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I was at Starbucks on Monday getting my usual unsweetened Black Iced Tea when I glanced into the dessert case hoping to score a Rice Crispy Treat. There were no Rice Crispy Treats to be had, but at that moment, I laid my eyes on this amazing looking chocolate muffin. It was huge and sprinkled with sugar that glistened in the lights…it called my name, but I left Starbucks carrying nothing but my tea. I am not a huge fan of chocolate, but there was something about that muffin that compelled me to hit up the internet and attempt to replicate that sucker. I searched and searched for a copycat recipe, but came up with nothing. I wanted the muffins I was making to have big, beautiful, domed tops with a crunchy blanket of sugar. After realizing I had minimal amounts of chocolate in my pantry, my options dwindled drastically. I finally settled Dorie Greenspan’s recipe for Chocolate-Chocolate Chunk Muffins. This batter was super thick and tasted pretty damn good in its uncooked state, so I had high hopes for the final product. These muffins baked up beautifully and I was certainly impressed with the size and taste. Obviously I do not know how the flavor compares to the Starbucks inspiration muffin, but I can say Dorie’s recipe yields one hell of a chocolate treat!
Chocolate-Chocolate Chunk Muffins

· 6 tablespoons unsalted butter
· 4 ounces bittersweet chocolate, coarsely chopped
· 2 cups flour
· 2/3 cup sugar
· 1/3 cup unsweetened cocoa powder, sifted
· 1 tablespoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1-1/4 cups buttermik
· 1 large egg
· 1 teaspoon pure vanilla extract
· *coarse white sugar

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 the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups.
Place the muffin pan on a baking sheet.
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.

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. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds. *Sprinkle tops with coarse white sugar.

Bake for 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 5 minutes before carefully removing each muffin from its mold.

*The coarse sugar is not part of Dorie’s recipe, I added it because I wanted a crunchy muffin top!

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  1. JoAnn Brontad says:

    Yummy, my grandchildren will love these as they devour anything chocolate. Thanks for the information as to where to get the sugar as well! Bake on……

  2. Danielle Moore says:

    Where do you buy course sugar? I have looked for it before in the stores, and can’t seem to find it. Maybe I am just not looking in the right place.

    1. Jamie says:

      You can purchase coarse sugar at baking supply store or Michael’s near the sprinkles and other cake decorations.

    2. Danielle Moore says:

      Thanks! I was looking in the wrong place. I will check at one of these places.

  3. Theresa Lindroth says:

    I have to tell you, I have had the muffin from Starbucks and they CANNOT compare to your muffins. They are EXCELLENT. I am a BIG Chocolate Lover. Anything Chocolate I will eat. So, take my word for it. Your Muffins are exquisite. Good Work. Thank you, Theresa Lindroth

  4. Lynn Sulackow says:

    Jamie, thanks so very much these muffins are fabulous!!! I made them as large (yield 8).
    I’m always looking for great bakery recipes for my business – Cheesecakes Unlimited located in Rice Lake, WI I ship frozen cheesecakes (the majority are my own creations developed when I get bored) and have a coffee shop-bakery in the main floor of my home.
    I’m a recent widow and have been in business since 1981, but haven’t had a physical shop until August, 2008. My business website is:

    Jamie, thanls again…my daughter and her fiance and their best friend were my taste testers this morning. They are definitely better than Starbucks muffin…which I’ve had before!!!

  5. Stacey says:

    I saw the recipe and thought they would be great. I made the muffins and followed recipe and they turned out on the dry side. I will try it again and cook them less and add more chocolate chunks.

  6. germaine says:

    Hi, I too have this passion for the best muffin ,I had the ones from dunkin donuts and fell in love with them.I’ve been tryin to find a recipe for a couple of weeks now, and when I couldn’t find one, I been experimenting and have got great tasting muffins, but cant seem to replicate the taste of those muffins. Thanks for recipies will let you know how it taste.

  7. Joanne says:

    Wonderful chocolate muffins. I can taste them. Yum.

    If you want to make more, I have some great Hershey Chocolate to giveaway. Please check my site as the Giveaway goes until Sat. at noon.