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    TaraTeaspoon » Recipes » Breakfast + Brunch

    Double Chocolate Muffin

    Published: Dec 30, 2015 · Updated: Aug 14, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

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    Double chocolate muffin goodness is probably the best thing to wake up to on New Year's Day! Whether it's all you can muster to make because of a late night (they're easy easy easy) or you're entertaining a crowd for brunch this is going to become your go-to recipe.


    Double Chocolate Muffin Breakfast

    Really I use chocolate muffins as a way to excuse myself for eating chocolate cake for breakfast. CHOCOLATE CAKE FOR BREAKFAST! Let the standard blueberry muffin take a backseat and enjoy these morsels of goodness.

    Double Chocolate Muffin

    I used Dutch-process cocoa because it is a bit richer in chocolate flavor and gives the muffins that bakery-style dark chocolate color. Oh and the melty bits of chocolate make me so happy. (Use chocolate chips if you want to skip the chopping part...although chopped chocolate mixes throughout a bit better) They store well for a few days, airtight, too.

    📖 Recipe

    Three Chocolate Muffins on cake round

    Double Chocolate Muffins

    Tara Teaspoon
    A totally decadent way to start the day, these bakery-style muffins are tender and rich in chocolaty flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Work Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Brunch
    Servings 12 muffins

    Ingredients
      

    • 2⅓ cups all-purpose flour
    • ⅔ cup plus 2 tablespoons Dutch processed unsweetened cocoa powder
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1½ cups sugar
    • ½ cup unsalted butter (melted)
    • 1 cup buttermilk
    • 2 large eggs
    • 6 ounces semi sweet or bittersweet chocolate (coarsely chopped)

    Instructions
     

    • Heat oven to 375ºF. Prepare a 12-cup standard muffin tin with paper liners.
    • Mix together flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl, mix together the sugar, butter, buttermilk and eggs. Add wet ingredients to the dry ingredients and mix until just combined. Stir in half of the chocolate.
    • Divide batter between the 12 liners and sprinkle with the remaining chocolate. Bake for 18 to 20 min, or until a toothpick inserted in the center comes out clean. Let cool slightly; serve warm or cooled.

    Notes

    I used Dutch-process cocoa because it is a bit richer in chocolate flavor and gives the muffins that bakery-style dark chocolate color.

    Nutrition

    Calories: 371kcalCarbohydrates: 55gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 54mgSodium: 132mgPotassium: 321mgFiber: 4gSugar: 31gVitamin A: 321IUCalcium: 92mgIron: 3mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

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    1. Canuck says

      November 24, 2017 at 4:37 pm

      These muffins are INCREDIBLE! I added 1 1/2 teaspoons of pure vanilla extract and reduced the amount of sugar to 1 cup and they turned out very nicely! This is my first time making them and won’t be my last. I’m new to your blog, but will be coming back! Thanks for the wonderful recipe!

      Reply
      • Tara says

        November 26, 2017 at 8:39 am

        Fantastic! I'm so glad you liked them and your adjustments worked out for you! Yay! It will be great to have you visiting the site often! All the best, Tara.

        Reply
    2. Mary Bench says

      July 18, 2018 at 11:28 am

      I have made these several times and love them each time I do! Thank you!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

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