Double Chocolate Muffins

There’s nothing quite like the enticing aroma of freshly baked Double Chocolate Muffins wafting through your kitchen. Rich, moist, and irresistibly decadent, these muffins are perfect for an afternoon treat or a sweet breakfast indulgence. With a prep time of just 15 minutes and a baking time of around 20 minutes, they transform simple ingredients into a luxurious delight that promises to satisfy any chocolate lover’s cravings.

This recipe is ideal for anyone searching for a quick yet impressive dessert or snack. Bake these muffins for a cozy family breakfast, a bake sale, or whenever you want to pamper yourself. You can store them at room temperature for a couple of days, or refrigerate them for longer freshness.

Why You’ll Love This Recipe

• Each muffin boasts a rich, chocolatey flavor with a soft, fluffy texture.
• The combination of buttermilk and melted butter creates an incredibly moist crumb.
• The chocolate chips provide bursts of melted goodness in every bite.
• Perfect for any occasion, from brunches to casual weeknight desserts.

What You’ll Need

Gather your ingredients and let’s get ready to bake some delicious muffins!

For the Muffins

• 280 grams (2 cups) plain flour or all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 60 grams (3/4 cup) cocoa powder, sifted
• 90 grams (1/2 cup) brown sugar
• 100 grams (1/2 cup) caster sugar or granulated sugar
• 115 grams (1/2 cup / 1 stick) unsalted butter
• 60 ml (1/4 cup) hot water
• 1 teaspoon vanilla extract
• 2 large eggs
• 240 ml (1 cup) buttermilk
• 160 grams (1 cup) chocolate chips

Use unsweetened cocoa for a deeper flavor.

Substitutions & Swaps

• Plain flour: whole wheat flour
• Brown sugar: coconut sugar
• Unsalted butter: coconut oil
• Buttermilk: milk with lemon juice

How to Make It

Here’s how to create these chocolatey wonders.

Preheat the oven

Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or line it with paper muffin liners.

Combine dry ingredients

In a large mixing bowl, add flour, baking powder, baking soda, cocoa powder, brown sugar, and caster sugar and gently stir.

Melt butter

Using the microwave, heat butter until just melted, stirring every 15 seconds. Remove the butter and set aside to cool slightly. Meanwhile, turn the kettle on and pour out 1/4 cup of boiling water and set aside.

Mix wet ingredients

Next, add vanilla, eggs, and buttermilk to your cooled butter and whisk gently until combined. Make a well in the middle of the dry ingredients, add the wet ingredients, and begin to fold.

Incorporate chocolate chips

Add chocolate chips to the batter, gently mixing with a spatula or wooden spoon. Then pour in the hot water. Fold until the mixture is just combined – be careful not to over mix.

Fill muffin pan

Spoon the batter into your muffin pan – the holes will be quite full.

Bake muffins

Bake for 5 minutes before turning the heat down to 180 C (350 F) standard / 160 C (320 F) fan-forced. Bake for a further 13-15 minutes or until a knife inserted into the middle comes out clean.

Cool muffins

Gently remove muffins from the pan and place them on a wire rack to cool completely.

How to Store It

Fridge: up to 5 days in an airtight container.
Freezer: yes, for up to 3 months.
Reheat: microwave for 10-15 seconds.

Tips for Best Results

• Ensure your butter is not too hot when mixing with eggs to avoid cooking them.
• Sift your cocoa powder for a smoother batter and better flavor incorporation.
• For an extra chocolate kick, sprinkle additional chocolate chips on top before baking.

Serving Suggestions

• Enjoy with a dollop of whipped cream for a decadent dessert.
• Pair with a hot cup of coffee or tea for a cozy snack.
• Serve warm with a scoop of vanilla ice cream for a delectable treat.