Biscuits / Muffins / Scones · Breakfast

Double Chocolate Chunk Muffins

Is there such thing as a chocolate muffin? Or is it just a cupcake without frosting, operating incognito? Today, I will weigh in on this hotly contested debate and say this:

I believe in the chocolate muffin.

First, I believe in the need frosting in order to qualify as a cupcake.  I also believe in the way I feel when I eat a chocolate muffin for breakfast: read: much less guilty than I would feel if I was eating a chocolate cupcake for breakfast.

When I saw this recipe, I was hoping these would turn out like a less giant version of Costco’s delicious double chocolate muffins.  I was not disappointed.  These rich, moist muffins are perfect, and filled with the bonus of extra chocolate chips.

So grab yourself a cup of coffee and one of these muffins, and remind your guilty conscience that the lack of frosting removes like, two-thirds of the calories.


Recipe adapted from Dorie Greenspan’s Baking From My Home to Yours


6 tablespoons butter
1 cup semi-sweet chocolate chips, divided
2 cups all purpose flour
2/3 cups granulated sugar
1/3 cup of unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 1/4 cups buttermilk *buttermilk substitution here
1 teaspoon vanilla extract


Preheat the oven to 375°.  Line a muffin pan with 12 liners.

In a large bowl in the microwave (30 seconds at a time) or in a double broiler, melt HALF of the chocolate chips with the butter and stir until smooth.  Remove from heat.

In another bowl or glass measuring cup, whisk together buttermilk, egg, and vanilla.  Set aside.

Sift together all dry ingredients.  Add the chocolate mixture and the buttermilk mixture and stir until just combined.  Do not overmix.  Add the chocolate chips and give one more quick stir.

Scoop evenly into 12 muffin cups and bake for 15-20 minutes, until a knife in the center of the muffin comes out clean.



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