These Double Chocolate Muffins are super delicious, fudgy and chocolatey and the best part is that these easy chocolate muffins are made without a mixer!
I love all kinds of muffins, so naturally I have lots of muffins on the blog too! Here are some more delicious muffin recipes to try: Best Banana Muffins Recipe, Healthy Banana Oat Muffins – Blender Recipe, Cream Cheese Filled Chocolate Muffins, and Super Moist Pumpkin Nutella Muffins.
Double Chocolate Muffins – No Mixer Needed!
These muffins are perfect for any and whatever kind of chocolate lover you are.
Let’s talk about all the good things going on in these Double Chocolate Muffins:
- The melty pockets of chocolate chips (thanks to 2 whole cups of chocolate chips that go into this heavenly batter)!!
- The soft and moist crumb.
- And the nice and chewy crusty top of the muffins.
It’s a blissful chocolate experience, I tell you.
These muffins are pure chocolate perfection. I like to pair them with a strong cup of cardamom tea, but they would go just as well with coffee.
Because coffee and chocolate are best friends forever.
Speaking of which, we do add some coffee to the muffin batter, to bring out the chocolate flavor.
Don’t worry though if you’re not a coffee lover, because you won’t be able to taste it. You may also opt to skip it, if you want to.
So What Ingredients Do You Need to Make Double Chocolate Muffins?
All Purpose Flour – the start of any delicious baked good of course!
Unsweetened Cocoa Powder
Buttermilk (see recipe card for instructions on homemade buttermilk)
Both baking soda and baking powder as the raising agents.
And lots and lots of chocolate chips!!
How Do You Make Easy No Mixer Double Chocolate Muffins?
This Double Chocolate Muffins recipe is super easy to make, and requires no mixer at all. For the full ingredients and instructions refer to the recipe card below.
However, I’ll walk you through the basics of making these Double Chocolate Muffins.
Start by melting the butter, and then set it aside to cool.
Combine the dry ingredients in a mixing bowl: flour, cocoa powder, baking soda, baking powder, salt and granulated sugar. Whisk until combined.
In a separate bowl, whisk together the wet ingredients: eggs, buttermilk, oil, melted butter, coffee, and vanilla extract. We use both butter and oil in this Double Chocolate Muffins recipe. The butter provides moisture and flavor, and oil helps to achieve the soft moist crumbs in these delicious Easy Double Chocolate Muffins.
Pour the wet ingredients mix into the dry ingredients mix, and whisk until just combined. Do not over mix.
Gently fold in the chocolate chips and pour the double chocolate muffins batter into a prepared muffin pan.
These muffins are your best friends, they don’t ask for anything, all they do is give you chocolatey sweetness and each crumb is there to help you cheer up.
And since they’re muffins, it’s totally okay to have them for breakfast because we all know that muffins = breakfast. Yay!
Now I gotta go and brew some piping hot cardamom tea, so that I can devour one or two of these beauties!
No Mixer Double Chocolate Muffins
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk see notes for homemade/DIY buttermilk
- 1/4 cup melted butter
- 1/4 cup oil any neutral flavored one will do such as canola
- 2 teaspoons instant coffee
- 1 teaspoon vanilla extract
- 2 cups chocolate chips
- Preheat oven to 220C/425F degrees. Line the muffin tin with 12 paper cups.
- Melt the butter in a bowl, and set aside to cool.
- In a medium sized bowl, sift together the all purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt and granulated sugar.
- In a separate bowl, whisk together the eggs with the buttermilk, oil, melted butter, coffee granules and vanilla extract. Pour this mixture into the dry ingredients and mix until just combined. Do not over mix. The batter will be thick and lumpy.
- Gently fold in the chocolate chips.
- Divide the mixture between the muffin cups and fill them almost all the way to the top. Bake for 3 minutes and then reduce the oven temperature to 180C/350F - the high temperature helps the muffins rise high. Bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean - NOTE: you will have to be careful as there are so many chocolate chips you may get a melty pocket and it may seem the muffins aren't cooked through - either insert the toothpick avoiding the chocolate chips or use the touch and spring method - if the muffins are cooked they'll spring back when you touch the top. Transfer to a wire rack and let cool for about 15 minutes before removing from pan.
Recipe very slightly adapted from Pretty Simple Sweet.