Print

Double Chocolate Muffin Recipe

double chocolate chunk muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist rich chocolatey muffins studded with pockets of melted chocolate chips

Ingredients

Units Scale
  • 55g Butter (1/4 cup)
  • 90g Chocolate, roughly chopped (3.2oz)
  • 60ml Vegetable oil (1/3 cup)
  • 2 Large eggs
  • 260g Brown sugar (2/3 cup)
  • 70g Granulated sugar (1/3 cup)
  • 240g Buttermilk, or whole milk + 1 tsp vinegar (1 cup)
  • 240g All purpose flour (1 3/4 cup)
  • Pinch of salt
  • 40g Cocoa powder (1/2 cup)
  • 1 tbsp Baking powder
  • 270g Chocolate chips or chunks (approx 1 1/2 cups)

Instructions

  1. Preheat your oven to 200°C (400°F). Line a muffin pan with 6 tall paper liners or grease it lightly.
  2. In a microwave-safe bowl, melt the butter and 90g of chopped chocolate in 20-30 second intervals, stirring between each interval until smooth. Alternatively, you can melt them together in a heatproof bowl over a pot of simmering water (double boiler method). Set aside to cool slightly.
  3. In a large mixing bowl, whisk together the vegetable oil, eggs, brown sugar, and granulated sugar until well combined. Add the buttermilk (or milk with vinegar) and the melted butter-chocolate mixture, and whisk until smooth.
  4. Sift in the all-purpose flour, cocoa powder, and baking powder.
  5. Add the salt and stir until just combined. Do not overmix; a few lumps are okay.
  6. Gently fold in the chocolate chips or chunks until evenly distributed throughout the batter.
  7. Divide the batter evenly among the muffin cups, filling each about 2/3 to 3/4 full.
  8. Bake in the preheated oven for 8 minutes, then turn down the oven to 180°C (356°F) 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
  9. Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Find it online: https://zhangcatherine.com/double-chocolate-muffins/