Sometimes a girl just wants a really, really chocolaty muffin. One that leaves no question to its identity. One made with chocolate AND chocolate chips. One that is flirting the line with dessert, but hey, it’s a special morning and you deserve it goshdarnit. These moist, rich, and fudgy Chocolate Muffins are it!

A muffin pan 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 chocolate muffin recipes.

Just today, however, I am not in the mood to be tricky.

Today I want sweatpants and classic, unfussed-with, decadently fudgy chocolate muffins.

If you are in a similarly indulgent mood and gooey chocolate-packed muffins sound like just the thing you’re craving for breakfast too, this is your recipe.

These easy chocolate muffins are begging you to pour yourself a cup of coffee (or a glass of milk!) and lick melted chocolate from your fingers.

Delicious fudgy chocolate muffins in a muffin pan

How to Make Chocolate Muffins

No holding back here.

These fudgy muffins are for the truest of chocolate-for-breakfast lovers.

They’re made with cocoa powder, yogurt, plenty of chocolate, and a little bit of coffee.


The Ingredients

  • Chopped Dark Chocolate. Choose a good quality chocolate that is at least 55%. You can go as high as 70%, though the darker the chocolate, the less sweet and the more intense the muffins will be.

Market Swap

OR Chocolate Chips. I love making chocolate muffins without chocolate chips, because with the chopped chocolate, every bite has different sized pieces; some are big chunks, others are little flecks that melt into the batter. For ease, however, you can use chocolate chips. Use either mini or regularly sized dark chocolate ones.

  • Greek Yogurt. What is the secret to moist muffins? Greek yogurt! It also adds richness and a subtle tang. If you’ve experienced the bliss of chocolate muffins with sour cream, you have the idea; the Greek 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!
  • 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 plaec 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 flour disappears, then add the remaining chocolate. Fill the muffin cups with the batter.
  2. Bake chocolate muffins at 375 degrees F for 16-20 minutes. Let cool for a few minutes. Serve warm or at room temperature. DIG IN!

Dietary Note

To Make Gluten Free. Swap the all-purpose flour for the same amount of a GF 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 muffin pan 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.

Frequently Asked Questions

Can I Make These into Giant Chocolate Muffins?

Yes, you can make these into giant muffins. Double the recipe, then scoop into an oversized muffin tin, extending the baking time for a few minutes as needed. You can also keep the ingredient quantities the same and have fewer (but larger) muffins.

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), the batter was overmixed, or you overbaked the muffins (use an oven thermometer. Many ovens 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. These would be the ultimate triple chocolate muffins!

A muffin pan with moist chocolate muffins filled and topped with chocolate chunks

Chocolate Muffins

5 from 1 vote
Mega moist, fudgy chocolate muffins made with cocoa and chocolate chunks for double the chocolate! Easy to make, decadent and absolutely delicious!

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
 

  • Place a rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with 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 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 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 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: 1muffinCalories: 231kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 29mgPotassium: 245mgFiber: 2gSugar: 13gVitamin A: 199IUCalcium: 73mgIron: 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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  1. Coffee with chocolate is so good – a real taste intensifier (is this a word?). Anyway, wanted to wish you and yours a wonderful, happy, and safe holiday. This weather here in the Midwest certainly is being cooperative, huh? Making your Cream Cheese Ball and Brussells Sprouts Salad for Christmas – will leave a reply review.

  2. Hi Sam! I’m sorry these didn’t turn out perfectly for you. Can I ask how you measured your flour? It’s important to lightly spoon it into the measuring cups, then level it off, otherwise it will be compacted and you’ll certainly end up with a dry muffin, as there will be too much flour. I hope that helps troubleshoot!