Irresistibly Soft Double Chocolate Muffins for Chocolate Lovers

These Double Chocolate Muffins are rich, gooey, and easy to make, perfect for chocolate lovers looking for a delicious treat.

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Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 12 muffins

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1/2 cup Butter Provides moisture and rich flavor; substitute with coconut oil for a dairy-free option.
1 cup Cane Sugar Sweetens and adds structure; brown sugar can be used for a deeper flavor.
2 large Eggs Acts as a binding agent for texture; ensure they are at room temperature for optimal mixing.
1 teaspoon Vanilla Extract Enhances overall flavor; use pure vanilla for the best results.
1 cup Buttermilk Adds moisture and tenderness; substitute with milk and vinegar mix if unavailable.
1/2 cup Flavorless Oil Contributes moisture without altering flavor; can substitute with melted coconut oil.
1 1/2 cups All-Purpose Flour The primary structure-building ingredient; whole wheat flour can be a healthier substitute.
1/2 cup Dutch Process Cocoa Powder Gives rich chocolate flavor; natural cocoa powder can be substituted.
1/2 teaspoon Kosher Salt Balances sweetness and enhances flavor.
1 teaspoon Baking Soda Leavening agent that helps the muffins rise.
1 teaspoon Baking Powder Leavening agent that helps the muffins rise.
1 cup Hot Coffee Deepens chocolate flavor without making coffee taste noticeable.
1 cup Semi-Sweet Chocolate Chips Adds extra chocolatey goodness; for a darker taste, use dark chocolate chips.

Equipment

Muffin tin
Mixing bowls
sifter
Whisk
Ladle or ice cream scoop

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and prepare your muffin tin with paper liners.
In a large mixing bowl, combine melted butter, cane sugar, eggs, vanilla extract, buttermilk, and flavorless oil. Mix until smooth.
In a separate bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder. Fold the dry ingredients into the wet ingredients.
Stir in hot coffee and chocolate chips until well combined.
Fill each muffin cup about 2/3 full with batter.
Bake at 425°F for 5 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 15-20 minutes.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 35mgSodium: 130mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 60mgIron: 1mg

Notes

Ensure ingredients like buttermilk and eggs are at room temperature for better mixing. Avoid overmixing to keep muffins fluffy.

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