What better way to indulge than with these delicious Double Chocolate Buttermilk Muffins. An ultra chocolate muffin filled with chocolate chips for an intense flavour. Easy to make and they are guaranteed to be a crowd pleaser.

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Looking for a great new muffin recipe? Why not take a look at these Double Chocolate Buttermilk Muffins. You can never ever go wrong with a great muffin. And that’s just what I have for your today. Much like my Chocolate Chip Zucchini Muffins or the Double Chocolate Zucchini Muffins, these are a keeper.

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What are These Muffins Like

• Difficulty – These are really easy muffins to make and you don’t even need a mixer. You can put them together in about 10 minutes and baking time is about 20 minutes. Just make sure not to over bake them or they will turn out dry.
• Taste – A great chocolate flavour with lots of chocolate chips.
• Serving – This recipe makes 12 large muffins.

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Ingredients

• Flour – I used all purpose flour wheat flour for this recipe.
• Cocoa powder – I used natural cocoa powder.
• Baking powder – This is the rising agent in the cupcake.
• Salt – A small amount of salt enhances the flavours.
• Sugar – Granulated white sugar.
• Eggs – I always use large eggs at room temperature in baking unless otherwise stated.
• Butter – This recipe uses unsalted melted butter.
• Milk – I used buttermilk.
• Vanilla – Vanilla extract adds flavour to baked goods.
• Chocolate chips – I used regular sized semi sweet chocolate chips.

NOTE, The full recipe and ingredients can be found in the recipe card at the end of the post.

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Instructions

1. Preheat oven to 350 degrees F. Grease or line with paper liners a 12 count muffin pan.
2. In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Add sugar to combine and set aside.
3. In a separate large bowl, whisk the eggs with the milk, melted butter and vanilla. Whisk to combine.
4. Add the dry ingredients to the wet ingredients and mix to combine. Do not over mix. Add the chocolate chips and stir just long enough to incorporate them.
5. Pour batter evenly among the 12 muffin cups. Bake between 18 – 20minutes, or until a toothpick inserted in the centre comes out clean. Place muffin tray on a cooling rack and leave for about 5 minutes until you turn them out.
6. Best the day they are made but will keep up to two days in an airtight container.

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Recipe Notes

• Baking time – Baking time will vary for these muffins. Check them at about 18 minutes but they may take up to 22 minutes to bake. Muffins will be done when a toothpick inserted into the centre comes out with a few crumbs.
• Muffin size – These are large sized muffins, but not big bakery type muffins.
• Storage – You can store these at room temperature, in the fridge or the freezer.
  • In a container on the counter, this is how I usually keep them and they will keep up to three days.
  • Store in the refrigerator, you will get them to about five days in the fridge. But I recommend taking them out of the fridge and letting them come to room temperature before eating them.
  • Keep in the freezer, up to a month. Make sure it’s a freezer proof container. Allow to defrost on the counter.

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Substitutions

• This recipe calls for semi sweet dark chocolate chips, but milk chocolate chips can be used instead. Don’t skip the chocolate chips as they add a lot of moistness.
• You can add nuts to the batter if you like. If you chose to do so, add 1/2 cup of chopped walnuts to the batter at the end and stir until just combined.

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These muffins really are delicious and melt in your mouth.  I have made them tons and tons of times with no failures to date.  And if you love these muffins, you need to check out my Walnut Topped Double Chocolate Muffins. So, it is tried and tested. 

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!