Chocolate Muffins

Tested & Perfected Recipes

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 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 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: my husband and son, who know that a little flattery and praise is 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 their all-time favorites.

What you’ll need To Make Chocolate Muffins
how to make chocolate muffins

How to make Chocolate Muffins

Begin by combining the eggs, buttermilk, and vanilla extract in a medium bowl.

how to make chocolate muffins

Whisk well.

how to make chocolate muffins

In another large bowl, combine the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.

how to make chocolate muffins

Whisk well and then rub the mixture through your fingers to break up any lumps of brown sugar.

how to make chocolate muffins

To the dry ingredients, add 3/4 cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter.

how to make chocolate muffins

Using a rubber spatula or wooden spoon, mix until just combined.

how to make chocolate muffins

Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter.

how to make chocolate muffins

Distribute the remaining 1/4 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter.

how to make chocolate muffins

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.

how to make chocolate muffins

Enjoy!

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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.

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

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 natural unsweetened cocoa powder, such as Hershey's
  • 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

  1. Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan 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. Rub the mixture through your fingers to break up any lumps of brown sugar.
  4. 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.
  5. 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.
  6. 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

Powered by Edamam

  • 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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Reviews & Comments

  • My husband and grandson loved these chocolate muffins! They are now in my rotation. This recipe is so easy to make, too. I didn’t have a muffin pan so I made them just like I would brownies. I am so happy to find this homemade sweet that my family really loves!

    • — Sarah Wise on September 20, 2021
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  • We just made this because of the left over buttermilk. Turned out well!! recipe was easy to follow (as yours usually are) and tasted great. Thanks

    • — TBinCP on July 13, 2021
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  • Sorry to say it tasted muffin like chocolate. I got a taste of soil and soap that I couldn’t get out of my mouth for hours. Sorry, just being honest.

    • — Simon Cotton on June 19, 2021
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  • Can you use oil instead of butter to make it a bit more moist?

    • — Amelia on June 5, 2021
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    • Sure. Hope you enjoy!

      • — Jenn on June 6, 2021
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  • These are the best muffins we have ever made or tasted!
    They are almost too good to be muffins – they are better than chocolate cake.
    I have actually baked these in a 8-9″ round springform with ganache on top and it worked beautifully.
    I’ve used buttermilk, and half-sour cream half-milk, and both work great (the diluted sour-cream version was perhaps even better, as where we live in the UK buttermilk is thick and funny).
    My mum wouldn’t eat chocolate muffins before these. They completely vindicate the chocolate muffin (And there are some very dry and nasty, or spongey and petrol-tasting, chocolate muffins out there).

    Thanks again, Jenn!

    • — Savanna Faith on June 5, 2021
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  • These were so simple and turned out beautiful and delicious. Thanks!

    • — Caitie on May 30, 2021
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  • Could I add coconut to the muffin batter and, if so, how much coconut do you think I could add? Thanks so much!

    • — Mary A Spear on May 23, 2021
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    • Sure — I’d add about 1/2 cup. Hope you enjoy!

      • — Jenn on May 25, 2021
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  • Excellent chocolate muffins! I swapped about 50 grams whole wheat flour for AP flour without sacrificing texture or flavor. Also reduced sugar by 20 grams. Thank you for including the toggle for the metric system. I find it much easier and neater to weigh my ingredients!

    • — Michelle on May 23, 2021
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  • Wow, never making box muffins again. These were delicious! Thank you!

    • — Candace on May 22, 2021
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  • I made this recipe and the muffins turned out great. I mixed in 1 cup of frozen fruit, that was thawed and drained.

    • — Ron Hall on May 21, 2021
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  • Absolutely fabulous. My first time trying these. Perfectly moist.
    Used Green and Blacks Cocoa Powder. Not bitter. Will be my go to recipe.

    • — Gill Netherton on April 30, 2021
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  • hi

    I followed the recipe as is but it overflowed and the top was flat. They taste good though. What could have gone wrong?

    • — Kgomotso on April 30, 2021
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    • Hi, Sorry you had a problem with these! Is your baking powder or baking soda really old or expired? If not, is there any chance you could’ve made a measuring error?

      • — Jenn on April 30, 2021
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  • No coco powder?! I added 2-3T nescafe coco powder (best tasting “like chocolate”) and made it taste even better (5 stars). Substituted the brown sugar for white sugar-free. It made 17 medium cupcakes. Good Luck

    • — JesusIsLord on April 10, 2021
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  • Absolutely delicious… Thank you for this recipe…

    • — Serena on April 8, 2021
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  • Delicious chocolate muffins when you need a quick fix & crave a chocolate cupcake. I didn’t have buttermilk, so substituted with milk & vinegar proportion. I made 1/2 the recipe & baked for less time at 350F (9 vs. 12 mins) as some reviewers said it was dry. Mine turned out moist & flavorful using a mix of bittersweet & semi-sweet chocolate chips. A real winner!

    • — Donna on April 2, 2021
    • Reply
  • These chocolate chip chocolate muffins are yummy! They came out perfect. Followed recipe exactly. Super moist, fluffy,, and not overly sweet. Will definitely make again. 🙂

    • — Roni on March 25, 2021
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  • Thank you for this recipe! I have already made it twice in one week because they are so delicious! Everyone who has tried them has really liked them. They are a little crumbly and have lots of crumbs but I don’t mind. Thank you again!

    • — Katie on March 25, 2021
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  • For those who usually bake with less sugar: I bake a lot of muffins and I always halve the amount of sugar in recipes, or replace with maple syrup, with satisfying results. In this case I think I went overboard: I put only 1 cup of non-packed brown sugar for a double batch, and followed the rest of the instructions, except that I put a chopped up 82% dark chocolate bar They came out nice looking and with a good texture, but a tad too bitter— even to my liking. My fault, and I can’t wait to try them again with a bit more brown sugar, or at least some sweet chocolate chips!

    • — Lucie on March 17, 2021
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  • Lovely! Learned my lesson yesterday though and didn’t try to get all the mix into 12 muffin cups (perhaps US regular muffin cups are bigger than European?) Ended up with a batch of mini muffins too. Thanks for the recipe!

    • — Yvonne on March 14, 2021
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  • Are you able to provide the ingredients in grams? I have no idea what is the size / definition for cup, thank you

    • — Dust on March 13, 2021
    • Reply
    • Hi, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy the muffins if you make them!

      • — Jenn on March 14, 2021
      • Reply
  • Absolutely wonderful recipe! I have food allergies, so ended up making my normal substitutions and left out the chocolate chips and they still turned out great. I will be recommending this to friends.

    {2T flax seed and 6T water for the 2 eggs}
    {1T white vinegar with a scant cup rice milk for the buttermilk}
    {1/2 tsp baking soda and 1 tsp cream of tartar for the 1 tsp baking powder}

    • — Matt H on March 10, 2021
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  • What a wonderful chocolate chip muffin. I made a jumbo muffins (a total of 6), and they turned out delicious.
    I have 2 questions:
    1. What is the easiest way to get jumbo muffins out of a tin in one piece? I did not want to cool in muffin tin since the directions said to take out of tins after a specified amount of time, and I did not want muffins to be over baked and dry.
    2. Should I let jumbo muffins cool completely in tin?
    Any tips you can send my way is much appreciated. Thanks again for sharing this awesome recipe.😊

    • — Hope on February 25, 2021
    • Reply
    • Hi Hope, glad you liked the muffins! I’d recommend sticking with the instructions and removing the muffins from the tin after about 5 minutes. (If you leave them in there for too long they can get soggy.) Did you use paper liners in the muffin tin? That’s really what keeps them from sticking.

      • — Jenn on February 26, 2021
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      • Dear Jenn,
        Thanks for the tips. I did not use liners, as my jumbo liners did not reach top of cupcake insert. Next time I’ll use the liners even if they do not reach the top of the cupcake compartments.
        Thanks again for sharing this recipe and for responding to my questions.
        Have a nice day😊
        Regards,
        Hope

        • — Hope on March 1, 2021
        • Reply
  • Have you ever tried adding bananas to this recipe? If so, how much and at what point and did it change the baking time?

    • — Jenny on February 22, 2021
    • Reply
    • Hi Jenny, I wouldn’t recommend adding bananas to this recipe but I do have a chocolate banana bread that you can use for muffins. Hope you enjoy if you try it!

      • — Jenn on February 23, 2021
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  • Best chocolate muffins. I used golden brown sugar, that’s all I had, and it was just so delicious and just the right amount of sweetness.

    • — Sue on February 21, 2021
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  • While mixing these up I knew they were going to be delicious! I could smell the chocolate and the richness of the batter. I baked them and after waiting about 10 minutes of cooling time my husband and I split one! They are absolutely delicious! Thanks for another winning recipe!

    • — Nancy on February 19, 2021
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  • These are delicious but have the texture more like a cupcake than a muffin. How could I make them a little more dense, like a muffin?

    • — Laura on February 18, 2021
    • Reply
    • Hi Laura, You could try adding a little more flour, but I’m concerned that would make them dry. I’d probably just look for a different recipe that will give you a denser texture.

      • — Jenn on February 20, 2021
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  • Like some reviews I thought these were a bit on the dry side. I made adjustments to my cooking time per other reviews and the fact that my oven runs on the hot side. Good flavor but to dry for us.

    • — Tish on February 16, 2021
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  • Great recipe. Loved it. Very easy and delicious.

    • — Carole on February 14, 2021
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  • Delicious! My family and I have fallen in love with so many of your baked treats! This is at the top of our list. It’s not too sweet, fluffy, and moist!

    • — Amber on February 14, 2021
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  • I made these tonight for breakfasts this week, so I haven’t tried the muffins yet, but they look and smell amazing! The directions were so clear and specific and helpful. The baking times were exactly right to get the muffins done in my oven. I love chocolate, so I subbed out about a quarter cup of flour for an extra third of a cup of cocoa.

    • — Madeleine on February 2, 2021
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    • What can I add if I don’t have buttermilk?

      • — Vik on May 29, 2021
      • Reply
      • Hi Vik, You can make your own: Add 1 tablespoon lemon juice or vinegar to liquid measuring cup, then add milk until it reaches the 1-cup line. Let the mixture sit for about 10 minutes until it starts to curdle, and then it’s ready to use.

        • — Jenn on May 29, 2021
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  • THE GREATEST choccy muffins ever. I added less sugar but not that much less, added a little cinnamon and cooked for 4 mins more and they’re super moist. will be keepin the recipe fs

    • — Me on February 1, 2021
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  • I love anything that is chocolate as well as my kids. This muffins are moist and delicious. My kids love it every time I make this muffins for breakfast. I love a lot of your recipes. Thanks!!!

    • — Socorro on January 28, 2021
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  • These are awesome! Dense and rich with a crunchy top. I’m a chocoholic and these certainly hit the spot. I’ll be making these often!

    • — Pat on January 28, 2021
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  • Yum! Recipe is hard to mess up. Easy to follow and delicious muffins! Thank you for sharing these great recipes and tips!

    • — Catherine L. on January 28, 2021
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  • I made these muffins and I was completely blown away. All the other recipes did not produce the same dense and moist muffins like this one and the best part was the top was nice and crunchy.
    This is now my go to recipe for choc muffin and I made a huge batch to freeze but it was gone before I could freeze it 🤤

    • — Shalin on January 9, 2021
    • Reply
  • Hello. Quick question, is it okay to mix bittersweet chocolate chips and white chocolate chips in this recipe?

    • — fel on January 5, 2021
    • Reply
    • Sure!

      • — Jenn on January 5, 2021
      • Reply
  • I didn’t care for these. Much too dense and rich.

    • — Ckw on December 15, 2020
    • Reply
  • Didn’t have Buttermilk, used sour cream and water.
    They had to cook longer than the time it said.
    I used regular butter & regular (sweetened) dark cocoa powder & they weren’t very sweet. I think if I followed exactly, I wouldn’t have liked how plain or bitter they might have tasted. I love dark chocolate but I also love sweet. Anyway, I will continue to make them the way I did. Grateful for the recipe!!

    • — Bree on December 5, 2020
    • Reply
  • Best chocolate muffins I have ever made! Didn’t have buttermilk so I substituted milked down Greek yogurt. Also did not pack the brown sugar ‘cause most recipes tend to be a tad too sweet.
    Super moist and domed perfectly!
    True perfection!

    • — Wanda Lankford on November 11, 2020
    • Reply
  • hi!! if i were to use this recipe but made 24 mini muffins instead of 12 regular muffins, how long do you think i should put them in the oven?

    • — Kelsey Holland on November 7, 2020
    • Reply
    • Hi Kelsey, For mini muffins, I’d adjust the oven temp to 375°F and start checking after 12-15 min. Enjoy!

      • — Jenn on November 9, 2020
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      • Thank you for these guidelines!

        • — Yvonne on March 14, 2021
        • Reply
  • Could you add ground flax without causing a problem??

    • — Jennifer Abbott on November 6, 2020
    • Reply
    • Hi Jennifer, I suspect you could add a little, but I’d keep it to a minimum so that you don’t significantly change the dry to wet ratios in the recipe. Enjoy!

      • — Jenn on November 8, 2020
      • Reply
  • Delicious! I love that they’re crispy on top, but moist inside. I made these this morning as a birthday treat for my son. He asked if they are muffins or cupcakes – great question! I guess we call them muffins, when eaten for breakfast to make ourselves feel better! This recipe is a keeper!

    • — Angela on October 29, 2020
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  • The best chocolate muffins! My go to recipe when I am craving chocolate muffins. Easy to make, tender, tasty and with the right amount of sweetness.

    • — Ioanna on October 21, 2020
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  • I made these for my grandchildren today, they loved them. 🇦🇺

    • — Robyn on October 7, 2020
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  • Way too much baking powder/baking soda, how can anyone eat this?

    • — Maria on October 4, 2020
    • Reply
    • Sorry you had a problem with these! Did you make any adjustments to the recipe?

      • — Jenn on October 5, 2020
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      • I made them again with 1/2 teaspoon of baking powder instead of 2, and they were good.

        • — Maria on November 15, 2020
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    • Are you sure you read the recipe right? One time I was baking and misread teaspoon and tablespoon.

      • — Harry on October 7, 2020
      • Reply
  • These muffins were amazing! I put in extra chocolate chips 🙂
    Just wanted to say, I made these with Bob’s one on one gluten free baking flour and it worked perfectly.
    https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html

    • — Lili on September 30, 2020
    • Reply
  • The muffins were very good, but recommend adding a bit more sugar and less flour because they were a bit dry.

    • — Sydney on September 28, 2020
    • Reply
    • Can I use this recipe to make it into a cake loaf?

      • — Pam Lee on October 4, 2020
      • Reply
      • Hi Pam, Sure, you could make this in a loaf pan. (I’d use a 9 x 5-inch loaf pan.) Hope you enjoy!

        • — Jenn on October 5, 2020
        • Reply
        • Just made these and they are incredibly chocolatey as promised. I especially love that I don’t need a mixer for it. A bit on the dry/crumbly side, though, so I might use half butter and half oil next time to make them a bit more moist.

          • — Jillian on January 10, 2021
          • Reply
  • I made these muffins and they were delicious, so chocolatey and moist! After I turned the oven to 350 degrees they were done in 8 minutes. I will be making them again.

    • — Shirley on September 20, 2020
    • Reply
  • Thank you for this amazing recipe! Made this twice now and muffins have always turned out perfect – super moist and delicious!

    • — Ling on September 2, 2020
    • Reply

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