These are the best chocolate muffins you’ll ever have. They’re super chocolatey, moist, and cakey yet have great structure and perfect crunchy tops. Baked with lots of chocolate chips, they’re a chocolate lover’s dream. You won’t need any other recipe!
Best double chocolate muffins ever
After I first made these muffins, I knew that my search for the ultimate chocolate muffin recipe was over. These have everything you’d want in a good old muffin: crunchy tops and to-die-for chocolate flavor. They have an amazing chocolate flavor and are loaded with chocolate chunks. I tried dozens of recipes before, but none of them were good as this one.
Chocolate muffin ingredients
I played with my classic muffin recipe until I got the ingredients just right. I added sugar because the cocoa adds bitterness and I used buttermilk because chocolate and buttermilk are buddies – together they create a delicious, moist texture.
If you use milk instead of buttermilk, the muffins will be less moist. I increased the amount of eggs and fat due to the larger amount of dry ingredients in this recipe, and I added instant coffee granules, which enhances the flavor of the chocolate, but you can leave it out. You won’t taste the coffee in the muffins.
How to get perfect muffin tops
The secret to perfect muffin tops is to start baking the muffins at a higher temperature, and then reduce the temperature after a few minutes. The jolt of initial heat helps the muffins jump up quickly, creating a round, domed top. Then, we reduce the baking temperature so the muffins can continue booking evenly without burning.
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In this recipe, we start baking the muffins at 425°F/220°C. After 3 minutes, we reduce the oven temperature to 350°F/180°C.
How to make double chocolate muffins
- Prepare your muffin pan and preheat the oven. Preheat your oven to 425°F/220°C. Butter 12 muffin cups or line them with muffin liners.
- Melt the butter. It’s easiest to do this in the microwave, and let it cool a bit while you prepare the other ingredients.
- Combine the dry ingredients. In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt. Add sugar and mix. Set aside.
- Whisk together wet ingredients. In a medium bowl, whisk the eggs with the buttermilk, oil, melted butter, coffee granules (if using) and vanilla extract.
- Mix it all together. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick. Add chocolate chips or chunks and stir.
- Portion and bake. 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 350°F/180°C. Continue to bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
Note: Some of you have asked me what kind of pan I use for these muffins. I love using this jumbo sized silicone pan from Amazon.
More of my favorite muffin recipes
- Pumpkin Muffins: These moist and flavorful muffins are full of fall flavors.
- Mango Muffins With Coconut Streusel: Made with fresh, juicy mangos, these muffins have amazing texture.
- Brownie Muffins: Rich and fudgy – for when you can’t decide between a brownie and a muffin.
- Lemon White Chocolate Muffins: Bursting with freshness and delicate white chocolate flavor.
- Peanut Butter Banana Muffins: Made with creamy peanut butter and sweet, ripe bananas.
Bakery Style Double Chocolate Muffins
These rich chocolate muffins are moist and cakey, yet have amazing structure and perfect, crunchy tops. They're made with lots of chocolate chips for the perfect double chocolate muffin!
Ingredients
- 2 cups (280g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (250g) granulated sugar
- 2 large eggs
- 1 ¼ cups (300 ml) buttermilk
- ¼ cup (55g) unsalted butter melted and cooled
- ¼ cup (60 ml) canola or vegetable oil
- 2 teaspoons instant coffee , optional
- 1 teaspoon vanilla extract
- 1 cup (170 g/6 oz) mix of chocolate chips and chunks
Instructions
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Preheat oven to 425°F/220°C. Butter 12 muffin cups or line them with liner paper.
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Melt the butter in a medium bowl in the microwave, and let it cool a bit while you prepare the other ingredients.
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In a large bowl sift together flour, cocoa, baking powder, baking soda and salt. Add sugar and mix. Set aside.
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In a medium bowl, whisk the eggs with the buttermilk, oil, melted butter, coffee granules and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Add chocolate chips/chunks and stir.
-
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. Continue to bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
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Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days, or, they can be frozen for up to 2 months.
John says
I felt like chocolate muffins at 9 at night. I made yours. They are so freakin good. I ate one molten out of the oven with vanilla ice cream, another two warm with Netflix, and I will soon have a nightcap muffin. This leaves 10 for breakfast tomorrow, which should be barely adequate. But seriously, they’re moist and chocolatey, the two hardest qualities to come by in a store-bought muffin, which tend to be flat, stale, and artificial tasting. And the two temperature baking thing for the crispy edges on top–brilliant. Bless you, my child.
Shiran says
A part of me want to say, come on John, it’s just a muffin, but I know exactly what you mean!!! Desserts are EVERYTHING to me! I’m glad you thought these muffins were amazing and that it made your evening pleasant 🙂 Thank you!
Alexandra Tackel says
Made them for my students today as I got fed up spending €1 each for them. Made 18 out of one batch. Students and I loved them. Thank you ( in Malta we don’t have buttermilk and I used regular milk which worked out perfect for me) thank you
Sue says
Alexandra you can make your own buttermilk! Just add 1 tablespoon of white vinegar to a cup of milk and let set for 10 minutes 🙂
grace says
I didn’t have buttermilk, so subbed in some sour cream for part of the milk. Delicious!
Kim says
Omg!!!. I never rate recipes but this is seriously the best! I only had chocolate chips. I don’t think it made any difference.
Lorinner says
Hi, I do not have buttermilk. Please teach me how to make 300ml of homemake buttermilk. Thank you.
Lexi says
Don’t know if you still need it but I make my own butter milk because buying it can be too expensive. It’s just a 1:1 ratio of a cup of milk to 1 tbs of an acid I use a lemon. Mix it up and let it rest out of the fridge for 5-10 minutes. Hope this helps you out.
Liana says
Super delicious and decadent! I used milk instead of buttermilk and chopped chocolate instead of chocolate chips and the result did not disappoint. Will definitely use this recipe again. Thank you!
Veronica Ann Barth says
Just found this recipe. Exactly what I was looking for. Have all ingredients except chocolate chunks. Guessing these would still be fabulous with just the semi sweet chips? Thanks
Shelley Richards says
Fantastic decadent & easy peasy! I ate one while somewhat cooled but chocolate chips & chunks still melted. I used a combo of semi sweet choc chips & Uber dark 90% chocolate chunks.
Baker says
Love it! It is so good! I am soo happy how they turned out! If you want to make some muffins you shoud absolutely try this recipe! Also, I have a question: I am trying all kinds of muffins but I would try some healthy ones; Do you have any other recipes on this website for healthy muffins? I am trying some new stuff so it would really mean a lot to me! Thanks!
Kim says
These are amazing! I kept spending $6 per muffin at my local cafe, so I wanted to save some money and make my own! They did not disappoint, they are better then the local muffins! Will definitely use recipe again. Thanks!
Chetna Ramachandra says
A super hit recipe! Loved by all!
Rochelle says
love this review! made me smile 😉
Katie says
What kind of chocolate chips/chunks did you use? Dark chocolate? Semi-sweet? They look great! I’m planning on making them for Christmas Brunch this year!
Shiran says
Thank you Katie! All options are great: dark/bittersweet/semi-sweet. Semi-sweet chocolate has lower cacao content and is sweeter than bittersweet chocolate. Just use your favorite 🙂
Yvette Gonzalez says
I’m so confused because I’ve already baked them for 23 minutes and had to add 5 more just now because toothpick comes out with a lot of batter. What did I do wrong?
Sue Cromwell says
Are you using a standard 12 well cupcake / muffin tin or one of the larger Muffin tins for Bakery Style muffins – the larger ones should take roughly 18 – 26 minutes depending on how well calibrated your oven is.
Shiran says
I’m using a standard one but you can use any size you want and adjust the baking time as needed.
Madhumathi Sanjay says
Perfect recipe for the perfect choco chip muffins
Lana says
Dear Shiran, you are my hero! And this is the first blog I have ever subscribed to just now. I had to laugh out loud reading your “About” section – because I could identify with almost everything… such as studying a subject only to realize you don’t really want to do that later in life and reading the “heavy” literature of recipe books before going to sleep instead :)…brilliantly written. I stumbled upon your muffin recipe because I am picky as hell when it comes to my diet, which is also based on lots of home-made quality sweets, and have searched through half the internet to find out who else has been so critical about a usual home-made muffin. Books and books have been written with numerous recipe variations and the resulting muffins have one thing in common: they are nothing but cake biscuit without a filling.. which means boring and dry. And I don’t want to make up for that by adding bananas and other fruits and vegetables to my choco-muffin, i thought there has to be another way! Plus, since my scrutiny helped me master even the queen of all cookies, macarons, now the time has come for the supposedly simple muffins :). They are not even close to simple though! And I was so happy to read someone else can see those fine differences. Your recipe is the best I could imagine so far. I did reduce sugar by 60g though, as a true chocoholic. I love the combination of butter and oil, since I understood that butter alone doesn’t really keep them moist, but I was reluctant to stuff myself with too much oil either. This is the first batch I have ever made and do not have the wish to throw away immediately :). Instead, I am trying to keep myself from eating three at once. They are excellent. That extra fluffiness of a bakery is still not fully there, that kind of bread structure with slightly bigger but stable spaces in between… but i will put that down to some additives that I am happy not to have to use :). I might leave them in just three mins longer next time though. Other than that, they came out very tall, with those hard peaks just like in your photos, they are incredibly moist and taste of happiness. Thank you so much!!
Shiran says
What a sweet comment Lana! You’ve just made my day, thank you so much! Being a sweet addict and a perfectionist when it comes to my desserts, I’m glad to see that I’m not alone 😉 Comments like yours reassure me that quitting my job to do all of this was so worth it! Thanks again!
Ashley Mccann says
I did not have chocolate chips on hand but I did have everything else. They turned out perfect still. Very good recipe! I have had a hard time with muffin recipes in the past but this one is solid! Thank you!
Kat says
Just made these today, absolutely fantastic. Didn’t change a thing, except total baking time. I had to leave mine in the oven for an additional 7 minutes at the end. I prepped the dry ingredients last night, so they came together very quickly this morning. I made 6 jumbo ones. Thank you so much for the recipe!
Sue says
You can get more of those nooks and crannies by using cake flour or adding cornstarch to your flour and whisking it in really good. Usually 1 1/2 Tsp. to 1 TBL. per cup of flour … I haven’t played with this recipe and cornstarch yet to know which value works best
Anna says
I was searching the web for the ultimate chocolate muffin recipe and came across your blog! Just baked those babies yesterday and OMG they’re beyond perfect!!! Needless to say you’re officially my hero and your blog the first food blog I ever follow 🙂
And now I just have to try the rest of those drooling recipes of yours 🙂
Shiran says
Anna, your sweet comment has made my day! Thank you! I hope you’ll enjoy the other recipes as well 🙂
Pam says
Hi Shiran,
Just made 2 batches just now and I must say the best chocolate muffins I’ve baked so far. “Awesome Recipe” with all the right ingredients. Thank you!
Shiran says
Thank you so much for your comment, Pam! I’m so glad you like them 🙂
Rachel B. says
Loved this!! They really hit the crunchy-exterior-chocolate-muffin spot! I subbed whole wheat pastry flour (Bob’s Red Mill) for the flour, so my first batch turned out just a bit dry. For the next batch, I subbed light brown sugar for a 1/4 of the sugar and 1/2 cup lowfat yogurt for half of the buttermilk to increase moisture. Also, I was VERY careful to bake them just until done, almost like brownies. Those ones turned out awesome! Next time I would add a touch more salt (1/4 tsp.?) and perhaps a little more vanilla. And there will definitely be a next time! 🙂 Thanks for this lovely recipe.
Shiran says
Sounds perfect! 🙂 Thank you so much for your comment, Rachel!
Susanna says
Once again, your recipe was absolutely incredible. I was frightened that they were going to turn out like any old muffin, but I was wrong. I found myself short of one ingredient [ as always] and instead of using the buttermilk I didn’t have, I used kefir and they came out perfect. I am stupendously happy that I came across your blog. Thank you!
Shiran says
I am happy that you came across my blog, too! That’s really sweet of you, thank you so much 🙂 I tried so many recipes until I found this one that I think is just perfect!
KC says
Question! Should the coffee be prepared already or just coffee powder? Sorry D:
Shiran says
You don’t need to prepare coffee with water. Use just the powder 🙂
Ivy says
So the coffees optional does it turn out any different without the coffee (I am 9 and I love to bake by myself) p.s I have not tried the recipe so my rating doesn’t really count
Joanne says
These are in the oven now I cannot wait to dig in!! Question, should the liquid mixturw be smooth, I think my butter may have split
Joanne says
Oh my goodness!! 6 stars!!!!!!
Shiran says
Thank you, Joanne! I’m glad it turned out ok!
Beatrice says
What about switching cocoa with melted chocolate? would that make too much difference?
Shiran says
Yes it would, cocoa powder and chocolate bars are completely different products so I recommend sticking to the recipe (which is really good!).
Ann says
This is the best double chocolate chip muffins I’ve ever made so far. This is definitely my new go to recipe. Thank you so much!
Shiran says
Thank you so much, Ann! 🙂
Natalie says
So good! The best!!!!
Tracey says
Been searching the web, I soooooo have to make these
Sabrina says
I absolutely LOVE this recipe!!! The couple of things i changed was adding another 1/4 cup of sugar because it was still a little too bitter for my liking and only doing 10 minutes after the 3. I guess that really depends on your oven i guess but they came out perfect!! Seriously though this is AMAZING everyone in my family LOVES them!!! Thanks you so much!!!
Anita says
Came to your page from another website that gave credit to you for their “very minimally adapted” recipe. The adaptation really was VERY minimal. So, here I sit with the timer telling me to check on my muffins. THANK YOU! Star rating broke or I would give 5!!
Ella says
Most beautiful muffin recipe I have ever tried, so sweet and chocolatey and delicious, thank you so much for sharing, can’t wait to try many more recipes!
Shannon says
I was looking for a recipe for a triple chocolate muffin after binge buying them from a local bakery far too often and for far too much money- but they were so good. I found this recipe while doing an online search. I used this recipe several times now…for household consumption and for potluck breakfasts at the office. They are always a success. Thank you for clear, concise instructions!
Shiran says
Thank you so much, Shannon!
Paupau says
Thank you so much for this recipe. I have been looking for chocoolatey-moist-muffin recipes all over and I am going to go with this one. I find your the measurements here also easy to follow and convert to European measurements.
Aditi says
I just made this recipe and it tastes out of the world. Thanks for sharing this recipe ?
Suzzannemarie says
oh oh- now you did it- I’m gonna lose those 25 pounds I lost! I’m totally addicted to chocolate- in fact I make skincare with chocolate so every time I make another formula my chocolate craving kicks in. I live 8,000 feet above sea level so I had to add a tablespoon or two of extra liquid or it would not come together. I was worried because it was so thick. They came out beautiful and so tasty- love the crunch on top. I didn’t know what to do with the extra buttermilk in my fridge- BRAVO. Just for kicks I added a teaspoon of chai tea to it and WOW. Best chocolate muffins I ever had. Thanks for sharing.
Shiran says
I’m so glad! Thank you so much for your comment!
Catherine says
Can I skip buttermilk or use replacement ?
Shiran says
Hi Catherine, buttermilk is my favorite, but sour cream is great too.
Jennifer says
You recipe and all the comments are intriguing.
Is it a direct one to one replacement of sour cream for buttermilk?
jennifer says
I see the answer below. Thanks 🙂
Shiran says
yes!
Alvina says
I have used yogurt in place of buttermilk or sour cream. Works as well
Rachel says
I switched the buttermilk for normal milk cos it’s all I had and they came out perfect. Lovely lovely not too super sweet for my English taste haha
Michal says
Wow, they looks amazing and so yammi! I’ll have to try them soon 🙂
Just one question: what is buttermilk exactly and what can I use as buttermilk here in Israel???
Shiran says
Thanks Michal! You can use Rivion (ריוויון) instead.
Rosemina says
How much sour cream shall I use in place of buttermilk?
Shiran says
Hi Rosemina, use the same amount as the amount of buttermilk (1 cup).
sonoma says
hi this recipe looks DELICIOUS 😋 but i only have evaporated milk will that effect the outcome?
Shiran says
Yes, I recommend sticking to the recipe and use buttermilk or whole milk instead.
Louise Gorman says
Hi could i check if these oven settings are for fan?
Shiran says
Hi Louise, I don’t use the fan in my oven to bake these cookies.
Dipali says
Hi Shaitan. I am badly allergic to eggs. What can I use as a replacement?
Shiran says
I don’t have a lot of experience baking without eggs, I’m sorry. You can always google it 🙂
Wendy Arrington says
I always bake without eggs. I use a flax seed meal replacement. One egg = one Tbsp flax seed meal + 3 Tbsp warm/hot water. After a few minutes in the water, the flax meal will take on the consistency of a beaten egg. And flax seeds are very healthy. I just made this recipe vegan, and these muffins were a huge hit in my house.
Jocelyn says
These were by far the best muffins i’ve made, and i’ve been in search for the perfect muffin recipe for a while. Crusty tops with a soft cake-like texture in the middle. I did reduce the sugar by about a 1/3rd because hubby is trying to cut down on sugar, and used white chocolate chips (these were all I had in the pantry), but I’m very happy with how they turned out. Thank you very much!
Liv says
I have never commented on a recipe post before. Even if I totally loved the recipe. But these… I… I think I’m in love.
They came out of the oven 10 minutes ago and I’ve already eaten 2.5 (my toddler stole the other .5)
I made the mistake of sending a photo of them to my husband. I had to then inform him that there won’t be any left when he gets home. THESE ARE AMAZING!!
Oh, and I used 1/2 a cup of butter and no oil. Because butter is life.
Thank you for an amazing recipe!!!!
Shiran says
I can’t blame you for using butter! 🙂 That’s the sweetest comment ever, thank you so much!!!
Esther says
These were great!!!!!!! For my next batch I’ll use half white and half brown sugar.
Joanne says
Quickly whipped up a batch of these delicious muffins before my in-laws came over for coffee as I had all the ingredients in-house! Put them in lovely ‘bakery’ cups and voila, were they impressed! Made the recipe exactly as written but I had some peanut m&m’s left from Easter and put one in the middle of each muffin as a surprise! So very chocolaty, moist and scrummy! Thank you for my new go-to muffin recipe!
sarah says
hi you’ve given conversion weights for the American cup measures, but the buttermilk only has the cup measurement. What would that be in millilitres? With so many good reviews i dont want to get anything wrong!!
Shiran says
Hi Sarah, one cup equals 240 ml, 1 teaspoon – 5ml, 1 tablespoon – 15ml.
sarah says
Lovely thank you, cant wait to bake them
Kelly says
I want to make these but I need them to be the Jumbo bakery style muffins. How would I go about adjusting the baking time to still get the same result?
Shiran says
Hi Kelly, all pans are slightly different in size, but it should be ready when a toothpick inserted into the center of the muffin comes out clean, about 25-30 minutes.
Shinzu Eden says
Thank you so much for the recepie Shiran! I follow all according to your recipe and it turns out AMAZING! The muffin is very moist and chocolaty. I baked for my son’s birthday party, and everyone loves it! Btw, I’m a newbie in baking and your recipe definitely a keeper. Thanks again!
ענת says
היי 🙂
מאיפה אני משיגה buttermilk? רוויון?
Shiran says
Yes, use Rivion 🙂
Li says
Prior to this I have been buying double choc muffins at my supermarket but I decided to give this a go. NO REGRETS whatsoever, this is the best recipe ever!!! I didn’t have buttermilk so I just added 1 teaspoon of white vinegar to 1 cup of milk. The muffins are still so good the day after. Everyone enjoyed it so much and the muffins were so easy to make. Thank you so so much! 🙂
Athena says
Hello! I want to make these but I have a problem! How can I substitute buttermilk and please don’t say sour cream because we don’t have any of them in my country ? thank you!
Shiran says
Hi Athena, here’s a good buttermilk substitute: Take 1-cup measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes. It will look curdled and that’s fine. That’s your buttermilk.
Margie says
The best and moist chocolate muffins I ever made thanks to your recipe. Everybody I baked them for just loved them. Sometimes I serve them with some vanilla ice-cream at the side or some vanilla custard, very yummy that way too.
Kylie Cheung says
Made half the recipe as it’s just my partner and I. I should’ve just made the full batch as it’s the tastiest and moistest muffin I made yet.? I will be using this recipe again and now I’m about to look through more of your recipes. Thanks for sharing ?
Amiee says
How much baking soda would you use if you have no baking power??
Shiran says
Hi Amiee, baking soda can’t be replaced with baking powder in this recipe, so you’ll need to use baking powder.
Emma says
I’ve been baking with my 5 year old daughter lately, and by special request we looked up a recipe for double chocolate muffins and came across yours. These were SO delicious! I probably overbaked them by a minute and they were still so good. The family loved them. Thank you! 🙂
Elmarie Reinke says
Definitely 5/5 for these delicious and moist Chocolate Muffins.
Tiffiny says
How long would I bake if I made jumbo sized muffins?
Shiran says
It depends on the size of the muffin pan, so keep an eye on it. Instead of baking at 350F for 12-17 minutes, bake for 22-25 minutes.
Zena says
Just baked these, turned out delicious and just as the recipe said. Thank you!
Maren says
Hi. Can’t wait to try these!
Is the temperature set for a conventional or a fan oven? Many thanks
Shiran says
Hi Maren, it’s for a regular oven.
Stephanie says
amazing! thank you!
Garfield says
Best chocolate muffins ever!
I chose these because my wife doesn’t like chocolate muffins or even chocolate chip muffins. I thought the cats and I would enjoy muffins with our morning coffee, and she would make cereal for herself. I was wrong. She loved them.
My substitutions: applesauce instead of oil and sea salt caramel chips. I added the chips to the dry ingredients to avoid over mixing. I added 2 tablespoons (30 ml) of white vinegar to 1 cup of milk to make buttermilk.
Shantila says
Hi these look absolutely divine, I love how the batter has a really dark, ooey chocolate colour. Did you use Dutch process cocoa powder or just normal unsweetened cocoa powder?
Shiran says
I use Dutch process cocoa powder.
Lala says
It would be useful to mention this important point in the recipe!
Shiran says
You can use either natural unsweetened cocoa powder or Dutch-processed cocoa powder, but that’s just my preference because I think it tastes better. Usually when a recipe doesn’t mention the kind of cocoa powder, you can use both.
Cat;s wife says
Made them they were super duper rich and moist. I couldn’t finish one. LOL! My wife didn’t have that same problem she ate one and then wanted to take one to work. LOL! Great muffins. I will eat my other half later tonight with some ice cream.
Julie says
Have to agree with everyone- these are great!
Ulitka says
Dear Shiran,
Thank you for this wonderful recipe! My muffins came out wonderful! Yesterday I also baked your apple bread but without caramel topping, it also came out outstandingly delicious and was gone in 20 minutes. I your fan now!
Shiran says
I’m so glad you like my recipes, Ulitka! Thank you so much!
Madeline says
These were great! I was craving something with chocolate and raspberry and chanced your recipe and I’m very happy I did! I did double the vanilla, add a tablespoon of cold coffee, did half milk and half sour cream, used dark chocolate chips and swirled in raspberry jam and these are glorious. Will definitely use this recipe again! Thank you!
Michael Brooks says
Hi Shiran just started baking and made your double_chocolate muffins they are Devine so yummy
Thanks mick
Barbara Schultz says
I just did the muffins but at 20 minutes they are super uncooked (toothpick completely wet). I am leaving it longer in the oven until the toothpick is dry. I am sure they will turn out delicious, question is how long more to wait! I wonder what could be the reason for them needing so much longer in the oven. I never had this with other cale recipes.
Shiran says
Hi Barbara. Maybe the oven temperature was off, or that you opened the oven door many times. Or maybe the muffin cups are bigger.
Dawn says
Mine needed a full half hour before they were done. Silicone muffin pan – that does tend to make things take a bit more time. The recipe also did well over 12 muffins – I had to get creative with tin foil to use all the batter 🙂
Once they were finally done, they were fantastic!
Elsy Castellanos says
Hi! I live at sea level, the batter came watery. Chocolate chips went down to the bottom of the muffin so they didn’t came out complete from the pan . I realized in your pictures, the chocolate chips are at the top. Should I put them on top and don’t mix them with the batter so they don’t go down? Flavor is great!
Shiran says
Hi Elsy. The batter should be thick. How you measure your ingredients can make a big difference in how things turn out. The chocolate chips were in the bottom because your batter was thin and not thick as it’s supposed to (watch the video to check the consistency). You can always sprinkle a few on top as well.
Nila Alexandre says
This is my first time making chocolate muffins and it was so so delicious, I used 70% cacao dark chocolate chips, it wasn’t as moist as I expected though, I guess it’s because I didn’t use real buttermilk, I used almond milk curdled with vinegar
Kim says
These are amazing! I made them mostly as written except I omitted the coffee and used only chocolate chips (no chunks). I had to bake them for quite some time but I was using silicone baking cups vs paper or none at all. I think it ended up being around 22 minutes. Thanks for doing all of the work in creating these delicious muffins!
Kate says
These are great. I didn’t have buttermilk so I did whole milk and 1 tbsp of lemon juice and let it sit while I mixed all the dry ingredients. The muffins are moist with a crunchy top. I actually had enough batter for 14 regular muffins. Would be great with ice cream.
Annette Watson says
I have a question. I want to make these muffins for a family get-together this weekend. I had what I considered was a good recipe for regular sized muffins, but I wanted to make mini muffins. My recipe doesn’t seem to work for minis as well, and your recipe looks wonderful. If I was to use this recipe, would I do anything different in making minis? I want them to turn out moist.
Shiran says
You can use this recipe to make mini muffins. Bake them at 350F for 9-12 minutes.
Michelle Higginbotham says
These are super easy to make gluten free I used my favorite gluten free flour (king Arthur’s measure for measure gluten free flour) and I added 1/4 cup sour cream (gluten free flours tend to be a bit dryer so I always add extra fat)
Result….super yummy
Alice says
Hey, so i am thinking about making these and i was wondering if you can just use normal cocoa powder instead of un-sweetened cocoa powder?
Thanks!
Shiran says
Hi Alice, usually “normal” cocoa powder is unsweetened. If it’s sweetened I don’t recommend using it.
Kamilla says
I just made these muffins – the best recipe ever! I will forever stick to this one, when baking chocolate muffins. Thank you!
For those who try to optimize calories: I made it with a 100 g less sugar, still perfect and sweet enough (at least for my taste, and I LOVE sweets :))
Christine says
I want to try adding freeze dry rasberry crumbs on the top for an extra kick and decor .. Will they work Do they go on before cooking or after ?
Sunshine baker says
It made 24 muffins with the yellow scoop. Baked them at 350 F for 13-16 min. The flavour is good. I used a mix of semisweet and milk chocolate chips. I find the crumb to be a bit dry or course. I did not overmix them. The banana chocolate yogurt ones I make are a lot more moist.
Eleonora says
Thank you so much Shiran! Now i know what a REALLY GOOD homemade chocolate muffin tastes like! I never used buttermilk before (here in Italy it’s a very uncommon ingredient, not sold in regular stores), but you explained its role in the recipe so well I decided to give it a go and made it from cream. The result was amazing! I just finished writing down your recipe on my grandma’s cookbook 🙂 Thanks again
Heather says
I’ve been searching for a bakery-style muffin recipe and this is the one! As soon as they started baking in the oven, three drooling teenagers appeared out of nowhere, waiting to devour the muffins. This is a keeper!!
Lina says
I made them today and they are super delicious.
I made some changes based on what I had at home and I halved the recipe and came out with 9 muffins.
Instead of buttermilk I replaced it with vanilla yogurt and added a splash of milk at the end to get a smoother texture of batter. I used only butter and I added a bit more sugar. It came out to 3/4 cups of sugar when I halved the recipe. I did not add coffee.
It was crunchy on top and super moist on the inside. Thanks again
AppleDumpling says
So glad I found your recipe Shiran, absolutely delicious, so chocolatey and moist with the lightly crisped top. Couldn’t find buttermilk here in the UK but learnt that it can be emulated by replacing a tablespoon of the required 1 cup of milk with lemon juice, and it worked! Thank you for posting this recipe.
Nanna Østergaard says
How many calories is there in one muffin??
Riba says
Hello,
Can u pls give the measurements to make buttermilk…
Mrufka says
What can I use instead of buttermilk? Can it be plain yogurt? We don’t have buttermilk here.
Shiran says
You can use sour cream.
baker89 says
hi. i have notice in the video you only added 1 cup of buttermilk but the written recipe called for 1 1/4 cups of it. i followed the written one and my batter turned out runny rather than lumpy. may i know which is the correct one?
Shiran says
In my original recipe I used 1 cup, but I always felt like the muffins were a bit dry – although some like it better that way, so it’s a matter of personal taste.
Karine Le Roux says
I hardly ever have buttermilk in the house. Put some lemon juice in milk and let it sit for about 5 minutes. It’s a great substitude.
Lisa says
I just made this recipe today and made 48 mini muffins. I didn’t change a thing except for cooking time. I didn’t have coffee to add either. I did the 3 min at 425 degrees and then 7 min at 350 degrees and they were perfect! I sprayed my tin with canola oil and the popped out easily. I will definitely make this again! Thank you for sharing!
Vero says
I absolutely love you Chocolate Muffin recipie! Thank you for sharing
Karine Le Roux says
They turned out really good! I did put some extra chocolate chunks in there. Couldn’t help myself. Great recipe, thanks!
Holly says
Hi I want to make these but is the oven temperature guide lines for a fan oven?
Thanks!
Tamara says
A substitute for 2 tsp. of instant coffee is 1 cup of strong brewed coffee, cooled.
Suz anne says
Perfection!! Mine came out delicious and beautiful. The first muffins I made with a dome top, thank you!!
ruth says
I made these just now and they turned out amazing! I didn’t have buttermilk but used normal milk. I also filled the muffin pan half-way, then put a dollop of blackberry jam (jelly) in the centre, then put the rest of the batter on top. I also drizzled some of the jam juice over the top. I recommend NOT leaving out the coffee – it definitely gives them a richer, denser taste. I’ll make these again for my son next week when he visits! Thanks for the recipe 🙂
Kris says
Amazing! I veganized it with 1 C almond milk + 1 T lemon juice instead of buttermilk, flax eggs and vegan butter. Incredible.
Leigh says
Shiran, so yummy!! I just microwaved the last couple of tablespoons of mix and made a little pudding that was still slightly soft around the base. Was so yummy. Just waiting to put them in the oven. They look and smell amazing.
Rachel says
I swear by this recipe and have recommended it many times. Because you can never have enough chocolate, one of my favourite variations is to freeze balls of Nutella and put them in the centre before baking – Nutella stuffed chocolate muffin!
Awn says
I also made vegan subbing butter, 1 cup soy + 1 tbsp apple cider vinegar for buttermilk & 2 flax eggs. Great recipe, everyone was chuffed with them.
Lujain says
I have a convention oven that when heated up stays on the same temperature for a long time even when I lower the temperature. Should I open the oven door to let hot air out until It reaches 180 degrees or should I just change the dial weather or not the temperature actually comes down?
Aurélie says
This recipe’s just A-MA-ZING ! This is actually my favorite muffin’s recipe
Yukti says
Hii, thankyou so much for this recipe.
I made these and my kitchen smelled yum. However they were little dry on the inside. Any reasons foe this? I followed the recipe to the T.
Please let me know it would help me correcting it next time 🙂
Shiran says
You can bake it for less time. If it still happens, try adding a bit more buttermilk, or a bit less flour.
rebbeca shah says
What can I use instead of eggs?
Lydia Melina says
I made half with chocolate chips and half with mix of raw nuts. They are SO amazing!
LEONI BARBA says
Hi! I’m from Greece and just found your recipe! We don’t have buttemilk here.. what i can use instead of buttermilk ?
Shiran says
You can use a buttermilk substitute. To make 1 cup of homemade buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes (it will look curdled and that’s fine), then use in the recipe.
Angela says
Made these last night for my work colleagues much to the disappointment of my 3 (drooling at the mouth) children!! Lucky for them I had some left over. They were absolutely delicious and I followed the recipe to a tee! The sweetness was perfect with a cup of steaming coffee!! Only thing I would do differently next time is to half the salt – I never use much cooking so my family are maybe a be sensitive to it.
Danielle says
Couldn’t get muffin cases so had to turn these into cupcakes but these went down a treat in the office. For UK bakers, Cadbury’s Darkmilk works great in this! Thanks for the amazing recipe.
Scott says
Mmm these are yummy! Here are the modifications I made though:
Reduced the amount of buttermilk by 1/4 cup and replaced that with a 1/4 cup of premium whole chocolate milk.
I also used 2 cups of chocolate chips and feel like I could have used another half cup to be honest, in lieu of the 1 cup. The more chocolate the better! I also used a mix of semi sweet and 60% cacao chocolate chips, one cup of each.
Debby says
Can these be made as mini muffins? If so, what adjustments would be needed to make in terms of temperature and time in oven?
Debby says
These are amazing muffins! How can I adapt the recipe to make mini muffins?
Shiran says
You can use the same recipe to make mini muffins 🙂 Bake for about 8-10 minutes.
Hannah says
I just made a half batch of these muffins using your metric/weight measurements. Well done, great recipe that still works wonderfully! Sometimes converted baking recipes can be slightly off, but yours are perfect. I made mine with chopped white chocolate 🙂
Gabriela says
the best chocolate muffins I’ve ever tasted.
Jem says
Made these with my son today. Used 1/2 yoghurt, 1/2 milk for the buttermilk and had no choc chips so we tipped in a bag of M&Ms! Also no vanilla extract so we used a vanilla pod seeds instead (should have used two I think). Scrummy!
Lidia says
Best recipe ever! I’ve tried so many and this is by far my favourite. One time I used kefir instead of buttermilk – beautiful moist muffins. Another time I chopped up 1 cup of dark cooking chocolate (didn’t have choc chips left) and they were mmmm delicious. Thanks Shiran!!!
Shiran says
Thank you, Lidia!
francesca says
Hey! I am about to try this recipe, but I don’t have any baking soda!! will this make a huge difference?
Thanks
Frankie
Shiran says
Yes, it’s necessary for this recipe 🙂
Randi Fleming says
So like… I’m a chocolate feen! Not even joking and my 2 year old daughter didn’t fall far from the tree:)
So I gave these a shot and boy are they delicious!!! 2 things I did: I used a Hershey bar for the chunks, and I used 1cup of oats in place of one cup of flour to make it more healthy for my daughter. Will definitely make again!!!! Thank you!
AK says
Super delicious, my entire family loved it.
Genius idea to make the top crunchy by the high temperature at first.
Glenda says
Quick question, did you use dutch processed cocoa powder? Or it doesn’t matter? Looking forward to trying this recipe!
Ag says
Hello, do you think it’s possible to add cherries or strawberries? Thank you!
Shiran says
Yes of course!
ME says
Just made these and they were delicious!!
Jo says
They were really good thanx for sharing.
Persephone says
I loved them but when I was whisking the butter and others combo it clumped in some places. what could cause that? was it that I used normal milk and a different oil than suggested or what else? but never the less I loved it all the same! it was the best muffins I have tasted in a long time!
Omega says
Did you not let the butter cool after melting it?? If you poured the butter into cold milk while it was still hot/warm from melting it will clump.
Gemma says
Best muffin recipe I have found. Thank you.
They turned out amazing!
This is definitely my go to recipe from now on.
Eleonora says
I’ve made these lots of times, always with great success and many compliments. They freeze really well (if they actually make it to the freezer).
Today we picked a bowl of raspberries from the garden and decided to add some to the batch of muffins I was making: WOW! This time I simply cut a couple of raspberries into halves and put them in the dough in each muffin cup. Next time I’ll try to use more of them and add them as a last ingredient. We’ll see!
Thank you for sharing this amazing recipe.
Aly says
Hadn’t baked muffins in the longest time for fear of them turning out dry/bland – but this recipe results in the softest, most moist and chocolatey muffins. Love how the higher temp at the start gives it a nice crisp top too. Reduced the sugar to about 200g as the choc chips I had were already quite sweet, and it turned out well balanced! Also mixed them in with the dry ingredients before putting in the wet to avoid overmixing. Would definitely make these again!
Jacqui says
Hi Shiran
FANTASTIC RECIPE!!!!!
As a self confessed muffin addict I find myself baking them almost daily just to keep with up with the demand ( myself & my husband ……..LOL !!! ) Whilst I already have a whole bunch of go to muffin recipes I was still searching for that perfect chocolate muffin recipe…….that was until now,!!
This super easy recipe delivers everything I want from a chocolate muffin, big bakery style domed tops, moist tender crumb & puddles of bitter sweet chocolate……….. Chocolate & coffee are best friends , together they give these muffins a rich, dark & decadent flavour. The recipe is perfect as is however I did make one very small personal preference adjustment in that I substituted the chocolate chips for a bar of bittersweet chocolate which I cut into chunks only because I have found that most packaged chocolate chips contain some form of stabiliser to retain their “choc-chip” shape the downside of which is that they don’t always melt down into those perfect puddles of chocolate deliciousness we all crave.
Thanks Shiran for another fabulous recipe xx
Shiran says
I’m so glad you like them, Jacqui, thank you!
Alice says
Wow.. these were a yummy treat. Best recipe for double chocolate chip muffins i have ever found. I hesitated when adding the chocolate chips, wondering if i can put more than 1 cup and then poured the container 😀 The gooey chocolate in the centre makes them sooo good. Thank you so much for this recipe, it was so much fun making them too!
Jace says
Hello! Thanks for sharing this! Will it be okay to use cake flour instead of all-purpose flour?
Shiran says
You can use the same amount in grams. It will give the muffins a more delicate crumb.
Ameera says
Hey, I just wanted to know If I can substitute all purpose flour for self raising flour and if I can, is it the same amount?
Mina says
These are the best chocolate chip muffins ever! I’m not very good at making chocolatey desserts but the recipe was so easy to follow. Took me about 45 mins maximum from start to finish and they turned out far better than any chocolate muffin I’ve ever tasted! Thank you for sharing this recipe!!
LeCrecia says
Thanks so much for this amazing recipe! My kids love them! I make them as written in the recipe. Why mess with perfection!
ALIYA says
The best homemade muffin I have ever made! They turned out so light and fluffy.
Gabriella Aistrope says
I’ve been looking for a good moist chocolaty chocolate muffin recipe for ages. This is the one! They’re super delicious! Thanks so much Shiran for sharing the muffin love.
Emma says
This was the best recipe so far , absolutely loved it , muffin was so moisture , so delicious, thank you so much for sharing
Tamika says
I made these for my grandchildren yesterday and they turned out great. I have a gas oven and had to bake for 5 minutes longer as there was still batter on my toothpick after 17 min. They were moist and delicious and so chocolatey! Definitely baking again. Great recipe!
Rox says
I’ve just made this recipe, used kefir instead of buttermilk and added some orange zest… they are amazing! Thank you! I love them!
Farhat says
Hi, SHIRAN
These chocolaty muffins looking gorgeous, beautiful n so yummy!
Silkbird says
Delicious! I wanted to put a little chocolate topping, but five muffins are already eaten – flying off the baking tray while still hot – its that beautiful, chocolaty, buttery smell! I omitted the oil and used more Kefir and an extra egg, that worked well.
SH says
10/10! subbed the vegetable oil with coconut oil and used only chips instead of chips + chunks. i was able to get about 14 decent sized muffins from the batter. looked and tasted amazing!
Caz says
they are in the oven now. I know they will be 5 star – I tasted the mixture ! Only thing is – is it Fan force oven temp or not ? I don t think you say – thanks
Shiran says
I don’t use the fan when baking them.
Nina says
I want to try this but I have a question. Can I use dutch/alkalized cocoa powder? Thanks!
Shiran says
Yes 🙂
Vi says
In case you are still not sure whether it’s a good recipe or not, I’m here. It’s THE BEST chocolate muffin recipe out here. And I’m quite picky when it comes to chocolate desserts. Honestly. Absolutely incredible. And so are most of the recipes on the website. Thank you Shiran. You’re awesome.
Stacey says
This recipe is amazing!! Super soft and plump muffins that end up feeling like a piece of cake in your mouth! Where I live buttermilk is super scarce so I replace it with 275ml of plain yoghurt and 60ml milk (mixed together) and it worked wonders. The mixture was still not runny enough so I kept adding milk until the consistency was just right 🙂
Rin says
I halved the recipe to try it out and added crushed walnuts at the top, very delicious.
SH says
10/10! Subbed the vegetable oil with coconut oil and used only chips instead of chips and chunks, turned out great! Was able to make 14 decent sized muffins from the batter – my oven was fan forced and it took me about 17 minutes altogether. Looked and tasted amazing!
Laura says
These are delicious! They didn’t have super high crowns, but they did rise, and they are delicious. I’m at about 5,000 feet altitude, but I think my choice of cocoa may have something to do with it, too. I only had 43 grams of natural (acidic) cocoa powder on hand, so I made up the rest with Dutch-process (neutral) cocoa powder. I also may have overfilled the cups with batter – I didn’t feel like getting a second muffin pan dirty just for the additional two muffins! At any rate, they are delicious and I will have to tell my kid that there are only two!
Ian says
This recipe is the real deal. I followed everything as is and the muffins came out looking perfect. I love the play of texture with the crisp top, soft muffin and the gooey chocolate chips (especially when eaten fresh from the oven!) I also love how it tastes. The chocolate is really highlighted and not overpowered by sweetness from too much sugar most recipes use. My family can’t stop raving about it. Can’t wait to try your other recipes!
Lacey says
I made these today. I have tried a few recipes for chocolate muffins and these are by far the best!!! And much better the shop brought muffins. I was wondering if this recipe can be used for mini muffins ?
Shiran says
Yes it can 🙂
Nikki says
I only gave it 4 because I felt it wasn’t chocolatey enough. Took a few tries but I finally made it perfect. Added 1/3 milk chocolate chips to the melted butter. Then added in 1/3 cup sour cream to add back the moisture the melted chips pull from the batter. A moist chocolatey muffin that my son LOVES!! Just made a double batch to freeze so he has breakfast before school. Thanks for the amazing recipe!!!!!! We also added Reese peanut butter chips to half of this batch. Made regular and mammoth sized muffins. So good 🥰🥰🥰
Cheese Louise says
You give you child sweets for breakfast and complain that these muffins aren’t chocolatey enough (they are, believe me) and then you add even more chocolate and peanut butter cups into the batter?
Nela says
I loved the muffins! I had smaller cups for them, so I made about 30 muffins. Even my dad, who doesn’t like chocolaty food, loved them. I think those were the best muffins I ever made (I tried a lot of recipes).
Chloe chua says
Hi,i made this muffin using the measurement in grams, just want to double confirm is the 2 cups of flour equal to 280g? Because i follow all ingredients in grams, and the end batter came out to be very runny,i proceeded to bake in oven for about 20minutes, the end product muffin turned out to be more of a dense texture, not like the usual airy moist muffin i used to have. Taste is still tasty though…my measurement cup here, actually 1 cup equal to 250g. How should be this muffin texture actually? I wondered should i follow the recipe 2 cups(500g) of flour ?
Shiran says
Hi Chloe. 1 cup of flour equals about 140g. The bakery style muffins are a bit dense and bread-like and less airy (but still soft enough) so that’s how they should be 🙂
Winnie says
Wow! This tasted so good and the recipe is the greatest. My husband is happy. Fluffy inside and love the crispy top. Added chopped walnuts and extra 1/4 cup of milk, possibly due to the brand of flour used. 1 cup of golden sugar was just right for us.
Thank you for sharing Shiran.
Louisa says
The best recipe, hands down!
Talia @ Pretty. Simple. Sweet. says
Thank you, Louisa!
Sherene says
I just made this today and it is so so so so so good! So chocolatey, rich and moist. My sister does not like chocolate cake but even she admitted that these muffins are amazing.
I would reduce the amount of sugar to be added a tad bit though. Definitely a keeper recipe!
Patti S. says
Fantastic!! These are the perfect chocolate muffins. I made them for my son to take to school – (he never wants to eat breakfast) and he loves them! He even asked if he could bring one for his best friend! Thanks so much for sharing your recipe!!!
Valery says
My expectations were quite low. I’ve made a lot of chocolate muffins and they are all lacking. I decided to make this recipe exactly as written, using half milk and half buttermilk for lighter muffins (as noted in the recipe). Simply put, this was the best recipe I’ve ever tried. Well done!
Laurie Wisecup says
Can I use whey instead of the buttermilk?
Jessie says
I like that you include the fact that you love sugar in your intro. It’s hard to find recipes that aren’t trying to pretend we’re baking health supplements when
we’re really here for confectioneries – not dumpy chunks of gluten free, sugar free, low fat, high fiber, vegan rubber. This is a fantastic recipe with perfect texture and flavor. I found the gorgeously fluffy batter was too much for the muffin tins I always use for a dozen yield recipe, so they rose out of their tins. I used regular size and large size tins, as I always do. Both needed to be baked for about 30 mins. For comparison, I usually bake 12 muffins in 20 mins at 200°C.
Heidi Grunewald says
These muffins are fab but I want to make a giant one in a 6inch cake pan (3 inches deep) how long would I cook the whole mixture in this for ?? Would you say around 45 mins??
Talia @ Pretty. Simple. Sweet. says
Hi Heidi, cool idea! I think your guess is spot on…I would check it at 35 minutes, then every 3-5 minutes afterwards until it’s done:)
Avital says
Delicious! I used half the sugar as I’m pretending to be on a diet and they were still really moist and delicious. Top marks, perfect recipe 👌
Talia @ Pretty. Simple. Sweet. says
Hi Avital, so glad you enjoyed the recipe even with less sugar! I’ll need to remember that 🙂
Julia says
This recipe has turned out beautifully every time I’ve made it! My family and friends adore the flavour and the balance of sweet and chocolatey
Talia @ Pretty. Simple. Sweet. says
Thank you, Julia!
Nicole W says
Hi! First of all these muffins are AMAZING and I’ve made them literally dozens of times–yay! They are just the best and my kids won’t eat any other recipe!
That said, I have a quick question….on the printing it says 2 cups of ap flour, but the measurement (280 g) is for 2 1/4 cups, not 2 cups. Which should I be using–2 cups (240 g) or 2 1/4 cups (280 g)? I checked a bunch of different flours, and none of them had 280 as 2 cups, it seems to be 240 pretty universally, so I wanted to double check with you on which is best/intended for this recipe. I always end up panicking and just splitting the difference and doing 260 instead. LOL!
Stephanie @ Pretty.Simple.Sweet. says
Hi Nicole, if 260g has been working well with amazing results, stick with it! 🙂
Lori says
The recipe was delicious. Although I think you need to state that make sure you use cupcake paper linings. I did not. I didn’t have any and I could not get them out of the pan! I was so sad. They all broke apart and a lot stuck to bottom. Still tasted great though.
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Lori!
georgia says
they were lovely!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Georgia!
Vivien says
I halved the sugar (i personally prefer less sweet for any cake) and they turn out sooo good! and thanks for the recipe!!
Stephanie @ Pretty.Simple.Sweet. says
Hi Vivien, glad you enjoyed this recipe!
F- says
If I wanted to make normal cupcakes with just choc chips, can I take out the cocoa powder & make as normal? Could I also use this recipe to bake blueberry muffins?
Thank you x
Stephanie @ Pretty.Simple.Sweet. says
Hi, if you want plain chocolate chip muffins, here is the recipe for that: https://prettysimplesweet.com/classic-chocolate-chip-muffins/
I also have a blueberry muffin recipe as well: https://prettysimplesweet.com/blueberry-muffins/
Lynette Marshall says
They are the best muffs. I baked them with my granddaughter.
Stephanie @ Pretty.Simple.Sweet. says
Thank you for your kind words, Lynette. Glad you enjoyed these muffins with your granddaughter! What a fun project!
Samantha Pack says
Amazing recipe. Tried 2 times already and your recipe will be officially copied in my recipes book. I wish I could post the picture. Ti have an extra crunchiness I sprinkled some Demerara sugar on the top before baking. Top! Do you have other muffins recipe ( with buttermilk) ?
Stephanie @ Pretty.Simple.Sweet. says
Hi Samantha! Thank you so much! I do have several other recipes with buttermilk because I love the tenderness it brings to baked goods. Here are a few others to try: Blueberry Muffins, Cranberry Orange Muffins, Bakery Style Chocolate Chip Muffins. Although not a muffin, this delicious Buttermilk Apple Cake (save this one for the fall!) is absolutely worth mentioning.