Robyn Stone
Chocolate Chocolate Chip Muffins definitely make a welcome treat in the mornings for breakfast, for a special brunch, showers, and even for a special snack in the afternoons.
These chocolate chocolate chip muffins come together quickly and bake into a tender, moist muffin that you’ll swear tastes like dessert.
These muffins are perfect for making for a shower or brunch and mini muffins are just perfectly sized for such an event. And for school parties and teacher appreciation breakfasts, these little babies will become a regular request! I know this time of year, there are tons of events for wedding and baby showers, Mother’s Day brunches, and end of year parties in the planning. But, even if you find yourself not in the middle of the party planning, I think anyone would love to receive a basket full of these goodies. It would certainly brighten anyones day.
Lately around my house though, they’ve been requested as an afternoon snack, especially if Little Buddy has friends over. I’m not sure which of us is more excited when they are coming out of the oven!
I make my chocolate chocolate chip muffins and scoop the batter into a muffin tin that I have sprayed with nonstick cooking spray. Once I have all the batter into the muffin tin, I sprinkle an additional bit of chocolate chips on top of the muffin batter as decoration. It just adds a little something something to them after they’ve baked, I think.
Here’s my Chocolate Chocolate Chip Muffins recipe. I hope you love them.
Chocolate Chocolate Chip Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon espresso powder optional
- 3/4 cup buttermilk
- 1/2 cup butter melted
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup semi-sweet milk, or dark chocolate chocolate chips
Instructions
- Preheat the oven to 350°F. Spray muffin tin with nonstick cooking or baking spray or line with baking cups.
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
- Pour buttermilk into a large measuring cup. Add melted butter, eggs and vanilla and whisk together with a fork.
- Pour buttermilk mixture into flour mixture and stir together with a spoon. Stir in most of chocolate chips, reserving a few to sprinkle on top as decoration.
- Scoop muffin batter into prepared muffin tin and sprinkle with remaining chocolate chips.
- Bake for 16-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and allow to cool slightly before removing from the muffin tin for serving.
Notes
Enjoy!
Robyn xo
I had the same thing happen. Thought it was the eggs. Your right it was the butter.
I just made these and forgot the salt, lmao, they were amazing but added it to the last six! I used room temperature butter and mixed in the batter just fine, I also read the wrong line and added 3/4 cup butter, I mean I just couldnt get this right, but the muffins are great anyway!
Marcy,
Sounds like you had a day like I have sometimes when nothing seems to go right. But, I am so glad your muffins still were great!
I just made these little babies, all i can say is that i love love love it so much! It turned out to be super moist and the sweetness is just nice since i used dark chocolate. Thanks for this recipe! ❤️❤️❤️
Thank you, Laily!
I love these with dark chocolate!So glad you liked the recipe! xo
These are sooo good, so glad I found your recipe. When we had them the next day, I heated them
Up in the microwave for 12 seconds and they were warm and yummy
I put a tablespoon of white vinegar in a measuring cup and added milk till the 1 cup measurement line as a buttermilk substitute because I didn’t have any on hand
How many days can you leave them out at room temperature? 🤔
So glad you enjoyed these, Jebin. I would think they should be fine left out at room temperature 3 to 4 days.