Chocolate Muffins
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, and he kept a stash of Hershey’s Kisses in the back corner of the freezer, where my sister and I couldn’t reach them. These days, I live with chocolate lovers of a more discriminating sort (no offense, dad 😉) — my husband and son, who know that a little flattery 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. 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 a special breakfast or after school snack.
To begin, combine 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 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 450°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!
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Chocolate Muffins
Ingredients
- 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
- 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
- 1cup semi-sweet or bittersweet chocolate chips
- 1 stick (1/2 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 3/4 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 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, 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.
- 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.
Reviews & Comments
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I tried this skeptically, as Ive tried hundreds of highly ranked recipes only to end up with mediocre or sometimes pretty bad results. I have to say that these were fab! Soft, chocolaty and just enough not too sweetness to justify making them 😉 Made them with my 5yo and 8yo who cant wait to make them again. Thanks 🙂
Hi, just made these and they turned out beautifully! I made a few adjustments and thought I’d share. I was out of brown sugar and subbed white without issues. I also cut down the sugar to 3/4 c. and added a medium mashed banana to the buttermilk mixture. I made a buttermilk mixture with 1 T lemon juice and 1/2 c milk + 1/2 c plain nonfat yogurt. I also subbed out 1/2 c flour with 1/4 c. wheat germ and 1/4 c. ground flaxseed. I baked them in mini muffin tins 5 min at 450 and 6 min at 350. Thanks for the awesome recipe! They will be devoured by my 6 kids!!
Hi. Just made these and the taste is awesome however they overflowed. What did I do wrong?
Hmmmm… these generally rise nicely. When you say they overflowed, do you mean that they didn’t rise and batter pooled around the muffin wells? Did you make any adjustments to the recipe?
Perfect muffins. Love it when a recipe works and doesn’t need to be tweaked at all. I know every time I try something from once upon a chef it will be a hit.
Delicious!!! Not overly sweet but just the right amount of chocolate. I ended up baking them in several mini-bundt pans and serving them with ice cream as they were the perfect serving of chocolate cake for everyone.
This is one of the best muffins recipes I have ever made. They are light, tender and have a perfect amount of chocolate and sweetness. My family loved these delicious chocolate muffins and this recipe will be made often for family and friends. I visit your recipe site so often because recipes are easy to follow, you’ve done all of the perfecting and tweaking and I get such wonderful comments from family and guests.
Hello! Is it possible to add protein powder to this recipe? And if yes, how much? Much love from Edmonton 🙂
Hi Faiqha, I’ve never incorporated protein powder into baked goods, so I can’t say for sure, but I suspect you could get away with adding up to 1/4 cup to the flour mixture. You may need to add just a little more buttermilk so the liquid to dry ratios aren’t off. Please LMK how they turn out if you try it!
Wow! These are simply phenomenal! My 17 year-old son recently requested me to bake chocolate muffins and I scoured the internet for a recipe. I read MANY recipes but for some reason I found none appealing until I came to this one. I will admit I was skeptical about all that brown sugar, but I followed the recipe to the letter and my son announced they were a 10 out of 10 and my husband said they were a 20 out of 10! Just made them again and this time I put a few left over fall M&Ms on top and made them in Texas-size muffin tins and the result was just as excellent. Thank you so much for a fantastic simple but extraordinarily delicious chocolate muffin!!
Hi! I want to add some Guiness to these.. Would you recommend cutting some of the buttermilk? I lobe chocolate and guiness in a cupcake and Id like to transfer it into a muffin! Any tips?
Hi Emily, I think it would work. I’d replace half the buttermilk with Guinness. Hope you enjoy!
Made these muffins today! Turned out exactly as your pics. Delicious! Not too sweet at all. Our family loved them. I baked mine for 8 mins then turned down to 350 degrees for only 10 minutes and they were done!
Hi there! Can I make the batter the night before and bake in the morning?
Unfortunately, it won’t work to make the batter ahead; the leavening will be activated when the wet and dry ingredients are combined and, so when you go to bake them, they won’t rise as they should. You can combine the wet and the dry ingredients (and keep them in two separate bowls) the day before, and then bake them in the morning. Hope that helps!
Thanks so much for the tip!
Hi it seems this recipe is big hit, how if i just wanna make chocolate chip muffin (plain/basic muffin)? should i take out the cocoa powder & replace it w/ flour?
Hi Aya, I wouldn’t recommend it – sorry! Instead, you could add chocolate chips to these Donut Muffins or use the batter from this coffee cake to make muffins.
These muffins are Amazing! They are perfect, and super easy with basically no advance planning (aside from buying buttermilk). Thank you so much for another great recipe Jenn! I have come to really enjoy cooking and baking since I discovered your website and purchased your book. You make it easy for a novice to have success!! I love the clear directions that you provide. Many thanks
These were SO good, Jenn! I agree with some of the other comments that chocolate muffins are usually too sweet, heavy, or oily (I would never buy one at a deli here in NYC, ha!). But I loved, loved, loved these. Thanks again.
I would like to add espresso powder to this recipe. Opinion?
Yes!
I should have been more specific – how much espresso powder would you suggests? Thanks.
Hi Katie, Depending on how strong you want it, I’d suggest 2 to 3 teaspoons.
I realised too late that my cocoa was processed with alkali. What can I do to combat this? Add more of something? The dry and wet are not mixed yet.
Sorry for the delayed response, Sammm! How did the muffins turn out?
Actually they turned out great! They still rose and looked exactly as you pictured them. I even had enough for a 13th muffin which I put in an ungreased silicone muffin cup. It too turned out great.
What is the reasoning behind greasing AND lining the muffin tins?
So glad they turned out nicely – good to know that the cocoa didn’t have a significant impact! I recommend both spraying the pan and using liners because these muffins tend to stick – just extra insurance!
I made these muffins last night. I was trying to use up some leftover hot chocolate mix, so I decreased the cocoa and sugar and added a half-cup of the mix. They turned out great!
Very yummy. I LOVE IT. Thanks
Where does the butter go?
Hi Nadira, When you add the wet ingredients to the dry, the recipe indicates to add the butter then as well. Hope that clarifies!
I made these yesterday. Absolutely delicious. Moist, filled the chocolate craving without being too sweet. I added 1/4 teaspoon of espresso power, as I add this to my baking anything chocolate. Instructions were perfect. Will be making these many times over. Thank you!
Can I use this recipe to make mini muffins and how long should I bake?
Hi Susan, For mini muffins, I’d adjust the oven temp to 375°F and start checking after 12-15 min. Hope you enjoy!
Hi Jenn,
You’re the expert, so I take your word for it, but I’m just curious what the reason is for not using Dutch processed cocoa. I’m really looking forward to making these chocolate muffins for my family during the Christmas vacation.
Thanks,
Gail
Good question – The acidity in natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven. Dutch-process cocoa powder has been treated with an alkali to neutralize its acidity and is therefore not acidic enough to activate the baking soda. Hope that clarifies!
Can this recipe be baked in loaf pan? I know, that the baking time may be different.
Sure, Tuty – that should work. Enjoy!
Yes. It works and is delicious. Moist and tender. Thank you.
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.
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
Tuesday.
Thanks a ton.
DV
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!
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.
Regards,
DV.
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.
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.
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 ………………….
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.
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.
Hi Mic, what are the dimensions of your pan? I know pound cake is often made in both loaf and tube pans.
What is the nutrition info?
Hi Louise, I just added them. You can find them immediately under the recipe.
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.
Thanks!
Definitely for a chocoholic. Such as myself… you can not only taste the chocolate in the chips, but in the bread as well.
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!
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!
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.
Thank you so much for the effort that goes into your recipes. These were Perfection!!! Really looking forward to your cookbook!
Can I use sour cream or plain yogurt in place of buttermilk?
Thank-you
Lina from Quebec
Sure– enjoy!
Is it possible to make the muffin batter the night before you want to bake them and refrigerate until use?
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.
Thank you for the response!
Perfection!
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.
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,
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.
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.
ooo, these do look inviting.Just put some rolled oats on the top and call em breakfast! AWESOME PICS!
I eat chocolate EVERYDAY…seriously!
These look amazing..with a big ass glass of cold milk!