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!
Ever on the lookout for acceptable means to eat chocolate at breakfast, I am no stranger to the various types of chocolate muffins.
- These Healthy Chocolate Muffins are moist and marvelous in a way that will surprise you, given their wholesome ingredient lineup.
- These Chocolate Banana Muffins are a little fruity and tender.
- Chocolate Zucchini Muffins have a sneak ingredient (avocado!) that fools even the pickiest of eaters.
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.
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.
- 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.
- 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.
- 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.
- Vanilla. Warmth, sweetness, and it makes the chocolate taste even better.
- Melt the butter and chocolate together, then let cool. Whisk the dry ingredients together.
- Add the coffee mixture to the chocolate mixture, then pour into the dry ingredients.
- Stir until the flour disappears, then add the remaining chocolate.
- 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!
- 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.
Recommended Tools to Make Chocolate Muffins
- Standard Muffin Pan. My all-time favorite muffin pan. This option is also great.
- Batter Scoop. How I create perfectly portioned muffins every time.
- Paper Liners. To keep your muffins from sticking to the pan.
Chocolate muffins for breakfast? I’m confident the reply will be a resounding yes!
Frequently Asked Questions
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).
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.
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.
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.
- 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
- 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.
- 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.
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