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–+ servings
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
Cook Time 20 minutes
Servings: 12 Servings
Ingredients Method Video Notes

Ingredients
 
 

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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