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Double Chocolate Muffins

Prep time:
Baking time:
Makes: 18 muffins
Freezing: excellent


2 cups (500 mL) Five Roses® All Purpose White Flour
⅔ cup (150 mL) cocoa powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 ½ cups (375 mL) buttermilk or yogurt
1 cup (250 mL) packed brown sugar
⅓ cup (75 mL) Crisco® Vegetable or Canola Oil
2 eggs
2 tsp (10 mL) pure vanilla extract
1 cup (250 mL) semi-sweet chocolate chips


  1. Preheat oven to 375°F (190°C). Grease or line 18 muffins cups with paper liners.
  2. Combine flour, cocoa powder, baking powder and baking soda in a large bowl.
  3. Whisk buttermilk, sugar, oil, eggs and vanilla in a separate bowl. Add to dry ingredients.
  4. Stir just until batter is combined. Add chocolate chips and gently mix into batter. Be careful not to over mix the muffin batter. Place batter into prepared pans.
  5. Bake in preheated oven 18-20 minutes or until a toothpick inserted in centre of muffin comes out clean. Cool for 5 minutes before removing from pans. Cool completely on wire rack.


  • Try mixing it up by using milk chocolate or white chocolate chips or a combination of any of your favourite.