Two Chip Chocolate Chip Muffins

Soft, moist muffins loaded with two types of chocolate chips and a subtle espresso kick to deepen the chocolate flavor. Perfect for breakfast or an indulgent snack!

Iram Mansoor

Two Chip Chocolate Chip Muffins

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Soft, moist muffins loaded with two types of chocolate chips and a subtle espresso kick to deepen the chocolate flavor. Perfect for breakfast or an indulgent snack!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Rest time 30 minutes mins

Servings: 12 MUFFINS

Ingredients Method Notes

Ingredients

 

US CustomaryMetric

 

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• 1/2 cup salted melted butter
• 2-1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tbsp neutral oil
• 1 tbsp vanilla bean paste or vanilla extract
• 1/4 cup sour cream or Greek yogurt, room temp
• 1 cup buttermilk, room temp
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1 tsp espresso powder (dissolved in 3 tbsp hot water)
• 2 eggs room temp

Method

 

Step 1: Preheat the Oven

1. Preheat your oven to 425°F (220°C).

Step 2: Prepare Wet Batter

1. In a bowl, combine melted butter with granulated sugar and brown sugar.
2. Add neutral oil and mix well for 2–3 minutes.
3. Crack in the eggs and whisk for 3–4 minutes until the mixture is pale and fluffy. Stir in vanilla bean paste.
4. Add buttermilk, sour cream, and dissolved espresso powder. Whisk for an additional 2–3 minutes. Set aside.

Step 3: Prepare Dry Ingredients

1. In a separate bowl, whisk together all-purpose flour, baking powder, and baking soda until evenly combined.

Step 4: Combine Wet and Dry

1. Gradually add the dry ingredients into the wet batter.
2. Add both types of chocolate chips and gently fold until just combined. Avoid overmixing.

Step 5: Rest the Batter

1. Let the batter sit untouched at room temperature for 30 minutes.

Step 6: Prepare Muffin Tins and Bake

1. Line muffin tins with parchment paper or muffin liners.
2. Divide the batter evenly among the tins. Optionally, sprinkle extra chocolate chips on top.
3. Bake at 425°F (220°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 15 minutes.

Step 7: Check and Cool

1. Insert a toothpick into the center of a muffin — if it comes out clean, they’re done. Let the muffins cool completely before serving.

Notes

• Dissolving espresso powder enhances chocolate flavor without adding a coffee taste.
• Resting the batter helps develop better texture and rise.
• Swap sour cream for Greek yogurt or buttermilk for slight variations in moisture.
• Add nuts or dried fruit for extra texture.

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