Chocolate muffins loaded with semisweet chocolate chips and dark chocolate chunks, then topped with more chocolate chips and sprinkles. Every chocolate lover will appreciate these rich and indulgent muffins!
These muffins are ever chocoholic’s dream! Similar to our chocolate chip muffins, but with DOUBLE the chocolate, these muffins are a great breakfast or after school snack.
too much chocolate? no way!
Hi Lil’Luna readers!! I’m Gina from Kleinworth & Co. and I’m beyond thrilled to be here today.
You see – I have a love for those giant double chocolate chip muffins you see in the market. Every time we shop, I see them and use every ounce of willpower to not pick them up. I keep telling myself that I will make my own and then I never seem to get around to it.
Well, this past week I finally made them and I am oh so happy I did. I definitely went a little overboard with the chocolate but it certainly made them exactly what I had been hoping for. If you are a choc-o-holic…these are the muffins for you.
How to make chocolate muffins
PREP. Preheat oven to 400 degrees. Prepare 32 muffin tins with paper wrappers or cooking spray.
DRY INGREDIENTS. In large bowl, combine all dry ingredients—flour, cocoa powder, sugar, baking soda, salt, chocolate chips, and chocolate chunks.
WET INGREDIENTS. In separate bowl, combine liquid ingredients—milk, oil, eggs, and vanilla—and whisk until incorporated and egg yolks are broken.
COMBINE. Fold wet ingredients into dry ingredients. Don’t over mix, but make sure you don’t have any dry spots.
BAKE. Spoon batter into prepared tins about ¾ of the way full. Sprinkle on additional chocolate chips and chocolate jimmies. Bake 20-23 minutes or until toothpick test is clean. Cool in tins about 10 minutes before moving to wire rack to continue cooling completely.
Ingredient FAQ
Do I really only add 1 cup of sugar? That’s right, use only 1 cup of sugar. The sweetness comes from all the added chocolate bits. It’s the perfect blend and keeps them from being overly rich.
What is dutch process cocoa powder? We’re delving a little into food science on this one. Here is what I know about dutch cocoa powder vs. regular cocoa powder. They both derive from the same plant and are both unsweetened.
The difference is that they are processed differently and therefore react a little differently in recipes, especially if the recipe calls for baking powder or baking soda. Natural cocoa powder is acidic whereas dutch cocoa, which has been pretreated in an alkaline solution of potassium carbonate, is not.
Because they can react differently in a recipe, I would recommend using the powder that has been suggested. However, in a pinch you can use natural cocoa in place of dutch cocoa, but you cannot use dutch cocoa in place of natural cocoa. If a recipe doesn’t specify, then I would err on the side of using the more common natural cocoa.
Wow, that was a mouthful, but now you know!
tips, tricks + STORING
Tips for making chocolate muffins:
- Do not overmix: Doing so can result in a dense, dry muffin. Be sure to mix wet and dry ingredients separately to avoid overmixing. Then, when the two are added together, mix just enough to incorporate them.
- Don’t over bake: because ovens seem to bake a little differently it can be easy to overbake the muffins. I’d suggest checking your muffins about 5 minutes to the end. Use a toothpick to insert into the center of the muffin. If it come out clean your muffins are done otherwise cook another few minutes.
How to store chocolate muffins: Since muffins store long term really well I would suggest making a double batch. That way you can enjoy some now and have more to enjoy later without the dishes.
- Counter: Place a paper towel on the bottom of an airtight container. Arrange the muffins in a single layer and place another paper towel over the top. The paper towels will absorb excess moisture that would typically leave the muffin tops wet and gooey. Store for 2-3 days.
- Freezer: Flash freeze muffins by arranging them in a single layer on a baking sheet, freezing for 2-3 hours, then transfer them to an airtight freezer safe container. Freeze for 2-3 months
To reheat: If you want a warm muffin, place it in the microwave for 8-10 seconds. If the muffin is frozen microwave it for 30-45 seconds.
For more great muffins be sure to check out:
- Glazed Lemon Poppy Seed Muffins
- Glazed Donut Muffins
- Snickerdoodle Donut Muffins
- Biscoff Streusel Pumpkin Muffins
- Chocolate Chip Muffins
Chocolate Muffin Recipe
Chocolate muffins loaded with semisweet chocolate chips and dark chocolate chunks, then topped with more chocolate chips and sprinkles.
Ingredients
- 4 cups all-purpose flour
- 1 1/3 cup dutch process cocoa powder
- 1 cup granulated sugar
- 4 tsp baking soda
- 1 tsp salt
- 1 cup semi sweet chocolate chips and more for sprinkling on top
- 1/2 cup dark chocolate chunks
- 2 2/3 cup milk
- 2/3 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 1/3 cup chocolate jimmies (sprinkles)
Instructions
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Preheat oven to 400 degrees
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Prepare 32 muffin tins with paper wrappers or cooking spray.
-
In large bowl - combine all dry ingredients except chocolate jimmies
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In separate bowl- combine liquid ingredients & whisk until incorporated & egg yolks are broken.
-
Fold into dry ingredients - don't over mix but make sure you don't have any dry spots.
-
Spoon batter into prepared tins about ¾ of the way full.
-
Sprinkle on additional chocolate chips & chocolate jimmies.
-
Bake 20-23 minutes or until toothpick test is clean.
-
Cool in tins about 10 minutes before moving to wire rack to continue cooling completely.
-
Store in airtight container at room temperature.
All I can say is, “oh my gosh!” Pinned!
Thank you Jamie- I hope you make some
Wow Gina- a year of baked goods for breakfast? SO impressed. That’s a big undertaking. These look great!
Thank you Mique – my banana bread recipe (which I make the most) only takes about 5 minutes to throw together & 30 min to bake- if I make 2 batches at a time- it will last them nearly all week. Works out great with minimal work 🙂 (which is key, right?)
These look divine! Its my birthday on Sunday so I think I’ll have to make some of these for myself 😀
Did you end up making these Tash? Happy Birthday to you – hope it was great!
I love anything Gina makes… Looks GREAT!
Oh Desiree- I adore you!!! Thank you.
So incredibly thrilled to be here today- can’t even tell you!!! Thank you Kristyn!!
SOO happy you’re here. These Chocolate Muffins look GRAND!!!
These look so beautiful and delicious! Can’t wait to try them!
Thank you Alicia – I sure hope you do
These look so delicious! I am making these tonight, hiding them from the kids, and eating ALL of them!
How did they turn out Tammi? I often think about hiding things like this- hard to share 🙂
Oh I made them alright. They are AMAZING!! They are moist, chocolatey, decadent, and rich. I sent you an email regarding them (with photo 🙂 ) Look forward to hearing from you. Tammi
Gorgeous & pinned! They’re so dark and rich looking – lovely!
Thank you Averie- definitely the perfect weekend morning treat.
Is the sugar quantity correct? 4 cups flour, 1 1/3 cups cocoa, and only 1 cup of sugar?
Yes Kim- that is correct. The muffin itself isn’t too sweet – the sweetness comes from all the added chocolate bits. It’s the perfect blend & keeps them from being overly rich. (less like a cupcake) This recipe also makes quite a large batch – you can cut the recipe in half too.
Love, love, love these muffins!! I’m a chocoholic!! These are amazing!! Thanks for the recipe!!
These are definitely for you Crystal!!
These look amazing! Yum!
Thank you so much Jamielyn- yum indeed. 🙂
Yummy!!
I can smell the chocolate from here…
Thank you- they really are a chocolate lovers dream.
I love the idea of cutting processed foods out of breakfast. We eat cereal way too often – I need to follow your example! Starting with these muffins!!
These look Ahhhh-mazing! Do you have to use “dutch process” cocoa?
I was so excited and made these last night. After letting them cool, I placed them in a Tupperware for the evening and they are completely dry this morning. Any advice?
Hi! Thanks for sharing this recipe. I was looking for a chocolate muffin which uses oil, not butter (since muffins with butter tends to harden once refrigerated, and I wanted a soft muffin even after refrigeration), and thought I’d give this a try upon seeing it. It definitely wasn’t as ‘sweet’ as I wished it to be, probably because I used couverture chocolate for the ‘chunks’ and was expecting a really sweet type of muffin (almost like a cupcake but without the frosting), but I think I’d definitely recommend this recipe to those who are looking after a chocolaty breakfast meal.
P.S. I halved the portions and yielded 12 muffins.
I made these today and only cooked them for 20 minutes. They were completely dry when they came out. I baked the 2nd half of the batch for only 17 minutes and they were much better. I wish I had thought to check the first batch as my gut told me that 20 minutes at 400 was way to long.
I’m glad the 2nd batch came out! It’s so hard to know, when all ovens are different and times may vary. Hope you enjoyed them!! Thanks for letting me know!
I’ve decided I need to surprise my Mother-In-Law with these. She will LOVE them!
I love muffins! These look so good they could be desssert 🙂
These are amazing! MY girls loved them for breakfast, and I loved them as a late-night snack!
These were so delicious! we’ll be making them again soon!
What a great way to start my day! These will pair perfectly with my morning cup of coffee! Delish!
How could you not love these!! Soft, chocolatey, easy, & so good! I am all about chocolate & these definitely fill the need for chocolate!
ThesE muffins look amazing!
CHOCOLATE muffin? Yes Please! I alWays appreciate the tips You pRovide for your RECIPES. .
YOU had me at Chocolate!!! Then you added more chocolate!! WOW! These are AMAZING!! Thanks for the recipe!