Chocolate Lover’s Chocolate Chocolate-Chip Muffins


This post may contain affiliate links.

Chocolate Chocolate Chip Muffins — These chocolate chocolate chip muffins are closer in taste to a rich chocolate cupcake, but have the texture of a muffin. They’re soft, moist, dense, and loaded with chocolate!

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella

Chocolate Chocolate Chip Muffin Recipe

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 chocolate chocolate chip muffins are the only excuse you need.

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 these homemade chocolate chip muffins is that they come together in minutes with just two bowls and a whisk. No need to drag your mixer out for these big, puffy beauties.

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella

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.

These chocolate chocolate chip muffins are made for chocolate lovers. There’s cocoa powder, chocolate chips, and dollops of Nutella on the muffin tops. If there’s a way to make a muffin top better, smearing it with Nutella is how.

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

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella

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.

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.

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.

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

What’s in Chocolate Chocolate Chip Muffins? 

To make these easy chocolate chip muffins, you’ll need:

  • All-purpose flour
  • Light brown sugar
  • Unsweetened cocoa powder
  • Instant espresso granules 
  • Baking powder
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips
  • Buttermilk
  • Eggs
  • Canola oil
  • Brewed coffee
  • Vanilla extract

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella

How to Make Chocolate Chocolate Chip Muffins

To make these easy chocolate chip muffins, simply mix the dry ingredients together in one bowl and the wet in another. Combine the wet and dry ingredients, being careful not to over mix. 

Spoon the batter into a greased 12-cup muffin tin, then bake until a toothpick inserted in the center of a muffin comes out clean. Note 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.

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 Ziploc overnight while they’re still warm will help them soften up.

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella

Is There a Buttermilk Substitute I Can Use? 

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.

Will These Muffins Taste Like Coffee?

Not at all. The small amount of espresso granules and brewed coffee simply enhances the rich chocolate flavor of these chocolate chip muffins. They won’t taste like coffee in the slightest. 

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella

Can I Omit the Espresso Granules? 

If you can’t find instant espresso granules, you can use instant coffee instead. Technically, you may omit the espresso, but I highly recommend adding it in! 

Can I Use Different Mix-Ins? 

Yes, of course! You can add up to a cup of any mix-ins you’d like. Chopped nuts would taste great in these chocolate chocolate chip muffins as well. 

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella

Can I Make These Gluten-Free? 

I’ve only made this recipe as written, so I’m not sure how using a gluten-free flour would affect the taste and texture. 

Is There an Egg Replacement I Can Use? 

I’ve only made these chocolate chocolate chip muffins as written, so I’m not sure how using an egg replacement would affect the taste and texture. 

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella

Can I Freeze Muffins? 

Yes, you can easily freeze these homemade chocolate chip muffins. Simply let them cool, then seal them in a Ziploc freezer bag. When you’re ready to eat them, reheat them in the microwave or set on your counter to thaw. 

How to Reheat Muffins

To reheat these chocolate chocolate chip muffins, I recommend nuking them in the microwave for about 15 seconds. 

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella

What to Serve with Chocolate Chocolate Chip Muffins

These homemade chocolate chip muffins are rich enough as is, but I like to serve them with different toppings anyways. A few of my favorite toppings for these muffins are: 

Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella

Tips for Making Chocolate Chocolate Chip Muffins

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.

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. 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 - Chocolate for breakfast sounds like a good idea to me!

Pin This Recipe

Yield: 12 large muffins

Chocolate Lover's Chocolate Chocolate-Chip Muffins

Chocolate Lover's Chocolate Chocolate-Chip Muffins

These chocolate chocolate chip muffins are closer in taste to a rich chocolate cupcake, but have the texture of a muffin. They’re soft, moist, dense, and loaded with chocolate!

Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes


  • 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


    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. Serve with peanut butter, chocolate peanut butter, Nutella, jam, cream cheese, frosting, or enjoy plain.


  • 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 300Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 205mgCarbohydrates: 46gFiber: 2gSugar: 27gProtein: 5g

More Easy Muffin Recipes:

Vegan Coconut Oil Banana Muffins — These muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!

Vegan Coconut Oil Banana Muffins 

Triple Chocolate Zucchini Muffins — These muffins are incredibly chocolatey without being too sweet. They’re studded with mini chocolate chips and packed with grated zucchini. Warning: these are addicting! 

Triple Chocolate Zucchini Muffins 

The Best Vegan Blueberry Muffins — These are the BEST blueberry muffins I’ve ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. These are fluffy, moist, and so easy to make! 

The Best Vegan Blueberry Muffins

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins — These gluten-free peanut butter muffins are made in a blender and come together in mere minutes. You’d never guess that these mini muffins are gluten-free, dairy-free, refined sugar-free, and oil-free! 

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins 

Vegan Chunky Apple Cinnamon Muffins — These apple cinnamon muffins are studded with BIG chunks of apple! They’re so easy to make and are perfect for a quick snack or breakfast to-go.

Vegan Chunky Apple Cinnamon Muffins

Extra Soft and Moist Blueberry Muffins — These are hands down the best blueberry muffinsEVER. They’re fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they’re bursting with fresh blueberry flavor.

Extra Soft and Moist Blueberry Muffins

Mini Cinnamon Sugar Pumpkin Muffins — These mini pumpkin muffins are coated in cinnamon sugar and are bursting with fall flavor! Even better, they’re accidentally vegan! 

Mini Cinnamon Sugar Pumpkin Muffins

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

Get the latest recipes via email!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Thank you for the recipe! I made half and got nine. I used more salt and less cocoa than called for.

    Rating: 4
  2. I just made these two days ago, and my family just loved them! This is definitely something I will make again. Thank you for sharing this recipe!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ll make again!

  3. Thank you so so much for sharing this recipe. The muffins are amazing!! Can’t get over how amazing these are! Every bite was just orgasmic! Thank u once again!

  4. Hi Averie, 

    I wonder if you have these measurements in grams?  Thought I’d ask before Googling each item in case you already have this info. I made these muffins today but  used the wrong cup measure (I live in Australia) & accidentally put in far too much sugar!  Hubby & kids didn’t mind, in fact they were rapt as I usually make low sugar everthing. I am a huge fan of buttermilk, always looking for ways to incorporate it into our food, so thanks for the recipe. I’ll be trying it again hopefully with the correct measurements! 

    1. No I don’t have this in grams, sorry! Sorry you used the wrong cup but as you said, your family was happy :)

    1. It’s sold in the coffee section of most any grocery store. You could use instant coffee granules or omit if you prefer – but I think it adds so much that I wouldn’t omit.

  5. 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 :)

    1. 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 :)

  6. 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. :-)

      1. 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! :-)

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

  7. 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!

    1. 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!

      1. 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

      2. 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!

  8. 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!

  9. 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)

    1. 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!

    1. 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

      1. 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!

  10. 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!

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

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

  11. 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.

  12. 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!

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

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

  15. 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:)

    1. 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 :)

  16. 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!

    1. 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!

  17. 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.

    1. 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

  18. 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

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

  20. 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. :)

  21. 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!!!

  22. 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.

  23. 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?

  24. You had me at the photo of them just plain, then I scrolled down to only see them slathered in mouthwatering chocolate peanut butter! DEEElicious!

  25. I love muffins but I have to say that I love the plates you have been putting your delicious food on. The plate for the chocolate muffins is beautiful and I love the plate you used when you photographed your French Almond Cookie Cake. You have some great recipes but you also do a fabulous job of making the food look so pleasing.

    1. Thanks for noticing, Karen! I try reallllly hard to make sure the food looks as pretty as I can possibly make it. We eat with our eyes, first! And I stalk antique stores, thrift stores, ebay, and anywhere I can for unique, vintage pieces!

  26. These muffins look absolutely incredible! I’m a huge chocolate lover, and I love the addition of espresso powder and Nutella. I like my muffins with oil and buttermilk instead of butter. Great sounding muffin!

  27. Definitely definitely muffins, not cupcakes. I can’t help it if my breakfast MUFFINS just happens to have lots of chocolate in them, and frosting on top, now can I??

  28. I never know with muffins or cupcakes. Sometimes one is more like the other, or vice versa. Either way these look insanely moist and chocolatey. Defo a perfect choice for breakfast! Let’s be honest, a perfect choice any time of the day, I could see my self warming one up and eating it a la mode ;)

  29. This muffin is just plain magical. I seriously would love a bite out of one of those right this minute!

  30. Duuuuuude. Get in my belly! So typically I wrinkle my nose at chocolate muffins because the store-bought ones are foul and a cruel joke to the chocolate community. However, these look PERFECT–like how I wished those store muffins tasted. Irresistibly chocolatey with a nice, tender crumb and slathered and studded with even more chocolate.

    1. The storebought ones can be so pathetic looking, agreed! And yes, these babies are loaded with chocolate :)

  31. I had just decided on which nutella swirl cupcake recipe to play with tonight and then I looked to see if you had anything new and wow! So instead tonight, I will make your chocolate “muffins”, warm some nutella in the microwave and then swirl it into the “muffins” before baking…self frosting chocolate muffins! Oh yeah baby!

  32. You know besides rice, chocolate muffins are my other kitchen nemesis I can never get right for god knows what reason. Mine always feel like they’re dry-ish or not chocolate-y enough no matter how much cocoa I add. I’ll have to try yours!!

    1. These are plenty rich with chocolate but yes, I know what you mean. I think the choc chips help, and the fact that I used a little coffee to bring out the chocolate flavor, and the Nutella on top didn’t hurt :)

  33. While I was preggers my 2nd time, I ate chocolate muffins EVERY morning! Now, my son LOVES chocolate muffins. But obviously the bakeries don’t make them as good as homemade…and I really haven’t found an amazing recipe…or even took the time to develop one. So, because I automatically trust all of your recipes…this one is a must to bake! Thanks Averie! (Pinning.)

    1. What a fun story about being pregnant and wanting choc muffins & now your son loving them! All I wanted was crackers, white carbs, bread, bland white food, and some ginger ale :) Thanks for the pin!

  34. I just ate a banana for breakfast.. then I read this post… I’m feeling jealous! I want one of these for breakfast! So much delicious here!

  35. I’m usually a savory breakfast person, but my husband would think he had died and gone to heaven if I made these for him one morning!!! Pinning these for a special morning for him!

  36. totally with you on this one!
    if you use really good chocolate then that just makes the muffin, well that and buttermilk.
    awesome photos girl!

  37. So many things about this post: first, your 2nd picture shows how wonderfully domed these are (the tops tend to be the best part!) two: all your tips! On how to make buttermilk, how high to full them, how to soften over baked muffins – pinning this almost for the gold mine of information it is … Buuuut three: these muffins are simply uh-maaaazing! Averie, chocolate for breakfast? Yes please!

    1. Thanks for the pin and the glowing comment and compliments! So glad all my little bits and pieces of info are helpful. Good to know! Thanks, Mary Frances!

  38. These are screaming my name! Love that you used only brown sugar – gotta try that. Pinning!

    1. Keeps them nice and moist. I always find granulated + cocoa powder to be a recipe for dryness so this helped with that!

  39. I love these soft muffins! Their tops are definitely the best part. Floured cooking spray…what’s your secret? I frequently end up with flour and cooking spray that kind of clumps together!

    1. I use Pam for Baking and am loyal to it since it’s always worked. No clumps or issues ever.

  40. Chocolate for breakfast…yes!!! These muffins sound amazing! Love the idea of adding in some espresso!

  41. Awesome! I actually just whipped these up while my boys were eating breakfast because Simeon has a field trip and I thought it would be fun for him to eat these and share some with friends on the bus. They turned out AWESOME. I didn’t have buttermilk so I just added the milk and a little yogurt and voila! I am sure he is gonna love them. They made our house smell soooo good!!

    1. You are the only person who within 7 hrs of a post going live, and it’s only 7:!5am my time…has already MADE the recipe and commented back on it. THANK YOU!!

      Not only that, but you get mother of the year award for making these b/c S has a field trip. With leftover fresh, warm, chocolate muffins to share with friends. Both he and you will be popular!

      And glad to hear that the yogurt/milk trick worked!

  42. And I thought that chocolate muffins couldn’t get any better – shame on me! Hooray for Nutella!

  43. These look so great and I’ve been craving a chocolate muffin. And I still have a cup of buttermilk left from my cinnamon sugar crust cinnamon ribbon bread experimenting. I made them into muffins with great success.

    1. Buttermilk can do no wrong and glad you’ve been trying my cinn ribbon bread recipe and enjoying!

  44. I think these could totally pass for a tasty breakfast treat… it does have muffin in the title! ;) These look fab!

  45. I’m so bummed that I can’t eat one of these for my breakfast this morning! Gosh, I would love that :)

  46. These look gorgeous! Perfect! I mean they could not have baked up better and that smear of Nutella on top is making me drool. I would call these breakfast any day!

  47. I love that these are double the chocolate AND double the coffee! These look amazing and I’d probably make them now if I wasn’t leaving for vacation today!

  48. Oh chocolate muffins, how I love thee. And with Nutella? Good call Averie. Good call!!!

  49. The best thing about these is that…since they are absolutely positively undisputedly muffins…they can be eaten for breakfast! Chocolate for breakfast = win.

  50. My husband would die for these!!! so chocolaty….. love the new look for your site

  51. I was eating chocolate for breakfast as I read that first line of the post, and I had to smile. Chocolate muffins? Count me in!

  52. Chocolate is acceptable any time! I’ll admit to having a square of extra dark with my morning coffee and I have also eaten salad before 10 am…so I don’t follow any rules about what to eat at certain times of the day. Nutella vs choc peanut butter on these?….I couldn’t choose either! Great recipe–I’d have a hard time resisting these too.

    1. Chocolate knows no time zones, that’s for sure :) And the whole eating late/eating this or that after a certain time, etc. I am pretty no-rules with that stuff too!

  53. Gosh, these look soo good!! I love chocolate and seeing these moist muffins with the studs of chocolate chips in them makes me so happy! Now I want chocolate for breakfast.

    1. Well you have those gorgeous orange-choc chip cookies on your site. They’d be a great breakfast, right!

  54. I never have a problem waking up to chocolate for breakfast, Averie. Especially if Nutella (optional, but preferred) is involved! Love that you spread them with it. Also – I never know the line between a muffin and a cupcake. I have a recipe on my blog that I call cupcakes but everyone says they love them for breakfast. I throw up my hands! The oil, the coffee, the buttermilk – these are probably insanely moist, soft, and deep chocolate-y. Love them!

    1. I actually did quite a string of google searches to decide what to call these and where to draw the line…I ultimately decided that if it doesn’t look like a light, fluffy cupcake with a smooth, tight crumb that’s just telltale cupcake, then it’s a muffin. Any sort of crackled/rippled top, or something that’s moister and denser, is a muffin. Cupcakes I think people want to be ‘light and fluffy’ and although I would probably personally call this a cupcake, I think if I called them that and then someone made them, I could be on the receiving end of…but they’re heavy and dense comments. So…muffin was safer.

      Can you tell I belabored the decision? :)

  55. I’m not even kidding here, but I JUST (an hour ago!!) made an almost identical batch of muffins for my students! I used peanut flour instead of the cocoa powder and just regular milk, but otherwise, the ratios – down to the baking powder and soda amounts – were the exact same!!

    I’m trying to not eat them all before I leave for class in 10 minutes. It isn’t easy.

    1. We are freaking psychic. That’s all I can say! After 4+ yrs, we are in each other’s head. And pantry. And mixing bowl :) You have got to be the most popular teacher ever!

  56. Wow, I love chocolate and these are calling me. What a great idea to use Nutella as the topping. I want to try the chocolate peanut butter recipe. I made almond butter for the first time this weekend. It was out of necessity, Trader Joe’s was out, but I discovered it is fairly easy and came out delicious.

    1. And peanut butter, IMO, comes out better than AB b/c peanuts are softer than almonds, so it always just gets creamier, smoother, and better :)

  57. You’re playing the fine line between cupcake and muffin… and I like it. ;) Love how these look dense, yet fluffy! I’d say my favorite muffin is blueberry, but it’s been way too long since I’ve made any!

  58. Mmm – don’t make me choose between Nutella and chocolate peanut butter either Averie – I think I might have to go for a bit of both. I love that these are so easy to mix up – perfect for the long weekend!

  59. I’ve been searching the internet for a reliable chocolate-loaded muffin recipe like the ones you get from the bakery and have had a surprisingly difficult time finding it–I was so excited to see this pop up on my feed! I will definitely be serving these at the next breakfast potluck. Can’t wait!

    1. I had been searching for one, too! And you are right; there is very little in the way of big, bakery, puffy muffins. At least from what I could find. So I started combining things and playing around and came up with these. LMK if you try them!

  60. Don’t really have a favorite…I have to say I don’t like chocolate for breakfast only because I just don’t like eating breakfast, haha. Any other time of day though!