Description
These indulgent Double Chocolate Muffins are made with rich chocolate, fragrant orange zest, and aromatic cardamom. They are perfectly spiced, moist, and ideal for breakfast, a snack, or dessert. The combination of chocolate and citrus adds a unique twist to a classic favorite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cardamom
- 1 cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease each muffin cup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cardamom.
- Mix Wet Ingredients: In another bowl, whisk the sugar, brown sugar, eggs, buttermilk, vegetable oil, vanilla extract, and orange zest until smooth.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Add Chocolate Chips: Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tin: Spoon the batter into the muffin cups, filling each about 2/3 full. Optionally, top with extra chocolate chips for a decadent finish.
- Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 220
- Sugar: 19g
- Sodium: 180mg
- Fat: 10g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg