Chocolate Muffins
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Calling all chocoholics! These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack.
The men in my family all have one thing in common: they are serious chocoholics. Growing up, my dad lived on a steady diet of chocolate cake and chocolate chip cookies, and he always kept a stash of Hershey’s Kisses in the back corner of the freezer, where my sister and I couldn’t reach them.
My son has clearly inherited this chocolate obsession, and he knows that flattery and praise are all it takes to get me into the kitchen, covered in cocoa powder. These tender chocolate muffins with a double hit of chocolate are one of his all-time favorites. They are easy to whip up with everyday ingredients. If you don’t have any buttermilk on hand, or don’t want to purchase a whole carton, see how to make buttermilk using milk and vinegar or lemon juice.
Table of Contents
“These muffins are spectacular! They come out beautiful, moist and chocolatey every time I make them.”
What you’ll need To Make Chocolate Muffins
- Eggs: Provide structure and moisture, contributing to the tender texture.
- Buttermilk: Adds moisture, enhances the muffins’ flavor, and interacts with baking soda to help the muffins rise.
- Vanilla Extract: Elevates the chocolate flavor and adds depth to the taste.
- All-Purpose Flour: Forms the base of the batter. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Natural Unsweetened Cocoa Powder: Provides intense chocolate flavor without excess sweetness.
- Light Brown Sugar: Adds moisture, sweetness, and a subtle caramel note. Because it tends to clump, gently pack the sugar into the measuring cup to ensure you’ve got the correct amount.
- Baking Powder and Baking Soda: Leavening agents that help the muffins rise and achieve a fluffy texture.
- Semi-Sweet or Bittersweet Chocolate Chips: Introduce pockets of melty chocolate for a double hit of chocolate.
- Butter: Contributes to tenderness and richness in flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the eggs, buttermilk, and vanilla extract in a medium bowl.
Whisk well.
In another large bowl, combine the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
Whisk well and then rub the mixture through your fingers to break up any lumps of brown sugar.
To the dry ingredients, add 3/4 cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter.
Using a rubber spatula or wooden spoon, mix until just combined.
Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter.
Distribute the remaining 1/4 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter.
Place in the oven and bake for 8 minutes at 425°F (220°C), then turn the oven down to 350°F (175°C) 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.
Enjoy!
Frequently Asked Questions
Natural cocoa powder is acidic and has a more intense, slightly bitter flavor, while Dutch process cocoa powder is treated with an alkali to neutralize acidity, resulting in a milder taste and darker color. Dutch process cocoa powder is not used quite as often but if you bake for chocolate lovers, it’s good to have in your pantry for recipes like flourless chocolate cake or this double chocolate skillet cookie. Dutch process and natural cocoa powder are not always interchangeable in recipes due to differences in acidity and leavening properties, so, for optimal results, it’s important to use the type specified in the recipe.
Muffins are always best enjoyed fresh on the same day, but they’ll keep nicely in an airtight container for up to 3 days.
Sure! The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a 350°F-oven until warm.
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Chocolate Muffins
Calling all chocoholics! These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack.
Ingredients
- 2 large eggs
- 1 cup low fat buttermilk (see note)
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- ⅔ cup natural unsweetened cocoa powder, such as Hershey's
- 1¼ cups light brown sugar, packed (be sure it is fresh with no hard lumps)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet or bittersweet chocolate chips
- 1 stick (½ cup) unsalted butter, melted and slightly cooled
Instructions
- Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners.
- In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.
- In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.
- To the dry ingredients, add ¾ cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined.
- Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining ¼ cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350°F 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.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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- Serving size: 1 muffin
- Calories: 324
- Fat: 14 g
- Saturated fat: 8 g
- Carbohydrates: 50 g
- Sugar: 31 g
- Fiber: 3 g
- Protein: 5 g
- Sodium: 293 mg
- Cholesterol: 52 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hi Jenn, just made your chocoholic muffins, how wonderful, I’m an ozzie, living permanently in my caravan, travelling our beautiful country, I love to cook and your recipes are always a pleasure to make! Wendylou
I simply love these muffins- I made them as a last minute dessert for a New Year’s party and they were a big hit. They are moist and not very sweet. I can;t wait to make them again soon.
Hi Jenn,
I can’t tell you how much I love love love all your recipe. Everything is awesome! I’ve made quite a few dishes from you and I’m always craving for more.
I’m going to make this choco muffin cake for Christmas Eve for my family. Thank you!
I followed this recipe and had a strange result. The bottoms of my muffins had a nice consistency, but the tops very dense, with completely melted chocolate chips that didn’t look very pretty. Is this typical, and if not, what do you think made this happen? In contrast, I get perfect results with the Best Blueberry Muffins every time (i.e., often) so I’m not sure what happened here. Thanks.
Hi Helena, So sorry you had trouble with the muffins. Did you reduce the oven temp to 350?
What is a stick of butter?
Thanks
Olga, It is the equivalent of 1/2 cup of butter.
Love love these muffins but I was wondering if I can make them as just chocolate chip muffins
Hi Nalini, I don’t recommend it — sorry!
Hi Jenn, These were the BEST Chocolate muffin I’ve had so far (and I’ve tried too many to count – chocolate cake and muffins are my favourite!) but I find they either are: too dry, or moist but oily, or too rich. I made them for a picnic and everyone loved them! I’m glad this muffin recipe doesn’t use oil like the recipe I tried before.
Thanks for the metric measurements, most helpful!
I baked mine for 2 extra minutes at 350 degrees F. Next time I plan to make these as mini-muffins, do you have any experience yet with adapting the timing and temperature for mini muffins? I see below your advised checking after 12-15 minutes. Does that mean the 12 minutes at 425 degrees F should be shortened too or all at one temperature?
Can’t wait to try your Blueberry Muffins and Pumpkin Bread and savoury recipes. Thanks!
Hi Kate, So glad you enjoyed them! For mini muffins, I would cook at one temp (375°F) and start checking after 12-15 min. Please let me know how they turn out 🙂
These muffins are so perfect! They are chocolatey, moist and super delicious! I am so glad I found your site. Sometimes I’ll be in the mood for something specific and I used to search the Internet, reading tons of recipes and reviews. Now I just see if it’s something you’ve made, and if so I stop my search. I’ve made several of your recipes, and they all turned out delicious! I know my ingredients will not be wasted, and that’s very important to me…(a busy mom of 4.) And THANK YOU for including metric. I’m a bit of a perfectionist, so measuring by weight is the best way in my opinion?
Loved these muffins! If I wanted to make them as mini muffins, how long would I bake them?
Hi Amanda, I’d start checking at 12-15 minutes. Enjoy!
Amazingly easy to make and always gone within 24 hours!!! Even those who aren’t into chocolate cake eat these
Can it be made into a cake tho?
Hi Ruth, Glad you enjoyed! Might be a little dense for a cake.
What can I add instead of buttermilk and how much in quantity?
Hi Ritu, You can make your own buttermilk. Add one tablespoon lemon juice to a liquid measuring cup, then add milk to the 1-cup line. Let sit for 10-15 min and you’ll have buttermilk.
Wow these are the best ever muffins. I’ve also made the blueberry muffins from once upon a chef and they’re fab too. Keep up the fabulous recipes.
When you have the oven on 425 and cook the muffins for 8 minutes then you reduce temperature to 350 and cook for I think it said 12 minutes. Do you take the m I fins out of oven after 8 minutes till the oven goes down to 350 or just change the temperature and leave in oven and set timer once you change the temperature.
Hi Michelle, You just change the temperature and leave the muffins in the oven the whole time. Hope you enjoy!
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 !
Thank you so much for the wonderful feedback, Deepa. I appreciate it!
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 🙂
My family absolutely loved these. They came out perfectly–thank you so much!
What is the calorie count for these muffins?
i love chocolate, as do my children. they will be excited about these. i was wandering if honey could be substituted for the sugar?
Hi Christie, I’m afraid honey would cause these muffins to brown too quickly and burn. I’d stick to sugar. Sorry!
I just made them. They are soo easy to make and this is coming from an 11 year old girl!
Can you freeze these
Hi Diana, Yes it’s fine to freeze these muffins.
Kids loved the muffins. They are so moist and chocolatey (is that a word?). Really good.
oh my gosh, these are so delicious. the batter is super fluffy and they make big, beautiful muffins. GOOD JOB
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.
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!
You named these for me!? I’m touched, really I am! :-)Anything chocolate with buttermilk gets my vote.
Made these, they are awesome!
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!
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.
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.
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)
These muffins are amazing! If I try to give any away, my family gets sad!
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.
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, You should be able to find it at the regular grocery store. If you can’t find it, instant coffee is fine.
My son can probably eat this alone for all his 3 meals. Loves loves chocolate. Will make soon.
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 🙂
I’m a total chocoholic, so these are right up my alley! Thank you for the great recipe! 😀
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!
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!
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!
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!
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. 😀 Thank you for such tasty recipes. Next…I’m going to veganize and whole-wheat the waffles…
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.
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!!
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 🙂
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)!!!
I agree…who cares? LOL!!! Love, love, LOVE chocolate muffins for breakfast!
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 🙂
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.
ooo, these do look inviting.Just put some rolled oats on the top and call em breakfast! AWESOME PICS!
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.
I eat chocolate EVERYDAY…seriously!
These look amazing..with a big ass glass of cold milk!
Hi Jenn,
This recipe is absolutely divine! Thank you for it. I used a gas oven and followed your directions, the muffins were a tad bit drier but very close to perfect. Do I need to reduce the time or temperature in a gas oven? I followed the level And spoon method for the flour. Also if I substitute butter with oil would I use 1/2 a cup of oil. Thank you !!
Hi Divya, I’m not sure if the fact that they were drier was due to the gas oven, but when you make them again, I’d reduce the baking time by a minute or two. Glad you enjoyed them!