Double Chocolate Chip Muffins
I hope you’re in the mood for chocolate today, because I’m bringing it to you double-trouble style with this recipe for double chocolate chip muffins. They’re a chocolate lover’s dream come true.
Every once in a while–okay, almost every day–I like to treat myself to a decadent breakfast. In my world, decadent and chocolate are synonymous. Just yesterday I enjoyed one of these double chocolate chip muffins with a frozen mocha frappe.
It was breakfast heaven.
Since I’m not a morning person, I use the mocha frappe/muffin combo to bribe myself out of bed. Call it crazy. Call it unconventional. It works!
I like to call this recipe a one-bowl wonder. One bowl. Less dishes. Muffins in my face faster.
The ingredients for this recipe are fairly basic, most of which can probably be found in the comforts of your pantry.
These muffins literally take 5 minutes to whip up. I say “literally” because I actually timed it.
The method is easy. Let me play it out for you:
- Melt butter.
- Dump all of the wet ingredients into a large bowl.
- Whisk wet ingredients until smooth.
- Dump in the dry ingredients.
- Stir to combine.
- Fold in chocolate chips.
- Fill muffin tins.
- Bake.
- Eat.
- Repeat step nine.
Steps number nine and ten are my favorite.
To get these muffins to bake up super moist, I used a stick of melted butter and a generous amount of buttermilk. I added extra cocoa powder and a teaspoon of espresso powder to create a rich, chocolatey base.
They’re semi-dense with a moist, tender crumb–a cross between a cupcake and a muffin.
Muffcake?
Loads of chocolate chips… You betcha! I added a generous helping of dark chocolate to the batter. They bake up gooey, melty, and sinfully chocolatey. You’ll crunch through the perfectly crispy muffin top and your teeth will sink to the moist center. You may even experience a little melted chocolate on your upper lip. It’s all good.
Double Chocolate Chip Muffins
Rich, moist chocolate muffins loaded with dark chocolate chips. One bowl and 5 minutes are all you need to achieve muffin success.
Ingredients:
Wet:
1/2 cup granulated sugar
3/4 cup brown sugar
1 stick unsalted butter, melted and cooled
2 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
Dry:
1 and 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon instant espresso powder (optional)
1 cup dark chocolate chips
Directions:
Preheat oven to 425 degrees F. Line a muffin tin with paper liners.
In a large bowl, add wet ingredients. Whisk to combine.
Add dry ingredients to the bowl with the wet ingredients. Stir until just combined. Fold in the chocolate chips.
Fill the tins 3/4 full with batter. Turn the oven temperature down to 350 degrees F. and place the muffins in the oven. Bake 18-20 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Do not over bake.
Allow the muffins to cool in the tins for 5 minutes before transferring to a wire rack to cool completely. Serve warm or cool completely and store in an airtight container for up to 2 days.