Chocolate Muffins
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With a soft crumb and double the chocolate, these chocolate muffins strike the perfect balance between indulgent and everyday-friendly—no bakery run required!
The men in my family are all devoted chocoholics, so I’ve made a lot of chocolate treats over the years—but most don’t exactly count as breakfast. Not so with these double chocolate muffins! They’re less sweet than chocolate cupcakes, with a soft, tender crumb and rich chocolate flavor from a double dose of cocoa powder and chocolate chips. Best of all, they come together fast with pantry staples.
Whether someone needs a midweek pick-me-up or we’re just craving something a little more indulgent for breakfast, this is the chocolate muffin recipe we turn to again and again. If your craving round two, don’t miss my favorite chocolate chip muffins—they’re just as delicious.
“These muffins are spectacular! They come out beautiful, moist and chocolatey every time I make them.”
What you’ll need To Make Chocolate Muffins
- Large Eggs: Add structure and moisture, helping the muffins hold together while keeping the texture tender.
- Buttermilk: Adds moisture and tangy flavor, while helping create a soft, tender crumb. If you don’t have any buttermilk on hand, or don’t want to purchase a whole carton, see how to make buttermilk using milk and vinegar or lemon juice.
- Vanilla Extract: Rounds out the flavor and brings out the richness of the chocolate.
- All-Purpose Flour: Forms the base of the batter. For best results, scoop it into your measuring cup with a spoon and level it off with a knife.
- Natural Unsweetened Cocoa Powder: Delivers bold chocolate flavor without making the muffins overly sweet. Note that this is not the same as Dutch-process cocoa powder; they are not interchangeable in recipes.
- Light Brown Sugar: Sweetens the muffins and adds a hint of molasses flavor. Gently pack it into the measuring cup for accuracy.
- Baking Powder and Baking Soda: Help the muffins rise and stay light and fluffy.
- Semi-Sweet or Bittersweet Chocolate Chips: Add melty bursts of chocolate throughout—semi-sweet is a little sweeter, while bittersweet has a deeper, more intense cocoa flavor. Choose whichever you prefer.
- Butter: Adds richness and flavor while keeping the muffins moist and soft.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Mix the wet ingredients. In a medium bowl, whisk together the eggs, buttermilk, and vanilla until well combined.
Step 2: Whisk the dry ingredients. In another large bowl, combine the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Whisk well, then rub the mixture through your fingers to break up any brown sugar or cocoa powder clumps.
Step 3: Combine wet and dry ingredients. Add ¾ cup of the chocolate chips, the egg mixture, and the melted butter to the dry ingredients.
Step 4: Stir to incorporate. Stir with a rubber spatula or wooden spoon until just combined—don’t overmix. (Overmixing develops the gluten and can lead to tough muffins—stop stirring when you no longer see streaks of dry flour.)
Step 5: Fill the muffin tin. Line the muffin tin with muffin liners for easy release and cleanup. Then use an ice cream scoop or two spoons to fill the liners all the way to the top with batter. Filling the cups to the top helps give the muffins a nice domed shape—if using a scoop, this also keeps your portions even for consistent baking.
Step 6: Top off the muffins. Sprinkle the remaining ¼ cup of chocolate chips evenly over the muffin tops, pressing them in lightly. Adding chips to the tops makes them look like bakery-style muffins and makes sure every bite has visible chocolate.
Step 7: Bake. Bake at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (175°C) and bake for 12 minutes more, or until a toothpick comes out clean. Starting at a high temp helps the muffins rise quickly and form domed tops, while lowering the heat ensures they bake through evenly. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. The muffins can be stored at room temperature in an airtight container for up to 3 days, or frozen for up to 3 months.
More Chocolate Recipes You May Like
Chocolate Muffins
Calling all chocolate lovers! These melt-in-your-mouth 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 (see note)
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- ⅔ cup natural unsweetened cocoa powder, such as Hershey's
- 1¼ cups light brown sugar, packed (be sure it is fresh with no hard lumps)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet or bittersweet chocolate chips
- 1 stick (½ 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 ¾ 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 ¼ 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.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- 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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These muffins are spectacular! They come out beautiful, moist and chocolatey ever time I make them. Make sure you measure the flour correctly and the powders are fresh.
Hi Jenn,
I love all of your recipes and your cookbooks and can’t wait to try this one. Is there any way to add a slight coffee flavor to enhance the chocolate in this? Do you think that it would be better to add espresso powder, coffee itself, or just skip it and don’t mess with perfection? Thanks for your time.
Hi Elijah, so glad you like the recipes! Yes, if you’d like to add a subtle coffee flavor to these, you could add a teaspoon give or take of espresso powder. I’d love to hear how they turn out with that addition!
Exceptional!
I made two adjustments:
High altitude baking (temperature and leaving), we’re at 3500 feet.
A few less chocolate chips, 3/4 cup (1/2 cup milk chocolate, 1/4 white chocolate) and none on top.
Cooked them for the length of time suggested. They looked underdone but tested done and were perfect! I would give more stars if I could, Jenn’s recipes are always my first choice. Reliable and delicious.
These came out sooo delicious! I was a bit afraid that they would be dry, as some of the comments suggested, but damn they are moist and soft and just heavenly. I like my desserts a bit less sweet, so I used less sugar and added some orange zest, because I love how it complements chocolate. Thank you for this recipe Jenn!
I’ve done these muffins over and over again, and they are the best I’ve ever tried. My kids love them and their little friends think that I’m a professional baker because of them!!! I live in Italy and muffins are a rare find at local bakeries or sweet shops, so I consider myself very lucky to have come across this recipe! Thank you from the bottom of my heart! PS: the baking procedure is just perfect in a ventilated oven, the muffins come out soft and moist!
OH M GEE!!!! These are PHENOMENAL!!!!!!!
Sooooooo velvety soft and mouth-wateringly chocolatey. I’ve officially found my favourite muffin!!!
I honestly even cooked these for about four minutes longer (at 350°F) than the recipe calls for because I like my muffins with a slight crust on the top, and they were PERFECT!!
Instead of choc chips I used 70% dark chocolate chunks!! And only used about 245g of brown sugar
But holy moly are these delicious!!! They didn’t even last a few hours in my house everyone loved them so much!
Thank you oh so kindly for such a wonderful muffin!! 🙂
I agree with the other reviews that these are SO dry. The recipe really should be updated to bake at 350 for 20 minutes. Luckily the chocolate chips make them edible. Groceries are too expensive these days to be wasting food so they will get eaten but it’s disappointing how they came out.
These are the best
These muffins were really nice and rich, everybody enjoyed them. I highly suggest this recipe!
Wanted to love these, they came out looking just like the picture, but they were dry. Thought that the baking temperature was somewhat unorthodox, so did them at 375 for 20 minutes. Perfectly baked, but still dry.