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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.
How to Make Chocolate Chocolate Chip Muffins
Ingredients
- flour – I use all-purpose flour for this muffin recipe. You can also use a blend of whole wheat flour, if you prefer.
- sugar – I use granulated sugar, but you can also use your favorite baking sugar substitute, such as Splenda.
- cocoa powder – unsweetened cocoa powder adds the incredible chocolate to these muffins.
- baking powder – the baking powder helps these muffins to rise as they bake.
- baking soda – since this recipe includes buttermilk, baking soda is also used to help these muffins rise perfectly.
- salt – a little salt balances the flavor in these muffins.
- espresso powder (optional) – while completely optional, I love to include a little espresso powder in chocolate recipes. If you do not have it, you can simply omit it.
- buttermilk – I love to use buttermilk in my baking recipes as it makes for moist and tender baked goods. If you don’t have buttermilk, you can use my handy tips to make your own substitute.
- butter – I use butter in this recipe but you can also substitute with you favorite oil you use for baking, such as coconut oil.
- eggs – fresh eggs at room temperature are best in this recipe.
- vanilla – vanilla extract is delicious in baking recipes.
- chocolate chips – Use your favorite chocolate chips for baking such as semi-sweet milk, or dark chocolate chocolate chips.
Step by Step Instructions
- Prep. Preheat the oven to 350°F. Spray muffin tin with nonstick cooking or baking spray or line with baking cups.
- Whisk dry ingredients. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
- Mix wet ingredients. Pour buttermilk into a large measuring cup. Add melted butter, eggs and vanilla and whisk together with a fork.
- Mix batter. 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 and serve. 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.
How to Make Your Chocolate Chocolate Chip Muffins Even Prettier!
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.
More Muffin Recipes We Love
More Muffin Recipes
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
- Prep. Preheat the oven to 350°F. Spray muffin tin with nonstick cooking or baking spray or line with baking cups.
- Whisk dry ingredients. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
- Mix wet ingredients. Pour buttermilk into a large measuring cup. Add melted butter, eggs and vanilla and whisk together with a fork.
- Mix batter. 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 and serve. 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
Nutritional Information
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.
I used a tsp of cinnamon instead of espresso powder. Delicious! The mini muffins baked perfectly at 13 minutes, and made almost four dozen. I also used cup-for-cup gluten free flour and had no problems whatsoever.
Thanks for the tips, Sarah!