Go Back

Double Chocolate Chip Muffins

Double Chocolate Chip Muffins are a decadent treat featuring a rich cocoa-infused batter studded with both dark and mini chocolate chips. These moist and flavorful muffins are baked to perfection, with a final touch of dark chocolate chips on top and a light dusting of confectioner's sugar for added sweetness. Enjoy the perfect blend of chocolatey goodness in every bite.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Course: Breakfast, Dessert
Cuisine: American, French
Ingredients Method

Ingredients
  

  • ½ Cup Unsalted Butter Room Temperature
  • ¾ Cup Granulated Sugar
  • 2 Eggs Room Temperature
  • 1 Tbsp Vanilla Extract
  • 4 oz Brewed Coffee Cooled
  • 1 Cup of Buttermilk
  • 1 ½ Cup of All-Purpose Flour
  • ½ Cup of Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • ½ Cup Dark Chocolate Chips plus a few more for the tops
  • ½ Cup Mini Chocolate Chips

Method
 

  1. Preheat the oven to 425 degrees.
  2. Cream together sugar and butter for 3-4 minutes. While this is creaming together, sift all the dry ingredients into a large bowl.
  3. Mix in the eggs one at a time into the butter/sugar mixture, followed by the vanilla extract, coffee, and buttermilk.
  4. Once mixed, add in the dry ingredients and mix for 1-2 minutes.
  5. Fold in the dark chocolate chips and mini chocolate chips.
  6. Scoop out 6 tablespoons of batter into each large muffin tin. This will make 6 large muffins.
  7. Bake at 425 degrees for 5 minutes. Then, reduce the heat to 350 degrees and bake for another 18 minutes or until a toothpick comes out clean from the center.
  8. Once out of the oven, press 3-4 dark chocolate chips into the top of each muffin.
  9. Allow the muffins to cool for 5 minutes, then transfer them to a wire rack to finish cooling.
  10. Before serving, add a light dusting of confectioner’s sugar. Enjoy your delicious Double Chocolate Chip Muffins!