About This Recipe

Double chocolate muffins are the muffin format’s most direct answer to the brownie. The combination of cocoa powder in the batter and dark chocolate chips folded through produces a muffin that is intensely, unambiguously chocolatey, with a fudgier, denser texture than a standard muffin and a flavour that satisfies a chocolate craving in a way that most other muffins cannot.

Dutch process cocoa powder produces the darkest, most dramatic-looking muffins with the smoothest, least acidic chocolate flavour. Natural cocoa powder, while equally valid, produces a slightly lighter colour and a slightly more acidic flavour. Either works and the choice comes down to personal preference.

The texture of a double chocolate muffin sits deliberately between a standard muffin and a brownie. Achieving this requires a slightly higher fat and sugar content than a plain muffin and a slightly shorter baking time that leaves the centre just barely set. The result has a muffin’s portability but a brownie’s fudgy, dense, intensely chocolatey interior.

History and Origins

Double chocolate muffins emerged as a coffee shop staple in the United States in the 1980s and 1990s as the specialty coffee culture created demand for baked accompaniments. The format was designed to appeal to chocolate lovers who wanted something more indulgent than a plain muffin and more portable than a brownie. It has remained one of the most consistently popular commercial muffin flavours.

Double Chocolate Muffins

Recipe by By butter u0026 berriesCourse: Cupcakes

Servings

12

servings

Prep time

12

minutes

Cooking time

20

minutes

Calories

3360

kcal

Ingredients

• •t250g plain flour

• •t250g white sugar

• •t60g Dutch process cocoa powder

• •t2 tsp baking powder

• •t0.5 tsp bicarbonate of soda

• •t0.5 tsp salt

• •t2 large eggs

• •t180ml buttermilk

• •t120ml neutral oil

• •t1 tsp vanilla extract

• •t200g dark chocolate chips

Directions

• Preheat oven to 220C. Line a 12-hole muffin tin.
• Whisk flour, sugar, cocoa, baking powder, bicarbonate of soda and salt.
• Whisk eggs, buttermilk, oil and vanilla.
• Fold wet into dry until just combined.
• Fold in 150g of the chocolate chips.
• Divide between cases filling three quarters full.
• Press remaining chips onto the tops.
• Bake at 220C for 5 minutes then reduce to 190C for 14 to 16 minutes.
• Cool 5 minutes then transfer to rack.

Notes

• Dutch process cocoa is strongly recommended for the darkest, most dramatic appearance and the smoothest chocolate flavour. Natural cocoa also works but produces a lighter coloured, slightly more acidic tasting muffin.
  Do not overbake these muffins. The fudgy brownie-like interior that defines this recipe requires the muffins to be pulled from the oven slightly underdone. The skewer should come out with a few moist crumbs, not completely clean.
  Press chocolate chips onto the tops just before baking for the visual of visible chocolate across the entire dome surface. This is the presentation detail that most closely resembles a professional bakery muffin.
  A teaspoon of espresso powder added to the dry ingredients will intensify the chocolate flavour significantly without producing any coffee taste. This is the single most effective flavour upgrade available for chocolate baked goods.
  These muffins are particularly good slightly warm when the chocolate chips are still molten. Reheat in a microwave for 15 seconds to restore this quality.
  Buttermilk produces a more tender crumb than regular milk. If you do not have buttermilk add a tablespoon of white vinegar or lemon juice to 180ml regular milk and allow to curdle for 5 minutes before using.
  For maximum richness replace the neutral oil with melted coconut oil. The coconut flavour is subtle but adds a slight tropical note that pairs well with dark chocolate.

Make Ahead Tips

Keep at room temperature for 3 days. Microwave for 15 seconds before eating to soften the chips. Freeze for 3 months.

Storage and Serving

Store in an airtight container at room temperature for up to 3 days. The muffins stay moist due to the high fat content. Microwave briefly before eating to restore the fudgy texture. Freeze for 3 months.

Variations and Substitutions

Add a teaspoon of espresso powder to the dry ingredients for a mocha double chocolate muffin. Swirl a tablespoon of peanut butter into the top of each muffin just before baking for a chocolate peanut butter version. Add dried sour cherries to the batter alongside the chocolate chips for a Black Forest inspired muffin. Replace the dark chips with white chocolate chips for a surprising colour contrast inside the dark chocolate batter. Add the zest of an orange to the batter for a chocolate orange double chocolate muffin. Make a filled version by pressing a teaspoon of Nutella, salted caramel, or raspberry jam into the centre of each muffin before baking.

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