Chocolate Muffins

I had a huge craving for chocolate muffins this weekend. My craving only increased when I ate one of those packaged chocolate muffins which are simply not as good as fresh baked ones.

I’m still on the search for my ultimate chocolate muffin recipe. The ones I’ve tried either aren’t moist enough, don’t have enough chocolate flavor, etc.


These muffins were light and moist, but they weren’t exactly what I’m looking for. I think I want more chocolate flavor and a batter that is more muffin-y. I guess my ideal chocolate muffin recipe would be a bit sweeter than a breakfast muffin, but not as sweet as to be mistaken for a cupcake. Anyone have a great chocolate muffin recipe I should check out?

Chocolate Muffins (recipe from Dorie Greenspan, From My Home to Yours, found on epicurious)


3/4 stick (6 tablespoons) unsalted butter
4 ounces bittersweet chocolate, coarsely chopped (I used semi-sweet chocolate chips)
2 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
1 teaspoon pure vanilla extract

1. Center a rack in the oven and preheat the oven to 375 degrees F.

2. 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.

3. 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.

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. 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

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.

7 comments on “Chocolate Muffins”

  1. Ooooh, chocolate muffins, now that’s a good idea. 🙂 They look good, even though you didn’t think they were the perfect chocolate muffin. I prefer experimenting with the recipe rather than starting with a whole new recipe. I think maybe if you used unsweetened chocolate rather than semisweet you’d get a more intense flavor. Also, maybe you can increase the cocoa powder and decrease the flour a bit. That might help. And increase the sugar just slightly, to 3/4 cup. Maybe fold in some chocolate chips to make Double Chocolate Muffins? Good luck!

  2. Hey Kirbie,

    Check out the King Arthur Chocolate Breakfast Muffins – they’re great! I’ve made them several times, and had the best results using the weight measurements as opposed to the volume measurements. Also, I fold in less chocolate chips than indicated, omit the pearl sugar topping, plus a few other tweaks. The espresso powder is optional, but I recommend it – espresso always deepens the chocolate flavor. Here’s the link. Also, I can send you the recipe along with my notes if you email me.



  3. P.S. Bake them for less time than indicated, about 19 minutes.

  4. Kirby! I went on a hunt for you and I found this:

    Of all the recipes I’ve tried from her, all of them have turned out good so I could assure you she is pretty reliable =)

    • Hi Jackie! Thanks for taking the time to hunt the recipe for me! One of the things I’ve loved about starting this blog is being able to ask questions and getting such wonderfully helpful responses!

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