Chocolate Muffins

January 15, 2014

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CHOCOLATE MUFFINS! Chocolate for breakfast, could any of us resist that when it’s offered? Which is exactly why I don’t make chocolate muffins everyday.

Chocolate Chocolate Chip Muffins | Cooking Classy

These chocolate muffins make a great way to start any morning. I mean when you begin your day with chocolate, how could you not just start the day with a little smile on your face and skip in your step? Chocolate brings me joy, it really does. Maybe that makes me an emotional eater but at least I’m not in denial :).

Yesterday I had made some cashew chicken which I was intending on posting, that was until I tasted it and decided I hated it and dumped it down the drain (someday I’ll find a recipe I like). What do you do when something fails? Eat chocolate (yes, it’s a good thing I’m not a therapist). So, I made these chocolate muffins.

These fluffy muffins are chocolate loaded, breakfast goodness. I used three types of chocolate in these but you can simply use just the bittersweet if you’d like. Just chop up the remaining 2-3 oz of bittersweet chocolate and add that in place of the chocolate chips. My taste buds are just finally getting into semi-sweet chocolate within the last year, so going with all bittersweet for me would be a little intense. That’s the great thing about baking at home though is you can make those small changes to suit your personal taste.

You’ll love how easy these decadent muffins are to make. It could just be a dangerous thing. Enjoy!

Chocolate Chocolate Chip Muffins | Cooking Classy

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Chocolate Muffins

Deliciously rich and chocolatey muffins. The perfect weekend treat!
Servings: 12
Prep15 minutes
Cook18 minutes
Ready in: 33 minutes



  • Preheat oven to 400 degrees. In a microwave safe bowl, combine bittersweet chocolate and butter and heat in microwave in 30 second intervals, stirring after each interval until melted and smooth, set aside.
  • In a mixing bowl, whisk together granulated sugar and cocoa powder then add in flour, baking powder, baking soda and salt and whisk until well blended.
  • In a separate bowl or in the liquid measuring cup used to measure buttermilk, blend together buttermilk, vegetable oil, egg, egg yolk and vanilla extract until well blended.
  • Pour buttermilk mixture and melted chocolate mixture into flour mixture, and using a rubber spatula, quickly stir and fold just until combined. Fold in chocolate chips.
  • Divide batter among 12 (standard size) paper lined muffin cups, filling each cup nearly full.
  • Bake in preheated oven until toothpick inserted into center of muffin comes out clean, about 15 - 18 minutes. Cool on a wire rack and store in an airtight container.
  • Recipe adapted slightly from Brown Eyed Baker

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  • Andy

    I love the taste but is there a way to make it more moist & how can I fix the crispy top to a soft top

  • Chocolate Overdose Muffins | Especially Edible

    […] These muffins were my first amateurish attempt at food styling – and a pretty pitiful attempt at that. I simply stuck a few extra chocolate chips on top of the muffins before they went in the oven. No oil-spritzed shrimp or marbles at the bottom of the soup bowl here. Despite the low-tech nature of the trick, it performed quite a miracle – the little guys instantly looked more delectable and three-dimensional than the smooth, boring muffins that would otherwise have emerged. My photos came out looking a mile better than previous attempts at muffin photography; I’d even venture to say they could hold their own with the photos of the same recipe at Cooking Classy. […]

  • C_Love

    These tasted wonderful, but each one completely fell apart when I took them out of the pan. Was there something I overlooked or need to ensure I cover next time?

    • Jaclyn

      Jaclyn Bell

      Yeah that definitely shouldn’t have happened, one of the measurements may have been off or did you possibly leave out an ingredient or over-bake them? Also be sure to use paper liners. Sorry that happened though!!

  • Erin

    Thank you for the recipe! I adjusted it (only because my husband is diabetic) by exchanging half of the flour for whole wheat pastry flour and 1/4 cup of sugar for 1/4 cup baking Stevia and they were still moist and rose high. I don’t always have such good results with exchanges, but it helps to have a great recipe to start with. Thank you for another “treat” that I can add to the recipe box and feel good about.

    • Jaclyn

      Jaclyn Bell

      I’m so glad you were able to successfully make those substitutions Erin! Thanks for leaving a comment!

  • alana

    Jaclyn, thanks so much for sharing this recipe!! these were divine! Wanna make them again!! Its def worth buying more expensive bittersweet chocolate and chips:) Gives such a quality taste!!! Thanks so much!!!

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you liked these Alana :)! Thanks for your feedback!

  • Rachel @ Bakerita

    These look super chocolatey, which is the best way to have a chocolate muffin! Yummy :) who can say no to chocolate for breakfast?! Pinned!