These double-chocolate muffins with streusel topping are made with both cocoa powder and dark chocolate chips, which combine for a good dose of chocolaty flavor. The muffins are not overly sweet, which makes them perfect for breakfast - or any time of day that you need a pick me up!
The crunchy, streusel is the perfect topping for the muffins, adding just the right amount of sweetness and texture.
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Essential Ingredients
Dark chocolate chips: Look for chips that are wither 62 or 70% cocoa. Chips with a percentage that is higher will taste too bitter in the muffins. You can also use semi-sweet here if you'd like.
Cocoa powder: Unsweetened cocoa powder adds a deep, rich chocolate flavor to the muffins. Be sure to use unsweetened here, and with Dutch-process or regular is fine.
Buttermilk: This is what makes the muffins so tender and gives them a slight tang, perfect for a morning bite.
Recipe Tips
- Mix the muffin batter by hand, using only the strokes that are needed to blend the ingredients. Over mixing results in a muffin that has a tough, chewy texture.
- If you are using a muffin pan with a dark finish, lower the iven temperature by about 25 degrees.
- Invest in a metal cake tester, a rigid stainless stell wire with a loop hanlde. This is the best tool for inserting into the center of muffins (or cakes) to judge if they are finished baking.
Double chocolate muffins without the streusel topping
Double-Chocolate Streusel Muffins
Ingredients
- 2 cups all-purpose flour
- ⅔ cup packed dark brown sugar
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 6 Tablespoons unsalted butter melted (3 ounces)
- 1 ½ cups buttermilk
- 2 large eggs
- 1 cup dark chocolate chips
Streusel Topping
- ⅓ cup all-purpose flour
- 3 Tablespoons brown sugar
- ½ cup chopped nuts such as walnuts
- 1 ½ Tablespoons unsalted butter softened
Instructions
- Preheat the oven to 350°F. Line 8 jumbo or 12 standard muffin pan cups with paper liners.
- In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt and whisk to blend.
- In a medium bowl, combine the buttermilk, eggs, and butter. Add to the flour mixture and stir just until blended. Stir in the chocolate chips.
- Spoon the batter into the prepared muffin cups, filling them about ¾ full.
- Make the streusel: In a small bowl, mix the flour, sugar and nuts. Add the butter and mix with a fork or your fingers until crumbly. Spoon about 1 Tbs. of the streusel over each muffin, patting gently.
- Bake the muffins until set, about 30 to 35 minutes for jumbo, 20 to 25 for standard. Remove to a wire rack and let cool for 5 minutes, before removing to the rack to cool completely.
Notes
Nutrition
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