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Chocoholic Muffins

5 stars based on 28 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


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


  • 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
  • Scant cup semi-sweet or bittersweet chocolate chips


  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.

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

Reviews & Comments

  • Can this recipe be baked in loaf pan? I know, that the baking time may be different.

    - Tuty on September 20, 2017 Reply
    • Sure, Tuty – that should work. Enjoy!

      - Jenn on September 20, 2017 Reply
      • 5 stars

        Yes. It works and is delicious. Moist and tender. Thank you.

        - Tuty on September 26, 2017 Reply
  • 5 stars

    Wonderful! I did not have buttermilk so used the 1 Tablespoon of vinegar then enough milk to make a cup rule, and they came out wonderful. I made them again and only had Greek nonfat yogurt so I substituted that instead of the buttermilk and they also came out wonderful. This recipe is a favorite at our house. We pair it with turkey sausage/bacon and some fresh fruit.

    - Alison G. on September 14, 2017 Reply
  • 5 stars

    Hi Jenn,
    My child needs to take chocolate muffins for a picnic,,and i knew where to search them”ONCE UPON A CHEF”…i know these will come out delicious..just needed a little help.
    1.can i use two medium eggs instead of large ones?
    2.can i use plain granulated sugar instead of brown..or half of dark brown and half of white granulated?
    3.can i use oil instead of butter?
    4. will they stay well if i bake them a day or two in advance?
    Please help as i need to bake them before
    Thanks a ton.

    - DV on September 10, 2017 Reply
    • Hi DV, You can use medium eggs. For the sugar, I’d use half dark brown/half granulated. And it’s fine to use oil instead of butter. I’d baked them no more than one day in advance for best results. Hope that helps!

      - Jenn on September 11, 2017 Reply
      • 5 stars

        Hi Jenn,
        Thank you very much for your quick reply.
        The muffins were tasty and i did use oil,,my son was super happy.
        I did find them a little dry though,cannot understand why?
        i have used light brown sugar.can you help?
        All the same thanks for another lovely recipe. Waiting to hear from you.

        - DV on September 14, 2017 Reply
        • Hi DV, Did you measure the flour using the spoon and level method? Even just a little too much flour can cause muffins to be dry. You might also try reducing the baking time by a few minutes.

          - Jenn on September 14, 2017 Reply
  • These muffins are fantastic as written (and a good chocolate muffin recipe is hard to find)! We have made them several times for a family member with celiac disease using Cup 4 Cup gluten free flour. They are still delicious but maybe not quite as good as the original. We take 2-3 minutes off the total cooking time for the gluten free version.

    - Annabelle Nolan on August 8, 2017 Reply
  • 5 stars

    I was always intrigued by chocolate muffins but never made them before. What have I been waiting for? They are absolutely delicious. Tender crumb and wonderful chocolate flavour. Who wouldn’t want chocolate for breakfast? A definite winner that I will make again and again and again ………………….

    - Sandra D on May 22, 2017 Reply
  • 5 stars

    This recipe makes a tasty batch of muffins indeed! I have made this recipe several times now and have learned that not over-mixing the batter results in a lovely soft textured muffin. Definitely a favorite.

    - Del on April 12, 2017 Reply
  • 5 stars

    Thank you for the recipe, I’m going to try it tonight. If I bake it in a pound cake pan, what temperature and for how long should I bake it for? Thanks.

    - Mic on April 3, 2017 Reply
    • Hi Mic, what are the dimensions of your pan? I know pound cake is often made in both loaf and tube pans.

      - Jenn on April 4, 2017 Reply
  • What is the nutrition info?

    - Louise Law on December 19, 2016 Reply
    • Hi Louise, I just added them. You can find them immediately under the recipe.

      - Jenn on December 20, 2016 Reply
  • 5 stars

    These muffins are really quite delicious. I used pastry flour (210 grams instead of the 220g called for in the recipe, as pastry flour tends to absorb more liquid), and got a super-tender result. As these muffins cook up fairly large, busting out of the pan, I might make 6 next time instead of the whole dozen. They are so rich, and being on the large side, I think a half-portion is enough for the four of us.

    - Al on December 13, 2016 Reply
  • 5 stars

    Definitely for a chocoholic. Such as myself… you can not only taste the chocolate in the chips, but in the bread as well.

    - Abe on December 7, 2016 Reply
  • 5 stars

    These were a big hit with my husband and friend. There was more batter than I needed for my 12-cup muffin pan; the recipe made 16 muffins. They were nice and chocolatey and not too sweet. I had to reduce the cooking time by a few minutes. Yum!

    - Vicki Frederick on December 1, 2016 Reply
  • 5 stars

    These muffins are great! As you say, they are full of chocolate but not too sweet. I used whole wheat pastry flour instead of AP, and forgot to start the oven at 425 degrees (it was a constant 350 degrees). The muffins still turned out as delicious as my daughter was hoping!

    - Diane Webber on October 7, 2016 Reply
  • 5 stars

    Thank you for Chocolate Muffins.
    My world is now complete with Chocolate for breakfast. When the family smells them baking they come without even calling them. Simply delicious Don’t need to add a thing.

    - Cindy Mackay on October 6, 2016 Reply
  • 5 stars

    Thank you so much for the effort that goes into your recipes. These were Perfection!!! Really looking forward to your cookbook!

    - Sarah on September 29, 2016 Reply
  • Can I use sour cream or plain yogurt in place of buttermilk?

    Lina from Quebec

    - Lina Di Marco on September 6, 2016 Reply
    • Sure– enjoy!

      - Jenn on September 7, 2016 Reply
  • Is it possible to make the muffin batter the night before you want to bake them and refrigerate until use?

    - Katie Turner on July 28, 2016 Reply
    • Unfortunately Katie, for best results, I would not suggest refrigerating the muffin batter overnight as they will not rise when you go to bake them.

      - Jenn on August 1, 2016 Reply
      • Thank you for the response!

        - Katie on September 19, 2016 Reply
  • 5 stars


    - Sarah on May 27, 2016 Reply
  • 5 stars

    Made these on the weekend. Turned out great. Had to put them in the Freezer so I wouldn’t eat them all!! Will definitely make again.

    - SandraM on May 9, 2016 Reply
  • 5 stars

    These muffins are delicious. They’re so good with brown sugar.You should tell people to heat them for 20 seconds in a microwave for an even better muffin,

    - carol rebsch on February 16, 2016 Reply
  • 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

    - Wendy Norris on January 13, 2016 Reply
  • 5 stars

    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.

    - Mihaela on January 3, 2016 Reply
  • 5 stars

    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!

    - Eunice on December 21, 2015 Reply
  • 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.

    - Helena on December 20, 2015 Reply
    • Hi Helena, So sorry you had trouble with the muffins. Did you reduce the oven temp to 350?

      - Jenn on December 20, 2015 Reply
  • What is a stick of butter?


    - Olga on December 20, 2015 Reply
    • Olga, It is the equivalent of 1/2 cup of butter.

      - Jenn on December 21, 2015 Reply
  • 5 stars

    Love love these muffins but I was wondering if I can make them as just chocolate chip muffins

    - Nalini on November 9, 2015 Reply
    • Hi Nalini, I don’t recommend it — sorry!

      - Jenn on November 9, 2015 Reply
  • 5 stars

    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!

    - Kate on October 5, 2015 Reply
    • 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 🙂

      - Jenn on October 6, 2015 Reply
  • 5 stars

    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?

    - Tish on August 27, 2015 Reply
  • 5 stars

    Loved these muffins! If I wanted to make them as mini muffins, how long would I bake them?

    - amanda on June 24, 2015 Reply
    • Hi Amanda, I’d start checking at 12-15 minutes. Enjoy!

      - Jenn on June 25, 2015 Reply
  • 5 stars

    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?

    - Ruth on June 16, 2015 Reply
    • Hi Ruth, Glad you enjoyed! Might be a little dense for a cake.

      - Jenn on June 16, 2015 Reply
  • What can I add instead of buttermilk and how much in quantity?

    - Ritu Mehta on April 9, 2015 Reply
    • 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.

      - Jenn on April 9, 2015 Reply
  • 5 stars

    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.

    - Grainne on March 22, 2015 Reply
  • 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.

    - michelle on February 12, 2015 Reply
    • Hi Michelle, You just change the temperature and leave the muffins in the oven the whole time. Hope you enjoy!

      - Jenn on February 12, 2015 Reply
  • 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?

    - 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! 😀

    - 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. 😀 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?


    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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