You get double the chocolate in these rich chocolate chip muffins! These muffins are rich and fudgy and are studded with sweet cherries to make them extra special! You only need one bowl to whip up these delicious breakfast treats!
When my teenagers were little ones, I would go all out for Valentine’s Day. I would decorate the house with hearts and cupids, we would do heart shape crafts together and I would make heart-shaped cookies and cakes. I used to care a lot more about that holiday than I do these days.
As they grew older and I had less time to spend on crafts I would buy each of my kids a box of chocolate and if I was feeling ambitious, I would write them a card too. The kids were equally content with the chocolates as they were with the cookies and crafts from their younger days.
I think this year will different; I think this year it will “I made you double chocolate chip muffins, I love you”. That’s good enough, right? I mean they are teenagers! If I am feeling really generous, I will hand them some extra spending money too 😉
What Is A Double Chocolate Chip Muffin?
A double chocolate chip muffin is nothing more than a chocolate muffin that has loads of chocolate chips stirred into the batter. The muffins are soft, tender, and have an extra fudgy taste that makes you feel like you are eating dessert instead of a breakfast item.
I also added coarsely chopped maraschino cherries add a touch of sweetness and color. They make these muffins stand out from all the rest!
What You Need To This Chocolate Chip Muffin Recipe
Cocoa powder– I like to use Dutch-process cocoa powder for this recipe, because of the flavor, but you can definitely use whatever you have in your pantry.
Flour – All-purpose flour is fine. You can swap out white whole wheat flour for all or some of the all-purpose flour.
Brown sugar – Light brown sugar is fine.
Buttermilk – This will help keep your muffins nice and moist. A good substitution for buttermilk is to place 1 tablespoon of lemon juice for vinegar in a measuring cup, top with milk. Let this rest for a few minutes.
Eggs – Large eggs
Butter – Unsalted and melted
Chocolate chips – Semi-sweet is fine. I used chocolate chunks for this recipe because I liked the size and the intense flavor but chopped chocolate or even white chocolate chips would work.
Maraschino Cherries – I love the vibrant color but you can 100% use fresh cherries in this recipe!
Muffin pan and cupcake wrappers – I used a 12 cup muffin pan, but you could easily make mini muffins.
How To Make This Chocolate Muffin Recipe
STEP ONE – Preheat oven to 350 degrees. Line a baking sheet with muffin liners and set aside.
STEP TWO – In a bowl, whisk together the cocoa powder, brown sugar, flour, baking powder, baking soda, and salt.
STEP THREE – In a separate bowl, whisk together the buttermilk, eggs, and vanilla
STEP FOUR – Add the wet ingredients to the dry ingredients and stir in melted butter. Stir the batter just until combined. It is important to avoid overmixing the batter!
STEP FIVE – Fold in chocolate chips and the chopped cherries.
STEP SIX – Divide the batter between the muffin tins and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely before serving.
Chocolate Chip Muffins With Butter
Yes, this batter is made with butter. It does have a fair amount of melted butter (1/2 cup) which, combined with the buttermilk should give the batter enough liquid to produce a fluffy, tender muffin. If you want to use vegetable oil, then use 1/3 a cup in place of the butter listed in the recipe.
- This muffin batter is very thick! After you add the chocolate chips and the cherries, it is important to stir just until incorporated! Over stirring will cause your muffins to be dense instead of fluffy.
- These muffins are not very sweet. If you would like to make them a little sweeter, then use milk chocolate chips and a sprinkling of turbinado sugar on top just before baking. Reserve a few of your baking chips to hand place them on top of the muffins before baking; this is for visual purposes only.
- I very coarsely chopped my cherries. I wanted chunks to be visible.
- Store your muffins in an even layer in an airtight container. These muffins can also be frozen for up to 3 months.
- ⅔ cup cocoa powder
- 2 cups All-Purpose flour
- 1 ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup buttermilk
- 2 eggs
- 2 teaspoon vanilla
- ½ cup melted butter
- 1 cup chocolate chunks
- 3/4 cup coarsely chopped maraschino cherries
- Preheat oven to 350 degrees. Line a baking sheet with muffin liners and set a side.
- In a bowl, whisk together the cocoa powder, flour, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and stir in melted butter. Stir the batter just until combined. Fold in chocolate chips and cherries; reserving a few chocolate chips to place on top.
- Divide the batter between the muffin tins, place remaining chips on tops of muffins and bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool completely before serving.
Nutrition InformationYield 18 Serving Size 1
Amount Per Serving Calories 231Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgSodium 264mgCarbohydrates 34gFiber 2gSugar 20gProtein 4g