This post may contain affiliate links. Please read my disclosure policy.
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
Love the yummy pictures. They look absolutely delicious.
Love the double chocolate!
Mmm, I love the addition of espresso powder. I’m sticking that stuff in everything lately!
This is the perfect way to have chocolate for breakfast!
I was doing just fine until I scrolled down to the picture of the melty chocolate chips on top. I suspect this is a really tasty muffin. I see buttermilk is in the batter and I immediately think, oh this has gotta be good. I think it’s a leftover influence from my Mom’s buttermilk pancakes. The world was flat then, so that was one powerful influence.
These are perfect! You can have them anytime of the day! Ya! 🙂
eating one right now. absolutely delicious! thanks robyn 🙂
My daughter and I made these last weekend. Best muffins I’ve ever made! Used Ghirardelli 60% chips and sprinkled the top with sanding sugar for a crispy first bite.
These are so yummy! I made them to have as a quick breakfast for the week, but they only last a couple of days because we just kept snacking on them!
I just made these they were great , i did 6 small and 6 giant muffins really good shared with neighbor and they raved about them also
Thank you so much for sharing this recipe, i just made this now and my family love it. even though i made a mistake in calculating the butter milk but it still turns out yummy. 🙂
love lots 😀
Directions #2&3 are confusing for a novice. Hope the author of the recipe changes this. Having cooked for many years you just know that’s an error & to mix the wet into the dry.
Thanks so much for catching my error, Taylor. I’ve updated to correct the duplication in 2 and 3.
Just whipped up this recipe. The batter taste great! It took the full 20 minutes for them to cook. I used a standard size silicone muffin pan and it yielded 21 muffins. They taste SO GOOD! I’m freezing them and I’ll thaw them in a few days to pass out to my students when they take final exams. Hopefully, they’ll love them too!
I made these as ran out of the chocolate chocolate chip muffin mix from my store, and daughter said they are the best ever. Guess I’ll be making these for her. I did make mine mini and baked them for 14 minutes.
I would be really excited if these were baking in my oven too!
These came out fantastic! Big, bakery style muffins full of chocolatey goodness! Thanks so much for sharing.
I stumbled across this recipe when my oldest requested chocolate chocolate chip muffins. These are delicious! My yield was 16 regular muffins, and some of them were so big that I could easily have yielded 18. I didn’t have espresso powder, but didn’t miss it. My boys have been asking for them as after-school snacks and dessert. They would eat them for breakfast if I let them. We have one left, but it has already been called for and they are asking If I will have the next batch ready for tonight. Thanks!!
I made them and they came out PERFECT! It made 18 perfect size muffins, everyone enjoyed them!
Thank you for sharing
These are the bomb and so easy, right on girl, thank you so much will be making these quite often.
I don’t have any buttermilk…is there a substitute I can use instead?
I made these today with a slight twist. Took some oreo cookies & broke them up in pieces & sprinkled them on top of the muffins – divine!! I followed the directions exactly and found that when the wet ingredients were mixed together, the cold buttermilk caused the melted butter to solidify. I’ve been baking for over 40 years and have never seen that happen before.
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!