Chocolate Chocolate Chip Muffins

Chocolate Chocolate Chip Muffins are the ultimate grab and go breakfast pastry for all you chocolate lovers out there. Made in 30 minutes, this moist, homemade muffin batter combined with melt-in-your-mouth chocolate bits could start even a Monday morning off on the right foot.

Chocolate for breakfast… need I say more? Ignore the haters who tell you this is just a cupcake, grab your baking supplies, and start on making these delectable, double chocolate chip muffins!

Ingredients and Substitutions

• All Purpose Flour – This ingredient will be the base for your muffin batter. You can try using a gluten free flour of your choosing, it just may be a bit more crumbly. However, it will still taste  just as delicious. 
• Baking Soda – Baking soda will allow your muffins to rise in the oven and create a gorgeous texture. 
• Semi-Sweet Chocolate – You can use semi-sweet chocolate chips, or chop up a semi-sweet chocolate baking bar.
• Dark Chocolate Chips – You can either buy the dark chocolate chips or chop up a bar of your favorite dark chocolate. You also don’t have to use dark chocolate and can use any combination of chocolate chips that you prefer. 
• Unsalted Butter – Since there is salt in the recipe already, use unsalted butter. 
• Cocoa Powder – Use unsweetened cocoa powder, I personally like using a dark cocoa!
• Sour Cream – This really gives the muffins a beautiful texture. If you don’t have any on hand, you can substitute mayonnaise or greek yogurt instead. 

How To Make Chocolate
Chocolate Chip Muffins

1. Start by preheating the oven to 375°. Grab a large bowl and add the flour, baking soda and salt. Whisk this together and set it to the side. 
2. Next in another large bowl, add your chopped up baking chocolate and the unsalted butter. Allow this to melt in the microwave or on the stovetop and stir until smooth. If you’re using the microwave make sure to heat this in 15 second intervals. Let the chocolate cool for about 5 minutes. 
3. To the melted chocolate, add the granulated sugar, cocoa powder, eggs, vanilla extract and sour cream. Beat this together with an electric mixer.
4. Pour the chocolate mixture over top of the dry ingredients. Turn the electric mixer onto a low setting and combine the wet ingredients with the dry ingredients until fully combined. 
5. Fold in the dark chocolate chips gently and reserve a ½ cup of the remaining chips for the end. 
6. Prepare a muffin pan with liners, and evenly pour the batter into the muffin tins. Place the muffins in the oven and bake for 20 minutes or until a toothpick stuck in the middle of the muffin comes out almost clean. Remove the hot muffins from the oven and immediately press a few extra dark chocolate chips into the tops of the muffins. They won’t stick if the muffins are cool. Wait for them to chill completely before serving.

Recipe Tips and Advice

Storage – You can store these in an airtight container at room temperature for about three days or in the fridge for up to a week. You can freeze these as well for up to 3 months, just make sure they’re completely cool before popping them in the freezer. To thaw, just allow them to sit out at room temperature. 

Equipment – You’ll need an electric mixer, a muffin tin and liners, a spatula, some mixing bowls, measuring cups, and a whisk.

Don’t Overheat – Be careful when melting the semi-sweet chocolate …it can easily overheat and seize. To prevent this, cook in 15 second increments stirring between each heating cycle.

Avoid Overbaking – Bake until a toothpick or knife come out of the center of the muffin almost clean. Remember they will continue to bake for another minute or two even after they are removed. Overbaked muffins will be dry.

Recipe FAQs

More Recipes To Try

Muffins Recipes To Try

• Banana Bread Muffins
• Chocolate Chip Pumpkin Muffins
• Sweet Potato Muffins
• Lemon Crumb Muffins
• Oatmeal Cookie Muffins