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Buttermilk Double Chocolate Chip Muffins

Double Chocolate Chip Muffins

Buttermilk Double Chocolate Chip Muffins. They are deeply chocolatey, moist and extremely moreish. A chocolate sensation.

Course Muffins
Cuisine American
Keyword Double Chocolate Chip Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9
Calories 486 kcal


  • 300 grams granulated sugar
  • 100 mls vegetable oil
  • ¼ tsp salt
  • 150 grams dark chocolate chips cooking
  • 284 mls buttermilk
  • 280 grams plain flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 80 grams cocoa powder
  • 1 ½ tsps baking powder
  • ½ tsp bicarbonate of soda


  1. Preheat your oven to 180 C/160 C fan. Put your muffin cases into your muffin tray.

  2.  Place all your dry ingredients in a free standing mixer or large mixing bowl. Whisk the wet ingredients together until completely blended in a bowl or jug. Add the wet to dry and mix until you can't see any dry ingredients left in the bowl. As soon as this happens stir in the chocolate chips.

  3. Place the mixture as evenly as possible into the muffin cases. Mine weighed about 130 grams each

  4. Bake for approx 25 mins. I do recommend an oven thermometer. Mine tells me that my oven is often nowhere near the temp it should be. The trick is to not overbake these. You want them a little moist still. If you're not sure then insert a cocktail stick and if it comes out just a bit crumby/sticky then it's done.

  5. Cool on a wire rack.

  6. Apply to Miss Bab's Face

Nutrition Facts
Double Chocolate Chip Muffins
Amount Per Serving
Calories 486 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 15g94%
Cholesterol 44mg15%
Sodium 205mg9%
Potassium 444mg13%
Carbohydrates 73g24%
Fiber 4g17%
Sugar 40g44%
Protein 8g16%
Vitamin A 110IU2%
Calcium 157mg16%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.