Double Chocolate Muffins

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9 muffins
Author Janssen Bradshaw


  • 3/4 cup + 2 Tablespoons flour
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup oil
  • 1 teaspoon vanilla
  • Extra chocolate chips for sprinkling on top of the muffins


  1. Preheat oven to 375 degrees. Line a muffin tin (I usually choose to just grease my pan, but I find that these muffins are pretty soft because of the amount of chocolate chips, so they hold together a little better in a liner).
  2. In the bowl of a stand mixer or in a large bowl, stir together the dry ingredients and the chocolate chips until combined.
  3. Add the egg, buttermilk, oil, and vanilla, and whisk just until combined.
  4. Divide the batter between 9 muffin cups, sprinkle with extra chocolate chips, and bake for 15-18 minutes, until the tops look dry and they spring back when you gently touch the top.

Recipe Notes

(slightly adapted from Mel's Kitchen Cafe)