Description
These decadent Double Chocolate Chip Muffins are a perfect marriage of rich cocoa and creamy chocolate chips, creating a flavor that’s both comforting and indulgent. Each bite offers a soft, tender crumb that melts in your mouth, with the added joy of gooey pockets of chocolate that make every muffin feel like a warm, delicious surprise!
Ingredients
1 + 1/2 cups whole wheat flour (or all-purpose flour)
1 cup buttermilk (or yogurt)
3/4 cup granulated sugar (or brown sugar)
1 egg (room temperature)
1/4 cup canola oil
1/2 cup cocoa powder (unsweetened)
1/2 cup dark chocolate chips
15 g baking powder
8 g vanilla sugar
1/4 tsp salt
vanilla extract
Instructions
- Preheat the oven to 160°C. Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent them from sticking.
In a large mixing bowl, mix together the whole-wheat flour, salt, baking powder, and unsweetened cocoa powder. Set aside.
- In another bowl, whisk together the egg, vanilla sugar, and granulated sugar.
Add buttermilk and oil, and combine until the mixture is smooth. -
Pour the dry ingredients into the wet.
Stir gently with a spatula or wooden spoon just until the ingredients are combined. Be careful not to overmix, or the muffins may become dense. The batter will be thick.
Add the dark chocolate chips and fold gently. -
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. You can use a large spoon or an ice cream scoop to make this easier.
Bake the muffins in the preheated convection oven at 160°C for about 30-35 minutes. Check for doneness by inserting a toothpick into the center of a muffin. The muffins are done when it comes out clean or with just a few moist crumbs. -
Let the muffins cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Notes
Don’t overmix the batter. Overmixing can lead to dense muffins. Stir the dry and wet ingredients together until just combined—a few lumps are okay!
Use room temperature ingredients: Make sure your eggs and buttermilk (or milk) are at room temperature before mixing. This ensures a smoother batter and more even baking.
Let the muffins cool before serving. After baking, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
This helps them set and prevents them from falling apart.
Use high-quality cocoa powder. For the best chocolate flavor, opt for unsweetened cocoa powder or Dutch-processed cocoa. This will give your muffins a rich, deep chocolate taste.
Use buttermilk or yogurt. For extra moisture, substitute regular milk with buttermilk or plain yogurt. These ingredients will also help the muffins rise beautifully and keep them soft.
Don’t overbake. Muffins can go from perfectly moist to dry quickly, so make sure to keep an eye on them as they bake. Check for doneness a few minutes before the suggested time to avoid overbaking. To ensure your double chocolate chip muffins are baked, insert a toothpick in the middle. Once it comes out dry, your muffins are ready!
Preheat your oven. Make sure the oven is fully preheated before you bake. This helps the muffins rise evenly and bake properly.