Double Chocolate Chip Muffins are a rich dark chocolate muffin recipe with a topping of milk chocolate with dark chocolate chips. They are so simple to make and so very good to eat.
Why make Double Chocolate Chip Muffins?
Double Chocolate Chip Muffins are such simple little cakes to make and if you love chocolate then you will love these muffins. They are rich and dark with both dark and milk chocolate, and they are so much better than any chocolate muffin you can buy.
What are Muffins?
My Double Chocolate Chip Muffins are American-style muffins, not to be confused with what is known as ‘English’ Muffins in the United States. English Muffins are small flattish yeast-risen bread buns that are baked on a griddle.
American Muffins are a single-serving oven-baked quick bread. A quick bread rises with the help of bicarbonate of soda (baking soda) or baking powder and egg rather than yeast. Muffins can be sweet or savoury and they should be light and fluffy.
The word muffin is derived from a number of sources. Moufflet means soft bread in French. And in Old German the word Muffen is the plural of Muffe meaning a small cake. Wherever the name came from both types of muffins have stood the test of time. They are delicious and rightly very popular.
What ingredients do I need for the muffins?
You will need:
- flour
- cocoa powder
- baking powder
- salt
- egg
- caster sugar
- buttermilk
- butter
- chocolate
What kind of flour do I need to make the muffins?
Use plain white flour (all-purpose) for these Double Chocolate Chip Muffins. You probably already have this kind of flour in your larder.
What is cocoa powder?
Cocoa is the powder made from the bean that grows on the cacao tree. It is an unsweetened powder with an intense chocolate taste.
Should I use natural or dutch processed cocoa in these muffins?
You can use whatever cocoa powder you prefer. I wasn’t aware that most cocoa powder in the UK is dutch processed, it’s just not a term that is generally used here.
What is dutch processed cocoa powder?
Dutch-processed cocoa powder is treated to reduce acidity. I use Cadbury Bournville Cocoa Powder in this recipe. Cadbury states that their cocoa powder is 100% Dutch Processed and that this is to deliver a consistent and rich chocolate flavour.
I also use supermarket own-brand cocoa and sometimes Green & Blacks and I’ve had no problems with any of these brands or non0brands. If you want to know if your cocoa is dutch processed then check the packaging to see if your cocoa has been treated.
What is buttermilk?
Buttermilk is the liquid that is left after the cream is churned to make butter. Combine buttermilk with bicarbonate of soda (baking soda) and it reacts and creates carbon dioxide. This is what helps the soda bread to rise.
What can I substitute for buttermilk?
If you don’t have any buttermilk you can make a substitute by adding either a tablespoon of vinegar or lemon juice or natural yogurt to 250 ml of whole milk.
What kind of chocolate do I need?
I use dark (semi-sweet) chocolate chips in the muffins. Melt milk chocolate to drizzle on top of the muffins with a few more dark chocolate chips for decoration. I think the larger pieces of chopped chocolate are more appealing, but you can use bought chocolate chips if you prefer.
Can I use white chocolate?
Use chopped white chocolate or chips combined with milk chocolate or dark chocolate chips in the muffin mixture. Add white chocolate as decorations as it will contrast well against the dark muffins.
Should I use muffin cases?
You can bake the muffins in muffin cases (papers) or directly in the muffin pan. If you are baking in the muffin pan then make sure you grease it well with butter or spray with baking spray. You can use any kind of muffin cases, I like to use Tulip Muffin cases for these muffins but you can use the cupcake type of cases as well.
How full should I fill the muffin cups or cases?
Fill the muffin cups two-thirds to three-quarters full to allow space for the muffins to rise.
How many Double Chocolate Chip Muffins will the mixture make?
If you use large tulip muffins papers and fill them well, you will make 6 large muffins with this mixture. And if you use smaller cupcake-type muffin cases and you are likely to get 8-10 muffins.
Muffin making tips
- Add the liquid ingredients to the dry ingredients all at once
- Stir quickly until the dry ingredients are moist. The batter should be lumpy.
- Bake on the middle shelf of your oven.
- Allow the muffins to cool for 5-10 minutes before removing from the muffin pan.
Can I make Double Chocolate Muffins ahead of time?
For best results eat double chocolate muffins on the same day that you make them. If you need to make them ahead of time, then it’s best to freeze them.
Can I freeze Double Chocolate Chip Muffins?
Yes, the muffins freeze really well. Take out as many as you want to use at a time and they will taste like they are fresh from the oven.
To defrost
Defrost the muffins on a cooling rack covered with a clean tea towel. Or defrost in the microwave for 30 seconds covered with a damp piece of kitchen paper. The moisture from the paper will help freshen up the muffin.
Vegetarian
Double Chocolate Chip Muffins are suitable for vegetarians.
Gluten Free
The muffins contain wheat flour and are therefore not suitable for a gluten-free diet. Try this recipe for Gluten Free Chocolate Muffins from Baking Mad.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How do I serve Double Chocolate Chip Muffins?
I like to serve the muffins as snacks with tea or coffee. You can also serve them for breakfast with some fruit on the side in the traditional American way. Double Chocolate Chip Muffins are delicious as a dessert with cream or ice cream.
More Muffins Recipes
Chocolate and Cranberry Muffins are packed full of cranberries, orange, cinnamon, nuts, and chocolate. They are very quick to put together, perfect for treating last-minute guests.
Chocolate Oat and Banana Muffins are a soft oat and banana muffin with chunks of chocolate and a crunchy coconut and nut topping.
Rhubarb and Pecan Muffins are probably the nicest rhubarb muffins I’ve tasted. Soft sweet muffin filled with sharp rhubarb, crunchy pecans and topped with cinnamon sugar, so delicious, so easy to make.
- Triple Chocolate Muffins – Tin & Thyme
- Chocolate Maple Muffins – Tinned Tomatoes
- White Chocolate and Raspberry Muffins – Hungry Healthy Happy
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Double Chocolate Chip Muffins
Equipment
- 1 Large bowl
- weighing scales
- Measuring spoons
- Sharp knife
- chopping board
- measuring jug
- whisk
- Metal spoon
- ice cream scoop
Ingredients
- 150 grams (1.2 cups) plain flour
- 25 grams (2 tablespoon) cocoa powder
- 2 teaspoon (2 teaspoon) baking powder
- 1/4 teaspoon (1/4 teaspoon) salt
- 1 large (1 large) egg lightly beaten
- 40 grams (0.2 cups) caster sugar
- 125 millilitres (0.5 cups) buttermilk
- 50 grams (0.2 cups) butter melted and cooled slightly
- 50 grams (0.3 cups) chocolate chips plain (semi-sweet)
For Decoration
- 30 grams milk chocolate
- 30 grams dark chocolate
Instructions
- Preheat the oven to 200C/180 Fan
- 150 grams plain flour, 25 grams cocoa powder, 2 teaspoon baking powder, 1/4 teaspoon saltSift the flour, cocoa powder, baking powder, salt and chocolate chips into a large bowl, use a spoon or dry whisk to ensure they are well mixed.
- 50 grams butterMelt the butter in a bowl in the microwave or in a small saucepan on the stove.
- 1 large egg, 40 grams caster sugar, 125 millilitres buttermilkIn a separate bowl mix together the egg, sugar, buttermilk and melted butter.
- Pour the wet ingredients onto the dry ingredients.
- Take a large spoon and fold the dry ingredients into the wet ones – quickly, in about 15 seconds.
- Don't be tempted to beat or stir, and dont be alarmed by the rather unattractive, uneven appearance of the mixture: this is what will ensure that the muffins stay light.
- Use a large ice cream scoop to divide the mixture between the muffin cups.
- Bake on a high shelf in the preheated oven for 10 minutes, until well risen.
- Remove the muffins from the oven and cool in the tins for 5 minutes before transferring them to a cooling tray.
- 30 grams milk chocolateWhen the muffins have cooled. Melt the milk chocolate in a bowl the microwave or in a bowl over a pan of simmering water.
- 30 grams dark chocolateChop the remaining dark chocolate into small pieces.
- Drizzle the melted chocolate over the muffins and scatter over the chopped chocolate or chocolate chips. Leave to cool and set.
Chow and Chatter says
oh yummy muffins and scones
Traceyr says
There are my scones I wondered where they had got to. hahaha.
Delicious. 🙂
Chele says
Yum – I can taste them from here!
Sophie says
Lucky her!! The 2 desserts look fab!!I especially love the chocolate muffins the most!! Yummie all the way,..
Choclette says
Guess I might have to try those muffins out sometime, they certainly look good. Envious of your scones – mine always come out like bricks, so I've given up trying.
Margaret says
I love chocolate muffins, especially the ones where chocolate drops are mixed into the mixture.
the epicurean's market says
I just looked at the book you made for your friend — AMAZING! What a fun gift to give!
Life is good! says
what a wonderful birthday gift! they look yummy!
orchard office says
I used to make these muffins but lost the recipe. They are fantastic and so easy to make (and vanish in a trice!). What a lovely friend you are.
Susan says
My muffins didn’t rise very much, I think the measure of. Desert spoon let them down, would have preferred to see it measured in Grams.
Janice Pattie says
Sorry to hear that your muffins didn’t rise. It’s Delia Smith’s recipe and it seemed to work okay for me. I agree that grams would be better.
Lesley says
What I wouldn’t do for one of those right now. Great recipe, simple and straight forward. In fact I’m going to get my youngest to bake these again this weekend.
Janice Pattie says
Thanks, Lesley. I hope you enjoy the muffins.
Choclette says
Love a simple bake that’s very good to eat. And double chocolate sounds perfect.
Janice Pattie says
Thanks, all the chocolate!
Helen says
Those look absolutely scrumptious! Everything’s good so long as it’s chocolate! 😀
Janice Pattie says
Thanks,Helen. I couldn’t agree more!
Cat says
I love how simple these are to make and packed full of chocolate. A favourite in my house!
Janice Pattie says
Thanks, they are so easy to make.