{recipe} Double Chocolate Buttermilk Muffins

This week, we had a pretty big milestone: my 3-year-old son started preschool. It is a fantastic and sweet little school that we can walk to, and I am genuinely excited for him and for all of us. The only thing that made me do a double-take was when they informed me that he would not be allowed to have anything sweet in his lunch, and no cupcakes or desserts even on birthdays!

Since I am a former pastry chef, it will not surprise you to hear that in our family, we do sweets. We do sugar. Sometimes, in moderation, we even do things that are kind of taboo here in the Bay Area, like corn syrup and Crisco and artificial coloring. So perhaps that is why, on the day before school started, I capitulated immediately to my son’s demands for a breakfast of chocolate muffins. These are so great right out of the oven – the chocolate chips are melty and soft, which is kind of like having little shots of icing in each bite! I am already looking forward to making them again.

Buttermilk and dark chocolate is a great combination. I have started using dark cocoa powder for everything, because it has a much richer chocolate flavor. Hershey’s makes a “special dark” cocoa powder that is readily available in many grocery stores.

If you don’t have buttermilk, remember that you can easily sour some milk with vinegar or lemon juice to use as a substitute.

RECIPE: Double Chocolate Buttermilk Muffins
Makes 16-20 muffins


  • 1/2 cup dark cocoa powder
  • 2 cups flour
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • large pinch salt
  • 1/3 cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup semisweet or dark chocolate chips


  • Preheat oven to 350 degrees F. Prepare a muffin pan with lining papers and set aside. (You should need 16-20.)
  • Mix cocoa powder, flour, sugars, baking soda, baking soda, and salt.
  • Stir in oil, buttermilk, eggs, and vanilla and mix until completely combined.
  • Stir in chocolate chips.
  • Fill muffin papers about 2/3 full. Bake muffins 15-20 minutes, until muffins are set but still moist.
  • Serve while warm if possible.

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