Double Chocolate Chip Muffins

Double Chocolate Chip Muffins

Double Chocolate Chip Muffins

Recipe by GeeDeeCourse: Cakes, Bakes and PastriesCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




Total time



These Muffins are for true chocoholics, with 3 versions of chocolate mixed in with a soft fluffy muffin batter that will leave your taste buds yearning for more.

What You Will Need
12 hole muffin tray


  • 280 g all-purpose flour

  • 75 g unsweetened cocoa powder

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon bicarb of soda

  • 1/2 teaspoon salt

  • 250 g granulated sugar

  • 2 large eggs

  • 300 ml buttermilk

  • 55 g unsalted butter melted and cooled

  • 60 ml vegetable oil

  • 2 teaspoons espresso powder optional

  • 1 teaspoon vanilla extract

  • 100 g dark chocolate chips

  • 100 g dark chocolate bar keep in fridge until needed


  • Preheat oven to 400 F (200 C) / 380 F (190 C) fan-assisted/Gas mark 6
  • Line a 12-hole muffin tin with 12 muffin cases.
  • In a large mixing bowl, sift flour, baking powder, bicarb of soda, cocoa powder and coffee powder if using
  • Add sugar and combine well with a wooden spoon.
  • You now need to melt the butter,
  • This can be done in two ways, using a microwave, checking every 15 seconds until melted, or over a bain-marie (a bowl over a pan of simmering water)
  • Either way, when the butter is melted, leave to cool back to room temperature before…….
  • Adding the vanilla, eggs, oil and buttermilk to the cooled butter and whisk gently until combined.
  • Make a well in the middle of the dry ingredients, add the butter mix and gently fold the batter until combined. Having some flour still showing is not a problem
  • Using a cerated edge bread knife break up the dark chocolate bar into small chunks and mix with the choc chips
  • Add ¾ of the chocolate to the mix and gently fold in using a spatula or wooden spoon until just combined. This will also mix in any surplus flour
  • You need to be very gentle here and take care not to over mix the batter
  • Fill your muffin cases, almost to the top of the cases
  • Sprinkle the remaining chocolate evenly over the tops of the muffins
  • Place in the hot oven and bake for 5 minutes and without opening the oven door turn the heat down to 350 F (180 C) / 320 F (160 C) fan-assisted/ Gas Mark 4.5. and bake for a further 10-15 minutes
  • Test with a cocktail stick or thin skewer inserted into the middle to see if it comes out clean.
  • Allow the muffins to stand for 10 minutes then remove them from the muffing tray and cool completely on a cooling rack.

Recipe Video

How to make chocolate chips
How to fill cupcake cases without leaving a mess