Double Chocolate Muffins

These chocolate muffins are so sweet and delicious and perfectly moist! I use the Ghirardelli Double Chocolate Cocoa Powder and Semi-Sweet Chocolate Chips. I love their rich, chocolate flavor.


  • 12 oz. semi-sweet chocolate chips
  • 1½ cups brewed hot decaf organic coffee
  • 1½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1½ cups organic sugar
  • 1½ cups cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 large organic eggs
  • 1½ cups organic buttermilk
  • ¾ cup safflower oil
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350 degrees. Line muffin cups with paper liners.
  2. In small bowl, mix 3oz. chocolate chips with hot coffee until melted.
  3. In a large bowl, combine all-purpose flour, whole wheat flour, sugar, cocoa powder, baking powder, baking soda, salt and remaining chocolate chips.
  4. In separate bowl, whisk eggs until creamy. Add buttermilk, safflower oil, vanilla extract and melted chocolate/coffee mixture.
  5. Pour wet ingredients into flour mixture and stir just until combined. Spoon batter into muffin cups.
  6. Bake for 20 minutes or until toothpick comes out clean.

Yields 18 standard muffins.

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