Dessert

Chocolate Muffins Recipe

ByHailey Reed December 11, 2025December 11, 2025

Introduction

These chocolate muffins are rich, moist, and packed with chocolate chips for an extra indulgent treat. Perfect for breakfast or a delicious snack, they are easy to make and sure to satisfy any chocolate lover’s craving.

A close-up image shows six chocolate muffins with a rich dark brown color and a soft, slightly cracked texture on top. One muffin is placed in the center on a white plate decorated with intricate dark blue floral patterns. The other five muffins are grouped in the background on a white marbled surface, slightly out of focus. Each muffin has visible chocolate chips embedded in the top, adding a glossy contrast to the matte cake texture. The lighting creates soft shadows, highlighting the muffins' moist and dense appearance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups All-Purpose Flour
2/3 cup Unsweetened Cocoa Powder
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
8 tablespoons Butter
1 cup Buttermilk
2 Large Eggs
2 teaspoons Vanilla Extract
1 1/4 cups Granulated Sugar
1 cup Semi-Sweet Chocolate Chips

Instructions

Step 1: Preheat the oven to 400 degrees F (200 degrees C).
Step 2: In a large bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda until well combined.
Step 3: In a separate bowl or jug, whisk together the melted butter, eggs, buttermilk, sugar, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined and no lumps remain. Fold in the chocolate chips.
Step 5: Using an ice cream scoop or two spoons, fill muffin cups about three-quarters full. Sprinkle additional chocolate chips on top if desired.
Step 6: Bake for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 7: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra moist muffins, make sure not to overmix the batter as it can lead to dense muffins.
Swap semi-sweet chocolate chips for dark chocolate or white chocolate for a different flavor.
Add a handful of chopped nuts for crunch.
If you don’t have buttermilk, use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. To reheat, thaw at room temperature and warm in a microwave for 15-20 seconds.

How to Serve

A close-up of six rich, dark brown chocolate muffins with smooth tops and visible chocolate chips scattered on the surface, each inside a white ridged paper cup, arranged with one muffin sitting prominently on a white plate featuring intricate blue floral patterns, while the other five muffins are placed in the background directly on a white marbled surface, creating a simple but elegant display. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk adds acidity which helps the muffins rise and stay tender, but you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are ready. Avoid opening the oven too soon to prevent the muffins from sinking.