If you’d like the perfect excuse to indulge in chocolate for breakfast, then you’ll love these Double Chocolate Buttermilk Muffins. Bake a batch and serve them for breakfast, brunch, tea time or as a dessert. 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.
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.
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
- 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.