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!
Chocolate Chocolate Chip Muffin Recipe
Chocolate for breakfast sounds like a good idea to me some days. Okay, most days. If it sounds like a good idea to you, these chocolate chocolate chip muffins are the only excuse you need.
They probably could have been called cupcakes, but they’re not as light and fluffy as a chocolate cupcake. They’re denser and have a more muffin-like texture. Since I think of muffins as healthier than cupcakes, I called them muffins. Mind games. They work every time.
The beauty of these homemade chocolate chip muffins is that they come together in minutes with just two bowls and a whisk. No need to drag your mixer out for these big, puffy beauties.
They’re ready from start to finish in under a half hour. You can even mix the dry ingredients in a bowl at night, and the next morning it’s as easy as pouring wet over dry, stirring, baking, and you’ll be eating chocolate for breakfast before you know it. That’s my idea of waking up.
These chocolate chocolate chip muffins are made for chocolate lovers. There’s cocoa powder, chocolate chips, and dollops of Nutella on the muffin tops. If there’s a way to make a muffin top better, smearing it with Nutella is how.
I also smeared some with Homemade Chocolate Peanut Butter, since everything is better with peanut butter. Don’t make me choose between Nutella and chocolate peanut butter.
And boy, are they ever soft. I used oil rather than butter, which I prefer in most muffins, cupcakes, and cakes because it keeps them extra soft and springy. And buttermilk keeps them fluffy, lighter, and moist.
The outside developed a very slight chewiness and the interior stayed soft, dense enough but still fluffy, and moist. The chocolate chips melted and made them extra chocolaty and rich.
When I served them to my family my husband exclaimed, “Oh Wow! Chocolate cupcakes!” I said, well, I’m calling them muffins and explained my logic. He liked my rationale.
Then, he told me that I need to give them all away. My heart sank for a minute, thinking he didn’t like them. Call me old-fashioned, but the only two people in the world I really care if they like my cooking are my husband and my daughter.
But he said they’re amazingly good and that he was tempted to eat half the batch at once.
Chocolate cravings apparently run in our family.
What’s in Chocolate Chocolate Chip Muffins?
To make these easy chocolate chip muffins, you’ll need:
- All-purpose flour
- Light brown sugar
- Unsweetened cocoa powder
- Instant espresso granules
- Baking powder
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Buttermilk
- Eggs
- Canola oil
- Brewed coffee
- Vanilla extract
How to Make Chocolate Chocolate Chip Muffins
To make these easy chocolate chip muffins, simply mix the dry ingredients together in one bowl and the wet in another. Combine the wet and dry ingredients, being careful not to over mix.
Spoon the batter into a greased 12-cup muffin tin, then bake until a toothpick inserted in the center of a muffin comes out clean. Note 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.
Be careful not to overbake, which is easy to do with chocolate goodies, given the dark color. I baked for 24 minutes and in the future, will probably pull them at about 22 minutes. Watch your muffins, not the clock, when evaluating doneness.
If you happen to overbake, sealing them in a Ziploc overnight while they’re still warm will help them soften up.
Is There a Buttermilk Substitute I Can Use?
If you don’t normally keep buttermilk on hand, you can cheat and make some with vinegar or lemon juice and milk. Or use regular milk and add a hearty dollop of sour cream or Greek yogurt.
Will These Muffins Taste Like Coffee?
Not at all. The small amount of espresso granules and brewed coffee simply enhances the rich chocolate flavor of these chocolate chip muffins. They won’t taste like coffee in the slightest.
Can I Omit the Espresso Granules?
If you can’t find instant espresso granules, you can use instant coffee instead. Technically, you may omit the espresso, but I highly recommend adding it in!
Can I Use Different Mix-Ins?
Yes, of course! You can add up to a cup of any mix-ins you’d like. Chopped nuts would taste great in these chocolate chocolate chip muffins as well.
Can I Make These Gluten-Free?
I’ve only made this recipe as written, so I’m not sure how using a gluten-free flour would affect the taste and texture.
Is There an Egg Replacement I Can Use?
I’ve only made these chocolate chocolate chip muffins as written, so I’m not sure how using an egg replacement would affect the taste and texture.
Can I Freeze Muffins?
Yes, you can easily freeze these homemade chocolate chip muffins. Simply let them cool, then seal them in a Ziploc freezer bag. When you’re ready to eat them, reheat them in the microwave or set on your counter to thaw.
How to Reheat Muffins
To reheat these chocolate chocolate chip muffins, I recommend nuking them in the microwave for about 15 seconds.
What to Serve with Chocolate Chocolate Chip Muffins
These homemade chocolate chip muffins are rich enough as is, but I like to serve them with different toppings anyways. A few of my favorite toppings for these muffins are:
- Homemade peanut butter
- Cream cheese
- Nutella
- Chocolate frosting
- Brown sugar banana jam
- Jelly
Tips for Making Chocolate Chocolate Chip Muffins
The batter is very fudgy and thicker than your average muffin batter. As you’re combining the wet and dry ingredients, use a rubber spatula and just keep folding and turning the bowl, folding and turning the bowl, making sure to get any dry bits from the bottom — but don’t overmix the batter. The less you mix and develop the gluten, the softer and more tender the muffins will be.
I didn’t use liners because I didn’t want muffins with ruffled-potato chip marks on them. Instead, I sprayed my pan with floured cooking spray. No issues whatsoever with sticking.
When you’re filling the muffin pan, don’t be scared to fill the wells up to nearly the top, a solid three-quarters full. This is what creates big, bakery-style domed-top muffins. I used a one-quarter cup measure, sprayed with cooking spray, and filled a 12-Cup Muffin Pan
perfectly. Spraying your scoop with cooking spray helps this thick, rich, super fudgy batter to slither right off and into the muffin pan.
In the past, I’ve filled muffin cups up nearly the top, only to create splooging-over mushroom tops, rather than muffin tops, and have ruined plenty of muffins. But with this batter, you’re safe to fill them up very full.
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Chocolate Lover's Chocolate Chocolate-Chip Muffins
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
- 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.
- In a large mixing bowl, whisk together the the first seven dry ingredients, ending with optional salt.
- Add the chocolate chips and whisk to incorporate; set aside.
- In a 2-cup measuring cup or medium bowl, whisk together the remaining 5 wet ingredients.
- 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.
- 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.
- 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.
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you so so much for sharing this recipe. The muffins are amazing!! Can’t get over how amazing these are! Every bite was just orgasmic! Thank u once again!
Thanks for trying the recipe and I’m glad it came out great for you!
Hi Averie,
I wonder if you have these measurements in grams? Thought I’d ask before Googling each item in case you already have this info. I made these muffins today but used the wrong cup measure (I live in Australia) & accidentally put in far too much sugar! Hubby & kids didn’t mind, in fact they were rapt as I usually make low sugar everthing. I am a huge fan of buttermilk, always looking for ways to incorporate it into our food, so thanks for the recipe. I’ll be trying it again hopefully with the correct measurements!
No I don’t have this in grams, sorry! Sorry you used the wrong cup but as you said, your family was happy :)
I’m looking for sugar free muffins.
Try these they may work for you https://www.averiecooks.com/flourless-peanut-butter-chocolate-chip-mini-blender-muffins/
Having hard time finding espresso powder.How could I replace it?
It’s sold in the coffee section of most any grocery store. You could use instant coffee granules or omit if you prefer – but I think it adds so much that I wouldn’t omit.
I have to say, I never leave comments but I just had to. I am from Australia and am always heistant to try recipes outaide of Australia but I stumbled upon your website because I have tried so many muffin recipes and they have all failed. This recipe is amazing, quick, easy and so chocolatey good. I baked them at 170•C in a fan forced oven for 21minutes and they looked amazing. They were not as soft as they probably should have been (probably because I over mixed) but they still tasted delicious. Thank-you for sharing this recipe, I can’t wait to try some more yummy treats :)
Thanks for commenting, even though you normally don’t! So glad these worked out great for you!
Speaking of failing muffins…JUST TODAY I made muffins from a cookbook that failed. God I was ticked. I rarely have recipe fails but when they do, I swear, it’s always muffins! I feel you :)
Apparently the anesthesia department is having a chocolate day tomorrow. I, of course, was not invited, but my wonderful hubby sent me the invite as a hint to contribute something amazing. I chose these. :-)
Well they are VERY lucky to have you baking these for them and I’m sure they’ll be a hit!
Reporting back: ALL of the muffins were eaten (the last half of one snatched by a med student as my hubby was getting the containers) – this is unlike the other chocolate things brought. I quote “dominated” chocolate day. SCORE! :-)
Thanks for reporting back and I’m glad this one ‘dominated’! Love to hear things like that! :)
Averie – these muffins are literally to die for. I made them with coconut oil. Holy crap they are AMAZING. Funny story: My husband loves double chocolate muffins from Costco which I hate because a) they are way too big and b) who know what’s in them?! One day we were there and he picked up 1 pack of muffins. We got to the cashier & the lady told us we actually had to buy 2 packs (not her fault as it was a store rule). My husband argued with her because he wanted just the 1 pack. He ended up getting really mad over it and he didn’t buy the muffins. When we got back to the car he just burst out laughing and said..”did that just happen.. did I just get mad over muffins? what’s my life coming to?” haha So ever since then we have this on going joke about Costco muffins. He has been “good” and hasn’t bought them in years. I like to make all of our treats, so that I know there are no preservatives in them. Last night he got home from a 2 week business trip. I left him a note saying “Hope you enjoy these. Now you don’t have to get mad at Costco anymore” and we had such a good laugh over them. After he tried them he said they make the Costco muffins look so disgusting in comparison. He is hooked on these and I am too. Your recipes are amazing and your blogs are always thoughtful and well laid out. I love your little tips that most cookbooks leave out …they always explain exactly what I’m thinking (i.e. hmmm I wonder how full I should fill these… should I mix thoroughly or just until blended, etc.etc.) YOU ROCK!! Keep up the great work!
What an amazing story and comment, thank you. First of all, getting mad over muffins, LOL but I have been there. Sometimes store policies defy logic and I’m like what just happened here!? Totally can relate but totally ecstatic that he feels these muffins blow away the Costco ones! And people can say what they want, but Costco can make some darn tasty bakery stuff. Their muffins and sheet cakes are super good and so I take that as a big compliment! Also thank you for trying this recipe. For whatever reason, it never really caught on, which has always baffled me, so it’s nice to hear someone made it! And with coconut oil, love it too!
And thanks for noticing that about my tips and details. I try to be super thorough. With my next cookbook, I was driving my editor crazy I think because I was so picky about the way things were said but with baking, if you can give a couple extra details that help the person go from maybe working to sure-thing, I’m all for the little extra details!
Glad that you didn’t mind that I wrote a novel.. HAHA The Costco muffins taste great I’m sure.. I would eat 1 myself though and I’m pretty sure one muffin is like 4 servings… that’s why they are dangerous. Plus there is nothing better than fresh baked out of the oven. :) Yeah, it’s funny how some recipes go viral and then there are other hidden gems.
I can see how that would drive an editor crazy haha but I agree.. they make a huge difference when baking. With general cooking.. you can fix most mistakes but baking is SO particular. Your little tips are what keep me coming back….because I always know your recipes will turn out perfect because I know you’ve tested them + included your sure tips for success. They work like a charm everytime. :D
Omg you are the BEST! Thanks, Becca! I wish I could clone you! It’s always nice to know the tips, tricks, and little nuance things ARE getting read, and are appreciated. Thanks for LMK!
Omygoodness.
These are the best chocolate muffins ive ever baked in my entire life.
They are so moist and have the perfect muffin texture.
Thank you soo much!
Well that’s a super high compliment! Thanks & glad they are such winners for you :)
These were awesome! And chocolatey and moist! Thank you for this evilness! lol
The only problem my family had was that it smelled like baking soda. I didnt mind, because I loved it and ate it.(I’m the chocoholic of the family, 90% of what I make has chocolate in it lol)
Glad you loved them! Interesting about the baking soda. Could it be that you maybe added a bit too much between the baking soda and the baking powder (trust me, I mismeasure my 1 tsp and 2 tsp’s alot – thinking I didn’t add something, but did, than I add more…)
You could possibly scale either of them down to about 1/2 teaspoon each and see if that reduces your issue, but still gives them enough oomph to rise properly.
Sounds like though they were a hit!
Yes, they were, I’ll try that next time and tell you the results :)
Do you think these would freeze well? They look amazing!
Yes they freeze great! I wrote it in the recipe section of the post. I may hold off on topping with Nutella if you know you’re going to freeze them, but just the muffin itself, total win.
“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.” <-- what I wrote in the recipe
Sorry, I guess my reading skills are lacking :-) Thanks so much for the quick response!
No worries!
Oh my goodness, I just made these, they might not make it into the freezer! I made a double batch and could eat them all! Thanks for the great recipe!
Lol – well at least they’re a hit and I am so glad! Thanks for telling me!
I made these today and they came out wonderful!!! I slightly overbaked them, but I followed your trick of putting them in a ziploc bag and now they are so moist!!! :) And I love the mushroom top, I can never get it and a muffin without a muffin top just doesn’t look like a muffin in my opinion lol :) Thanks for the recipe, will surely do it again!
So glad you enjoyed them and the ziplock trick is always good :) I love the big mushroom tops too!
The coffee could be optional?
Yes, as I wrote in the recipe.
I just made these with Andes mint chips. Yep, delicious!
They would be PERFECT with Andes mint chips…oh I want those :) Thanks for LMK you tried them!
Well, these would certainly be good motivation for getting out of bed in the morning. My goodness, they look so chocolate-y and delicious! I love the idea of spreading a little Nutella on top.
Thanks, Amanda! And thanks for all your comments today :)
Wow, these look decadent and highly addicting ;)
Averie, these look exceptional! I am a total chocoholic (original, I know) but don’t always want a heavy cookie or cupcake. I’ll bet these freeze so well, so I’m going to make a batch to eat one at a time as chocolate cravings hit. Can’t wait!
Freezing them is a great idea, yes! One at a time that way as you said :)
Yay! Chocolate for brekkie…who wouldn’t love that? Love the dollops of Nutella and those muffin tops are beautiful, Averie! xo