Chocolate Chunk Muffins

close-up photo of a plate of Chocolate Chunk Muffins

As I mentioned in my One Bowl Brownies post, I’ve had a serious craving for chocolate lately. I haven’t yet tried to make chocolate muffins, and it’s been on my to-do list. There have been so many chocolate muffin recipes that I’ve browsed through. I finally settled on a chocolate chunk muffin recipe by Dorie Greenspan as I’ve had a lot of success with her recipes.

photo of chocolate muffins on a baking rack

I found the recipe from Susi’s Kochen Und Backen Adventures. The recipe seemed everything I was looking for. A muffin that is a muffin rather than a cupcake, but still intensly chocolate.

close-up photo of a plate of muffins

The muffins were good. The batter wasn’t too sweet, and the chocolate chip chunks added a more intense chocolatey taste. I’ll probably be testing out a couple more recipes since this was my first.

Chocolate Chunk Muffins on a plate

Chocolate Chunk Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 12
These muffins have an intense chocolate flavor without being too sweet.


  • 6 tbsp (3/4 stick) unsalted butter
  • 4 oz bittersweet chocolate coarsely chopped (I used bittersweet baking chips by Ghiradelli)
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa powder sifted
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 1 tsp pure vanilla extract


  1. Center a rack in the oven and preheat the oven to 375°F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

  2. Melt the butter and half of the chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.

  3. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being through - a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Dived the batter evenly among the muffins cups.
  4. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. 

  5. Bake for about 20 minutes, or until a think knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.


Dorie Greenspan recipe, found on Susi's Kochen Und Backen Adventures

Nutrition Facts
Chocolate Chunk Muffins
Amount Per Serving (1 muffin)
Calories 254 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 32mg11%
Sodium 184mg8%
Potassium 252mg7%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 15g17%
Protein 4g8%
Vitamin A 250IU5%
Calcium 88mg9%
Iron 2mg11%
Net Carbs 33g66%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

Chocolate Chunk Muffins

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