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.

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 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!

how to make chocolate muffins

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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

  • 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
      • Reply
  • Could you add ground flax without causing a problem??

    • — Jennifer Abbott on November 6, 2020
    • Reply
    • Hi Jennifer, I’m 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
    • Reply
  • 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
    • Reply
  • I made these for my grandchildren today, they loved them. 🇦🇺

    • — Robyn on October 7, 2020
    • Reply
  • 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
      • Reply
      • I made them again with 1/2 teaspoon of baking powder instead of 2, and they were good.

        • — Maria on November 15, 2020
        • Reply
    • 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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