Chocolate-Chocolate Chunk Muffins

These muffins reignited an as-yet unresolved internal debate I have about chocolate muffins. I mean, are they really muffins? I tend to believe they are more on the order of chocolate cupcakes sans the icing. I think perhaps the benefit of calling treats of this nature muffins is to ensure that they can be eaten for breakfast without the full-fledged guilt that would accompany eating a chocolate cupcake for breakfast. But let’s be honest – if you are going to eat this chocolate muffin for breakfast, would you have really felt guilty for eating a chocolate cupcake for breakfast? Me neither! But then again, I tend to like leftover cheesecake for breakfast as a special treat, so I’m probably the wrong person to ask.

Whether you consider them muffins or cupcakes, suitable for breakfast or dessert, they are certainly one thing: Delicious.

For as much as I love to give my mixer a workout (especially now that I have a new, bigger, sexier one thanks to my Chief Culinary Consultant!), it’s certainly nice to have a recipe such as this in your arsenal. Two bowls, a measuring cup, and whisk. That’s about all you need to get these babies mixed up and into the oven. Did I mention they take less than 10 minutes to make? These are a dream if you are short on time and in need of a quick breakfast or dessert fix.

These muffins would be great topped with raspberry jam, but I take every opportunity to throw chocolate and peanut butter together, so that’s what I slathered mine with!

If you have some buttermilk left over after making these, give the Maple-Oatmeal Scones or Blueberry-Buttermilk Scones a twirl for another wonderful breakfast treat!

More Muffins for Your Mornings:
Coffeecake Muffins
Orange Berry Muffins
Banana Muffins

Chocolate-Chocolate Chunk Muffins

Yield: 12 muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


¾ stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped, divided
2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
1 large egg
1 teaspoon pure vanilla extract


1. Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.

2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.

4. Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Share This Post...

126 Responses to “Chocolate-Chocolate Chunk Muffins”

Comment Pages 1 2
  1. Claire on January 14, 2010 at 12:11 am

    they look and sound amazing! And I LOVE that you put peanut butter on them, a genius idea


  2. Sara Tea on January 14, 2010 at 12:55 am

    I use to always get giant chocolate muffins from Sams club when I was younger, and these look like they could be their twin! I can’t wait to try this!


  3. Jessica @ How Sweet It Is on January 14, 2010 at 6:40 am

    These look so amazing – esp with the peanut butter!!


  4. shelly (cookies and cups) on January 14, 2010 at 8:15 am

    Yum! Especially with that peanut butter! So funny the muffin/cupcake debate. The things we do to rid ourselves of guilt!!


  5. Lauren on January 14, 2010 at 9:10 am

    Oh yes! Those muffins are gorgeous, and the peanut butter makes them over-the-top!


  6. Meghan on January 14, 2010 at 9:28 am

    These muffins look amazing!!! I tend to think that chocolate muffins are more like cupcakes w/o frosting too, but I am surely not opposed to eating cupcakes for breakfast either :)


  7. Michele on January 14, 2010 at 9:34 am

    OMG! I’m trying to convince myself that these aren’t that fattening since they have buttermilk and not THAT much butter. LOL


  8. stephchows on January 14, 2010 at 11:02 am

    I’d say they are just naked cupcakes LOL but no matter what you call them, they look delicious!


  9. Maria on January 14, 2010 at 11:37 am

    I don’t think I can eat these for breakfast but bring them on for dessert:)


  10. Anne on January 14, 2010 at 11:41 am

    Wow, these look amazing! I can’t wait to make them!


  11. Karly on January 14, 2010 at 12:10 pm

    I vote that they are breakfast! A muffin is a cupcake without frosting. As long as there is no frosting, it is breakfast food. It’s the law.


  12. Lauren on January 14, 2010 at 12:22 pm

    Oh my gosh, you had me at chocolate-chocolate. These look delicious!!!


  13. Anne @ the doctor takes a wife on January 14, 2010 at 12:25 pm

    These look SOOO good :)


  14. annie on January 14, 2010 at 12:35 pm

    Michelle, this looks like a keeper…definitely one I will be baking for my guys…. it’s chocolatey goodness without too much fat, perfect for breakfast or dessert. BTW, I just picked up my Crofter’s jams at the Post Office (missed the mailman at the door), and we are enjoying them. Many thanks again for this gift. Happy New Year.


  15. Emily Ziegler on January 14, 2010 at 12:38 pm

    These look delish!


  16. Eliana on January 14, 2010 at 12:41 pm

    These look like an amazing way to not feel guity about having dessert for breakfast :)


  17. Jen R. ( on January 14, 2010 at 2:21 pm

    Sounds like a delicious and decadent treat!


  18. Married to an Aussie in OK on January 14, 2010 at 3:37 pm

    OMG chocolate and peanut butter. My husband would vomit at the mere thought of the combination, so they’d all be MINE… gloriously mine!


  19. Fuji Mama on January 14, 2010 at 3:55 pm

    These look beyond amazing! I’m not one for store bought goods, but I have to admit that I have a weak spot for Costco’s chocolate muffins. These look way better than those, and that’s saying something!


  20. Becky on January 14, 2010 at 5:04 pm

    They look delicious!! I will have to make them when I get one of my massive cravings for something Chocolate! Thanks for sharing!


  21. Sook on January 14, 2010 at 5:58 pm

    Wow the muffins look rich and chocolaty and that’s just the way I like them! Saving this recipe. Thank you!


  22. Janice on January 14, 2010 at 6:28 pm

    These look so chocolaty delicious!


  23. Katya Simkhovich on January 14, 2010 at 7:07 pm

    Chocolate for breakfast? Yes please.


  24. Drick on January 14, 2010 at 7:22 pm

    muffins or cupcakes, who cares, these look great …never thought of these being naked – funny…


  25. Jodie on January 14, 2010 at 9:23 pm

    These look fantastic. I love chocolate chip muffins. The ones at Costco are SO good. I’ll have to make these!


  26. Jen @ My Kitchen Addiction on January 14, 2010 at 10:28 pm

    Yum! I love jumbo chocolate muffins. I have to keep them out of the house except for special treats because I just gobble them up!


  27. S on January 14, 2010 at 10:57 pm

    Wow these look really good, and I’m not even a chocolate fan!


  28. Liz on January 14, 2010 at 11:10 pm

    Definately a muffin, cupcakes are made by starting out with creaming butter and sugar, adding eggs etc, muffins are mix wet into dry, so I say muffins! :)


  29. small house on January 15, 2010 at 3:49 am

    Muffins may not be that pretty as cupcakes, they are far yummier. I don’t know why but I prefer muffins!


  30. Sinful Southern Sweets on January 15, 2010 at 7:54 am

    Oh my! As if the chocolate muffins were not to die for on their own….then you slattered peanut butter on it. Girl, I think we could be friends :)


  31. Miranda on January 15, 2010 at 8:11 am

    These muffins look so so FANTASTIC. I am going to make them for my kiddos this wk. Thanks for the recipe.:)


  32. TammyJo Eckhart, PhD on January 15, 2010 at 9:38 am

    Just one word for you.



  33. katie on January 15, 2010 at 10:35 am

    mmmm I love muffins like this when they’re baked so the top is jut a little bit crunchy :) I haven’t made double chocolate muffins in a while, i’ll have to try out this recipe soon!


  34. meg on January 15, 2010 at 11:26 am

    Hi! :) By regular muffin pan, do you mean the ones that are really for muffins? and not the normal ones used for cupcakes? Just want to have that clarified. Thanks a lot!!!

    And yes, YUMMMMMM!!!


  35. meg on January 15, 2010 at 11:28 am

    Oh and by the way! how full did you fill up the cupcake liners to create those pretty really-muffin-like domes? :D


  36. Michelle on January 15, 2010 at 2:06 pm

    Hi Meg,

    Hmm I’ve always used the same type of pan for cupcakes as I do for muffins – just your standard 12-cup pan, such as this one:

    And as far as filling the cups, I used a large cookie dough scoop.


  37. Ashley on January 16, 2010 at 9:55 am

    I was dying to make these last night, but I was out of butter and out of vanilla. I ended up making them using smart balance and sans vanilla and they still turned out very good! I filled them up rather close to the top and the result was very nice puffy muffin tops that look delicious! My friend and I are about to enjoy them with some cafe for breakfast, mmmmm….. Thanks for another great recipe!


  38. marla {Family Fresh Cooking} on January 16, 2010 at 3:15 pm

    There is a very fine line between cake, certain “breads” and muffins. These look great!!


  39. bridget {bake at 350} on January 16, 2010 at 8:28 pm

    Oh, my mouth is watering. Dinner is on the stove, but I want THESE!!!


  40. Katya Simkhovich on January 17, 2010 at 10:16 pm

    These are the perfect excuse to have chocolate for breakfast. Well, I guess I know what I’m having for breakfast tomorrow!


  41. meg on January 18, 2010 at 7:36 am

    @ Michelle:

    Oh great! After you used that large cookie dough scoop, how filled were the muffin liners? Like 3/4? :) I’ve always wanted to know how to make pretty muffin domes just like these! Haha thanks! :)


  42. Megan on January 19, 2010 at 11:00 pm

    A perfect recipe for an excuse to eat chocolate for breakfast ;) Just added this to my recipe collection, can’t wait to bake them!


  43. Kurdistan on January 21, 2010 at 6:18 pm

    sounds great love to try ot


  44. Isabel on January 22, 2010 at 12:41 pm

    I made these last night following the recipe exactly. I loved how they baked up all rounded on top. I had one while still warm, they seamed a little dry to me, also has a slight after taste of baking soda I think 1TBSP is a little too much. I will make these again no doubt but will alter the recipe and see what happens. Happy Baking!


  45. Laura @ MsWonka on January 23, 2010 at 12:11 am

    OMG! Those look devine. How can you go wrong with Chocolate. I’m going to have to try these. Thanks!


  46. Avanika (Yumsilicious Bakes) on January 24, 2010 at 2:33 pm

    Yumm these look so good! I made similar ones from Meeta’s site! Loved them!


  47. Michelle on January 26, 2010 at 4:33 pm

    Hi Megan,

    I’d say they were about ¾ full after one pass with the large cookie scoop. I then had some extra batter left that I divided between the muffins. Hope that helps! :)


  48. Bethany on January 26, 2010 at 9:02 pm

    Hi Michelle,

    I’ve been meaning to comment on your blog for some time, I absolutely love it! I work with your Chief Culinary Consultant and love to cook and bake as well, so have been updated on the amazing things you make and your blog is referenced often. I made these muffins for a breakfast club thingie this past week and they were a huge hit! Thanks for sharing such great tips and recipes.



  49. Ashley on January 27, 2010 at 10:18 am

    I usually don’t go for chocolate chocolate muffins but must admit that these look like the perfect ones!!


  50. Bibiana Bailey on January 28, 2010 at 3:06 pm

    Those look so sinful. I feel like some chocolate right now…


  51. Casie on January 29, 2010 at 12:31 pm

    To quote Jim Gaffigan “Muffins are bald cupcakes!” Doesnt mean they are less tasty.


  52. a fan of anything chocolate on January 30, 2010 at 8:22 pm

    This recipe deserves a try, for sure! The muffins look scrumptious! This is my third comment in minutes – I feel I must add a link on my blog….


  53. Lilly Audrey on February 2, 2010 at 12:03 am

    These chocolate, chocolate chunk muffins look so tasty we want to try making them. We just did a report on cocoa beans. We learned that it is said they were introduced by the ancient Maya. They made a drink from it, but first they used it as currency (like money). Could you imagine working for money! We thought about it and we love chocolate so much we just might do it!


  54. Kristen on May 31, 2010 at 11:17 am

    Just made these for my friend, hope they’re good! :-) They look it!


  55. Pingback: Cashew Chicken Recipe | Chicken Recipe | Brown Eyed Baker

  56. Heather on July 20, 2011 at 2:42 pm

    this looks amazing!! and I definitely appreciate the suggestions on what to do with the remaining buttermilk – not too many websites offer that and it’s not as though I drink buttermilk. I am just beginning to start getting into cooking and baking and can’t wait to try these out!! Thanks!


  57. Serene on July 23, 2011 at 12:55 am

    I tried this recipe today and the taste is great! Problem is there are bits of flour inside. ='(

    I think I did not stir the batter properly cause I was too concerned about not over-mixing it. Does the batter suppose to be looking lumpy or smooth? I definitely want to try this again



    • Michelle on July 25th, 2011 at 12:35 pm

      The batter will be thick, but the flour should all be incorporated. I usually use a rubber spatula and gently fold until all of the dry ingredients are completely incorporated into the wet ingredients and no specks of flour are visible, much like mixing brownies.


  58. Nina on July 23, 2011 at 2:17 pm

    Thanks for sharing that terrific recipe. I’ve tried them today and they turned out absolutely wonderful.


  59. Jennette on August 3, 2011 at 8:30 pm

    These turned out nicely but they were a little dry. What would you suggest changing to remedy the problem next time?


    • Michelle on August 7th, 2011 at 12:08 am

      Hi Jennette, I would make sure you mix the batter only until just combined, with a gentle touch. Also, if you don’t have an oven thermometer, I would get one to make sure your oven temperature is correct and not running too hot. Finally, start checking for doneness about 5 minutes earlier than the recipe states to make sure you don’t overbake them.


  60. Pingback: Double Chocolate Muffins « A Dash of Sugar and Spice

  61. Kym on September 10, 2011 at 12:32 pm


    I just tried your muffins and my husband liked them very much, however, I had an incident with the stomach flu and dark chocolate and so now I can really only eat milk chocolate without getting sick. Could you substitute milk chocolate for the bittersweet chocolate in this recipe? I would love to like these yummie muffins as well!!


    • Michelle on September 12th, 2011 at 1:41 pm

      Hi Kym, You definitely could do the sub, you just might find the muffins a bit on the sweet side


  62. fati's recipes on October 1, 2011 at 9:38 am

    I’m a huge fan of your blog since discovering it.
    I look through it when I’m feeling down in dumps and dream of the day I’ll make this and that and I don’t know what….

    Just thought I’d pop in a comment to let you know that I made these muffins a few days ago, and they were so amazing, I gave 6 to my student (that I tutor) as a little encouragement gift, and she thought they were delectable!
    I loved them for breakfast, snack, and midnight snack, too, and would definitely make them again so I can put up a post on my blog… They went too quickly (before I could get a good snap)…

    Thank you for your amazing recipes!


  63. Pingback: Granola Cookie Recipe | Brown Eyed Baker

  64. Chris @ TheKeenanCookbook on January 25, 2012 at 12:20 pm

    Just wanted to share I baked these over the weekend when it snowed and we were cooped up inside all day – they were delicious! I’m so glad I found your website, a new foodie friend!
    These were so good I’ll be featuring on our blog tomorrow for the segment Taste Test Thursday (with link back to you of course). Thanks so much for a tasty recipe. Cheers!


  65. Pingback: Triple Chocolate Chip Muffins

  66. Pingback: Mis blogs de cocina recomendados | Bakemania

  67. Pingback: Recipe and Review: Buttermilk Roasted Chicken « thediynewlywed

  68. Pingback: Valentine’s Day Love « Fleur-De-Licious

  69. Pingback: Super Chocolate Muffins « The Irreverent Baker

  70. bonnie on April 28, 2012 at 4:56 pm

    i was getting ready to bake these and i was wondering if it really is supposed to be 1 Tablespoon of baking powder or if maybe you meant to type 1 teaspoon… just making sure before i bake… can’t wait to make these! the ones from store are my favorite so i can only imagine how delicious these will be!

    Thank you!


    • Michelle on May 1st, 2012 at 12:22 am

      Hi Bonnie, Yes, definitely 1 tablespoon of baking powder.


  71. Pingback: Mother's Day: Breakfast in Bed

  72. Pingback: Better Than Takeout: Replacement Foods Pt. II | Excerpts of Awkwardness

  73. Pingback: Chocolate-Chocolate Chunk Muffins « raynatakesthecake

  74. shell on September 24, 2012 at 9:12 am

    Very Easy to follow ^_^ . . .and quite possibly the best chocolate muffins I’ve tasted. Added white chocolate chips for something different. Thanks


  75. Sara on October 19, 2012 at 4:28 pm

    Hi! I want to make chocolate chocolate chip muffins as gifts, but I don’t know which chocolate chocolate bread recipe of your’s I should choose! What do you recommend-these muffins, your chocolate zucchini loaf, or the double chocolate bread from your recipe with the peanut butter cream cheese? Please help!


  76. Gabriel on October 23, 2012 at 12:31 pm

    best muffins i’ve ever tasted,thanks!!!


  77. Julie on December 1, 2012 at 11:19 am

    I made these this morning with milk chocolate and substituted the buttermilk with milk and vinegar. They turned out wonderful! Definitely not too sweet.


  78. Tierney on December 3, 2012 at 3:58 am

    I didn’t like this recipe because I felt that it didn’t have a lot of flavor or the richness I thought it would… I wouldn’t recommend it.


  79. Dede Bliss on February 20, 2013 at 6:22 pm

    I made these with mashed, cooked black beans instead of butter and they were delicious!


  80. Pingback: My Favorite (and IMHO the best) Foods to Make From Scratch | Excerpts of Awkwardness

  81. Pingback: You’re Pretty/Chocolate Muffins/ City |

  82. Debba on March 6, 2013 at 3:44 pm

    Looks like a great recipe, I’ll try it soon. The picture is awesome! Your muffins look nice and big and poufy. Is it from the tablespoon of baking powder? I can never seem to get my muffins to “puff up”.


  83. Jennifer on March 7, 2013 at 9:08 pm

    I made these today and they were delicious. They also come out SO pretty. They’d make a great gift!


  84. Pingback: מאפינס נוטלה וממרח לוטוס | מתוקים ומאפים - ענבל רובין

  85. Pingback: Cook: Mother’s Day Breakfast in Bed (or at the kitchen table) | VerumVita

  86. Pingback: Top 7 Chocolate Muffin Recipes

  87. Pingback: Flourless Chocolate Cake with Strawberries and Cream | TasteFood

  88. isahia on April 12, 2013 at 6:12 pm

    wow they look so delicious


  89. Carol on May 14, 2013 at 2:15 pm

    Would love to try it but I am living in Asia n I can not find buttermilk, so…in this case, what can I use?


  90. Gazi Shkodrova on May 17, 2013 at 3:40 pm

    Thanks immensely:) First try turned out great: my father-in-law fell in love with these:) We don’t have an equivalent, so it was a pleasant surprise for the guy, he was happy and I somehow took the credit through you, thanks again.
    BTW, I added walnuts…
    Take care


  91. Gazi Shkodrova on May 17, 2013 at 3:44 pm

    … and, btw, melasa is much better than granulated sugar, you should try


  92. Miriam on June 17, 2013 at 2:57 pm

    Just baked them. Taste delicious, except the recipe comes in short with sugar. I added exactly the amount of sugar that the recipe tells you to and it is way too less. Next time I’ll double the sugar. :) But for now I dunk my muffins into powdered sugar … tastes good. :)


  93. Pingback: מאפינס נוטלה וממרח לוטוס « Inbalsweets

  94. missbiss on June 25, 2013 at 10:15 pm

    Tried these, they look much better than they taste…The texture is weird, on the inside too. There are a million easier recipes for delicious chocolate muffins that I could have and should have used instead! Sorry but this was a two thumbs down for me. It’s a chocolate muffin wanna be.


  95. Pingback: מאפינס נוטלה וממרח לוטוס « מתוקים ומאפים – ענבל רובין

  96. Kavi on July 10, 2013 at 8:34 pm

    Hi Michelle,
    I’m glad I came across your choc chocolate muffin recipe. I don’t eat eggs so I made them with egg replacer and they turned out beautiful! Thank you so much!!


  97. Pingback: Belated… Everything… | Go Bake Yourself

  98. Pingback: The Rich, Fluffy, and Not Too Overly Sweet Chocolate Muffins | Anchor it down

  99. Pingback: Тройно шоколадови мъфини | our chocolate diaries...

  100. Bailey S. on October 30, 2013 at 10:07 pm

    I thought it was a really good base recipe, but for me I need more chocolate. I’ll be using this as my go-to chocolate muffin from here on out. Thanks again for another great recipe!


Comment Pages 1 2

Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)