Chocolate Chocolate Chip Muffins

01.15.2014

Chocolate Chocolate Chip Muffins | Cooking Classy

Chocolate for breakfast, could any of us resist that when it’s offered? Which is exactly why I don’t make chocolate muffins everyday.

These chocolate muffins make a great way to start any morning. I mean when you begin your day with chocolate, how could you not just start the day with a little smile on your face and skip in your step? Chocolate brings me joy, it really does. Maybe that makes me an emotional eater but at least I’m not in denial :).

Yesterday I had made some cashew chicken which I was intending on posting, that was until I tasted it and decided I hated it and dumped it down the drain (someday I’ll find a recipe I like). What do you do when something fails? Eat chocolate (yes, it’s a good thing I’m not a therapist). So, I made these chocolate muffins.

These fluffy muffins are chocolate loaded, breakfast goodness. I used three types of chocolate in these but you can simply use just the bittersweet if you’d like. Just chop up the remaining 2-3 oz of bittersweet chocolate and add that in place of the chocolate chips. My taste buds are just finally getting into semi-sweet chocolate within the last year, so going with all bittersweet for me would be a little intense. That’s the great thing about baking at home though is you can make those small changes to suit your personal taste.

You’ll love how easy these decadent muffins are to make. It could just be a dangerous thing. Enjoy!

Chocolate Chocolate Chip Muffins | Cooking Classy

Chocolate Chocolate Chip Muffins

Prep Time: 15 minutes

Cook Time: 18 minutes

Yield: 12 muffins

Chocolate Chocolate Chip Muffins

Ingredients

  • 2 oz bittersweet chocolate, chopped
  • 3 Tbsp unsalted butter
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk
  • 3 Tbsp vegetable oil
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup chocolate chips (I used 1/4 cup milk chocolate and 1/4 cup semi-sweet)

Directions

  • Preheat oven to 400 degrees. In a microwave safe bowl, combine bittersweet chocolate and butter and heat in microwave in 30 second intervals, stirring after each interval until melted and smooth, set aside.
  • In a mixing bowl, whisk together granulated sugar and cocoa powder then add in flour, baking powder, baking soda and salt and whisk until well blended. In a separate bowl or in the liquid measuring cup used to measure buttermilk, blend together buttermilk, vegetable oil, egg, egg yolk and vanilla extract until well blended. Pour buttermilk mixture and melted chocolate mixture into flour mixture, and using a rubber spatula, quickly stir and fold just until combined. Fold in chocolate chips.
  • Divide batter among 12 (standard size) paper lined muffin cups, filling each cup nearly full. Bake in preheated oven until toothpick inserted into center of muffin comes out clean, about 15 - 18 minutes. Cool on a wire rack and store in an airtight container.
  • Recipe Source: adapted slightly from [Baking: From My Home to Yours by Dorie Greenspan|http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=sr_1_1?s=books&ie=UTF8&qid=1389844351&sr=1-1&keywords=baking+from+my+home+to+yours via Brown Eyed Baker
http://www.cookingclassy.com/chocolate-chocolate-chip-muffins/

22 comments

  • Averie @ Averie Cooks: Such pretty muffins! Chocolate for breakfast is my kind of breakfast :)

    And sorry about your recipe fail. Gah. HATE those. Especially when it’s a post you’re counting on and it’s mission critical it works for your next post! January 16, 2014 at 1:37am Reply

    • Jaclyn: Yeah me too! Plus it was the worst trying to get pics at 7:00 pm with absolutely no natural light. Glad I had these to eat at least :). January 16, 2014 at 10:08am Reply

  • Marta: These look delicious! xx January 16, 2014 at 6:09am Reply

  • Katrina @ Warm Vanilla Sugar: I looooove these! Such a fabulous breakfast. January 16, 2014 at 7:13am Reply

  • Tina: 1) Those muffins look AWESOME. Must make soon.

    2) LOVE those white plates in your pictures. Where did you get them???? January 16, 2014 at 12:52pm Reply

    • Jaclyn: Thanks Tina! I got the plates at Crate and Barrel. Looks like they’ve gotten cheaper then what I paid for them: http://www.crateandbarrel.com/mercer-salad-plate/s237038. They are probably my favorite plates I have because of they have a modern rippled bottom and I love how it bounces the light. They also come in dinner and appetizer plates which I got too. January 16, 2014 at 5:30pm Reply

  • Liz @ Virtually Homemade: I had some gluten free muffins last week that just ended up stinking bad! Looked pretty but tasted weird :( I tossed them. Love these chocolatey muffins :) January 16, 2014 at 2:17pm Reply

  • Gianna: I think the picture looks great. The tops of those look amazing. It’s usually the effect I get when using sour cream. I will be trying them :) January 16, 2014 at 3:23pm Reply

    • Jaclyn: Thanks Gianna! I hope you love them! January 16, 2014 at 5:22pm Reply

  • Kayle (The Cooking Actress): BEST WAY to start your day!!!! January 16, 2014 at 5:09pm Reply

  • Stacy | Wicked Good Kitchen: Rich chocolaty goodness is what these muffins are! I feel your pain about recipe fails. It happens often with special diet recipes. I always reach for a healthy chocolate chip cookie when that happens. These muffins would definitely cheer me up, too! Pinned! January 17, 2014 at 6:32pm Reply

  • Rachel @ Bakerita: These look super chocolatey, which is the best way to have a chocolate muffin! Yummy :) who can say no to chocolate for breakfast?! Pinned! January 20, 2014 at 2:41am Reply

    • Jaclyn: Thanks for pinning Rachel! January 20, 2014 at 1:23pm Reply

  • alana: Jaclyn, thanks so much for sharing this recipe!! these were divine! Wanna make them again!! Its def worth buying more expensive bittersweet chocolate and chips:) Gives such a quality taste!!! Thanks so much!!! January 22, 2014 at 12:17pm Reply

    • Jaclyn: I’m so happy to hear you liked these Alana :)! Thanks for your feedback! January 22, 2014 at 9:15pm Reply

  • sara: These look SO good…yummy! January 28, 2014 at 12:32am Reply

  • Erin: Thank you for the recipe! I adjusted it (only because my husband is diabetic) by exchanging half of the flour for whole wheat pastry flour and 1/4 cup of sugar for 1/4 cup baking Stevia and they were still moist and rose high. I don’t always have such good results with exchanges, but it helps to have a great recipe to start with. Thank you for another “treat” that I can add to the recipe box and feel good about. February 26, 2014 at 6:21am Reply

    • Jaclyn: I’m so glad you were able to successfully make those substitutions Erin! Thanks for leaving a comment! March 9, 2014 at 1:50pm Reply

  • C_Love: These tasted wonderful, but each one completely fell apart when I took them out of the pan. Was there something I overlooked or need to ensure I cover next time? April 18, 2014 at 5:11am Reply

    • Jaclyn: Yeah that definitely shouldn’t have happened, one of the measurements may have been off or did you possibly leave out an ingredient or over-bake them? Also be sure to use paper liners. Sorry that happened though!! April 18, 2014 at 9:26am Reply

  • Chocolate Overdose Muffins | Especially Edible: […] These muffins were my first amateurish attempt at food styling – and a pretty pitiful attempt at that. I simply stuck a few extra chocolate chips on top of the muffins before they went in the oven. No oil-spritzed shrimp or marbles at the bottom of the soup bowl here. Despite the low-tech nature of the trick, it performed quite a miracle – the little guys instantly looked more delectable and three-dimensional than the smooth, boring muffins that would otherwise have emerged. My photos came out looking a mile better than previous attempts at muffin photography; I’d even venture to say they could hold their own with the photos of the same recipe at Cooking Classy. […] October 15, 2014 at 12:27am Reply

  • Elaine Beard: Thank you for such lovely recipes January 17, 2016 at 6:16pm Reply

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