Double Chocolate Chip Muffins
Chocolatey and rich, this Double Chocolate Chip Muffin is the most perfect afternoon treat.
Growing up, one of my favorite grocery store baked goods was the Double Chocolate Chip Muffin. I would often get it as my treat for being well-behaved in the grocery store. Even as an adult, I still find myself buying this indulgent treat. However, as my interest in baking evolved and I've mastered the art of making delicious muffins, I decided to create my very own recipe.
By using high-quality cocoa powder and adding brown sugar, as well as espresso powder, I have created a positively fudgy and addictive muffin. It's the perfect afternoon treat to enjoy with that final cup of coffee.
Double Chocolate Chip Muffins
*Makes 6 large muffins or a dozen standard size muffins
1 cup all-purpose flour
¼ cup cocoa powder
¾ cup packed light brown sugar
1 tsp espresso powder
2 tsp baking powder
½ tsp kosher salt
⅓ cup vegetable oil
1 large egg
⅓ -½ cup buttermilk
1 tsp vanilla extract
½ cup semi-sweet chocolate chips plus more for tops
Preheat the oven to 350°F and line your muffin tin with muffin papers.
In a mixing bowl, whisk together the flour, brown sugar, salt, espresso powder and baking powder.
In a one cup wet measure, add oil and the egg. Fill the rest of the measuring cup with milk until the total amount of wet ingredients measures out to be one cup, add the vanilla and combine.
Add the wet ingredients to the dry and mix until the flour is almost all incorporated, add your chocolate chips. Gently fold to mix in the chips and the remaining flour.
Evenly fill up your muffin papers with the batter and top each muffin with extra chocolate chips.
Bake for 30-35 minutes or until the muffins pass the toothpick test and when poked the toothpick comes out clean. The only thing that should be on the tooth pick is a smear of melted chocolate from the chips.
Cool the muffins in the tin on a wire rack for 8 minutes. Remove the muffins from the tin and cool completely on the wire rack. These muffins can be stored in an airtight container for up to a week.
*Notes:
You do not want to overmix the batter, the batter should have some lumps but no evidence of the dry ingredients.
Depending on the type of cocoa powder you use, you may need to add an extra tablespoon of buttermilk to your batter. You want the batter to be thick but not dry, almost like a fudge consistency.
If you can’t find espresso powder, you can substitute with strong black coffee or even instant coffee.