Chocolate Lover’s Chocolate Chocolate-Chip Muffins

Chocolate for breakfast sounds like a good idea to me some days. Okay, most days.

If it sounds like a good idea to you, these muffins are the only excuse you need.

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella averiecooks.com

They probably could have been called cupcakes, but they’re not as light and fluffy as a chocolate cupcake. They’re denser and have a more muffin-like texture. Since I think of muffins as healthier than cupcakes, I called them muffins. Mind games. They work every time.

The beauty of the muffins is that they come together in minutes with just two bowls a whisk. No need to drag your mixer out for these big, puffy beauties.

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella averiecooks.com

They’re ready from start to finish in under a half hour. You can even mix the dry ingredients in a bowl at night and the next morning, it’s as easy as pouring wet over dry, stirring, baking, and you’ll be eating chocolate for breakfast before you know it. That’s my idea of waking up.

They’re made for chocolate lovers. There’s cocoa powder, chocolate chips, and dollops of Nutella onto the muffin tops. If there’s a way to make a muffintop better, smearing it with Nutella is how.

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella averiecooks.com

I also smeared some with Chocolate Peanut Butter, since everything is better with homemade (chocolate) peanut butter. Don’t make me choose between Nutella and chocolate peanut butter.

Homemade Chocolate Peanut Butter in 10 Minutes (Vegan, GF) averiecooks.com

The batter is very fudgy and thicker than your average muffin batter. As you’re combining the wet and dry ingredients, use a rubber spatula and just keep folding and turning the bowl, folding and turning the bowl, making sure to get any dry bits from the bottom, but don’t overmix the batter.

The less you mix and develop the gluten, the softer and more tender the muffins will be.

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella averiecooks.com

And boy, are they ever soft. I used oil rather than butter, which I prefer in most muffins, cupcakes, and cakes because it keeps them extra soft and springy. And buttermilk keeps them fluffy, lighter, and moist.

If you don’t normally keep buttermilk on hand, you can cheat and make some with vinegar or lemon juice and milk. Or use regular milk and add a hearty dollop of sour cream or Greek yogurt.

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella averiecooks.com

I didn’t use liners because I didn’t want muffins with ruffled-potato chip marks on them. Instead, I sprayed my pan with floured cooking spray. No issues whatsoever with sticking.

When you’re filling the muffin pan, don’t be scared to fill the wells up to nearly the top, a solid three-quarters full. This is what creates big, bakery-style domed-top muffins.

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella averiecooks.com

I used a one-quarter cup measure, sprayed with cooking spray, and filled a 12-Cup Muffin Pan perfectly. Spraying your scoop with cooking spray helps this thick, rich, super fudgy batter to slither right off and into the muffin pan.

In the past, I’ve filled muffin cups up nearly the top, only to create splooging-over mushroom tops, rather than muffin tops, and have ruined plenty of muffins. But with this batter, you’re safe to fill them up very full.

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella averiecooks.com

Be careful not to overbake, which is easy to do with chocolate goodies, given the dark color. I baked for 24 minutes and in the future, will probably pull them at about 22 minutes. Watch your muffins, not the clock, when evaluating doneness.

If you happen to overbake, sealing them in a Ziplock overnight while they’re still warm will help them soften up.

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella averiecooks.com

The outside developed a very slight chewiness and the interior stayed soft, dense enough but still fluffy, and moist. The chocolate chips melted and made them extra chocolaty and rich.

When I served them to my family my husband exclaimed, “Oh Wow! Chocolate cupcakes!” I said, well, I’m calling them muffins and explained my logic. He liked my rationale.

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella averiecooks.com

Then, he told me that I need to give them all away. My heart sank for a minute, thinking he didn’t like them. Call me old-fashioned, but the only two people in the world I really care if they like my cooking are my husband and my daughter.

But he said they’re amazingly good and that he was tempted to eat half the batch at once.

Chocolate cravings apparently run in our family.

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella averiecooks.com

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella - Chocolate for breakfast sounds like a good idea to me!

Print Print Recipe

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella

If you like eating chocolate for breakfast, these muffins are for you. They're closer in taste to a rich chocolate cupcake, but have the texture of a muffin. They're soft, moist, dense, and loaded with plenty of chocolate intensity for chocolate lovers. The muffins come together in just minutes, and are ready from start to finish in under a half hour, without needing to use a mixer, which is my kind of breakfast recipe.

Yield: 12 large bakery-style muffins

Prep Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

Ingredients:

1 3/4 cups all-purpose flour
1 1/4 cups light brown sugar, packed
2/3 cup unsweetened natural cocoa powder
1 teaspoon instant espresso powder/granules, optional
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
3/4 cup buttermilk
2 large eggs
1/3 cup canola or vegetable oil
1 tablespoon brewed coffee, optional (leftover from the morning brew is fine)
2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 350F. Spray a standard 12-count muffin pan with floured cooking spray, or grease and flour the pan; set aside. For cosmetic reasons, I prefer to avoid the ruffled edges that paper liners create.
  2. In a large mixing bowl, whisk together the the first seven dry ingredients, ending with optional salt.
  3. Add the chocolate chips and whisk to incorporate; set aside.
  4. In a 2-cup measuring cup or medium bowl, whisk together the remaining 5 wet ingredients.
  5. Pour the wet ingredients over the dry ingredients and fold to incorporate using a rubber spatula. Don't stir vigorously or beat; just make sure everything is combined and there are no unblended dry ingredients hiding at the bottom of the bowl or in the folds of the batter. Don't overmix or muffins will be tough. Batter will be quite thick.
  6. Using a 1/4 cup-measure that's been sprayed with cooking spray (helps batter to slide right out), scoop out quarter-cupfuls of batter into prepared pan. Re-spray measuring cup with cooking spray every third or fourth scoopful of batter, or as necessary. Fill muffin cups up to a solid 3/4-full, nearly filling to the top. This creates domed, high-top muffins. Underfilled cups create flatter muffins, and you'll also end up with extra batter.
  7. Bake for 20 to 24 minutes, or until a toothpick inserted in the center of a muffin comes out clean (noting that it's hard to find a 'clean' patch to test that doesn't have melted chocolate chips and it's easy to confuse muffin batter with a gooey melted chocolate chip). Muffins should be domed and springy to the touch; don't overbake.
  8. Allow muffins to cool in the pan on top of a wire rack for 5 minutes before removing them from the pan. Then place on a wire rack to cool completely.
  9. Tip: If you've accidentally overbaked your muffins which is easy to do with chocolate, wrapping them while still warm in plasticwrap, and putting them inside a large Ziplock, and sealing it, will help muffins soften over the next day. Muffins are best fresh, but well-wrapped, they will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
  10. Serve with peanut butter, chocolate peanut butter, Nutella, jam, cream cheese, frosting, or enjoy plain.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Related Recipes:

Banana Yogurt Muffins and Little Banana Bread Loaf

Blueberry Muffins with Raspberry Jam Swirls

Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins

Banana Bread Brownies with Vanilla Caramel Glaze

Thick and Soft Chocolate Peanut Butter Cookies (GF)

Soft and Chewy Brownie Cookies

Nutella Peanut Butter Chocolate Chunk Cookies

Chocolate Cake with Chocolate Ganache

 Thanks for the 20 Healthier Lunch Ideas and Cookbook Giveaway entries.

Do you have a favorite muffin recipe? Fan of chocolate for breakfast?

   

140 Responses to “Chocolate Lover’s Chocolate Chocolate-Chip Muffins”

  1. #
    51
    Chung-Ah | Damn Delicious — May 22, 2013 at 12:30 am

    Oh man – you know I’ll take any excuse to have chocolate for breakfast! It is, after all, the most important meal of the day, right?

    Reply

  2. #
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    Jennie @themessybakerblog — May 22, 2013 at 5:12 am

    I’ll take my muffin with a smear of that peanut butter, please! These look amazing. Cupcake. Muffin. Either way, I’m eating it for breakfast.

    Reply

  3. #
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    Jocelyn @BruCrew Life — May 22, 2013 at 5:40 am

    Oh my word!!! That is one awesome muffin…I love your rationale on why it’s a muffin and not a cupcake :-) Any chance I get to have chocolate for breakfast makes for a great day!!! And one smeared with Nutella or chocolate peanut butter…oh boy!!!

    Reply

    • Averie Sunshine replied: — May 22nd, 2013 at 5:41 am

      mind games – they work every time :)

      Reply

  4. #
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    Baker Bettie — May 22, 2013 at 6:40 am

    I am currently eating chocolate for breakfast and WAS feeling guilty about it, until I read this. Mind games, it totally did work. Now I don’t feel guilty but I do feel that this could be a slippery slope… oh no. Oh well. :)

    Reply

    • Averie Sunshine replied: — May 22nd, 2013 at 4:36 pm

      And I just saw your cookies on FG! I bet that’s what you were eating! :)

      Reply

  5. #
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    Amy | Amy's Cooking Adventures — May 22, 2013 at 7:18 am

    Oh, wow – these look fantastic! I could totally take down a whole pan of these!

    Reply

  6. #
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    Luv What You Do — May 22, 2013 at 9:24 am

    I love big fluffy bakery style muffins!!!
    And chocolate is the BEST!

    Reply

  7. #
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    Valerie — May 22, 2013 at 10:09 am

    Brilliant little mind trick you’ve got going here. ;) I’d definitely eat several all at once and then console myself by calling them “muffins.” The frosting looks deadly – in a good way!! :D

    Reply

  8. #
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    Kiersten @ Oh My Veggies — May 22, 2013 at 1:05 pm

    Your husband sounds like me–I’m constantly wanting to give away baked goods too when they’re too good. The meh ones I can keep around, but something like this (especially with the Nutella on top!), I need to get out of the house.

    Reply

    • Averie Sunshine replied: — May 22nd, 2013 at 4:19 pm

      Oh I get the MEH ones out of the house, asap! My husband is crazy enough to want to get the good ones out of the house, too! lol

      Reply

  9. #
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    Cheryl — May 22, 2013 at 1:10 pm

    I just made these muffins and they are fabulous!! Thank you!!

    Reply

    • Averie Sunshine replied: — May 22nd, 2013 at 4:17 pm

      So glad to hear they turned out fabulously for you, Cheryl! Thanks for LMK!

      Reply

  10. #
    60
    Ari @ Ari's Menu — May 22, 2013 at 3:18 pm

    OMG those MUFFIN TOPS!!! They are perfection! And I love the bright lighting in these photos. I am always all about the bright photos that pop, and these are gorgeous!

    Reply

    • Averie Sunshine replied: — May 22nd, 2013 at 4:11 pm

      It was a realllly sunny and bright day when I took them and I tried to diffuse it best I could, but they are still bright and with the stark contrast of the light/dark muffins, it’s even more pronounced. Glad you like them!

      Reply

  11. #
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    Monique @ Ambitious Kitchen — May 22, 2013 at 7:33 pm

    My goodness! These look drop dead delicious. LOVE the nutella on top.

    Reply

    • Averie Sunshine replied: — May 22nd, 2013 at 7:35 pm

      Thank you for the pin and the super sweet thing you wrote about them being the best looking choc muffins you’ve ever seen. So kind and thank you :)

      Reply

  12. #
    62
    Shannon {Cozy Country Living} — May 23, 2013 at 6:40 am

    These look incredible!! Who doesn’t like chocolate for breakfast, right? I can’t wait to try these:) Pinning these and I am your newest follower on Twitter:)

    Reply

    • Averie Sunshine replied: — May 23rd, 2013 at 6:42 am

      Thanks for finding me, for pinning, and for saying hi!

      Reply

  13. #
    63
    Kayle (The Cooking Actress) — May 23, 2013 at 2:19 pm

    ahhhhh chocolate for breakfast is soooo goooood-especially loving that gorgeous swirl of chocolate peanut butter on top, mmmm!

    Reply

  14. #
    64
    DG — May 23, 2013 at 9:06 pm

    do you have a perfect blueberry muffin recipe?

    Reply

  15. #
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    Stacy | Wicked Good Kitchen — May 24, 2013 at 5:18 am

    Yay! Chocolate for brekkie…who wouldn’t love that? Love the dollops of Nutella and those muffin tops are beautiful, Averie! xo

    Reply

  16. #
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    Nora @ Buttercream Fanatic — May 24, 2013 at 11:43 am

    Averie, these look exceptional! I am a total chocoholic (original, I know) but don’t always want a heavy cookie or cupcake. I’ll bet these freeze so well, so I’m going to make a batch to eat one at a time as chocolate cravings hit. Can’t wait!

    Reply

    • Averie Sunshine replied: — May 24th, 2013 at 1:47 pm

      Freezing them is a great idea, yes! One at a time that way as you said :)

      Reply

  17. #
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    Nutmeg Nanny — May 25, 2013 at 7:38 am

    Wow, these look decadent and highly addicting ;)

    Reply

  18. #
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    Amanda @ Once Upon a Recipe — May 28, 2013 at 2:58 pm

    Well, these would certainly be good motivation for getting out of bed in the morning. My goodness, they look so chocolate-y and delicious! I love the idea of spreading a little Nutella on top.

    Reply

    • Averie Sunshine replied: — May 28th, 2013 at 3:21 pm

      Thanks, Amanda! And thanks for all your comments today :)

      Reply

  19. #
    69
    Molly — July 31, 2013 at 3:12 pm

    I just made these with Andes mint chips. Yep, delicious!

    Reply

    • Averie Sunshine replied: — July 31st, 2013 at 4:02 pm

      They would be PERFECT with Andes mint chips…oh I want those :) Thanks for LMK you tried them!

      Reply

  20. #
    70
    Karry — August 8, 2013 at 8:33 am

    The coffee could be optional?

    Reply

  21. #
    71
    Monica M — August 15, 2013 at 8:13 am

    I made these today and they came out wonderful!!! I slightly overbaked them, but I followed your trick of putting them in a ziploc bag and now they are so moist!!! :) And I love the mushroom top, I can never get it and a muffin without a muffin top just doesn’t look like a muffin in my opinion lol :) Thanks for the recipe, will surely do it again!

    Reply

    • Averie Sunshine replied: — August 15th, 2013 at 8:37 am

      So glad you enjoyed them and the ziplock trick is always good :) I love the big mushroom tops too!

      Reply

  22. #
    72
    Shaunda — September 3, 2013 at 6:43 pm

    Do you think these would freeze well? They look amazing!

    Reply

    • Averie Sunshine replied: — September 3rd, 2013 at 9:01 pm

      Yes they freeze great! I wrote it in the recipe section of the post. I may hold off on topping with Nutella if you know you’re going to freeze them, but just the muffin itself, total win.

      “Muffins are best fresh, but well-wrapped, they will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.” <– what I wrote in the recipe

      Reply

      • Shaunda replied: — September 4th, 2013 at 4:07 am

        Sorry, I guess my reading skills are lacking :-) Thanks so much for the quick response!

      • Shaunda replied: — September 5th, 2013 at 7:25 pm

        Oh my goodness, I just made these, they might not make it into the freezer! I made a double batch and could eat them all! Thanks for the great recipe!

        • Averie Sunshine replied: — September 6th, 2013 at 2:10 am

          Lol – well at least they’re a hit and I am so glad! Thanks for telling me!

  23. #
    73
    LoverOfAnythingChocolate — November 24, 2013 at 6:20 pm

    These were awesome! And chocolatey and moist! Thank you for this evilness! lol

    The only problem my family had was that it smelled like baking soda. I didnt mind, because I loved it and ate it.(I’m the chocoholic of the family, 90% of what I make has chocolate in it lol)

    Reply

    • Averie Sunshine replied: — November 24th, 2013 at 6:40 pm

      Glad you loved them! Interesting about the baking soda. Could it be that you maybe added a bit too much between the baking soda and the baking powder (trust me, I mismeasure my 1 tsp and 2 tsp’s alot – thinking I didn’t add something, but did, than I add more…)

      You could possibly scale either of them down to about 1/2 teaspoon each and see if that reduces your issue, but still gives them enough oomph to rise properly.

      Sounds like though they were a hit!

      Reply

      • LoverOfAnythingChocolate replied: — November 25th, 2013 at 6:24 pm

        Yes, they were, I’ll try that next time and tell you the results :)

  24. #
    74
    Christine Park — February 9, 2014 at 5:08 pm

    Omygoodness.
    These are the best chocolate muffins ive ever baked in my entire life.
    They are so moist and have the perfect muffin texture.
    Thank you soo much!

    Reply

    • Averie Sunshine replied: — February 9th, 2014 at 5:12 pm

      Well that’s a super high compliment! Thanks & glad they are such winners for you :)

      Reply

  25. #
    75
    Becca — June 10, 2014 at 7:46 pm

    Averie – these muffins are literally to die for. I made them with coconut oil. Holy crap they are AMAZING. Funny story: My husband loves double chocolate muffins from Costco which I hate because a) they are way too big and b) who know what’s in them?! One day we were there and he picked up 1 pack of muffins. We got to the cashier & the lady told us we actually had to buy 2 packs (not her fault as it was a store rule). My husband argued with her because he wanted just the 1 pack. He ended up getting really mad over it and he didn’t buy the muffins. When we got back to the car he just burst out laughing and said..”did that just happen.. did I just get mad over muffins? what’s my life coming to?” haha So ever since then we have this on going joke about Costco muffins. He has been “good” and hasn’t bought them in years. I like to make all of our treats, so that I know there are no preservatives in them. Last night he got home from a 2 week business trip. I left him a note saying “Hope you enjoy these. Now you don’t have to get mad at Costco anymore” and we had such a good laugh over them. After he tried them he said they make the Costco muffins look so disgusting in comparison. He is hooked on these and I am too. Your recipes are amazing and your blogs are always thoughtful and well laid out. I love your little tips that most cookbooks leave out …they always explain exactly what I’m thinking (i.e. hmmm I wonder how full I should fill these… should I mix thoroughly or just until blended, etc.etc.) YOU ROCK!! Keep up the great work!

    Reply

    • Averie Sunshine replied: — June 11th, 2014 at 1:19 am

      What an amazing story and comment, thank you. First of all, getting mad over muffins, LOL but I have been there. Sometimes store policies defy logic and I’m like what just happened here!? Totally can relate but totally ecstatic that he feels these muffins blow away the Costco ones! And people can say what they want, but Costco can make some darn tasty bakery stuff. Their muffins and sheet cakes are super good and so I take that as a big compliment! Also thank you for trying this recipe. For whatever reason, it never really caught on, which has always baffled me, so it’s nice to hear someone made it! And with coconut oil, love it too!

      And thanks for noticing that about my tips and details. I try to be super thorough. With my next cookbook, I was driving my editor crazy I think because I was so picky about the way things were said but with baking, if you can give a couple extra details that help the person go from maybe working to sure-thing, I’m all for the little extra details!

      Reply

      • Becca replied: — June 11th, 2014 at 9:03 am

        Glad that you didn’t mind that I wrote a novel.. HAHA The Costco muffins taste great I’m sure.. I would eat 1 myself though and I’m pretty sure one muffin is like 4 servings… that’s why they are dangerous. Plus there is nothing better than fresh baked out of the oven. :) Yeah, it’s funny how some recipes go viral and then there are other hidden gems.

        I can see how that would drive an editor crazy haha but I agree.. they make a huge difference when baking. With general cooking.. you can fix most mistakes but baking is SO particular. Your little tips are what keep me coming back….because I always know your recipes will turn out perfect because I know you’ve tested them + included your sure tips for success. They work like a charm everytime. :D

        • Averie Sunshine replied: — June 11th, 2014 at 1:22 pm

          Omg you are the BEST! Thanks, Becca! I wish I could clone you! It’s always nice to know the tips, tricks, and little nuance things ARE getting read, and are appreciated. Thanks for LMK!

  26. #
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    Molly — October 27, 2014 at 12:22 pm

    Apparently the anesthesia department is having a chocolate day tomorrow. I, of course, was not invited, but my wonderful hubby sent me the invite as a hint to contribute something amazing. I chose these. :-)

    Reply

    • Averie Sunshine replied: — October 27th, 2014 at 3:01 pm

      Well they are VERY lucky to have you baking these for them and I’m sure they’ll be a hit!

      Reply

      • Molly replied: — October 28th, 2014 at 3:39 pm

        Reporting back: ALL of the muffins were eaten (the last half of one snatched by a med student as my hubby was getting the containers) – this is unlike the other chocolate things brought. I quote “dominated” chocolate day. SCORE! :-)

        • Averie Sunshine replied: — October 28th, 2014 at 6:13 pm

          Thanks for reporting back and I’m glad this one ‘dominated’! Love to hear things like that! :)

  27. #
    77
    Lara — November 28, 2014 at 8:17 pm

    I have to say, I never leave comments but I just had to. I am from Australia and am always heistant to try recipes outaide of Australia but I stumbled upon your website because I have tried so many muffin recipes and they have all failed. This recipe is amazing, quick, easy and so chocolatey good. I baked them at 170•C in a fan forced oven for 21minutes and they looked amazing. They were not as soft as they probably should have been (probably because I over mixed) but they still tasted delicious. Thank-you for sharing this recipe, I can’t wait to try some more yummy treats :)

    Reply

    • Averie Sunshine replied: — November 28th, 2014 at 9:32 pm

      Thanks for commenting, even though you normally don’t! So glad these worked out great for you!

      Speaking of failing muffins…JUST TODAY I made muffins from a cookbook that failed. God I was ticked. I rarely have recipe fails but when they do, I swear, it’s always muffins! I feel you :)

      Reply

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