The Well Plated Cookbook is here! Chocolate Muffins
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!
Ever on the lookout for acceptable means to eat chocolate at breakfast, I am no stranger to chocolate muffin recipes.
These Healthy Chocolate Muffins are moist and marvelous in a way that will surprise you given their wholesome ingredient line up. 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 not in the mood to be tricky. I’m tucked in back in my hometown, likely wearing sweatpants, and absolutely craving classic, unfussed-with, decadently fudgy chocolate muffins.
If you are in a similarly indulgent mood and gooey chocolate muffins sound like just the thing you’re craving for breakfast too, this is your recipe. Pour yourself a cup of coffee (or a glass of milk!) and get ready to lick melted chocolate from your fingers.
How to Make Moist Double Chocolate Muffins
No holding back here. These fugdy 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 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.
- OR Chocolate Chips. I love chopping chocolate for this recipe, because 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. To make the muffins extra moist and add richness and a subtle tang. If you’ve experienced the bliss of sour milk chocolate muffins or buttermilk chocolate muffins, 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 bases in these muffins richly intensifies the chocolates flavor (the muffins do not taste like coffee). Use brewed coffee at room temperature. If you’d like a less intense chocolate flavor, you can also swap regular milk.
- Vanilla. Warmth, sweetness, and it makes the chocolate taste even better.
The Directions
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Lightly coat a muffin pan with nonstick spray or use paper liners.
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Melt the butter and chocolate together and let cool.
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Whisk together the dry ingredients.
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Add the coffee mixture to the chocolate mixture, then pour into the dry ingredients. Stir until flour disappears, then add the remaining chocolate. Fill the muffin cups with the batter.
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Bake at 375 degrees F for 16-20 minutes. Let cool in the pan for 5 minutes, then finish cooling on a wire rack. Serve warm or at room temperature. DIG IN!
Recipe Variations
- Gluten Free Chocolate Muffins. Swap the all-purpose flour for the same amount of a GF 1:1 baking flour like this one.
- Giant Chocolate Muffins (Bakery Style). Double the recipe, then scoop into an oversized muffin tin like this one, extending the baking time for a few minutes as needed. You can also keep the ingredient quantities thee same and have fewer (but larger) muffins.
- Chocolate Muffins with Icing. OK now you just want a cupcake ;-). BUT that said if you really want to go for it, try spreading the muffins with a cream cheese frosting or drizzle them with a simple vanilla glaze like the one on this Almond Berry Crumb Cake.
- Triple Chocolate Muffins. Bake and cool the muffins, then drizzle with melted chocolate.
How to Store and Reheat Muffins
- To Store. Let the muffins cool completely, then place them in a storage container. 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 for Muffin Baking
- Standard Muffin Pan. This option is also great.
- Batter Scoop. How I create perfect muffin tops
- Paper Liners. To keep your muffins from sticking.
HAPPY HOLIDAYS! Wishing you a warm, wonderful week, surrounded by the people you love (and a big batch of chocolate muffins to go along with it!).
Chocolate 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: Let the muffins cool completely, then place them in a storage container. 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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