Have you ever wondered how recipe bloggers develop new recipes? For me, one of two things happens. Either I get a lightening strike idea that turns out great, or, more often, I take an existing recipe and adapt it to fit my tastes. Usually, this includes simplifying the recipe, because I don’t want people to be intimidated by long lists of ingredients and complicated instructions. That is how this recipe for Double Chocolate Chip Muffins was born.
I had this very same conversation with my nine year old the day I baked the batch you see pictured. She was helping me and I explained to her that I didn’t want someone to look at my recipe and think that they couldn’t bake these muffins because they don’t own an espresso machine or have time to bring their eggs to room temperature.
As we were baking I took a short video of her helping me, just for my own enjoyment, which she suggested I post on Instagram to, and this is a direct quote from her, “Show people that cooking is so easy even a child can do it.” It sounds like she was really paying attention and absorbing my philosophy! Here’s the video if you want to see what a cutie (and competent baker!) she is.
Truly, though, I hope you find time to try these Double Chocolate Chip Muffins because they really aren’t difficult and they taste SO GOOD. I’ve made them many, many times and they are always received with fanfare. They are a little on the decadent side, so you could also throw a scoop of vanilla on top and serve them as a dessert if you prefer not to get all sugared up in the morning.
Love muffins? You might also like:
- Applesauce Streusel Muffins
- Cheesecake Stuffed Red Velvet Muffins
- Brown Sugar Glazed Sweet Potato Muffins
- Double Chocolate Peanut Butter Muffins
- 1 1/2 c all purpose flour
- 1/2 c cocoa powder (I like Hershey's Special Dark)
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 c cooled coffee
- 1 1/2 tsp vanilla
- 1 cup sugar
- 2 eggs
- 1 c buttermilk
- 8 tbsp salted butter, melted and cooled
- 1 1/4 c chocolate chips, divided
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Preheat oven to 425° and prep a standard muffin tin with 12 liners.
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In a large bowl (or stand mixer) mix together coffee vanilla, sugar, eggs, and buttermilk until well combined. Gradually add cooled butter, mixing well as you add it. To this mixture add the flour, cocoa, baking soda, baking powder, and salt, and stir until just combined. Fold in 3/4 cup chocolate chips.
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Divide the batter between the 12 muffin liners, then sprinkle remaining 1/2 cup of chocolate chips over the tops of the muffins.
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Bake for 5 minutes, then reduce the oven temperature to 350° and bake for 14-15 more minutes, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pan to keep them from crumbling.
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Enjoy immediately while fresh (recommended!) or store in the refrigerator for up to one week.
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