Double chocolate muffins are filled with tons of chocolate chunks! These are the best excuse to have chocolate for breakfast!
Double Chocolate Muffins
My daughter loves the double chocolate muffins from our local grocery store, Sprouts. And of course the Costco version too. We like to get those for an easy breakfast when we visit Ventura beach during the summer. The Costco ones are so big we usually cut them in half. That being said, I wanted to find a recipe to make them at home! I honestly can’t believe I haven’t made chocolate muffins until now!
Ingredients in Chocolate Muffins
- Brown sugar
- White sugar
- Coco powder
- Baking powder
- Baking soda
- Chocolate chunks (or chips)
- Butter (or oil)
- Buttermilk (Can use a sour cream / milk combo)
Tips for making these double chocolate muffins
- Don’t over mix the batter. Just fold it together until barley combined.
- Don’t over bake the muffins or they will be dry. Bake just until done. The very center will be a little wet looking or a few moist crumbs on a toothpick.
- Make sure you add plenty of chocolate. This is personal preference of course, but I always think the more chocolate the better, haha. These are called double chocolate muffins after all :).
Can you freeze muffins?
YES! I always freeze muffins when I make them. We eat them fresh for a few days and I freeze the rest. I usually put them in a shallow plastic container or a freezer bag. They thaw fast in the microwave. Just put one in for about 20 seconds and breakfast is served!
Looking for more breakfast recipes? I got ya covered
- Applesauce Oat Muffins (These are so yummy!)
- Maple Muffins (I just love anything maple, these have a great flavor)
- Buttermilk Pancakes (Is there anything better than homemade buttermilk pancakes?!)
Chocolate muffins filled with tons of chocolate chunks! These are the best excuse to have chocolate for breakfast! They taste just like the chocolate muffins from a bakery!
- 1 3/4 cup flour (8.75 ounces)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2/3 cup coco powder (2.5 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chunks (or chips), reserve some for tops of muffins
- 1/2 cup butter, melted (can use oil)
- 1 1/2 cups buttermilk (see note)
- 2 large eggs
- 1 teaspoon vanilla
Pre-heat your oven to 375. (350 if your muffin pan is a dark coated pan) Add paper liners to your muffin tin and set aside. These are my favorite liners.
In a large bowl, combine the flour, sugars, coco powder, baking powder, baking soda & salt. Stir in the chocolate chips then set aside.
In a medium sized (microwave proof) bowl melt the butter. (I do 40 seconds. Don't melt it so much that is too hot). Or you can use 1/2 cup oil in place of the butter. Add the buttermilk, eggs, and vanilla and stir till combined. Pour the wet mixture into the dry mixture and stir until just combined, don't over mix it.
Divide the batter into the prepared muffin cups. This recipe makes about 15-18 muffins. I filled the muffin cups pretty full and got 15 muffins.
Bake for 15-18 minutes or until a toothpick comes out with a few moist crumbs. You don't wanna over bake them. Let cool for a minute then remove them from the pan to cool completely.
- If you don't have buttermilk you can do a sour cream / milk combo. I have made them with half milk (3/4 cup) and half sour cream (3/4 cup). I prefer them with buttermilk, but either works!
- I have made these with melted butter and avocado oil. Both work great! I prefer butter cause...butter, haha. But both work great.
- I made these with chocolate chunks from Trader Joes. I used the 10 ounce bag and saved about 1/3 to sprinkle on top of the muffins. You can add as much or as little chocolate chips as you want. But really though, if you are making double chocolate muffins, I say the more chocolate the better, right?!
Source: recipe adapted from Mel’s Kitchen & Handle the Heat. I did a white/brown sugar, used melted butter & made them with buttermilk. I have also made these with a sour cream/milk combo. Both ways are yummy.