Description

These moist, bakery‑style chocolate muffins feature rich cocoa flavor, melty chocolate chips, and a tender crumb thanks to tangy buttermilk—perfect for breakfast or dessert.

Ingredients

Scale

(12 standard muffins)

1 ¾ cups (220 g) all‑purpose flour
½ cup (45 g) unsweetened cocoa powder
¾ cup (150 g) granulated sugar
¼ cup (50 g) packed light brown sugar
2 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ cup (115 g) unsalted butter, melted and slightly cooled or neutral oil
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup (240 ml) buttermilk, room temperature
1 cup (175 g) semisweet chocolate chips, plus 2 Tbsp for topping

Instructions

. Preheat oven to 400 °F (200 °C). Line a 12‑cup muffin tin with paper liners or coat lightly with non‑stick spray.
2. In a large bowl whisk flour, cocoa, both sugars, baking powder, baking soda, and salt until evenly combined.
3. In a second bowl whisk melted butter, eggs, vanilla, and buttermilk until smooth.
4. Make a well in dry ingredients. Pour wet mixture in and fold gently with a spatula just until streaks of flour disappear; a few lumps are fine. Do not overmix.
5. Fold in 1 cup chocolate chips. Divide batter evenly among muffin cups (they will be nearly full). Sprinkle tops with remaining chips.
6. Bake 5 minutes at 400 °F, then reduce oven to 350 °F (175 °C) without opening the door and bake 12–13 minutes more, until a toothpick in the center shows a few moist crumbs.
7. Cool pan on a rack 5 minutes, then lift muffins out to cool completely or enjoy warm.

Notes

Variations: Swap ½ cup chips for raspberries, chopped nuts, or white chocolate. Add 1 tsp espresso powder for deeper flavor.
Gluten‑Free: Substitute a 1:1 gluten‑free baking blend containing xanthan gum.
Dairy‑Free: Use plant‑based milk soured with 1 Tbsp vinegar and replace butter with coconut or vegetable oil.
Storage: Keep in an airtight container 3 days at room temp or freeze up to 3 months; warm briefly to refresh.
Sweetness/Topping Adjustments: Reduce sugar by 2 Tbsp for less sweet muffins, or top with coarse sugar for crunch.
Allergens: Contains wheat, egg, dairy, and soy (if using certain chocolate chips).

Prep Time: 15Min
Cook Time: 18Min
Category: Breakfast, Dessert
Method: Oven
Cuisine: American, Bakery‑Style

Nutrition

Serving Size: 1 / 12 of recipe (1 muffin)
Calories: 320
Sugar: 23g
Sodium: 240mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0.3g
Carbohydrates: 41g
Fiber: 3g
Protein: 5g
Cholesterol: 55mg

Keywords: chocolate muffin, double chocolate muffins, moist cocoa muffins, buttermilk muffins, bakery style muffins, easy muffin recipe, breakfast chocolate treat