Skip to Content

Bakery Style Double Chocolate Buttermilk Muffins

These double chocolate buttermilk muffins are incredible! Moist, chocolatey goodness that is perfect for breakfast with your coffee or an anytime snack.

You may have had buttermilk pancakes in the past, but have you ever had Double Chocolate Buttermilk Muffins? If not, then these muffins are something you need to make ASAP!

I’m going to walk you through how to make these chocolate muffins, so they are perfect for you and your family. These muffins are also super freezable, so you can make one big batch and enjoy them for months to come. 

Double Chocolate Muffins: A Sweet Indulgence

Who can resist the allure of double chocolate muffins? These decadent delights are a perfect balance of rich cocoa and luscious chocolate chips, all bundled up in a moist, fluffy muffin. With the optional touch of espresso powder to elevate the chocolate flavors, these muffins are not just a treat; they’re an experience.

Buttermilk Chocolate Muffins Ingredients

all purpose flour
cocoa powder
granulated sugar
light brown sugar
baking powder
baking soda
instant espresso powder (Optional)
buttermilk (full fat)
vegetable oil
pure vanilla extract
pure almond extract
chocolate chips divided

Chocolate Muffins FAQs

Q: Can I use whole wheat flour? A: Yes, but it will give the muffins a denser texture. You can try a mix of all-purpose and whole wheat for a compromise.

Q: Can I omit the almond extract? A: Absolutely. The almond extract adds an extra layer of flavor, but these muffins are delicious without it as well.

Q: What’s the role of buttermilk? A: Buttermilk brings acidity and moisture, which helps in making the muffins tender.

Tips and Tricks

  • Don’t Overmix: Overmixing can make the muffins tough. Mix just until the dry and wet ingredients are combined.
  • Bake Immediately: Once mixed, the batter should go into the oven as soon as possible for best rise.
  • Test for Doneness: Use a toothpick to test. If it comes out with a few crumbs, they’re done.

Variations For These Amazing Double Chocolate Muffins

  • Nutty Twist: Add 1/2 cup of chopped walnuts or almonds for crunch.
  • Fruity Goodness: Mix in some dried cranberries or blueberries for a fruity contrast.

Where to Serve

These double chocolate muffins are versatile. They’re perfect for breakfast, but luxurious enough for dessert. They’re also a great item to bring to picnics or potlucks.


These muffins will keep in an airtight container for up to 3 days at room temperature or can be frozen for up to 3 months.

These are the type of muffins you make to enjoy with the whole family. Make a batch of homemade chocolate milk and sit down together and enjoy a good book. I believe that muffins are an excellent way to spend time with friends and family and enjoy a sweet treat together. Not to mention that muffins are perfect for on the go! 

Ingredients for Chocolate Muffins

You are going to be using buttermilk in these muffins, but they are still the most delicious chocolate muffins that you will ever make. Let’s talk about the ingredients you will use for this homemade recipe. 

Instant Espresso Powder – Perhaps one of my favorite ingredients in this recipe is the Instant Espresso Powder. It’s amazing how much flavor this powder brings to the muffins. While this is an optional ingredient, I would recommend it 100%. 

Buttermilk – If you’ve never cooked with buttermilk before, this is your chance to do so! The buttermilk makes these muffins super creamy and delicious. Just don’t forget this ingredient because it’s what makes the muffins so awesome! 

Almond Extract – This recipe calls for vanilla and almond extract. The flavor of these muffins can’t be matched because of awesome ingredients like these! 

This isn’t the complete list, so make sure you check out the full list of ingredients and directions in the recipe card. I know you’ll love making these Double Chocolate Buttermilk Muffins for your family because they are scrumptious.

More delicious muffin recipes:

Check out the rest of this amazing list of incredible muffins to try! The Best Muffin Recipes For Anytime!

Common Problems and How to Avoid Them

  • Dry Muffins: Make sure you’re measuring your flour correctly. Excess flour can make the muffins dry.
  • Sinking Middles: This usually occurs from overmixing or not enough leavening. Ensure that your baking powder and baking soda are fresh.

Tips for Making This Recipe with Kids

  • Pre-Measure Ingredients: This is not just a time-saver but also makes it easier for kids to participate.
  • Stirring Fun: Allow them to do the mixing but guide them to avoid overmixing.
  • Chocolate Chip Counting: Use the opportunity to practice counting skills with younger children.

Topping Options

  • Streusel: A crumbly mixture of sugar, flour, and butter can add texture.
  • Extra Chocolate Chips: A few extra chips on top before baking make for an eye-catching presentation.

Why This Chocolate Buttermilk Muffins Recipe Works

  • Balanced Ingredients: The blend of buttermilk, oils, and eggs keeps these muffins moist.
  • Espresso Optional: The espresso powder intensifies the chocolate flavor but can be omitted for a milder taste.
  • Two Sugars: The use of both granulated and brown sugar gives a complex sweetness and richer flavor.

So the next time you find yourself craving something chocolatey, give these double chocolate muffins a try. They’re easy to make, delectably moist, and oh-so-satisfying, ticking all the boxes for the perfect chocolate treat.

If you enjoyed these muffins be sure to check out The Most Amazing French Toast Recipes For Brunch!

Bakery Style Double Chocolate Buttermilk Muffins
Yield: 10-12 Muffins

Bakery Style Double Chocolate Buttermilk Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 45 minutes

These amazing bakery style double chocolate buttermilk muffins are a treat! Have these for breakfast or anytime!


  • 2 cups all purpose flour
  • 2/3 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp instant espresso powder (Optional)
  • 1/2 tsp salt
  • 1 cup buttermilk (full fat)
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1 1/2 cups chocolate chips divided


  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with liners.
  2. In a medium-size mixing bowl use a whisk to sift together the flour, cocoa, granulated and brown sugars, baking powder, baking soda, espresso and salt until evenly combined.
  3. In a separate bowl whisk together the buttermilk, oil, eggs, vanilla and almond extracts.
  4. Make a well in the center of the dry ingredients and add the wet. Use large non stick spatula or spoon to combine.
  5. Mix in 1 cup chocolate chips until evenly distributed.
  6. Fill each cavity 2/3 full using an ice cream scoop. (Have another pan nearby to make more muffins, if needed) Sprinkle with the remaining 1/2 cup chocolate chips.
  7. Bake for 22-25 minutes or until a toothpick inserted into the center comes back clean.
  8. Cool in the pan for 10 minutes then carefully move to a cooling
    rack to cool completely. (Don't turn the pan upside down to remove muffins it will smash the soft chocolate chips on top)
  9. Store in an airtight container chilled or at room temperature.

Nutrition Information



Serving Size


Amount Per Serving Calories 287Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 27mgSodium 256mgCarbohydrates 42gFiber 2gSugar 25gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Before you go, grab Your Free Printable Recipe Kit!

Keep track of all your favorite recipes and ingredients with this free printable book!

Skip to Recipe