Jump to Recipe
Double Chocolate Muffins for Breakfast
I make my husband different muffins that we freeze, and he warms up for breakfast on the go. This time I had him tell me what kind he wanted; double chocolate muffins. He told me chocolate.
These double chocolate muffins were about as chocolatey as I could figure out. I looked at several recipes and adapted them to make this one. This one had the chocolate batter and the chocolate chips.
I look forward to making these with peanut butter chips instead of semi-sweet chips.
I am not much of a chocolate person, so he is left to enjoy them on his own, which he does not mind. They do freeze up nicely! He was very pleased with this.
Double Chocolate Muffin Ingredient Details
Flour: for this recipe, this time, I used all-purpose flour. In hindsight, I wish I had used cake flour. The muffins seemed to be very heavy. Cake flour would alleviate that.
Cocoa Powder: I used Hershey’s cocoa from the baking department. This is always my go-to for cocoa powder.
Baking soda: use baking soda; the baking powder will react differently. This is not something that you can substitute.
Baking powder: again, definitely use baking powder. This does not substitute baking soda. Both are needed in this recipe.
Sugar: granulated white sugar is the best for this recipe. Brown sugar will not be a good substitute.
Eggs and egg yolks: most recipes call for two extra large eggs. I do not buy extra large eggs, only large ones. Instead, I used one egg yolk in addition to the two large eggs.
Butter: it is best if you soften this at room temperature, but if you are pressed for time, you can microwave it for a short time to get it to the point it will mix in well. I use salted butter; unsalted butter does not add the tastiness that salted butter does. It adds that little extra something to recipes that improve the taste incredibly.
Buttermilk: I never seem to have buttermilk on hand, so I make my own with milk and vinegar. I always google it and look for buttermilk substitutes, and it gives the measurements. Alternatively, you can use plain greek yogurt with this recipe instead of the buttermilk. See below how to make it.
Vanilla extract: I prefer the vanilla extract over the imitation vanilla. Both will work, but the extract is the better of the two options.
Chocolate chips: for this recipe, I used semi-sweet chocolate chips. You could change it up with peanut butter chips, white chocolate chips, milk chocolate chips, or chocolate chunks. This can give you some variety. You can personalize the muffins with this ingredient.
I love mixing recipes like this double chocolate muffin recipe in my KitchenAide mixer. The stand mixer has helped my stirring arm immensely!
Making a Substitute for Buttermilk
If you do not have buttermilk, you can make a substitute. Add one cup of milk to 1 tablespoon of either vinegar or lemon juice. Let the mixture set for 5 minutes. After this amount of time, the milk will start curdling.
This will work in place of buttermilk for recipes such as this. You will still use the exact measurements of this mixture as you would the buttermilk.
Best Chocolate Muffin
This is one of the best chocolate muffins that I have tried. I did not like several of the ones I had baked previously, but the one I adapted was the best.
I hope you make it and enjoy it. Please comment and rate once you have baked them.
Thank you for checking out this recipe with me.
Photo Guide:
Double Chocolate Muffins
Equipment
Ingredients
- 2 cups flour
- ¾ cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated white sugar
- 2 eggs
- 1 egg yolk
- 8 tablespoons butter melted
- 1 cup buttermilk or plain greek yogurt
- 1 tablespoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
Instructions
- In a large mixing bowl, whisk together the dry ingredients including the chocolate chips. This will coat the chocolate chips to have them mix better in the batter.
- Mix in the eggs, egg yolk, and vanilla in a stand mixer or with a handheld one. Blend well.
- Now is the time to add the remaining ingredients. Blend thoroughly.
- Refrigerate the batter for a minimum of one hour. This can even sit in the refrigerator overnight.
- Once the batter has chilled, scoop the batter into muffin pans lined with cupcake liners, or spray with cooking spray.
- Fill to 3/4 full. Makes approximately two dozen muffins.
- Preheat oven to 425 degrees. Bake at 425 for 7-10 minutes. Without opening the oven door, reduce the heat to 350 degrees for 27-30 more minutes.
Leave a Reply