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These Buttermilk Double Chocolate Muffins are soft, moist, and rich—made with real buttermilk, deep cocoa, and plenty of chocolate chips. They’re perfect for breakfast, a midday treat, or a decadent dessert. With a slightly tangy flavor from the buttermilk and a rich, chocolaty depth, these muffins are a crowd favorite.
Why This Recipe Works
The tangy buttermilk balances the richness of cocoa.
Brown sugar adds moisture and flavor depth.
Chocolate chips melt into gooey pockets of goodness.
The muffins bake up moist and fluffy, never dry.
Ingredients
2 large eggs, at room temperature
1/2 cup unsalted butter, melted and cooled
1 cup buttermilk, at room temperature
2 tsp pure vanilla extract
1 tsp coffee extract (optional, for deeper chocolate flavor)
1¾ cups all-purpose flour
2/3 cup unsweetened cocoa powder, sifted
1¼ cups light brown sugar, packed
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
Instructions
SEE NEXT PAGE
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