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Double Chocolate Muffins

Double Chocolate Muffins

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  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

Bakery style double chocolate muffins are a breakfast dream! With rich chocolate flavor and a tender crumb, there’s no better way to start the day than with chocolate. Recipe makes 12 muffins.


Ingredients

Muffins:

  • 1 1/3 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup low-fat buttermilk, at room temperature
  • 3/4 cup low-fat vanilla yogurt, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 1 1/2 tsp vanilla extract
  • 1/4 cup semisweet chocolate chips, melted and slightly cooled
  • 1/4 cup semisweet chocolate chips

Topping:

  • Semisweet chocolate chips

Instructions

  1. Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
  2. Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Add melted chocolate and fold in gently; fold in chocolate chips.
  3. Fill each baking cup 3/4 full of batter and sprinkle with chocolate chips.
  4. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are set and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.