Learn how to make incredibly moist, rich and fudgy DOUBLE CHOCOLATE MUFFINS just like your favorite bakery with BASIC INGREDIENTS and 15 MINUTES OF PREP. Featuring giant pools of melty chocolate chips, plenty of rich cocoa powder, and Greek yogurt of moisture, this easy chocolate muffin recipe yields tender, sky high chocolate chip muffins with tons of irresistible chocolatey flavor in every single bite.Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1heaping Cup Semi-Sweet or Dark Chocolate Chunks or Chips(200 grams) – plus more for topping muffins, optional
Instructions
Preheat oven to 425 degrees F. Line 12 muffin tins with paper liners.
Melt the butter: Place the butter in a medium heat-proof bowl. Microwave on high in 20 second intervals, whisking or stirring in between, until just melted. Set aside to cool.
Mix dry ingredients: In a large bowl, combine the flour, cocoa powder, baking soda, coffee powder, salt and cinnamon. Whisk well. Set aside
Mix wet ingredients: Whisk the melted and cooled butter until creamy and smooth. Add the sugar, buttermilk, eggs and vanilla. Whisk until smooth and combined. Add the yogurt and whisk until just combined.
Add wet to dry: Make a well in the center of the dry ingredients. Add the wet ingredients to the dry ingredients. Use a rubber spatula to gently fold until everything is just combined.
Add the chocolate: Add the chocolate chunks to the batter. Fold to combine – make sure there are no flour spots at the bottom of the bowl. The batter should be thick.
Fill muffin tins: Divide the batter among the prepared muffin tins, filling each all the way to the top. Use a rubber spatula to very gently smooth the top of the batter in the tins. OPTIONAL: Sprinkle chocolate chunks or chips on top of the batter. Use your fingers to very gently press the chips into the batter.
Bake: Bake the muffins for 5 minutes at 425 degrees F. Keeping the oven door closed, reduce the oven temperature to 350 F. Bake for an additional 15-17 minutes, or until a toothpick inserted into the center comes out clean – a few fudgy crumbs is fine.
Cool: Transfer the muffins to a wire rack and allow to cool for 5 minutes in the pan. Remove muffins from tins and transfer to the wire rack to cool completely.
Serve: Serve the muffins plain, slather them with butter or sprinkle them with powdered sugar. Enjoy!
Notes
Flour: Make sure you properly measure and level all your ingredients, especially the flour! To do so, use a spoon to scoop the flour into a measuring cup. Do not pack the flour down. Use the flat edge of a knife to gently and evenly level the flour.
Cocoa Powder: Make sure you use natural unsweetened cocoa powder!
Sift your cocoa powder: Cocoa powder is especially lumpy and clumpy. When measuring, use a fork to fluff the cocoa powder before adding it to your measuring cup and use the leveling method mentioned above in note #1. After measuring, make sure you sift the cocoa powder before adding it to the remaining ingredients. If you don’t sift the cocoa powder you will end up with dry, dense spots in your muffins!
To make your own buttermilk: Mix ½ cup of whole milk with 1 tablespoon of white vinegar or fresh lemon juice. Let the mixture sit on the counter at room temperature for 20-30 minutes before using.
Storage: Cover and store leftover muffins in an airtight container at room temperature for 3-4 days. Muffins can also be stored in the refrigerator for 10 days, or frozen for up to 3 months. Reheat room temperature muffins in an oven preheated to 350 degrees F for 4-6 minutes, or until warm through.
Nutritional information is an approximation based upon 12 muffins. Exact information will depend upon the brands of ingredients and precise measurements used.