Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a large bowl, whisk together the melted butter, vegetable oil, and sugar until smooth. Add the eggs, buttermilk, and vanilla extract, and mix until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the batter.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips on top of each muffin for extra chocolaty goodness.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Cool and Serve: Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your Double Chocolate Chip Muffins! These rich, chocolaty treats are perfect for breakfast, a snack, or dessert.
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