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Double Chocolate Buttermilk Muffins

These Double Chocolate Buttermilk Muffins are the perfect excuse to indulge in chocolate cake for breakfast. The rich homemade chocolate batter is filled with chocolate chips then topped with more just before baking. Serve them warm or at room temperature, there’s just no wrong way to savor a moist chocolate chip filled chocolate muffin.


Double Chocolate Buttermilk Muffins

Easy Double Chocolate Buttermilk Muffins Recipe

I’ve heard it said that coffee cake was invented just so we’d have an excuse to eat cake for breakfast. I’m totally fine with that concept. I think muffins are much the same way as they’re very much like a cupcake, aren’t they? These Double Chocolate Buttermilk Muffins are my youngest son’s favorite and he will eat one at any time of day he gets a craving for something sweet. Double the chocolate, double the love.

Double Chocolate Buttermilk Muffins

How to Make the Best Double Chocolate Buttermilk Muffins Recipe

Bake a batch of these muffins and serve them for breakfast, brunch, tea time or as a dessert.

  • What will I need to make Double Chocolate Buttermilk Muffins? You’ll need all purpose flour, cocoa powder, brown sugar, baking powder, baking soda, espresso powder, salt, vanilla and almond extract, eggs, buttermilk, vegetable oil and semi sweet chocolate chips.
  • How can I make my own buttermilk? To each cup of whole milk, add 1 tablespoon of white distilled vinegar or lemon juice. Let stand on the counter for 5 minutes, then stir and proceed with the recipe.
  • Do I have to use a sifter to sift the ingredients? I’m a skilled baker and assure you using a whisk will work perfectly for this recipe for chocolate muffins. I use the same technique for making chocolate cake. You can also use a fine mesh sieve, tap it gently on the side and sift right into the mixing bowl.
  • Can I use another kind of chocolate chips? Yes, you can use milk chocolate, dark chocolate, white chocolate, peanut butter or caramel chips in these muffins.
  • Can I use butter in place of oil? Oil makes these muffins super moist. You could substitute the same amount of melted butter, if preferred.
  • How do you store chocolate chip muffins? These muffins can be stored in an airtight container chilled or at room temperature for up to 3 days.
  • Can you freeze chocolate muffins? This muffin recipe freezes very well just like cake. These muffins will keep frozen for up to 1 month.

Double Chocolate Buttermilk Muffins

Other Southern Muffin Recipes to Make

Whether you make bite size muffins, classic cupcake size muffins or jumbo bakery style muffins they’re impossible to resist. More recipes to try:

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Double Chocolate Buttermilk Muffins
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4.80 from 5 votes

Double Chocolate Buttermilk Muffins

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bread, Breakfast, brunch, Dessert
Cuisine: American
Keyword: double-chocolate-buttermilk-muffins
Servings: 12 muffins
Calories: 344kcal
Author: Melissa Sperka


  • 2 cups all purpose flour
  • 2/3 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp instant espresso powder Optional
  • 1/2 tsp salt
  • 1 cup buttermilk Not fat free
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1 1/2 cups chocolate chips divided


  • Preheat the oven to 350°F. Line a 12-cup muffin tin with liners. (See Cook's note)
  • In a medium-size mixing bowl use a whisk to sift together the flour, cocoa, granulated and brown sugars, baking powder, baking soda, espresso and salt until evenly combined.
  • In a separate bowl whisk together the buttermilk, oil, eggs, vanilla and almond extracts.
  • Make a well in the center of the dry ingredients and add the wet. Use large non stick spatula or spoon to combine.
  • Mix in 1 cup chocolate chips until evenly distributed.
  • Fill each cavity 2/3 full using an ice cream scoop. (Have another pan nearby to make more muffins, if needed) Sprinkle with the remaining 1/2 cup chocolate chips.
  • Bake for 22-25 minutes or until a toothpick inserted into the center comes back clean.
  • Cool in the pan for 10 minutes then carefully move to a cooling rack to cool completely. (Don't turn the pan upside down to remove muffins it will smash the soft chocolate chips on top)
  • Store in an airtight container chilled or at room temperature for up to 3 days.


Yield may be greater than 12 muffins depending on how the batter is divided. Have additional liners and a muffin pan nearby in the event you make more.


Calories: 344kcal | Carbohydrates: 53g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 253mg | Potassium: 189mg | Fiber: 3g | Sugar: 32g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 2.1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


    1. 5 stars
      Batter was thick. But she will see how they are tomorrow. However a cold glass of milk and a chocolate chip muffin. I’m in heaven🧁💕

  1. 5 stars
    Delicious! I made a half recipe because I only had a half cup of buttermilk and they were fantastic (and I used low fat buttermilk with no problem). I got 9 decent sized muffins out of the half recipe. I only baked for 17 minutes was perfect! Next time, I’ll probably do without the chocolate chips on top because I think there was plenty of chocolate chips mixed into the muffins. Overall, definitely adding to my collection to be made again and again!

  2. 5 stars
    Fab, this is the second time I’ve made them this time I put a frozen disc(1tbsp)of Nutella inside and it’s oozing out😋😋
    Can’t attach file

  3. 4 stars
    The muffins have a delicious chocolate flavour and rise beautifully. Like another reviewer, my first batch was dry. Second batch is better. Cooked for 12 minutes at 350.

    I cut the sugar to 1/3 each white & light brown. And cut chocolate chips down to a scant cup which seemed plenty. Also added an extra couple tbsp buttermilk as dough was vv dry. Next time may try with 1 egg or subbing melted butter for oil which I find sometimes provides a moister muffin.

    Overall I would use these as a lighter/healthier alternative to a cupcake.

  4. Hi.Question for you. When baking my chocolate chip muffins lately my chips sink to nttom of liners. Chips are solid to liners. Haven’t tried your recipe yet but would appreciate someadvice

  5. Melissa,
    Did you use Unsalted Butter or Regular Butter?
    Fot the Buttermilk Muffins?
    Thanks Wanda

    1. Someone wants to know about butter in this recipe. I don’t see where it calls for butter

    2. Recipe doesn”t call for butter. The only fat listed is vegetable oil.

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