Chocolate Chocolate Chip Muffins Recipe -
Chocolate Chocolate Chip Muffins Recipe

Chocolate Chocolate Chip Muffins

Recipe by  

"Very, very chocolate-y! Great with a glass of milk."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    1 hr 5 mins


  1. Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
  2. In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
  3. Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
  4. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
  5. Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2006

From reading the reviews, it sounded like they were really dry. I fixed this by adding another egg, 1/2 cup of sour cream and normal milk instead of butter milk. They tasted great! I also noticed that it called for a lot of baking squares, so I used chocolate chips. This worked, but needed a lot of them. So, I fixed it by mixing 6 tablespoons cocoa powder, 1/4 cup butter, and 7 tablespoons sugar in replacement. They turned out exactly the same as before, success!

Most Helpful Critical Review
Jan 28, 2013

Same as many reviews said they caved in in the middle. My daughter said the mmiddles tasted good but the edges were completely burnt long before the middle was cooked.

Aug 02, 2006

OMG, these muffins are AMAZING. I took everyone's advice and added 1 egg and 1/2c sour cream and used regular milk instead of butter milk. I was also short 2 squares of chocolate, so I substituted 3tbsp cocoa and 1tbsp butter for each square. Also, if you use larger chocolate chips, mix them in with the flour -- that way they'll stay even distributed instead of sinking to the bottom. AND! If you're worried about your muffins sticking to the paper cups, LIGHTLY spray them with cooking spray, and it'll be fine. Did I mention that these are amazing? Because they are. Good luck!

Apr 20, 2007

Even though I made changes I still gave these muffins 5 stars because my children loved them. Add the 1/2 sour cream, 2 eggs (instead of 1) and 3/4 sugar (instead of 1/2 c) and they are perfect. Also, reduce the cooking time. I only cooked mine for 18 minutes.

Aug 31, 2007

With the modifications (3/4 cup sugar, 1/2 cup sour cream and 2 eggs) these were absolutely PERFECT!

Sep 13, 2003

This recipe is a keeper!! I did take the comments about dryness to heart and added an extra egg to the recipe. It worked out great! They are nice and moist and still baked to perfection in just 20 minutes.

Jan 21, 2006

I used the advice from some of the reviewers. I added an egg, 1/2 c sour cream and used regular milk instead of buttermilk. It was fabulous. I double the recipe for the first try and got 3 and 1/2 doz muffins. They were slightly over cooked at 20 min in the oven, next time I'll check it at 18 min. If I had a jumbo muffin pan these would be like the yummy bakery muffins, but they're a smaller version.

Feb 22, 2010

I initally tried the recipe using the recommendations of adding the extra egg, 3/4 cup of white sugar, and 1/2 cup of sour cream and, while they were good, they weren't the "WOW!" I was looking for. I then made another batch making a few more adjustments/additions and achieved exactly what I was looking for in a double chocolate muffin; very rich and moist (similar to the ones I used to buy at Superstore). I increased the chocolate to 8 ounces as I found the first batch wasn't "chocolately" enough (yes, I am a chocoholic) by using 4 ounces of Baker's semi-sweet chocolate and 4 ounces of Baker's Premium dark chocolate, 1/2 cup of sour cream, 2 eggs, 1/3 cup of 3% milk, 1/2 cup of vanilla yogurt (not fat-free), 1/2 cup white sugar, and 1/4 cup packed golden brown sugar. It took 22 minutes at 400 degrees F for them to bake and I started checking at 18 minutes just to be sure I didn't over-cook them. I know this isn't the healthiest recipe but if you're going to eat a double chocolate muffin, I say throw caution to the wind and enjoy!


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  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 226 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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