The best double chocolate muffins ever! Super moist, super chocolatey perfections, and they are ready in 45 minutes.

Last weekend I had to study for a lot of tests, so I wanted to make a fast recipe packed with a ton of chocolate, because you need chocolate for studying. Muffins are most of the time quite simple, so I decided to make some double chocolate ones! Good decision Gabo of the past, really good decision!

These muffins are so easy to make, you literally need two bowls, a spoon and a spatula. I adopted the recipe from the Averie cooks blog. They turned out incredible.

First, you mix together the dry ingredients, then in a separate bowl you whisk together the wet ones. Then everything goes together. The key is not to over mix them, just fold the two mixture together until there is no more dry flour pieces.

I used some paper liner in my muffin tins, because they are quite old now and I don’t like to use them without paper. But as in Averie's post you can use some cooking spray, just make sure it’s well coated.

I filled the cups almost to the top to get the domed tops and at the end I had 15 muffins. But next time I’ll evenly spread the batter into only 12 muffin cups so they will be a little bit bigger.

I think this is a go-to chocolate muffin recipe for any time when you need something sweet in an hour. These muffins are full of chocolate chips. They are moist, a little bit fudgy and perfectly sweet.

Double Chocolate Muffins

---

Prep Time: 10 min. Baking Time: 25 min. Total Time: 40 min. Portions: 12-15 large muffins

---

Ingredients:

• 1 and ¾ cups or 260g all-purpose flour

• 1 cup or 175g light brown sugar

• ¼ cup or 55g white sugar

• 2/3 cup or 80g unsweetened cocoa powder

• 1 teaspoon instant espresso powder (optional)

• 1 teaspoon or 5g baking soda

• 1 teaspoon or 5g baking powder

• ¼ teasoon salt

• 1 cup or 175g chocolate chips

• ¾ cup or 185ml buttermilk*

• 2 eggs

• 1/3 cup or 85ml vegetable or canola oil

• 1 tablespoon brewed coffee (optional)

• 1 teaspoon vanilla extract (optional)

*To make your own buttermilk use regular milk and add ½ tablespoon lemon juice to it. Let it set for 30 minutes before using it.

Directions:

1. Preheat your oven to 350F or 175 C. Line a regular sized muffin pan with paper liners or spray it with cooking spray.

2. In large bowl mix together the first 8 ingredients, then add the chocolate chips.

3. In a seperate medium sized bowl whisk together all the wet ingredients.

4. Pour the wet mixture into the dry one and fold everything together just until combined and no more dry pieces.

5. Use a ¼ cup measuring cup to fill the muffin pan almost to the top.

6. Bake them for 20-25 minutes until a fork comes out clean. Make sure you don’t overbake them, start to check the muffins after 20 minutes.

7. Let them cool in the muffin pan for 5 minutes, then take them out to a wire rack.

---

#easy #vanilla #breakfast #muffin #Chocolate