Triple Chocolate Chunk Muffins
These chocolate muffins have cocoa powder and dark chocolate in the batter, with chocolate chips added to the batter.
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. Not that I’ve ever experienced a smidgen of guilt for eating chocolate first thing in the morning… I do it regularly on my birthday, Valentine’s Day, Easter, and I did it this past Christmas because one of the gifts my husband gave me was an amazing box of French chocolates. How could I not eat one?!
Now, whether you consider these 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, it’s certainly nice to have a recipe such as this in your arsenal. Two bowls, a measuring cup, whisk and spatula. 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 chocolate muffins are great on their own, but you could also top them with some raspberry or strawberry jam to make them even more breakfast-esque 🙂
Four years ago: Greek Custard Pie (Galaktoboureko)
Eight years ago: Homemade Bread
Triple Chocolate Chunk Muffins
These chocolate muffins have cocoa powder and dark chocolate in the batter, with chocolate chips added to the batter.
Ingredients:
- 6 tablespoons unsalted butter
- 2 ounces bittersweet chocolate, coarsely chopped
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- ⅓ cup unsweetened cocoa powder, sifted
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- ⅓ cup semisweet chocolate chips
Directions:
- Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners (or spray with non-stick cooking spray).
- Melt the butter and chocolate together in a bowl over a saucepan of simmering water (or do so in a microwave on 50% power in 30-second increments), until completely melted and smooth. Remove from the heat.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. In a large glass measuring cup or a small bowl, whisk together the buttermilk, egg and vanilla until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients, add the chocolate chips, and with a rubber spatula, gently fold until all ingredients are incorporated. Do not overmix the batter. Divide the batter evenly among the muffin cups.
- Bake for 15 to 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. Serve warm or at room temperature. Muffins can be stored at room temperature in an airtight container for up to 4 days (or frozen for up to 2 months).
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Baking: From My Home to Yours
All images and text ©
This recipe was originally published on January 14, 2010.
they look and sound amazing! And I LOVE that you put peanut butter on them, a genius idea
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!
These look so amazing – esp with the peanut butter!!
Yum! Especially with that peanut butter! So funny the muffin/cupcake debate. The things we do to rid ourselves of guilt!!
Oh yes! Those muffins are gorgeous, and the peanut butter makes them over-the-top!
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 🙂
OMG! I’m trying to convince myself that these aren’t that fattening since they have buttermilk and not THAT much butter. LOL
I’d say they are just naked cupcakes LOL but no matter what you call them, they look delicious!
I don’t think I can eat these for breakfast but bring them on for dessert:)
Wow, these look amazing! I can’t wait to make them!
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.
Oh my gosh, you had me at chocolate-chocolate. These look delicious!!!
These look SOOO good 🙂
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.
These look delish!
These look like an amazing way to not feel guity about having dessert for breakfast 🙂
Sounds like a delicious and decadent treat!
OMG chocolate and peanut butter. My husband would vomit at the mere thought of the combination, so they’d all be MINE… gloriously mine!
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!
They look delicious!! I will have to make them when I get one of my massive cravings for something Chocolate! Thanks for sharing!
Wow the muffins look rich and chocolaty and that’s just the way I like them! Saving this recipe. Thank you!
These look so chocolaty delicious!
Chocolate for breakfast? Yes please.
muffins or cupcakes, who cares, these look great …never thought of these being naked – funny…
These look fantastic. I love chocolate chip muffins. The ones at Costco are SO good. I’ll have to make these!
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!
Wow these look really good, and I’m not even a chocolate fan!
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! 🙂
Muffins may not be that pretty as cupcakes, they are far yummier. I don’t know why but I prefer muffins!
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 🙂
These muffins look so so FANTASTIC. I am going to make them for my kiddos this wk. Thanks for the recipe.:)
Just one word for you.
YUM!
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!
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!!!
Oh and by the way! how full did you fill up the cupcake liners to create those pretty really-muffin-like domes? 😀
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:
http://www.amazon.com/gp/product/B0009EYIRS?ie=UTF8&tag=broeyebak-20&link_code=as3&camp=211189&creative=373489&creativeASIN=B0009EYIRS
And as far as filling the cups, I used a large cookie dough scoop.
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!
There is a very fine line between cake, certain “breads” and muffins. These look great!!
Oh, my mouth is watering. Dinner is on the stove, but I want THESE!!!
These are the perfect excuse to have chocolate for breakfast. Well, I guess I know what I’m having for breakfast tomorrow!
@ 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! 🙂
A perfect recipe for an excuse to eat chocolate for breakfast 😉 Just added this to my recipe collection, can’t wait to bake them!
sounds great love to try ot
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!
I think you need to go back and read the recipe a little more carefully………it says 1/2 tsp of baking soda. That’s probably why they were so dry.
OMG! Those look devine. How can you go wrong with Chocolate. I’m going to have to try these. Thanks!
Yumm these look so good! I made similar ones from Meeta’s site! Loved them!
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! 🙂
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.
Bethany
I usually don’t go for chocolate chocolate muffins but must admit that these look like the perfect ones!!
Those look so sinful. I feel like some chocolate right now…
To quote Jim Gaffigan “Muffins are bald cupcakes!” Doesnt mean they are less tasty.
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….
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!
Just made these for my friend, hope they’re good! 🙂 They look it!
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!
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
Thanks
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.
Thanks for sharing that terrific recipe. I’ve tried them today and they turned out absolutely wonderful.
These turned out nicely but they were a little dry. What would you suggest changing to remedy the problem next time?
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.
Hey,
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!!
Hi Kym, You definitely could do the sub, you just might find the muffins a bit on the sweet side
Hi.
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!
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!
Chris
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!
Bonnie
Hi Bonnie, Yes, definitely 1 tablespoon of baking powder.
Very Easy to follow ^_^ . . .and quite possibly the best chocolate muffins I’ve tasted. Added white chocolate chips for something different. Thanks
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!
best muffins i’ve ever tasted,thanks!!!
I made these this morning with milk chocolate and substituted the buttermilk with milk and vinegar. They turned out wonderful! Definitely not too sweet.
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.
I made these with mashed, cooked black beans instead of butter and they were delicious!
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”.
I made these today and they were delicious. They also come out SO pretty. They’d make a great gift!
wow they look so delicious
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?
Hi Carol, You can use the substitution listed on this page: https://www.browneyedbaker.com/substitutions/
just plain milk, will work just fine:)
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
… and, btw, melasa is much better than granulated sugar, you should try
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. 🙂
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.
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!!
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!
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.
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.
That might have been the missing buttermilk. I put a white yoghurt instead and they weren’t dry at all.
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.
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!
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!
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!
Hi Carla, These are not dry, but they are a bit cake-like.
Muffins. The excuse for eating cupcakes for breakfast!
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.
Yum! These were truly a chcolate lovers dream! Light, chocolatey & delicious! Thanx for sharing!
The muffins are absolutely delicious but mine were way to crumbly. Did I do something wrong.
Hi Nancy, You may have over mixed the batter if they turned out crumbly.
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
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. 🙂
Ooh l love them l wish could find more flavor
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?
the plates in the picture of the chocolate muffins- I grew up with those plates! I have never seen those plates any where except in my childhood home! Thank you for publishing this photo it really made my day!
Just made these. Absolutely the best! My 4 kids & husband devoured them. I added a cream cheese filling. 12 oz. cream cheese, 1/3 c sugar, 1egg=. Mix together & dollop a little in each muffin. Unbelievable!
Had this bookmarked for ages and finally made this 😀 and OMG DELICIOUS <3 I followed it exactly and it's not too sweet which is amazing because then I can eat as much as I like without the toothache feeling <3 This is now my go to chocolate muffin recipe. I no longer need chocolate cupcakes. This is just perfect for me <3
These cupcakes are divine….just wanting to make this into one big cake but not sure how long I should cook it for and I don’t want to have to keep opening the oven to check?
Thanks
Hi Louise, I have never used this recipe to convert into a cake, so unfortunately I don’t have a bake time to give you.
Thanks for posting the recipe, it looks delicious. They look like a perfect way to get my chocolate fix….. which reminds me I am not sure I ever said how good your “Chocolate Chip Cookie Dough” recipe was. I made it for my Son and he loved it. He is now sharing it with all his friends.
Great job, thanks.
These are definitely a breakfast treat :)) Do you have the Pittsburgh Renaissance Cookbook IV? There is a recipe for Double Chocolate Banana Muffins in it that is incredibly delicious, so moist and full of flavor.
I do not have that book, but now I’m going to find it 🙂 Thanks for the tip!
I have two little girls that would be so happy if I made these for breakfast. I’m in the camp that most muffins are just cupcakes that we call muffins to justify eating them for breakfast, but I may have to surprise my daughters with these.
These look amazing and I’m all for finding another excuse to eat chocolate for breakfast!
I like to use large size chocolate chips to give a bigger chocolate flavors in every bite.
so disappointed. i made these last night and they are nothing special. not light at all and i made exactly to the word using the directions. darn it
I made these right after you posted this in January. These are amazing! And so easy to make as well. Everyone loved them!
These muffins are delicious, simple and very tasty. The only thing I found awkward is mixing the granulated sugar to the dry ingredients, unless it was icing sugar, I would mix the sugar to the liquid ingredients to help it distribute much better and avoid mixing the batter too much. Thanks
I made these as minimuffins. The recipe made 44. I baked them for 10m on 375, and they were perfect. I followed the recipe exactly. I didn’t have buttermilk, so I made the substitution using vinegar. Very good muffin.