Double Chocolate Muffins

These Double Chocolate Muffins are rich, moist, and perfectly chocolaty, with every bite offering a delightful balance of cocoa and melty chocolate chips. The hint of instant coffee enhances the chocolate flavor, making these muffins a true chocolate lover’s dream. Whether served for breakfast, a snack, or a dessert, these muffins are sure to satisfy any sweet craving. Enjoy!

Iram Mansoor

Double Chocolate Muffins

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These Double Chocolate Muffins are rich, moist, and perfectly chocolaty, with every bite offering a delightful balance of cocoa and melty chocolate chips. The hint of instant coffee enhances the chocolate flavor, making these muffins a true chocolate lover’s dream. Whether served for breakfast, a snack, or a dessert, these muffins are sure to satisfy any sweet craving. Enjoy!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 12 Servings

Ingredients Method Video Notes

Ingredients

 

US CustomaryMetric

 

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For the Muffins:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 large eggs, room temperature
• 1 cup semi-sweet chocolate chips (plus more for sprinkling on top)
• 1 cup buttermilk, room temperature
• 1/4 cup Greek yogurt
• 2 tbsp neutral oil (e.g., avocado oil)
• 1 tsp instant coffee

Method

 

Preheat the Oven:

1. Preheat the oven to 425°F (220°C).
2. Line a 12-cup muffin tin with paper liners or grease the cups with butter or oil.
3. Set aside.

Prepare the Wet Ingredients:

1. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
2. Add the eggs, and whisk for 2-3 minutes until the mixture becomes pale in color and slightly fluffy.

Add the Remaining Wet Ingredients:

1. Stir in the buttermilk, vanilla extract, Greek yogurt, maple syrup, and neutral oil.
2. Mix until the ingredients are evenly incorporated.

Combine the Dry Ingredients:

1. In a separate bowl, combine the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, salt, instant coffee, and 1 cup of semi-sweet chocolate chips.
2. Stir to evenly distribute the dry ingredients.

Combine Wet and Dry Mixtures:

1. Gently fold the wet mixture into the dry ingredients.
2. Mix until just combined, being careful not to overmix the batter to maintain a light texture.

Fill the Muffin Cups:

1. Divide the muffin batter evenly among the 12 muffin cups, filling each about 3/4 full.
2. Sprinkle extra chocolate chips on top for a decadent finish.

Bake the Muffins:

1. Bake the muffins at 425°F (220°C) for 5 minutes.
2. After 5minutes, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool the Muffins:

1. Allow the muffins to cool in the tin for 5 minutes.
2. Then, transfer them to a wire rack to cool completely.

Video

Notes

• For Extra Moist Muffins: Make sure the eggs, buttermilk, and Greek yogurt are at room temperature before mixing. This helps create a smoother batter and ensures an even texture in the muffins.
• Don’t Overmix the Batter: Stir the wet ingredients into the dry ingredients just until combined. Overmixing can lead to dense muffins.
• Adjust the Sweetness: If you prefer sweeter muffins, add a little extra sugar or drizzle with a bit of chocolate ganache for an indulgent treat.

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