This is an easy, rich, delicious recipe for moist double chocolate chip muffins. They are melty, comforting, soft. We could go on and on. The recipe uses buttermilk to make them really moist as well as real dark chocolate chunks because these melt the best. Plus, if you eat them whilst warm, you'll have melty chocolate in the middle. So good!
These chocolate muffins are so easy, even if you don't consider yourself a baker, you will be able to make these. These are rich and chocolatey not only from the cocoa powder but also the hunks of dark chocolate scattered throughout. I think, much like with cookies, dark chocolate chunks are always a good idea.
Whilst I think these are the perfect muffin, there are ways you can mix it up. Here are some of my favourites:
- Milk chocolate or white chocolate, or a mix of both. Use what you have on hand.
- Reese's peanut butter cups, chopped up, would add peanut butter, all melted through the muffin.
- Fudge chunks or butterscotch chunks are delicious with chocolate
- Chopped almonds, hazelnuts and pistachios would be delicious. Or any nuts you like, such as walnuts!
- You could try adding some dried cranberries or chopped dried apricots too.
- Adding a spoon of Nutella would also be so good. Fill half of the muffin case with batter, add a dollop of Nutella and cover with more batter on top.
I'd recommend using a bar of chocolate that you chop yourself because regular chocolate chips that you buy in the supermarket don't tend to melt as well in the oven and you won't get the gooey melted chocolate that way. Also, if you chop yourself, you can make the chunks as big or as small as you like, depending what you prefer. Using a chopped bar of chocolate means that you get the melted chocolate through the muffin.
Frequently asked questions
Muffin cases are of course the easiest way to make muffins but if you don't have any, you can either grease the tin well or use parchment paper. Cut parchment paper into squares or circles, depending on the size of your muffin tin. Each square should be large enough to fit into the muffin cups and have some overhang for easy removal after baking. After cutting these squares, press the parchment paper squares into the muffin tin cups, moulding them to fit the shape. Use your fingers to press the paper against the sides and bottom of each cup, folding and gathering the edges of the parchment as you go around.
For this recipe, the best type of chocolate would be good quality dark chocolate, around 70% cocoa solids. This one from Green & Black’s is a firm favourite: Dark Cooking Chocolate 70% Cocoa. Otherwise, this is a great brand too: Callebaut Finest Belgian Dark Chocolate and easy to buy via Amazon! Buying chocolate in bulk is a cost-effective way to bake too.
These double chocolate muffins are extra moist as they use buttermilk to make sure that the muffins don't dry out in the oven. If you don't have it, mix 2 teaspoon of lemon juice with 200ml milk and set aside for 5 minutes. Then mix in as you would the standard buttermilk in the recipe
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PrintDouble Chocolate Chip Muffins
Chocolate batter, chocolate chunks, all baked into a deliciously moist muffin. These are the best double chocolate chip muffins ever.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 muffins 1x
Ingredients
- 250ml buttermilk
- 120ml vegetable oil
- 2 eggs
- ½ tsp vanilla extract
- 300g plain flour
- 180g sugar
- 60g cocoa powder
- 1 tsp bicarbonate of soda
- 1 tsp instant coffee (even if you don’t like coffee, you should add it as you can’t taste the coffee taste but it enhances everything else!)
- pinch of salt
- 200g dark chocolate, chopped into chunks
Instructions
- In a bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt
- And then in a separate bowl mix the wet ingredients together
- Pour the two together and then add the chopped chocolate
- Scoop into a lined muffin tray and bake at 180 c for 20 mins.
- Enjoy!
Notes
Swap the dark chocolate for milk chocolate or dark chocolate if you want to mix it up!
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