Chocolate Lover’s Chocolate Chocolate-Chip Muffins

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!

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!

Yield: 12 large muffins
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: 300 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 32mg Sodium: 205mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 2g Sugar: 27g Sugar Alcohols: 0g Protein: 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!

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! 

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! 

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! 

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.

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.

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! 

150 comments on “Chocolate Lover’s Chocolate Chocolate-Chip Muffins”

  1. 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?

  2. 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.

  3. 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!!!

  4. 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. :)

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

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

  7. 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

  8. 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.

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

  10. 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!

    • 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!

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

  12. 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:)

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

  14. do you have a perfect blueberry muffin recipe?

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

  16. 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!

  17. Wow, these look decadent and highly addicting ;)

  18. 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.

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

  20. The coffee could be optional?

  21. 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!

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

  23. 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)

    • 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!

  24. 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!

  25. 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!

    • 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!

      • 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

      • 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

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