Sometimes you just want need a batch of fudgy and moist Chocolate Muffins. One made with cocoa powder AND chocolate chunks. One that is flirting the line with dessert (but isn’t quite a chocolate cupcake). Well, friends, these double chocolate muffins are it!

A wire rack with moist chocolate muffins filled and topped with chocolate chunks

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Ever on the lookout for acceptable means to eat chocolate at breakfast, I am no stranger to the various types of chocolate muffins.

Just today, however, I am in the mood for a little indulgence with my cup of morning coffee.

Therefore, today we’re making classic, unfussed-with, decadently fudgy chocolate muffins.

If you’re looking to treat yourself, too, this recipe is for you.

chocolate muffins without butter topped with chocolate chunks

5 Star Review

“Absolutely divine! They are so moist and fudgy. The perfect chocolate muffins!”

— Abby —

How to Make Chocolate Muffins

No holding back here.

This is the BEST double chocolate muffin recipe, perfect for the truest of chocolate-for-breakfast lovers. (This Chocolate Oatmeal is also chocolate-lovers-approved.)

They’re made with cocoa powder, yogurt, plenty of chocolate chunks, and a little bit of coffee to amplify the chocolate flavor to the max.


The Ingredients

  • Chopped Dark Chocolate. Choose good-quality chocolate that is at least 55%. You can go as high as 70%. Keep in mind the darker the chocolate, the less sweet and the more intense the chocolate muffins will be. I love making chocolate muffins with chocolate chunks because, when you use chopped chocolate, every bite has different-sized pieces; some are big chunks, and others are little flecks that melt into the batter.

Substitution Tip

Chocolate Chips. For ease, you can make chocolate muffins with chocolate chips. Use either mini or regular dark chocolate chips. (I also love chocolate chips for these Peanut Butter Muffins with Chocolate Chips.)

the BEST double chocolate muffin with a bite out of it
  • Yogurt. What makes a muffin moist? In this case (and in the case of Yogurt Muffins), yogurt! It also adds richness and a subtle tang (like chocolate muffins with buttermilk). If you’ve experienced the bliss of chocolate muffins with sour cream, you have the idea; yogurt acts similarly.

Ingredient Note

Use your favorite brand and variety of yogurt for this simple chocolate muffin recipe. I went with plain, nonfat Greek yogurt, but regular yogurt (fat-free, low-fat, or whole milk) would also work just as well.

simple chocolate muffins on a wire rack
  • Butter. The butter mixes with the melted chocolate for unbelievably delicious flavor and makes these muffins tender, fudgy, and moist.
  • Cocoa Powder. For double the chocolate! (Also key for supremely fudgy One Bowl Brownies.)
  • Coffee. Using coffee as the liquid base in these muffins richly intensifies the chocolate flavor (the muffins do not taste like coffee). Use brewed coffee at room temperature.

Substitution Tip

If you’d like a less intense chocolate flavor, you can use regular milk in place of the coffee.

  • Vanilla. Warmth, sweetness, and it makes the chocolate taste even better.

The Directions

Butter and chocolate in a bowl
  1. Melt the butter and chocolate together, then let cool. Whisk the dry ingredients together.
  2. Add the coffee mixture to the chocolate mixture, then pour into the dry ingredients.
Batter in a bowl
  1. Stir until the flour disappears, then add the remaining chocolate.
decadent chocolate muffins in a muffin pan
  1. Fill the muffin pan’s cups with the batter. Bake chocolate muffins at 375 degrees F for 16 to 20 minutes. Let cool, then serve. ENJOY!

Dietary Note

To Make Gluten Free. Swap the all-purpose flour for the same amount of a Gluten-free 1:1 baking flour like this one.

Easy chocolate muffins in a muffin pan

Storage Tips

  • To Store. Line the bottom of an airtight storage container with a paper towel and place the muffins in a single layer on top. Add another paper towel on top of your muffins to absorb the excess moisture. Store at room temperature for up to 4 days.
  • To Reheat. You can enjoy these muffins at room temperature or reheat them in the microwave until warm.
  • To Freeze. Wrap the muffins individually in plastic, and store them in a ziptop bag. Freeze for up to 2 months. Let thaw at room temperature or reheat in the microwave.

Storage Tips

For even more storage tips, check out my post on How to Store Muffins and Other Quick Breads.

What to Serve with Chocolate Muffins

Recommended Tools to Make Chocolate Muffins

The Best Muffin Pan

This easy-to-use muffin pan comes with a lid, which makes it ideal for traveling and easy storage.

A wire rack with moist chocolate muffins filled and topped with chocolate chunks

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

chocolate muffins with yogurt and cocoa powder

Chocolate muffins for breakfast? I’m confident the reply will be a resounding yes!

Frequently Asked Questions

Can I Make These into Giant Chocolate Muffins?

Yes, you can make these into giant muffins. Double the recipe, then scoop it into an oversized muffin tin. Extend the baking time for a few minutes as needed. Keep an eye on them in the oven if you decide to play around with muffin size. You can also keep the ingredient quantities the same and make the recipe for six chocolate muffins (or fewer).

Can I Make These into Mini Chocolate Muffins?

Sure! Likewise, you can also bake this batter in a mini muffin pan instead of a standard muffin pan. Keep in mind the baking time will be less, so you will want to keep an eye on the muffins as they bake to ensure they stay moist.

Bonus Tip: Chop the chocolate more finely for mini muffins or opt for mini chocolate chips.

Why Are Chocolate Muffins Dry?

If your muffins are dry, it’s likely because something was mismeasured (it’s easy to overmeasure flour; lightly spoon it into your measuring cup). It is also possible the batter was overmixed, or you overbaked the muffins (use an oven thermometer) since many ovens often run hot.

Can I Add Icing or a Chocolate Drizzle?

To add icing, spread the muffins with a cream cheese frosting or drizzle them with a simple vanilla glaze like the one on this Almond Berry Crumb Cake.

To add a chocolate drizzle (aka for triple chocolate muffins), bake and cool the muffins, then drizzle with melted chocolate. Doing this will make anyone who eats them wonder what the difference is between chocolate muffins and chocolate cupcakes.

Chocolate Muffins

4.50 from 2 votes
The BEST double chocolate muffins. Moist and tender with chocolate chunks and cocoa, these simple muffins are the perfect breakfast treat!

Prep: 15 mins
Cook: 20 mins
Total: 40 mins

Servings: 12 muffins

Ingredients
  

  • 6 tablespoons unsalted butter
  • 4 ounces bittersweet 55% to 72% dark chocolate, roughly chopped, divided
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder sifted if lumpy
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee at room temperature (or swap regular milk; coffee will yield a more intense chocolate flavor)
  • 1/3 cup yogurt I used plain, non-fat Greek yogurt, at room temperature
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract

Instructions
 

  • With the rack in the center position of the oven, preheat to 375 degrees F. Lightly coat a standard muffin pan (with 12 cups) with nonstick spray or use paper liners.
  • Place a medium heat-proof bowl over a pan of simmering water. Add butter and half of the chocolate. Heat gently, stirring often, until the chocolate is almost completely melted. Remove from heat and continue stirring, allowing the residual heat to melt the chocolate the rest of the way. Let the mixture cool for 5 minutes.
  • Meanwhile, in a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • To the bowl with the cooled chocolate, whisk in the coffee, yogurt, egg, vanilla extract until smoothly combined. Pour the wet mixture into the bowl with the dry ingredients. With a rubber spatula, stir to combine. Stop as soon as the flour disappears.
  • Stir in the remaining chopped chocolate. Divide the batter evenly between the 12 muffin cups.
  • Bake the muffins for 16-20 minutes, until a toothpick inserted into the center of a muffin comes out clean without any wet batter clinging to it. Place the pan on a cooling rack and cool in the pan for 5 minutes, then carefully unmold the muffins and transfer them to the rack to finish cooling completely. Serve warm or at room temperature.

Notes

  • TO STORE: Line the bottom of an airtight storage container with a paper towel and place the muffins in a single layer on top. Add another paper towel on top of your muffins to absorb the excess moisture. Store at room temperature for up to 4 days.
  • TO REHEAT: You can enjoy these muffins at room temperature or reheat them in the microwave until warm.
  • TO FREEZE: Wrap the muffins individually in plastic, and store them in a ziptop bag. Freeze for up to 2 months. Let thaw at room temperature or reheat in the microwave.
  • For even more storage tips, check out my post on How to Store Muffins and Other Quick Breads.

Nutrition

Serving: 1(of 12)Calories: 231kcalCarbohydrates: 31gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 31mgPotassium: 239mgFiber: 2gSugar: 12gVitamin A: 202IUCalcium: 66mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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4 Comments

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  1. Easy to follow recipe, results were good. Muffin size is very generous, so very satisfying to eat.
    The muffin is light and has a lovely crumb, but I think it may need more sugar.
    It’s under sugared which takes away some of the flavour of the muffin, much like when salt is missing from food.
    Maybe use sweeter chocolate to add the sweetness that I think is missing or another 1/4 cup of sugar.
    Will make again, but might tweak it a little.4 stars