Chocolate Muffins

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.

Chocolate Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes


1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons dark unsweetened cocoa powder (Hershey’s Special Dark)
3/4 cup sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 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.

My Baking Addiction adapted from Nigella Lawson via The Food Network

52 Responses to “Chocolate Muffins”

  1. Annie @ Annie's Cooking Lab — March 20, 2012 at 6:34 pm

    Mmm, I could definitely go for one of those right now, they look delicious!


  2. Chocolate chocolate chocolate! (chip muffins) :) They look great on any table!


  3. Blog is the New Black — March 20, 2012 at 7:21 pm

    2 words: YES PLEASE.


  4. Mrs. Jen B — March 20, 2012 at 7:24 pm

    Holy moly. Just…yeah.


  5. Katrina @ Warm Vanilla Sugar — March 20, 2012 at 7:25 pm

    I haven’t had a chocolate muffin in a LONG time. You’ve inspired me to make some of these!


  6. Lucia — March 20, 2012 at 8:42 pm

    They seem so beautiful that I’ m going to try to do them, thanks :)


  7. Cookbook Queen — March 20, 2012 at 8:48 pm

    I’ve been looking for something to change up my morning breakfast routine…these are perfect!! I may have to whip up a batch and freeze some so I can have a fresh chocolate muffin whenever I want!!

    (I will be hiding them in the BACK of the freezer, behind the spinach. NO, not sharing!!)


  8. leslie — March 20, 2012 at 9:07 pm

    Ohh lord have mercy..seems I have those chocolate cravings everyday!!!!


  9. Amilia @justeverydayme — March 20, 2012 at 9:12 pm

    This recipe looks delicious! And your photos look beautiful :)


  10. Spencer — March 20, 2012 at 10:04 pm

    I like a good muffin and yours looks amazing!


  11. Michelle — March 20, 2012 at 10:55 pm

    The dark chocolate color of these are lovely!


  12. Oh yes, starting the day with chocolate is always a good idea!


  13. Cindy — March 21, 2012 at 7:05 am

    Chocolate for breakfast? Any time you possibly can! You just had to do it to me. These look fantastic and I don’t have a good chocolate muffin recipe. I’ll whip these up by the weekend, or sooner. Thanks for this recipe!


  14. shelly (cookies and cups) — March 21, 2012 at 8:19 am

    That is a breakfast I can get behind!


  15. Anna — March 21, 2012 at 8:57 am

    Made these this morning when I could sleep in. Perfect snack!


  16. thelittleloaf — March 21, 2012 at 9:16 am

    Those muffins look beautifully dark and delicious – love the shiny, crusted tops too. Yum.


  17. Sherrie — March 21, 2012 at 9:30 am

    Those muffins look delish, but I must ask… where did you get that adorable little milk bottle?


  18. Kayle (The Cooking Actress) — March 21, 2012 at 9:42 am

    Brilliant. Will you make me breakfast every day? :P


  19. Those muffins look like so much trouble.


  20. Emilie @ Emilie's Enjoyables — March 21, 2012 at 11:32 am

    You are correct, these WILL be appearing at Easter brunch.


  21. Laurene — March 21, 2012 at 12:07 pm

    Did you sprinkle the sugar on top before baking or right out of the oven? Thx for the recipe.


  22. Lori — March 21, 2012 at 12:30 pm

    Yum! I bet these would also be good with coarse sea salt sprinkled on top instead of sugar, too.


  23. Kimmy @ Lighter and Local — March 21, 2012 at 1:06 pm

    Everyone needs some chocolate overload every once in a while. Oh, and because they have “muffin” in the title, I can eat them for breakfast, right? ;-)


  24. Jo-Lyn — March 21, 2012 at 1:37 pm

    UUUmmm, these look/sound UHMAZING!!!! =) Going to have to try these with gluten free flour and splenda since I don’t eat white flour or white sugar!!


  25. The Picture Perfect Baker — March 21, 2012 at 4:55 pm

    Jamie, this look amazing, and I absolutely can’t wait to get a batch into my oven. I just had two improvising questions for you. Since you are evidently my favorite baking genius, I am hoping you will be able to help make this happen for me, without having to make a trip to the store…lol Ok, so first question is, I don’t have the Hershey’s Dark Cocoa on hand, but I do have dutch cocoa powder, as far as I know, they are very similar in taste, both being dark and rich. Can I substitute the dutch cocoa in the same proportion, without losing that deep rich flavor? (God I hope so! lol) Second question, I do not have instant espresso granules in the house, but do have Lavazza brand espresso coffee. What adjustments should I make to incorporate the flavor using brewed coffee, as I don’t think putting the actual espresso grounds in there is an option?

    Gina ‘The Picture Perfect Baker’


  26. Noble Pig - Cathy — March 21, 2012 at 5:26 pm

    I am with you on this one. When the craving hits…you have to hit it back with something good!


  27. Living The Sweet Life — March 21, 2012 at 9:07 pm

    Muffins are totally breakfast food … chocolate for breakfast – – sounds like this would be the perfect start to any day. I’d also, probably end up eating these for lunch, dinner, snack and desert ;) lol


  28. Michelle — March 21, 2012 at 9:09 pm

    Made these bundles of goodness this morning to take to work. AWESOME!!


  29. Kiran @ — March 22, 2012 at 12:06 am

    That looks ridiculously delish and moist!! I always crave something chocolate and bet this would hit the spot!


  30. Rachel @ Not Rachael Ray — March 22, 2012 at 9:00 am

    I love the dark color of these…they look amazing!


  31. Chels — March 22, 2012 at 1:48 pm

    I could of used this recipe last week if you know what I mean ;) These look to die fore! I’m wishing I had some of that Special Dark Chocolate on hand right about now :)


  32. Javelin Warrior — March 23, 2012 at 1:11 am

    These muffins are gorgeous and they look so moist and devilishly dark… Simply awesome. I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…


  33. Amber W — March 23, 2012 at 7:41 am

    I’m a fan of MBA on FB


  34. Amber W — March 23, 2012 at 7:42 am

    I follow MBA on Twitter


  35. Amber W — March 23, 2012 at 7:43 am

    I subscribe to MBA via RSS feed


  36. Chung-Ah | Damn Delicious — March 23, 2012 at 1:01 pm

    I’m not much of a chocolate fan but I do love a good chocolate muffin, especially when there’s a hint of coffee involved! :)


  37. Urban Wife — March 25, 2012 at 5:16 pm

    These will definitely satisfy that chocolate craving! Lovely!


  38. Wendy — March 26, 2012 at 8:02 pm

    I do love chocolate and love it in most forms. These muffins look delicious and I will be sure to try them out! Do you have espresso granules to recommend? Have you ever substituted powder? Better to eat one of these or 2, 3 in the morning so you can work them off more easily! YUM.


  39. Tracy — March 27, 2012 at 2:02 pm

    Love these decadent chocolate muffins! Of all the muffins I’ve made, I don’t think I’ve ever made chocolate ones for some reason…I must remedy this with your recipe!


  40. Carrie — March 27, 2012 at 11:31 pm

    This recipe was scrumptious!! I couldn’t even wait for them to cool down before digging in (gotta love pregnancy cravings!). I subsituted coconut oil for vegetable and added unsweetened shredded coconut. Delicious!! Thank you, thank you!


  41. Helena / Rico sin Azúcar — March 28, 2012 at 7:19 am

    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


  42. Lucia — April 24, 2012 at 1:10 pm

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


  43. Aya B. — October 28, 2012 at 1:10 pm

    Yum, Yum, and Yum
    Irresistible chocolate…


  44. WhatSharoneMade — May 13, 2013 at 5:38 am

    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!


  45. Patti Swan — July 21, 2013 at 11:17 am

    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!


    • Jamie — September 13, 2013 at 6:11 pm

      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.

  46. Shirley — November 8, 2013 at 9:33 pm

    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


    • Jamie — November 9, 2013 at 4:02 pm


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


  47. Debbie — November 10, 2013 at 12:19 am

    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.


  48. Serena — February 27, 2014 at 7:17 am

    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!


  49. Sarah — January 26, 2015 at 8:26 pm

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


    • Jamie — January 27, 2015 at 9:59 am

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


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