Double Chocolate Muffins

Print Friendly, PDF & Email

Happy Wednesday! Here is a quick and easy recipe to make and home. Double Chocolate Muffins!

This recipe is for my Instagram collab #stayhomeandbakecollab #stayhomeandbakechocolate

Let’s start with the recipe.

Yield 14 regular size muffins or 8 jumbo size muffins


2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 and 1/4 cups white granulated sugar

2 large eggs, room temperature

1 and 1/4 cup milk or buttermilk

1/2 cup vegetable oil

1 teaspoon espresso powder or instant coffee

1 and 1/2 teaspoons vanilla extract

1 and 1/4 cups chocolate chunks or chips


1.- Preheat oven to 400 F. Place paper liners in your muffin pans. Set aside.

2.- In a big bowl mix all the dry ingredients : flour, cocoa powder, baking powder, baking soda, salt and sugar. Set aside.

3.- In a medium bowl mix all the wet ingredients: eggs, buttermilk, oil, vanilla extract. Also, add the espresso powder.

4.- Add wet ingredients into the dry ingredients and mix with a spatula, just until you don’t see any flour left. DO NOT OVERMIX. Add chocolate chips/chunks and stir. Let stand the batter for 5 minutes.

5.- Pour batter into each muffin cup 3/4 full. Bake for 5 minutes at 400 F. Then, reduce to 350 and continue baking for another 15 minutes. Or, until a toothpick inserted into the center of the muffin comes out clean. Jumbo muffins might take a couple more minutes to bake.

6.- Transfer to a wire rack and let cool completely.


Recommended Articles

Leave a Reply

Your email address will not be published. Required fields are marked *