Double Chocolate Muffins

Double Chocolate Muffins

(12 servings)    Printable Version
  • 1 cup (6 oz) semisweet chocolate chips
  • 3 (1 oz) squares unsweetened chocolate - chopped into small pieces
  • 1 stick butter or margarine (4 oz) - softened
  • 1 cup sugar
  • 1 large egg
  • 1 and 1/2 teaspoons vanilla extract
  • 1 dash salt
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
Preheat oven to 400F.

In large saucepan, combine butter and unsweetened chocolate and heat on a low heat until mixture is melted and smooth. Remove from heat and let cool until the temperature is lukewarm (think warm bath water).

Stir in sugar, egg, vanilla, salt and buttermilk until well blended.

In a separate bowl. sift together flour and baking soda. Stir this into chocolate mixture just until combined. Stir in chocolate chips.

Spoon batter in 12 paper muffin cups or well-greased muffin tins. Fill to 1/4 inch from the top.

Bake 15 to 20 minutes, or until a toothpick inserted in center comes out clean. Remove pans from the oven and let cool before serving. Enjoy!


Double Chocolate Muffin



Double the chocolate is double the fun. Careful though - double the delicious muffins can eventually double your belly.

Mr Breakfast would like to thank Checkers for this recipe.

Comments About This Recipe
What do you think of Double Chocolate Muffins?
Overall Average Rating = 4 (out of 5)
Based on 7 votes.


From Mikee
Rating (out of 5):  

Very nice, light and fine texture. I didn't have any chocolate on hand so I used a tablespoon of cocoa powder. Also substituted the buttermilk for plain milk. End result was very nice. Cooking time though was 25 minutes not 15 for me.

Comment submitted: 3/22/2016 (#19843)



From Kay

If you do not have buttermilk on hand, a splash of vinegar or lemon juice in the regular milk will produce a buttermilk substitute!

Comment submitted: 8/26/2014 (#18963)



Official Member: Team BreakfastFrom pahansen (Team Breakfast Member)
Rating (out of 5):  

These muffins did not turn out for me. I was hoping that the cake part of the muffin would be dense and (dark) chocolaty, but it was very light and wasn't particularly flavorful. I liberally greased my muffin tin, but the muffins still stuck tightly to the top and sides of the tin. I would not make these without cupcake papers. In addition, I used Ghirardelli chocolate chips, which are larger than Nestle morsels, and all of the chocolate stayed at the bottom. It was more like molten chocolate muffins! I had to dig the muffins out with a spoon. Even without the heavier chips, though, I can't imagine that smaller chips would have been distributed throughout the muffin. The batter was far too thin and light. And I didn't get the nice, rounded tops in the pictures. My muffins barely rose, since I filled the tin as instructed, and the tops were all flat. I could probably doctor the recipe to get more of what I wanted, but it's just simpler to find a different recipe.

Comment submitted: 3/28/2014 (#17377)



Official Member: Team BreakfastFrom Jason (Team Breakfast Member)
Rating (out of 5):  

Used a cup and quarter of regular chocolate chips and no unsweetened pieces and it was super chocolatey. Liked them a lot. But wondering what changes I'd make the cake part chocolatey. Just cocoa powder?

Comment submitted: 7/26/2013 (#16204)



From STARBURSTJJ
Rating (out of 5):  

Made these for school assignment in culinary arts AWESOME!!! THANX

Comment submitted: 3/25/2009 (#7836)



From muffinator
Rating (out of 5):  

I have found the recipe to be good although made it with the following substitutions / modifications:

8 oz choclate chips
Did not have baking chocolate so used 4 oz (semisweet or bittersweet chocolate chips)

Reduced the sugar to 2/3C (due to the sugar in the choclate)

Use 4.5-5 oz Butter

Did not have buttermilk so used 2 heaping tablespoons of sour cream

Use 1 C (scant) skim milk

Melt 4 oz semi or bittersweet chocolate over low heat stir until combined, Add sugar to warm mixture, Then add sour cream stir then add milk stir. Blend in the egg to the now tepid-cool mixture and add vanilla and the salt. add this liquid mixture to the sifted flour/ baking soda that has had the 8 oz of chocolate chips stirred in spoon into greased muffin pan.

It makes Texas size pan of 6 muffins (large). but since chocolate likes to burn cooked in my convection oven at reduced temperature of 350F for 25 min.

Comment submitted: 12/20/2007 (#4215)



From Best
Rating (out of 5):  

I think that this recipe is good... but there could have been more info on things like what type of milk can be used if buttermilk is not available. But overall I think this is the best recipe.

Comment submitted: 3/20/2007 (#1894)



From Luthiena
Rating (out of 5):  

Best double chocolate muffins I've ever had!

Comment submitted: 12/10/2006 (#918)





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