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Chocolate Lover's Chocolate Chocolate-Chip Muffins

These chocolate chocolate chip muffins are closer in taste to a rich chocolate cupcake, but have the texture of a muffin. They’re soft, moist, dense, and loaded with chocolate!

Prep Time
5 mins
Cook Time
5 mins
Total Time
27 mins
Servings: 12 large muffins
Calories: 300 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 ¼ cups light brown sugar packed
  • ⅔ cup unsweetened natural cocoa powder
  • 1 teaspoon instant espresso powder/granules optional
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch salt optional and to taste
  • 1 cup semi-sweet chocolate chips
  • ¾ cup buttermilk
  • 2 large eggs
  • ⅓ cup canola or vegetable oil
  • 1 tablespoon brewed coffee optional (leftover from the morning brew is fine)
  • 2 teaspoons vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray a standard 12-count muffin pan with floured cooking spray, or grease and flour the pan; set aside. For cosmetic reasons, I prefer to avoid the ruffled edges that paper liners create.
  2. In a large mixing bowl, whisk together the the first seven dry ingredients, ending with optional salt.
  3. Add the chocolate chips and whisk to incorporate; set aside.
  4. In a 2-cup measuring cup or medium bowl, whisk together the remaining 5 wet ingredients.
  5. Pour the wet ingredients over the dry ingredients and fold to incorporate using a rubber spatula. Don’t stir vigorously or beat; just make sure everything is combined and there are no unblended dry ingredients hiding at the bottom of the bowl or in the folds of the batter. Don’t overmix or muffins will be tough. Batter will be quite thick.
  6. Using a 1/4 cup-measure that’s been sprayed with cooking spray (helps batter to slide right out), scoop out quarter-cupfuls of batter into prepared pan. Re-spray measuring cup with cooking spray every third or fourth scoopful of batter, or as necessary. Fill muffin cups up to a solid 3/4-full, nearly filling to the top. This creates domed, high-top muffins. Underfilled cups create flatter muffins, and you’ll also end up with extra batter.
  7. Bake for 20 to 24 minutes, or until a toothpick inserted in the center of a muffin comes out clean (noting that it’s hard to find a ‘clean’ patch to test that doesn’t have melted chocolate chips and it’s easy to confuse muffin batter with a gooey melted chocolate chip). Muffins should be domed and springy to the touch; don’t overbake.
  8. Allow muffins to cool in the pan on top of a wire rack for 5 minutes before removing them from the pan. Then place on a wire rack to cool completely.
  9. Serve with peanut butter, chocolate peanut butter, Nutella, jam, cream cheese, frosting, or enjoy plain.

Notes

  • Tip: If you’ve accidentally overbaked your muffins which is easy to do with chocolate, wrapping them while still warm in plasticwrap, and putting them inside a large Ziplock, and sealing it, will help muffins soften over the next day.
  • Muffins are best fresh, but well-wrapped, they will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

Nutrition Information

Serving 1 Calories 300kcal (15%) Carbohydrates 46g (15%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g Cholesterol 32mg (11%) Sodium 205mg (9%) Fiber 2g (8%) Sugar 27g (54%)

Nutrition Facts

Serving: 12large muffins

Amount Per Serving

Calories 300

% Daily Value*

Serving 1
Calories 300kcal 15%
Carbohydrates 46g 15%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 7g 41%
Cholesterol 32mg 11%
Sodium 205mg 9%
Fiber 2g 8%
Sugar 27g 54%

* Percent Daily Values are based on a 2,000 calorie diet.