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Although I am not the biggest chocolate fanatic around, there are times (ladies, you know what I’m talking about) that I develop a seemingly insatiable craving for its delectable goodness.

When these urges occur, an ordinary chocolate chip cookie simply won’t cut it. I’ve come to terms with the idea that when these cravings hit, I’ve got to pull out all the stops. I’m talking chocolate ice cream with Homemade Hot Fudge Sauce, Symphony Brownies or these Chocolate Chocolate Chip Muffins.

I’m a little obsessed with muffins in general – they are my go-to breakfast for lazy Sunday mornings. In my opinion, there’s nothing better than a freshly baked muffin, fresh fruit and a cup of hot tea to welcome you to a new day. Chocolate Chocolate Chip Muffins? Ecstasy on my breakfast plate. You’re sure to have a good day when you start it out this way.

These delicious, dark chocolate muffins aren’t over the top sweet, so you won’t feel too guilty about indulging in one as a mid-morning snack. The addition of espresso takes the chocolate experience to whole different level while the semi-sweet chocolate chips offer a little texture and added sweetness.

If you like a little crunch in your breakfast, add some walnuts, sunflower seeds or pecans. They’d all be a wonderful addition to an already pretty phenomenal breakfast experience.

I’m thinking they’d be pretty great on your Easter brunch table too.

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Chocolate Muffins

By: Jamie
4.50 from 4 ratings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 12 muffins


  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 3 tablespoons dark unsweetened cocoa powder Hershey’s Special Dark
  • ¾ cup sugar
  • ¾ cup semisweet chocolate chips plus 1/4 cup for sprinkling
  • 1 cup milk
  • cup vegetable oil
  • 1 large egg lightly beaten
  • 2 teaspoons instant espresso granules dissolved in 2 teaspoons hot water
  • 1 teaspoon pure vanilla extract


  • 1. Preheat the oven to 400 degrees F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
  • 2. In a large bowl, combine the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips.
  • 3. In a medium bowl, combine the milk, oil, egg, dissolved espresso granules, and vanilla; whisk to combine.
  • 4. Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be slightly lumpy – that’s okay.
  • 5. Divide the batter between the prepared muffin wells. Sprinkle the remaining 1/4 cup chocolate chips on top of the muffins.
  • 6. Bake in preheated oven for 18-20 minutes or until the muffins are dark, risen and springy.


- I sprinkled the tops of my muffins with a little coarse sugar for added sparkle and texture.
- The muffins are best served the day they are made, but will keep in an airtight container at room temperature for about 1 day.
- If you don't have dark cocoa powder, you can substitute regular unsweetened cocoa powder.
- If you don't have instant espresso granules, you can simply omit this ingredient.
Adapted from Nigella Lawson via The Food Network

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  1. Janet Shelton says:

    Hi! Want to make this, can I double the recipe ?

    1. Jamie says:

      Hello! I haven’t doubling attempted this recipe, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.

  2. Sarah says:

    Am I able to replace the milk with almond milk? Thanks!

    1. Jamie says:

      The almond milk should work just fine. I hope this helps and I appreciate you stopping by.


  3. Serena says:

    hi!! i made these yesterday ’cause i had friends over… they looked beautiful, smelled wonderful…but… i realized i had forgotten adding sugar!! my bad! I covered them with powdered sugar though, and my friends liked them anyway!! i’m making them again very soon for my husband too!

  4. Debbie says:

    I love muffins and chocolate so now I will have to bake these. Since you are really in to muffins, I baked some Inside-Out Pumpkin Muffins by King Arthur Flour. The filling had an extract ( Fiori di Sicilia) I didn’t have so I used vanilla. They are really delicious. I attached the link just in case.

    I love your site, it is my favorite.

  5. Shirley says:

    I made this recipe tonight just as you wrote it! Delicious! I’m definitely coming back to this one and experimenting. I want to see what it tastes like without the coffee and milk chocolate chips next time. :D

    1. Jamie says:


      Thank you so much! It’s great to hear that you enjoyed the recipe! Have a great day and thank you for following MBA!


  6. Patti Swan says:

    Can’t wait to try these muffins! I just recently found the dark coco and am loving it! Are your milk jars vintage? They remind me of school lunch milk!

    1. Jamie says:

      Hi Patti,
      I’d love to say they’re vintage, but I think I picked those up at Pier 1 or Crate and Barrel. Thanks for your sweet comment.

  7. WhatSharoneMade says:

    These look delicious! I will definitely have to try these out. I made my first ever batch of muffins last night – blackberry and orange…they turned out quite well I think! :) I think I will be experimenting more as they are surprisingly quick and easy!

  8. Aya B. says:

    Yum, Yum, and Yum
    Irresistible chocolate…

  9. Lucia says:

    I tried these muffins this past weekend, they were sooo good, they were a huge success :)

  10. Helena / Rico sin Azúcar says:

    I love your photographs and of course I LOVE the recipe!!!! Those super-dark muffins are absolutely tempting.
    Beautiful site you have, congratulations!

    Take care