Also known as chocolate chocolate-chip muffins, they will rise and crack beautifully and have a fluffy, soft crumb with a deep yet sweet chocolate flavor. They come together quickly and can be out of the oven in an hour, just in time for that craving. Make a large batch and freeze them so you never run out.
A cousin to our much-loved brownie muffins, these are fluffier and have chocolate chips in the chocolate batter.
There is something about a pan of towering chocolate muffins coming out of the oven. The moment you realize they rose as you wanted them to, and know that the amount of chocolate in them is just what you were craving.
All you need after that is some patience while they cool down.
Why make homemade chocolate muffins
- Very easy to make: you just need a large bowl, a whisk, and a muffin pan, no electric beaters are needed. They come together very quickly and take half an hour to bake.
- Freshness: these muffins are fresher than store-bought ones, as they are made from scratch and can be eaten soon after baking. And they have no preservatives.
- Customizable: you can adjust the recipe to your liking using your favorite type of chocolate or add other ingredients such as spices, different types of chocolate, a tablespoon of liquor, or nuts.
- Freezer friendly: they are great to make ahead and freeze for future cravings. Warm them slightly in the oven before eating.
- Cost-effective: it can be much cheaper than buying them at a bakery or cafe.
Ingredient list
This recipe uses simple ingredients that you probably have at home.
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Chocolate chips: use your favorite semisweet chip. I love Ghirardelli premium baking chocolate chips, Callebaut 54% chocolate wafers, and Nestle toll house semisweet chips.
- Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
- White granulated sugar.
- Brown sugar: light or dark.
- Unsalted butter.
- Flour: it calls for all-purpose flour but cake flour also works if that's all you have.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Baking powder: it's the leavener that will make the muffins rise, so make sure it hasn't expired.
- Eggs: fresh, large.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- How to melt the butter and chocolate: I use the microwave (short 15-second spurts and mixing well after each of them) but you can also melt them on top of a double boiler, being careful that the water is not touching the bottom of the bowl.
- Flavorings: this recipe makes simple chocolate muffins with chips for an extra boost. But you can flavor them with spices like cinnamon, add milk or white chocolate chips for a sweeter version, a tablespoon of your favorite liqueur, or some orange zest for a more sophisticated muffin.
- How to freeze chocolate muffins: you can make them ahead or make a large batch and freeze them. I like to do so while slightly warm still as I feel they retain the moisture better after they're thawed. Always wrap them well in plastic wrap or a freezer bag, or use an airtight container suitable for the freezer.
How to make chocolate muffins
As with most one-bowl recipes, especially if they're muffins that need to be mixed and not beaten, the best tool is a whisk. No need for an electric mixer.
- Add the ingredients in the order given.
- Eggs and flavorings: there's no need to add the eggs one at a time. So add them in two parts, two each time, and mix well to incorporate until the egg whites are completely integrated. They tend to take longer to break down, so have patience as you whisk.
Dry ingredients: also called the flour mixture, they're added towards the end, and must be sifted, especially when using cocoa powder that can clump during storage.
Final batter: before the chocolate chips are added to the chocolate mixture, you need to have a shiny, smooth batter with no flour spots left.
Vintage Kitchen tip: don't beat much after adding the dry ingredients because that will make the gluten in the flour start to develop and will render muffins that are not as fluffy and soft as we want. Mix until the mixture is smooth and no dry spots are left, and then stop.
Chocolate chips
Half of the specified amount goes into the batter and then you sprinkle the other half before baking (image below).
Use a rubber spatula (instead of the whisk) to mix them into the batter.
They add an extra dose of chocolate flavor to the crumb, and also some crunch to the muffin tops, and who doesn't like that, right?
Type of chocolate chips to use: I like the regular morsels or chunks, but you can use mini chocolate chips; they will be less noticeable when you bite.
Baking
How to prepare the muffin pan? You can use paper cups or grease the pans, the old-fashioned way.
- Paper cups: also called muffin or cupcake liners, it's the easiest way because there's no need to butter or spray the metal pan (the muffin tin) and there's little washing up afterward. You will have less crust as it will only form at the top, not the sides or bottom.
- Butter or spray: if you don't want to use paper liners because you want more crust (the batter needs to be in contact with the metal for this to happen), simply butter or use a baking spray to prevent the muffins from sticking.
Have the ingredients at room temperature, don't overbeat the batter, use baking powder, and bake them at the right temperature. All these steps will make your muffins rise better which will make them light and fluffy.
My experience is that you can bake them at a constant 350°F (180°C) and have them rise very well. But some recipes need a medium/high oven (around 375°F/190°C) during the first ten minutes to get the oven boost that will help make them grow. It depends a lot on the recipe: if it's a dense batter, if it has add-ins that weigh it down, or if it's a light batter.
If you gently touch the muffin top with your finger, it should feel springy and resilient and not feel wet. You should hardly be able to leave a dent in the muffin. If the top gives and the finger leaves a definite mark, it needs further baking. It's a good idea not to rely on a cake tester or toothpick to check for doneness.
Troubleshooting
- Overmixing the batter: it can cause the muffins to become tough and dense. It is important to mix the ingredients until just combined especially after the flour is added.
- Using cold ingredients: such as cold eggs or cold milk, can cause the batter to be lumpy and not mix well. It is important to use ingredients at room temperature unless otherwise specified in the recipe.
- Overbaking the muffins: can cause them to become dry and hard. Check the muffins a few minutes before the end of the baking time and remove them from the oven as soon as they are cooked through. Use a cake tester or toothpick, it should come out clean.
- Using the wrong type of flour: for example, using bread flour instead of all-purpose or cake flour can result in tougher muffins. Unless specified as a substitute, stick to the ingredients in the recipe card for best results.
Related recipes you might like:
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Double Chocolate Chip Muffins
These easy muffins will rise and crack beautifully, and have a fluffy, soft crumb with a deep sweet chocolate flavor. They come together quickly and can be out of the oven in an hour, just in time for that craving. Make a large batch and freeze them so you never run out.
- Total Time: 40 minutes
- Yield: 12 regular muffins
Ingredients
- 1 cup unsalted butter
- 6 oz semi-sweet chocolate, in pieces
- ½ cup white sugar
- 1 cup dark brown sugar
- 4 eggs, at room temperature
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- 2 teaspoon vanilla extract or paste
- 1 cup chocolate chips (semi-sweet)
Instructions
- Preheat oven at 350ºF / 180ºC.
- Line 12 muffin cups with paper liners or butter them.
- Melt butter and chocolate (in the microwave in short 15 second spurts, mixing it well between each one, or over boiling water not touching the bottom of the bowl).
- Add both sugars and mix well.
- Add eggs, two at a time, and mix well but do not beat.
- Add flour, salt, cocoa powder, baking powder and vanilla. Mix well without beating. The batter will be shiny.
- Add half a cup of the chocolate chips to the batter and mix.
- Divide batter evenly between the prepared muffin cups.
- Top each muffin with some of the remaining half of chocolate chips, dividing evenly.
- Bake for about 25 minutes, or until a tester or toothpick inserted comes out clean. Don't over bake so they are as moist as possible.
- Let cool on a wire rack before eating.
- Keep leftovers covered with plastic wrap or in an airtight container for 3 days and then refrigerate or freeze, well wrapped.
Notes
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Chocolate chips: use your favorite semisweet chip. I love Ghirardelli premium baking chocolate chips, Callebaut 54% chocolate wafers, and Nestle toll house semisweet chips.
- Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Flavorings: this recipe makes simple chocolate muffins with chips for an extra boost. You can flavor them with spices like cinnamon, add milk or white chocolate chips for a sweeter version, a tablespoon of your favorite liqueur, or some orange zest for a more sophisticated muffin.
- How to freeze chocolate muffins: you can make them ahead or make a large batch and freeze them. I like to do so while slightly warm still as I feel they retain the moisture better after they're thawed. Always wrap them well in plastic wrap or a freezer bag, or use an airtight container suitable for the freezer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 459
- Sugar: 43.3 g
- Sodium: 75.8 mg
- Fat: 26.5 g
- Carbohydrates: 54.7 g
- Fiber: 2.9 g
- Protein: 5.8 g
- Cholesterol: 102.7 mg
Keywords: chocolate muffins
Chandra says
looks yummy
John / Kitchen Riffs says
Chocolate? Say no more! Excellent looking recipe -- thanks.
Paula Montenegro says
Thanks John! Wonderful to see you here after so many years.
angiesrecipes says
They look perfectly soft and tender! And I have all the ingredients 🙂