Do you love chocolate as much as I do? If you’re looking for a delicious and indulgent snack, you have to try these Chocolate Chocolate Chip Muffins! They’re simple to make and absolutely delicious. Plus, they’re the perfect size for when you need a little something sweet.
Double Chocolate Chocolate Chip Muffins
The beauty of muffins is their versatility. Sure, the obvious choice is to enjoy them for breakfast. But, they’re also a great afternoon snack or just an easy thing to grab when you’re feeling a bit hungry. Add some chocolate to those muffins, and you may just be tempted to eat one for dessert.
That’s the case with these Chocolate Chocolate Chip Muffins. They have a double dose of chocolate, with both cocoa powder and chocolate chips. They’re an extra special breakfast treat, but don’t be surprised if you crave one for dessert, too.
Most everyone is familiar with making muffins, and these hold no surprises. That’s not to belittle them in anyway. Because they’re really good. We decided fairly quickly that these were the best chocolate muffins we’d ever had the pleasure of eating.
I had worried that the amount of cocoa wasn’t enough to make them over-the-top chocolate, but it was just right. This is definitely a keeper recipe for a quick muffin you can enjoy all day long. Keep them tightly covered and you can enjoy them for a few days whenever the craving strikes.
15 Comments on “Chocolate Chocolate Chip Muffins”
I’m a fan of any possible way to eat chocolate for breakfast. Or before noon, for that matter! (Work late, sleep late, that’s me.)
Those look cute and yummy!
Looks scrumptious! That much chocolate might make me feel guilty in the morning, but I think that as an afternoon pick me up, it’d be perfect!
Thanks for sharing this and letting me know about Wikibooks. It’s awesome.
The picture on wikibooks shows darker chocolate color, huh? Maybe it used dutch processed cocoa.
Will be trying this soon!
Oh yum! Thanks so much for this recipe, my husband loves chocolate chip muffins. Now I have to find a way to make them as a surprise since he’s always around on the weekend. 🙂
Riana, I thought the same thing. Before I made them I had the internal dilemma of which cocoa to use. I didn’t use Dutch process, but it’s certainly an intriguing possibility.
Glad to see you’re back in action! And thanks for the wikipedia info.
Since the recipe calls for baking powder (and not soda) Dutch Process cocoa would work well!
I’ve recently found your blog and I just hava to say it’s elegantly delicious – wonderful!
Thanks for visiting, Lauren!
hey! omg your chocolate muffins look amazzzing!! And the recipe is simple and even i( who has two left hands!!) can make this… Im only 15( which isnt that young at all) and im aboput to go and try out this recipe and hope it tastes and looks as decadent as yours!!
Have tried so many of your recipes and each is more delicious than the next!! Just wondering if I could sub almond milk for regular milk in this recipe? I bake for someone dairy and soy free, so oil substitution you noted is great, but wondering if almond milk would change the flavor too much?!
Thanks so much!
Hi, Diane. I don’t have much experience baking with almond milk, so I can’t give you any firsthand advice. With as much milk as there is in these muffins, I’d assume you would taste the almond flavor. But that’s not necessarily a bad thing. If you try it, please come back and let me know how it works.
Jennifer, I’m really enjoying looking at your recipes and can’t wait to try some. I was wondering if you think buttermilk could be substituted for the milk in this recipe. If not, do you recommend whole milk? I gave up dairy 2 years ago so I don’t have milk in the house but would be buying for the recipe. These look perfect as gifts. Thank you! Blessings –
Hi, Robin. If you use buttermilk, you’d really need to adjust the baking powder and baking soda to account for the added acidity. Having not tried that myself with this recipe, I can’t say for sure how to make that adjustment. With milk, I usually use whatever we have on-hand which is most often 2%. But whole milk generally performs better in baking.