No holding back here, these are the BEST Chocolate Muffins, perfect for the truest of chocolate-for-breakfast lovers. 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.
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5 Star Review
“Absolutely divine! They are so moist and fudgy. The perfect chocolate muffins!”
— Abby —
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.
How to Make Chocolate Muffins
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 flavor will be. I love baking 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. But if you’d like, you can use chocolate chips instead.
- Yogurt. Use your favorite brand and variety of yogurt for this recipe. I went with plain, nonfat Greek yogurt, but regular yogurt (fat-free, low-fat, or whole milk) would also work just as well.
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. 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
- 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 the muffins at 375 degrees F for 16 to 20 minutes. Let cool, then serve. ENJOY!
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.
Chocolate Muffins
Video
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Ingredients
- 6 tablespoons unsalted butter
- 4 ounces bittersweet 55% to 72% dark chocolate, roughly chopped, divided
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder sifted if lumpy
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup brewed coffee at room temperature (or swap regular milk; coffee will yield a more intense chocolate flavor)
- ⅓ 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.
Absolutely divine! They are so moist and fudgy. The perfect chocolate muffins!
Hi Abby! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Maree! So glad you enjoyed the recipe! Thank you for this kind review!
These were delicious! Super easy recipe :)
Thanks Krystal!
These are good!
Soft and delicious. Just the perfect amount of chocolate.
Thank you Kelsey!
This worked exactly as written, thanks!
Thank you Karen!
We absolutely loved it!
Great to hear, Elyse! Thank you!
I made these after work and they were exactly what I needed. The coffee in the recipe really did help deepen the chocolate flavor, and they were tender and moist. Will eat the leftovers for breakfast tomorrow.
So glad to hear, Khloe! Thank you!
I’ve tried a lot of chocolate muffin recipes, and these were solid. Nothing too dramatic, just good, reliable muffins. I appreciated that they weren’t dry at all, even after sitting on the counter. I also love that the coffee boosted the chocolate flavor. I was so happy to find this recipe. Thank you!
Glad you enjoyed the muffins, Allison! Thank you!
I wasn’t expecting them to be this good. The texture was soft and fluffy, but still had a fudgy feel. I had one fresh out of the oven and saved the rest for the next day. They held up really well and didn’t dry out. Honestly, they taste even better after sitting for a few hours.
So glad to hear, Deborah! Thank you!