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

Ingredients:

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

Directions:

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.

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126 Responses to “Chocolate-Chocolate Chunk Muffins”

Comment Pages 1 2
  1. Jenell on November 30, 2013 at 12:58 pm

    I thought these were great! I like that they’re not over chocolated, they’re not dry, and not too heavy on the calories when I substituted skim milk (with lemon juice). I don’t like super sugary muffins nor icing and these are perfect. Making my 3rd batch in the last 2 weeks today.

    Reply

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  4. S Kelly on February 7, 2014 at 4:33 am

    Apart from substituting regular milk for buttermilk, I followed the directions exactly. They came out looking lovely and tall but were very dry and crumbly and not chocolatey enough. But maybe I should have made a cupcake recipe instead.

    Reply

    • Janeta on February 7th, 2014 at 4:01 pm

      That might have been the missing buttermilk. I put a white yoghurt instead and they weren’t dry at all.

      Reply

      • Geri on March 9th, 2014 at 1:12 pm

        Me too, i had sour cream plus a little milk to top it up to the required measurement and they were not dry or crumbly, moist & scrumptious.

        Reply

  5. Janeta on February 7, 2014 at 3:58 pm

    Just made these and I think I will have to hide them, to be able to have some left for breakfast :) They are disappearing very quickly! I didn’t have buttermilk so I substituted it with white yoghurt – worked very well actually. Thank you, VERY yummy!

    Reply

  6. Heather on February 9, 2014 at 5:03 pm

    I made these today and added a little bit of mini chocolate chips in with the two ounces of chopped chocolate. These are delicious and so easy to make! Thank you for a wonderful recipe!

    Reply

  7. Carla on February 13, 2014 at 12:07 am

    What is the texture of these muffins? I am looking for a dry, chewy, cake like muffin. make sense? I may fill the center with caramel too!

    Reply

    • Michelle on February 13th, 2014 at 9:44 am

      Hi Carla, These are not dry, but they are a bit cake-like.

      Reply

  8. A Hammond on February 16, 2014 at 5:36 pm

    Muffins. The excuse for eating cupcakes for breakfast!

    Reply

  9. Beth on March 9, 2014 at 12:13 am

    I made them and they came out great. I doubled the recipe and only had enough bittersweet chocolate for melting so I mixed in semi-sweet chocolate chips. Thank you for another awesome recipe.

    Reply

  10. Geri on March 9, 2014 at 1:08 pm

    Yum! These were truly a chcolate lovers dream! Light, chocolatey & delicious! Thanx for sharing!

    Reply

  11. nancy on April 26, 2014 at 6:52 am

    The muffins are absolutely delicious but mine were way to crumbly. Did I do something wrong.

    Reply

    • Michelle on April 29th, 2014 at 11:10 am

      Hi Nancy, You may have over mixed the batter if they turned out crumbly.

      Reply

  12. Noble Lafferty on April 26, 2014 at 4:29 pm

    These turned out great, substituted half apple sauce and half wheat flour, but I’m sure the original is a winner also. This recipe is perfect, simply follow the directions.

    A little tip I learned was DO NOT overmix them, and once you fill the cups, DO NOT tap the pan to level them out. It may just be a big dollop of cupcake mix, but this will give you that great round top.
    Having a drink while making these helps out too.
    Thanks

    Reply

  13. Helen on May 30, 2014 at 5:41 pm

    lol – if you leave off the paper wrapper, it is definitely a muffin! I’m going to go make these right now – as muffins. sans paper wrapper. :)

    Reply

  14. bianca on June 1, 2014 at 8:02 am

    Ooh l love them l wish could find more flavor

    Reply

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  16. Shawn on August 26, 2014 at 10:10 pm

    I just made these tonight. The batter came out super duper thick. Im wondering what I might have done wrong? I checked and doublechecked, I added all of the ingredients and didnt short myself. Any ideas?

    Reply

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