffins Recipe
A few nuggets of wisdom from my baking adventures:
- Measure your flour carefully. Too much flour can make muffins dense.
- Don’t skip sifting the cocoa powder it ensures a smooth batter.
- Use room temperature eggs and sour cream for better mixing.
- Avoid overmixing the batter to keep the muffins tender.
- If you don’t have sour cream, Greek yogurt works just as well.
I once forgot to add baking soda and ended up with muffins that barely rose. Lesson learned: don’t skip the leavening agents!
Leftovers and Storage
These muffins keep well for a couple of days at room temperature if stored in an airtight container. If you want to keep them longer, pop them in the fridge for up to a week or freeze them individually wrapped for up to three months.
When reheating, a quick zap in the microwave for 15-20 seconds brings back that fresh-baked warmth. Just don’t overdo it, or they’ll dry out.
Common Mistakes to Avoid
- Overmixing the batter, which leads to tough muffins. Fold gently!
- Using expired baking powder or soda; your muffins won’t rise properly.
- Skipping the cocoa powder sifting step, which causes lumps.
- Filling muffin cups too full and ending up with messy overflow.
- Baking at the wrong temperature too hot and they burn, too low and they stay dense.
Nutrition Informations (per serving)
- Calories: 360 kcal
- Carbohydrates: 45 g
- Protein: 5 g
- Fat: 18 g
- Fiber: 3 g
- Sugar: 26 g