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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.
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
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!
YOu may also like
- Chocolate Chip Muffins
- Chocolate Zucchini Bread
- Triple Chocolate Loaf Cake
- Zucchini Muffins with Chocolate Chips
- Chocolate Banana Bread
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
- 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
- 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.
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Reviews & Comments
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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 🤤
Hello. Quick question, is it okay to mix bittersweet chocolate chips and white chocolate chips in this recipe?
Sure!
I didn’t care for these. Much too dense and rich.
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!!
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!
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?
Hi Kelsey, For mini muffins, I’d adjust the oven temp to 375°F and start checking after 12-15 min. Enjoy!
Could you add ground flax without causing a problem??
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!
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!
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.
I made these for my grandchildren today, they loved them. 🇦🇺
Way too much baking powder/baking soda, how can anyone eat this?
Sorry you had a problem with these! Did you make any adjustments to the recipe?
I made them again with 1/2 teaspoon of baking powder instead of 2, and they were good.
Are you sure you read the recipe right? One time I was baking and misread teaspoon and tablespoon.
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
The muffins were very good, but recommend adding a bit more sugar and less flour because they were a bit dry.
Can I use this recipe to make it into a cake loaf?
Hi Pam, Sure, you could make this in a loaf pan. (I’d use a 9 x 5-inch loaf pan.) Hope you enjoy!
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.
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.
Thank you for this amazing recipe! Made this twice now and muffins have always turned out perfect – super moist and delicious!