Double Chocolate Muffins

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!

Author Adell


  • 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


  1. 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.

  2. In a large bowl, combine the flour, sugars, coco powder, baking powder, baking soda & salt. Stir in the chocolate chips then set aside.

  3. 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.

  4. 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.

  5. 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. 

Recipe Notes