Double Chocolate Muffins

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Packed with a double dose of chocolate and impossibly soft and rich, these double chocolate muffins are better than any bakery and so easy to make at home!

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 235kcal

Ingredients

1/2 cup vegetable oil
1 cup light brown sugar
2 large eggs
1/4 cup plain Greek yogurt
1 small ripe banana, mashed
1/2 cup buttermilk
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour (spooned and leveled)
1/2 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup semisweet chocolate chips

Instructions

Preheat oven to 425F. Line 2 (12-cup or one 12-cup and one 6-cup) muffin tins with 15 wrappers.
In a large bowl, whisk vegetable oil, sugar, eggs, yogurt, mashed banana, buttermilk, and vanilla extract. In a separate medium bowl, whisk flour, cocoa, espresso, baking soda, and salt.
Fold flour mixture into liquid along with chocolate chips until batter is just combined.
Fill muffin cups to brim with batter and top with additional chocolate chips if desired. Bake muffins at 425F 5 minutes then reduce heat to 350F and bake an additional 10-15 minutes until muffins spring back when lightly touched.
Allow muffins to cool in pan 10 minutes then transfer to a wire cooling rack to cool completely. Enjoy!

Notes

Storing Instructions

Store muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen up to 2 months.

Nutrition