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.
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.
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.
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:
- This recipe for Breakfast Egg Muffins are terrific for individual servings.
- Cinnamon Streusel Oatmeal Muffins are a delight for breakfast for brunch.
- Homemade Cranberry Muffins are a must for your holiday table.
- Bite size Pecan Pie Mini Muffins melt in your mouth.
- Pecan topped Apple Muffins are a fall favorite.
- You may also like this Yogurt Chocolate Chip Muffins recipe from Skinnytaste.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Double Chocolate Buttermilk Muffins
- 2 cups all purpose flour
- ⅔ cup cocoa powder
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon instant espresso powder Optional
- ½ teaspoon salt
- 1 cup buttermilk Not fat free
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 ½ 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 ⅔ full using an ice cream scoop. (Have another pan nearby to make more muffins, if needed) Sprinkle with the remaining ½ 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.