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Chocolate Chocolate Chip Muffins

"Very, very chocolate-y! Great with a glass of milk."
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1 h 5 m servings 293 cals
Original recipe yields 12 servings (1 dozen)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 135
  1. 157 Ratings

Most helpful positive review

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 notice...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 notice...

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 substit...

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...

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

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...

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 an...

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 ...

Finally - a choc chip muffin recipe that doesn't come out like a cup cake. I used the tips about egg, milk and sour cream. I've got many requests for the recipe. Yummy!

I followed other reviewers advice and added an extra egg. When I went to get the buttermilk out of the fridge I realised that it was out of date so I used milk that I added a tsp of vinegar too....