Rich, Moist & Packed with Cocoa Flavor
These Chocolate Muffins are a bold, bakery-style treat that layers melted butter, buttermilk, and two types of chocolate—cocoa powder and semisweet chips—for a deeply rich, moist texture in every bite. With a crackly top and soft interior, they’re perfect for breakfast, snacks, or whenever you need a sweet chocolate fix.
A muffin that’s more cake than breakfast—ideal for chocoholics!
Why You’ll Love This Recipe:
Double Chocolate Power: Cocoa powder and chocolate chips deliver intense chocolate flavor.
Butter & Buttermilk Magic: Ensures moisture without dryness—soft crumb with a golden crust.
Coffee Extract Hack: Enhances chocolate depth like a professional baker would.
Quick & Easy: Ready in under 30 minutes—ideal for last-minute cravings.
Great for Sharing: Perfect at school events, casual brunches, or as a gift.
Ingredients (Makes 12 muffins):
For the Batter:
- 2 large eggs , room temperature (or flax eggs for vegan option)
- ½ cup (113g) melted unsalted butter , cooled (or coconut oil for dairy-free)
- 1 cup (240ml) buttermilk , room temp (or milk + 1 tbsp lemon juice for substitute)
- 2 tsp vanilla extract , pure (for best aroma – or vanilla paste)
- 1 tsp coffee extract (optional – enhances chocolate richness)
For the Dry Ingredients:
- 1¾ cups (225g) all-purpose flour (or gluten-free flour blend with xanthan gum)
- ⅔ cup (60g) unsweetened cocoa powder , sifted (Dutch-processed for deeper flavor)
- 1¼ cups (250g) light brown sugar , packed (or coconut sugar for caramel notes)
- 1 tsp baking powder (for lift and rise)
- 1 tsp baking soda (to activate with buttermilk)
- ½ tsp salt (adjust if using salted butter)
- 1 cup (170g) semisweet chocolate chips (or dark chocolate chunks for extra intensity)
Instructions:
Step 1: Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C) .
Line a 12-cup muffin tin with paper liners or grease with butter/oil.
Step 2: Whisk Wet Ingredients
In a large bowl, whisk:
- Eggs, melted butter, buttermilk, vanilla, and coffee extract until smooth and slightly frothy.
Tip: Use room-temp eggs and buttermilk to ensure a lump-free batter.
Step 3: Combine Dry Ingredients
In another bowl, mix:
- Flour, cocoa powder, brown sugar
- Baking powder, baking soda, and salt
until evenly combined.
Gradually add dry ingredients to wet, mixing just until incorporated—don’t overmix.
Fold in chocolate chips gently by hand.
Step 4: Fill & Bake Like a Pro
Spoon batter into muffin cups, filling each ¾ full (about ½ cup per muffin).
Bake at 350°F (175°C) for 18–20 minutes , or until a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes , then transfer to a wire rack.
Step 5: Cool & Enjoy
Serve warm or fully cooled.
Top with:
- A dusting of powdered sugar
- Extra chocolate chips or chopped pecans
- Or a dollop of whipped cream for indulgence
Each bite brings together:
- Silky, fudgy chocolate layers
- Crinkled, golden muffin top
- Melty, gooey chocolate chip pockets
- And that classic choco-buttery finish
Tips for Success:
Don’t Overmix: Mix until just combined to avoid dense texture.
Coffee Hack: A drop of coffee extract enhances chocolate flavor dramatically—use it!
Filler Tip: For extra gooeyness, press a few extra chocolate chips on top before baking.- Butter vs. Oil: Melted butter adds richer flavor—oil gives lighter texture.
Make Ahead Magic: Store baked muffins in foil-lined container—reheat gently for freshness.
Serving Suggestions:
- Pair with black coffee, hot cocoa, or a glass of cold milk .
- Great with a smear of peanut butter or Nutella inside for extra richness.
- Ideal for school lunches, late-night snacks, or weekend breakfast bites .
Nutritional Information (per muffin, makes 12 – approximate):
(With regular butter and chocolate chips – per serving)
- Calories: ~250 kcal
- Protein: ~4g
- Carbohydrates: ~30g
- Fat: ~13g
- Fiber: ~1g
- Sugar: ~15g
These Deep Chocolate Muffins prove that muffins don’t have to be plain to be satisfying. With their rich cocoa base, melty chocolate pockets, and crackly finish—they’re a must-bake for lovers of bold, comforting handhelds.
Additional Notes:
- Gluten-Free Option: Use GF flour blend with xanthan gum and check all ingredients.
- Vegan Swap: Replace eggs with chia/flax eggs , use plant-based butter and milk.
- Storage Tip: Store in an airtight container for up to 3 days—add parchment liners between muffins.
- Flavor Hack: Add orange zest, cinnamon, or espresso powder to the batter for extra flair.
- Meal Prep Friendly: Freeze batches and reheat for quick breakfast bites or after-dinner treats.
Pro Tip: For a crunchy sugar top , sprinkle coarse sugar on muffins before baking.
Serving Idea: Press mini marshmallows or caramel bits into the tops during the last 5 minutes of baking.
History Fun: Muffins evolved from English tea cakes—this version gives them a New York-style chocolate twist for modern comfort cravings.
