Double Chocolate Muffin Recipe

Name: Double Chocolate Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/4 cup Unsalted butter (melted); 1/4 cup Canola oil; 1 tsp Instant coffee (optional); 2 cup All purpose flour; 2/3 cup Brown sugar; 3/4 cup Coco powder; 1 cup Chocolate chips; 1 tsp Baking powder; 1 tsp Baking soda; 1/2 tsp Salt; 1 cup Buttermilk; 2 Eggs; 1 tsp Vanilla extract

Servings: persons

1/4 cup Unsalted butter (melted)
1/4 cup Canola oil
1 tsp Instant coffee (optional)
2 cup All purpose flour
2/3 cup Brown sugar
3/4 cup Coco powder
1 cup Chocolate chips
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1 cup Buttermilk
2 Eggs
1 tsp Vanilla extract

1
Preheat oven to 375AF
2
In a large bowl whisk together the flour, sugar, coco powder, baking powder, instant coffee (if used), baking soda, salt and chocolate chips and make a well in the centre.
3
In a separate bowl mix together all the wet ingredients until very well combined.
4
Pour the wet mixture into the dry ingredients.
5
Gently stir until just blended (do not overmix)
6
Divide the batter into muffin cases evenly (it should make about 12)
7
Bake for 17-20 mins or until toothpick inserted in the middle and comes out clean
8
Cool and enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup Unsalted butter (melted), 1/4 cup Canola oil, 1 tsp Instant coffee (optional), 2 cup All purpose flour, and more.

Yes, Double Chocolate Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Chocolate Muffin

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