Chocoholic Muffins

5 stars based on 4 votes

Chocoholic muffins 4

The men in my life all have one thing in common: a strong, deep-seated penchant for chocolate. Growing up, my dad lived on a steady diet of Nestle Crunch bars and Oreo cookies. These days, I live with chocolate lovers of a more discriminating sort (no offense, dad:)) – my husband and son, who know that a little begging and praise is all it takes to get me in the kitchen, covered in cocoa powder. These tender muffins with a double hit of chocolate are one of their favorites…and just as true chocoholics would, they eat them for breakfast.

Chocoholic muffins 1

If you’re wondering what kind of woman would feed her family chocolate for breakfast, please don’t confuse these muffins with chocolate cupcakes; they’re not nearly as sweet, and since they’re made with buttermilk, brown sugar and baking soda, they have an open crumb as opposed to a fine, cake-like texture. No frosting makes them entirely plausible for breakfast and not too decadent for an after school snack.

Chocoholic muffins 2

Hmmmm…

Chocoholic muffins 3

Okay, who am I kidding? They’re not exactly good for you — they’re chocolate! — but who cares?!

Chocoholic Muffins

Servings: 12 muffins
Cook Time: 20 Minutes
Total Time: 40 Minutes

Ingredients

  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 cup low fat buttermilk
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2/3 cup unsweetened cocoa powder (not Dutch processed)
  • 1-1/4 cups light brown sugar, packed (be sure it is fresh with no hard lumps)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 - 1 cup semi-sweet or bittersweet chocolate chips, to taste

Instructions

  1. Position a rack in the center of the oven and preheat to 425 degrees. Spray a standard 12-cup muffin pan with nonstick cooking spray, then line with paper liners.
  2. In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.
  3. In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.
  4. Add the wet ingredients and the melted butter to the dry ingredients and fold together with a rubber spatula until just combined. Do not over-mix the batter or the muffins will be tough (it's okay if there are still a few specks of the dry mixture).
  5. Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350 degrees and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.

Reviews & Comments

  • 5 stars

    I tried this recipe for Chocoholic Muffins and turned out wonderful !! I could see it rise in the oven beautifully and it tasted awesome ! not too sweet and firm and chocolatey..

    Jenn, I love your recipes ! I really appreciate the time and effort you put in to present the recipes in such as beautiful way that it is actually tempting to go try out the dish !

    I stumbled on your blog while I was browsing causally and I am very glad that I signed up for your newsletter. Kudos to you and please keep sharing the great recipes !

    - Deepa on December 7, 2014 Reply
    • Thank you so much for the wonderful feedback, Deepa. I appreciate it!

      - Jenn on December 7, 2014 Reply
  • 5 stars

    My family loves these muffins. They are easy to make and alwayd a big hit. My son in college begs me to send them to him :)

    - Becky VB on December 4, 2014 Reply
  • 5 stars

    My family absolutely loved these. They came out perfectly–thank you so much!

    - Tess on November 1, 2014 Reply
  • 5 stars

    What is the calorie count for these muffins?

    - Tiffany on August 20, 2014 Reply
  • i love chocolate, as do my children. they will be excited about these. i was wandering if honey could be substituted for the sugar?

    - christie on May 21, 2014 Reply
    • Hi Christie, I’m afraid honey would cause these muffins to brown too quickly and burn. I’d stick to sugar. Sorry!

      - Jenn on May 21, 2014 Reply
  • I just made them. They are soo easy to make and this is coming from an 11 year old girl!

    - Jess on April 15, 2014 Reply
  • Can you freeze these

    - Diana on February 10, 2014 Reply
    • Hi Diana, Yes it’s fine to freeze these muffins.

      - Jenn on February 10, 2014 Reply
  • Kids loved the muffins. They are so moist and chocolatey (is that a word?). Really good.

    - Geri on December 1, 2013 Reply
  • oh my gosh, these are so delicious. the batter is super fluffy and they make big, beautiful muffins. GOOD JOB

    - Laura on November 27, 2013 Reply
  • Chocoholic heaven! Love these muffins for breakfast, dessert, snack – you name it. I only had salted butter and was too lay to go out so just cut back the salt to 1/4 t in the recipe and they turned out great.

    - Heather on March 10, 2013 Reply
  • I found the yield on these to be just a bit off. When I filled the muffin tins as directed, the muffins overflowed the pan. I’ll try filling less next time. And I think I’m due for another batch soon! Love these!

    - Becca J on October 2, 2012 Reply
  • You named these for me!? I’m touched, really I am! :-)Anything chocolate with buttermilk gets my vote.

    - Perrie on June 27, 2012 Reply
  • Made these, they are awesome!

    - Steve on June 21, 2012 Reply
  • I make these often. I am such a crazy person about chocolate that I even add a chocolate icing. Oh my, right?! It is more of a chocolate glaze. YUMMY!

    - Gobbie on June 20, 2012 Reply
  • I finally made these today and oh my goodness! They are light, moist, and filled with decadent chocolatey delishousness! My friends are going to love them! Thanks for a great recipe. I skipped the muffin liners because I ran out…also made some mini ones. They did stick to my pans even with a good coat of olive oil, so the liners are definitely needed.

    - Cindy on May 15, 2012 Reply
  • My daughter sent me your blog site. I had some buttermilk left over from another recipe so I went and made these muffins. They took care of my need for chocolate. Nice and light but satisfying.

    - Ellen on March 7, 2012 Reply
  • I’m drooling at the thought of these muffins! I’m going to make some for my kids and hubby to eat for breakfast (egg free of course because of my son’s allergy)

    - Christine M on March 5, 2012 Reply
  • These muffins are amazing! If I try to give any away, my family gets sad!

    - Nicole on March 4, 2012 Reply
  • I tried these and they were okay, I think I overbeat the mix though, so they were a little tough. I might try again, seeing and I can justify eating them for breakfast.

    - Marissa Pacelli on March 1, 2012 Reply
  • I am a muffin person and like to make them.
    I want to make these, I am wondering where does one find expresso powder?
    Is it the same as instant coffee?
    thanks!

    - PJ on March 1, 2012 Reply
    • PJ, You should be able to find it at the regular grocery store. If you can’t find it, instant coffee is fine.

      - Jenn on March 1, 2012 Reply
  • My son can probably eat this alone for all his 3 meals. Loves loves chocolate. Will make soon.

    - Kk on March 1, 2012 Reply
  • I have been looking to make some chocolate and coffee flavored muffins since trying one at a whole foods several months ago – I wonder if I could add some espresso powder to the liquid ingredients and get a similar taste? I’ll let you know how it goes :)

    - Ashlie on March 1, 2012 Reply
  • I’m a total chocoholic, so these are right up my alley! Thank you for the great recipe! :D

    - Caroline @ chocolate & carrots on February 29, 2012 Reply
  • OK, I just made these and they are very YUMMY! I’ve been cooking for 11 years, but I’ve not been a successful baker. However I’ve baked two different muffin recipes from your site with success! My husband and son are very happy! Thanks for sharing!

    - Leah on January 29, 2012 Reply
  • These were addicting – and almost too rich for me – the girl who never met anything chocolate she could not devour in no time flat. My kids thought I was nuts – happily so, I might add – when I let them eat these for breakfast!!! Yummy – definitely a keeper!

    - Heather on January 1, 2012 Reply
  • Oh, these are *dangerous*! I just recently realized I’d made a ton of your recipes without ever commenting, so here I am. I made these on a whim one very, very late night for my roommate and she LOVED THEM so much, I didn’t even have to bribe her to eat a second one. While your zucchini bread is still my go-to dessert-for-breakfast, these muffins are lovely all on their own. Thank you!

    - Ivy on November 17, 2011 Reply
  • I am a confirmed chocoholic & these were the BEST! I would eat them for breakfast, lunch or dinner (& in between)! They were wonderful! My husband loves chocolate as much as I do & also devoured them! I even mailed some to my son (who’s 39) who I knew would totally appreciate them. He said, “Send more!” Thanks for another great recipe!

    - Esther on May 23, 2011 Reply
  • I printed this recipe and filed it in my “try sometime” pile. Then my old college roommate called to say she was coming for a 1st visit (after 27 years!) with her kids and requested I bake something chocolate for her after the long trip. I decided to try out these muffins. My, oh, my!! These are a keeper!! Everybody raved over them. Because both of our kids have dairy allergies, I “veganized” it and tried to make them as healthy as possible without losing their original intent. I used all white whole wheat flour, 2 T. extra light olive oil and 6 T. applesauce instead of the butter, 1 T. Ener-G egg replacer powder with 1/4 c. almond milk for the eggs, and 1 T. lemon juice with almond milk for the buttermilk. They were incredible!! A double batch is gone 1 1/2 days later…and the crumbs were carefully scavenged, too. :D Thank you for such tasty recipes. Next…I’m going to veganize and whole-wheat the waffles…

    - Pixie on February 23, 2011 Reply
    • Thanks Pixie for your comment as I am a veggie and was wondering if I could use the almond milk and the olive oil. I’m going to try them as you did.

      - TERRI PESNER on July 28, 2013 Reply
  • They are so light and fluffy…I’m in chocolate heaven. Thank you for the recipe! I made them today and doubled the batch for our family of ten. I believe they will be gone soon. Delicious!!

    - Carol McFarland on February 11, 2010 Reply
  • Really good and easy to make. This will become a staple in my house! My husband is always a little dubious about trying anything new. Now I just tell him it’s from “Once Upon a Chef” and he’s happy to try it – and he has not been disapointed yet. THANKS :)

    - Belinda on February 8, 2010 Reply
  • What an inspiring recipe! My slightly health-ified version turned out delicious today! I have been obsessed with making them since you posted the recipe and I finally got a chance today during The Big Snow.
    Alterations: (doubled the recipe) 1 cup regular unbleached flour, 1.5 cups white whole wheat, 1 cup spelt flours, one extra egg; and then I mixed about 1/4 cups rolled oats, 2-3 tablespoons mini chips and 1-2 tablespoons brown sugar up in a small bowl, and topped each of them with a scant teaspoonful. I got 30 muffins out of the double recipe.

    Next up, the chili for Superbowl Sunday!

    Thank you for the great recipes (pictures are fabulous)!!!

    - iEatDarkChocolateEveryDay! on February 6, 2010 Reply
  • I agree…who cares? LOL!!! Love, love, LOVE chocolate muffins for breakfast!

    - Jen Kuck on January 30, 2010 Reply
  • Kellie – So glad you enjoyed! I always do that with muffins so the muffin tops don’t stick to the pan when they rise and spread. You could just grease the top of the muffin pan, but I’m lazy…it’s easier to just spray the whole thing :)

    - Jenn on January 28, 2010 Reply
  • I made these today; They were very good! These muffins fulfilled this chocoholic’s every need!!

    Just one question…why do you spray the pans before lining with paper liners?

    Thanks!

    Kellie C.

    - Kellie Choi on January 28, 2010 Reply
  • I definitely don’t care. I could eat chocolate for breakfast, lunch, and dinner. I’m sure you could “health” these up by making them with white whole wheat flour. Chocolate masks any whole wheat flavor very well.

    - Full Time Foodie on January 27, 2010 Reply
  • ooo, these do look inviting.Just put some rolled oats on the top and call em breakfast! AWESOME PICS!

    - the domestic mama on January 27, 2010 Reply
  • I eat chocolate EVERYDAY…seriously!
    These look amazing..with a big ass glass of cold milk!

    - leslie on January 27, 2010 Reply

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