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Double Chocolate Buttermilk Muffins

3.50 from 4 votes

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.

Chocolate chip muffins on a plate.
Double Chocolate Buttermilk Muffins

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.

A stack of chocolate chip muffins.
Chocolate Chip Buttermilk Muffins

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.
Double chocolate chip muffins on a tray.
Double Chocolate Chip Muffins

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.

Ingredients to make double chocolate muffins.
Ingredients to make Double Chocolate Buttermilk Muffins

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.

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.
Chocolate muffins on a plate.
Double Chocolate Buttermilk Muffins

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.
Close up of chocolate muffins.
Double Chocolate Chip Buttermilk Muffins

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. 

Chocolate muffins on a plate.
Double Chocolate Muffins

Frequently Asked Questions

Why are my muffins dense?

The most common reason for dense muffins, is over mixing. Try to stir in the flour until it’s just combined.

What is the difference between a cupcake and a muffin?

Cupcakes are soft and spongy. Muffins, on the other hand, are moist and dense. Also, cupcakes have more sugar and are sweeter.

Chocolate muffins on a white plate.
Double Chocolate Chip Muffins


Chocolate Chip Zucchini Muffins

I have officially found my new favourite muffin! Yes, I do say that quite often about way too many foods, I know. But these Chocolate Chip Zucchini Muffins were fantastic and I am already itching to make them again. Don't take my word for it, give them a try!
Check out this recipe
A stack of chocolate chip muffins with zucchini.

Walnut Topped Double Chcolate Muffins

These Walnut Topped Double Chocolate Muffins are the perfect way to start any day! A moist chocolate muffin filled with dark chocolate chips and topped with chewy walnuts. A perfect treat for breakfast, brunch or after school snacks. Make a batch today!
Check out this recipe
Close up of walnut chocolate muffins.

Jumbo Chocolate Chip Muffins

These are the perfect bakery style Jumbo Chocolate Chip Muffins! A super large muffin filled with chocolate chips that rise high and have a crisp muffin top!
Check out this recipe
Close up of jumbo chocolate chip muffins.

Chocolate chip muffins on a plate.
Print Recipe Pin Recipe

Double Chocolate Buttermilk Muffins

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: North American
Keyword: chocolate, muffins
Servings: 12 muffins
Calories: 320kcal
Author: Julia Pinney

Ingredients

  • 2 Cups all purpose flour
  • 3/4 Cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1 Cup granulated white sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup melted butter
  • 1 teaspoon vanilla
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees F. Grease or line with paper liners a 12 count muffin pan.
  • In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Add sugar to combine and set aside.
  • In a separate large bowl, whisk the eggs with the milk, melted butter and vanilla. Whisk to combine.
  • 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.
  • 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.
  • Best the day they are made but will keep up to two days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

If you don’t have buttermilk, add 1 teaspoon of white vinegar to your milk and whisk. 
Baking times vary, check them at 15 minutes.
Nutrition Facts
Double Chocolate Buttermilk Muffins
Amount Per Serving (1 muffin)
Calories 320 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 52mg17%
Sodium 314mg14%
Potassium 141mg4%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 27g30%
Protein 6g12%
Vitamin A 343IU7%
Vitamin C 1mg1%
Calcium 116mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on February 22nd, 2024
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About Julia Pinney

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4 Comments on “Double Chocolate Buttermilk Muffins”

    • Yes, you can use vegetable oil no problem at all. I don’t think you’ll need the baking soda though. Hope this helps.

      Reply
    • Hi Brenda, I’m sorry but this is the only question I am seeing from you. Just drop it in here again if you could. Thank you!

      Reply
3.50 from 4 votes (4 ratings without comment)

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