18 Delicious Chocolate Muffin Recipes Irresistible

Oh, chocolate lovers, rejoice! We’ve rounded up 18 delicious chocolate muffin recipes that are absolutely irresistible. Whether you’re craving something rich and decadent or light and fluffy, there’s a recipe here to satisfy every sweet tooth. Perfect for breakfast, snacks, or dessert, these muffins are sure to become a favorite in your home. So, preheat your oven and let’s dive into these chocolatey delights!

Double Chocolate Chip Muffins

Brimming with rich, cocoa-infused batter and studded with decadent chocolate chips, these Double Chocolate Chip Muffins are a luxurious treat that promises to delight your senses and elevate your morning coffee ritual.

Ingredients

• 1 3/4 cups all-purpose flour (I always sift mine for that airy texture)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that intense chocolate flavor)
• 1 cup granulated sugar (for just the right sweetness)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (room temperature blends more smoothly)
• 1/2 cup vegetable oil (I find it keeps the muffins moist)
• 2 large eggs (room temperature, as they incorporate better)
• 2 tsp vanilla extract (pure vanilla makes all the difference)
• 1 cup semi-sweet chocolate chips (plus a handful more for sprinkling on top)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
3. In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins tender.
5. Fold in the chocolate chips gently. Tip: Tossing the chips in a bit of flour before adding helps prevent them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle additional chocolate chips on top for extra decadence.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Moist and fluffy with a deep chocolate flavor, these muffins are perfect when slightly warmed, with the chocolate chips still gooey. Serve them alongside a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert twist.

Chocolate Banana Muffins

Lusciously moist and rich, these Chocolate Banana Muffins are the perfect blend of sweet bananas and deep, dark chocolate, creating a decadent treat that’s as easy to make as it is delightful to eat. Ideal for a quick breakfast or a comforting snack, they’re sure to become a staple in your baking repertoire.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that intense chocolate flavor)
• 1 tsp baking soda (freshness is key here, so check the date)
• 1/2 tsp salt (I use sea salt for a subtle crunch)
• 3 ripe bananas (the spottier, the sweeter they are)
• 3/4 cup granulated sugar (I sometimes reduce this to 1/2 cup if the bananas are very ripe)
• 1/3 cup melted unsalted butter (let it cool slightly before using)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1/2 cup semi-sweet chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In another bowl, mash the bananas with a fork until smooth, then stir in the sugar, melted butter, egg, and vanilla extract.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to tough muffins.
5. Fold in the chocolate chips, reserving a few to sprinkle on top before baking.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Sprinkle the reserved chocolate chips on top of each muffin for a bakery-style finish.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Marvel at the perfect balance of flavors and textures in these muffins—moist and tender with bursts of melty chocolate. Serve them warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Chocolate Peanut Butter Muffins

Heavenly in their simplicity yet decadent in flavor, these Chocolate Peanut Butter Muffins are the perfect blend of rich cocoa and creamy nut butter, promising to elevate your morning routine or afternoon tea to something truly special.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that airy texture)
• 1/2 cup granulated sugar (for just the right sweetness)
• 1/4 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1 tsp baking powder (the fresher, the fluffier the muffins)
• 1/2 tsp salt (to balance the sweetness)
• 1/2 cup creamy peanut butter (I swear by the natural kind for its pure taste)
• 1 large egg, room temperature (it blends more smoothly)
• 3/4 cup whole milk (for richness, though any milk works)
• 1/4 cup vegetable oil (a neutral oil lets the other flavors shine)
• 1 tsp vanilla extract (the real deal makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
3. In another bowl, mix the peanut butter, egg, milk, oil, and vanilla extract until smooth. Tip: If your peanut butter is too thick, warming it slightly makes mixing easier.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to dense muffins, so stop when you no longer see dry flour.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: A cookie scoop ensures uniform muffins and less mess.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These muffins boast a tender crumb, with the peanut butter adding a subtle richness that complements the deep chocolate flavor. Serve them warm with a dollop of peanut butter on top for an extra indulgent treat, or enjoy them as is with your favorite coffee blend.

Chocolate Zucchini Muffins

Yield to the allure of these Chocolate Zucchini Muffins, where the richness of cocoa meets the subtle freshness of zucchini, creating a harmonious blend that’s both indulgent and surprisingly wholesome. Perfect for a morning treat or an afternoon delight, these muffins promise a moist, tender crumb with every bite.

Ingredients

– 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
– 1/2 cup unsweetened cocoa powder (Dutch-processed adds a deeper flavor)
– 1 tsp baking soda (make sure it’s fresh for the best rise)
– 1/2 tsp salt (I prefer fine sea salt for its clean taste)
– 1/2 cup granulated sugar (for that perfect sweetness balance)
– 1/2 cup light brown sugar, packed (adds a lovely moisture)
– 1/2 cup vegetable oil (extra virgin olive oil can be a fruity alternative)
– 2 large eggs (room temperature eggs blend more smoothly)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– 2 cups grated zucchini (squeeze out excess moisture for the perfect texture)
– 1/2 cup chocolate chips (I love a mix of dark and milk for complexity)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth.
4. Add the eggs one at a time to the sugar mixture, beating well after each addition, then stir in the vanilla.
5. Fold the grated zucchini into the wet ingredients until evenly distributed.
6. Gradually add the dry ingredients to the wet, mixing just until combined—overmixing leads to tough muffins.
7. Gently fold in the chocolate chips, reserving a few to sprinkle on top for a bakery-style finish.
8. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These Chocolate Zucchini Muffins boast a decadently moist interior with a slightly crisp top, offering a delightful contrast in textures. Serve them warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent twist.

Chocolate Raspberry Muffins

Kickstarting your morning with a batch of Chocolate Raspberry Muffins is nothing short of a decadent delight. These muffins, with their tender crumb and bursts of tart raspberry, swirled with rich chocolate, are a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 3/4 cup granulated sugar (for that just-right sweetness)
• 1/2 cup unsweetened cocoa powder (Dutch-processed adds a deeper flavor)
• 2 tsp baking powder (the fresher, the better)
• 1/2 tsp salt (I prefer fine sea salt for its subtlety)
• 1 cup fresh raspberries (frozen works in a pinch, but fresh is divine)
• 1 large egg, room temperature (it blends more smoothly)
• 3/4 cup whole milk (the richness makes a difference)
• 1/3 cup vegetable oil (a neutral oil lets the chocolate shine)
• 1 tsp vanilla extract (pure extract is my go-to for flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
3. Gently fold in the raspberries, being careful not to crush them too much to maintain those beautiful bursts of fruit.
4. In a separate bowl, beat the egg lightly, then stir in the milk, vegetable oil, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients, stirring just until combined—overmixing leads to tough muffins.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Velvety and moist, these muffins boast a deep chocolate flavor punctuated by the bright acidity of raspberries. Serve them warm with a dollop of clotted cream or a drizzle of melted dark chocolate for an extra indulgent treat.

Chocolate Orange Muffins

Delightfully combining the rich depth of chocolate with the vibrant zest of orange, these muffins are a sophisticated twist on a classic treat. Perfect for a leisurely brunch or as a refined afternoon snack, they promise a burst of flavor in every bite.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 cup cocoa powder (go for the dark, rich kind)
• 1 cup granulated sugar (because life’s too short for less sweet)
• 2 tsp baking powder (the fresher, the better)
• 1/2 tsp salt (I use sea salt for a subtle crunch)
• 1 large egg (room temperature eggs blend more smoothly)
• 3/4 cup whole milk (the creamier, the richer the muffin)
• 1/3 cup extra virgin olive oil (my go-to for moisture)
• Zest of 1 large orange (the star of the show)
• 1/2 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the egg lightly, then mix in the milk, olive oil, and orange zest until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing leads to tough muffins.
5. Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Remarkably moist with a tender crumb, these muffins boast a perfect balance of citrusy brightness and deep chocolatey richness. Serve them warm with a dollop of orange-infused whipped cream for an extra special touch.

Chocolate Coconut Muffins

These Chocolate Coconut Muffins are a delightful fusion of rich cocoa and tropical coconut, perfect for a luxurious breakfast or a sophisticated snack. The combination of flavors and textures creates a muffin that’s irresistibly moist and tender, with a subtle crunch from the toasted coconut topping.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1 cup granulated sugar (for just the right sweetness)
• 2 tsp baking powder (ensure it’s fresh for the best rise)
• 1/2 tsp salt (a pinch enhances all the flavors)
• 1 cup coconut milk (full-fat gives the muffins a richer taste)
• 1/3 cup vegetable oil (I find it makes the muffins extra moist)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1/2 cup shredded coconut (toasted for garnish, it adds a lovely crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the coconut milk, vegetable oil, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Sprinkle the tops with shredded coconut, pressing lightly to adhere.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Delight in the perfect balance of chocolate and coconut in every bite, with a texture that’s wonderfully moist and fluffy. Serve these muffins warm with a drizzle of chocolate sauce for an extra indulgent treat, or enjoy them as is for a simple yet elegant dessert.

Chocolate Cherry Muffins

Elevate your morning routine with these decadent Chocolate Cherry Muffins, where the rich depth of cocoa meets the tart sweetness of cherries in a perfectly tender crumb. Ideal for a leisurely breakfast or a sophisticated snack, these muffins promise to delight the senses with every bite.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for that airy texture)
• 1/2 cup unsweetened cocoa powder (the darker, the better for a rich flavor)
• 3/4 cup granulated sugar (adjust slightly if your cherries are very sweet)
• 2 tsp baking powder (freshness is key here, so check the date)
• 1/2 tsp salt (I prefer fine sea salt for its subtle minerality)
• 1 cup fresh cherries, pitted and halved (frozen can work in a pinch, but thaw and drain well)
• 1 large egg, room temperature (it blends more smoothly into the batter)
• 1/2 cup whole milk (the fat content ensures a moist muffin)
• 1/3 cup vegetable oil (a neutral oil lets the chocolate and cherry shine)
• 1 tsp vanilla extract (pure extract makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
3. Gently fold in the cherry halves, ensuring they’re evenly distributed without overmixing.
4. In a separate bowl, beat the egg lightly, then add the milk, oil, and vanilla extract, whisking until smooth.
5. Pour the wet ingredients into the dry ingredients, stirring just until the batter comes together—lumps are okay.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow for rising.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re delicious warm, but the flavors deepen as they cool.

Unwrap the magic of these muffins to discover a moist, chocolatey base punctuated with juicy cherries, offering a perfect balance of flavors. Serve them with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Chocolate Almond Muffins

Whisking together the rich, indulgent flavors of dark chocolate and the subtle crunch of almonds, these Chocolate Almond Muffins are a delightful treat that perfectly balances decadence with a touch of nutty elegance. Ideal for a sophisticated breakfast or a refined afternoon snack, they promise to elevate any moment with their luxurious texture and depth of flavor.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for that extra light texture)
• 1/2 cup unsweetened cocoa powder (the darker, the better for a rich flavor)
• 1 cup granulated sugar (for just the right sweetness)
• 2 tsp baking powder (the fresher, the fluffier the muffins)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup almond milk (I find it adds a lovely nutty undertone)
• 1/3 cup vegetable oil (extra virgin olive oil can be a gourmet substitute)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup chopped almonds (toasted for an extra crunch)
• 1/2 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the almond milk, vegetable oil, egg, and vanilla extract until smooth. Tip: Ensure the egg is at room temperature to avoid curdling.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins tender.
5. Fold in the chopped almonds and dark chocolate chips evenly throughout the batter. Tip: Toasting the almonds beforehand enhances their flavor.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at the 20-minute mark to prevent overbaking.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these muffins boast a moist, fluffy interior with a delightful crunch from the almonds and melty pockets of dark chocolate. For an extra touch of elegance, serve with a dusting of powdered sugar or a drizzle of melted chocolate.

Chocolate Mint Muffins

Just imagine the perfect harmony of rich chocolate and refreshing mint coming together in a tender, moist muffin. These Chocolate Mint Muffins are a delightful treat that promises to elevate your morning coffee or afternoon tea to a moment of pure indulgence.

Ingredients

• 1 3/4 cups all-purpose flour (I always sift mine for a lighter texture)
• 3/4 cup unsweetened cocoa powder (the darker, the better for that deep chocolate flavor)
• 1 cup granulated sugar (for just the right sweetness)
• 2 tsp baking powder (ensure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 cup milk (whole milk makes them extra tender)
• 1/2 cup unsalted butter, melted and slightly cooled (I find this adds a rich depth)
• 2 large eggs, room temperature (they blend more smoothly)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1/2 tsp peppermint extract (adjust to taste for that minty freshness)
• 1/2 cup mini chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, eggs, vanilla extract, and peppermint extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing can lead to tough muffins.
5. Gently fold in the mini chocolate chips, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Zesty yet comforting, these muffins boast a moist crumb and a bold chocolate flavor with a cool mint finish. Serve them slightly warm with a dollop of mint-infused whipped cream for an extra special touch.

Chocolate Espresso Muffins

Amidst the hustle of morning routines, there’s something undeniably comforting about the aroma of chocolate and espresso mingling in the air, promising a decadent start to the day.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup cocoa powder (Dutch-processed adds a deeper flavor)
• 1 tbsp espresso powder (instant works, but freshly ground espresso beans elevate the taste)
• 1/2 cup granulated sugar (for that perfect sweetness balance)
• 2 tsp baking powder (ensure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 cup milk (whole milk makes them incredibly moist)
• 1/3 cup vegetable oil (or melted butter for a richer flavor)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, espresso powder, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough muffins, so stop when you no longer see dry flour.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform size.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be springy to the touch.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

With their moist crumb and rich, coffee-kissed chocolate flavor, these muffins are a dream. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Chocolate Hazelnut Muffins

Venture into the realm of baking with these exquisite Chocolate Hazelnut Muffins, where the rich, nutty flavors of hazelnut meld seamlessly with the deep, comforting notes of chocolate, creating a symphony of taste that’s both sophisticated and utterly indulgent.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for that airy texture)
• 1/2 cup cocoa powder (Dutch-processed gives a richer color and flavor)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 2 tsp baking powder (the fresher, the better for rise)
• 1/2 tsp salt (I prefer sea salt for its subtle minerality)
• 1/2 cup hazelnut spread (go for the one with visible hazelnut pieces for texture)
• 1/2 cup whole milk (room temperature blends more smoothly)
• 1/4 cup vegetable oil (a neutral oil lets the chocolate shine)
• 2 large eggs (room temperature eggs incorporate better)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup chopped hazelnuts (toasted for an extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the hazelnut spread, milk, vegetable oil, eggs, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to dense muffins, so stop when you no longer see dry flour.
5. Fold in the chopped hazelnuts, reserving a handful for topping.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the reserved hazelnuts on top for a crunchy finish.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Moist and fluffy with a delightful crunch from the hazelnuts, these muffins boast a deep chocolate flavor that’s perfectly balanced by the nutty spread. Serve them warm with a dollop of hazelnut spread on top for an extra indulgent treat, or enjoy them as they are with your morning coffee for a luxurious start to the day.

Chocolate Pumpkin Muffins

Baking these Chocolate Pumpkin Muffins is like welcoming autumn into your kitchen with open arms, blending the rich, deep flavors of cocoa with the warm, earthy notes of pumpkin for a treat that’s as comforting as it is indulgent.

Ingredients

• 1 3/4 cups all-purpose flour (I always sift mine for extra lightness)
• 3/4 cup cocoa powder (Dutch-processed gives a deeper chocolate flavor)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon (a little extra never hurts)
• 1/2 teaspoon nutmeg (freshly grated if you can)
• 1/4 teaspoon cloves
• 1 cup pumpkin puree (homemade or canned, both work beautifully)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (packed, for that molasses richness)
• 1/3 cup vegetable oil (I use melted coconut oil for a subtle tropical hint)
• 2 large eggs (room temperature blends better)
• 1 teaspoon vanilla extract (pure, for the best flavor)
• 1/2 cup buttermilk (makes them incredibly moist)
• 1 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
5. Fold in the chocolate chips gently to avoid overmixing.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Don’t overbake to keep them moist.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Every bite of these muffins offers a perfect balance of moist pumpkin and rich chocolate, with a hint of spice that lingers pleasantly. Serve them warm with a dollop of whipped cream or a drizzle of caramel for an extra decadent touch.

Chocolate Blueberry Muffins

Flourishing with the vibrant flavors of summer, these Chocolate Blueberry Muffins are a delightful twist on a classic. Perfect for a leisurely breakfast or a sweet afternoon treat, they combine the richness of dark chocolate with the tartness of fresh blueberries, creating a harmonious balance that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for extra lightness)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1/2 tsp salt (just a pinch to enhance the flavors)
• 2 tsp baking powder (the secret to a fluffy rise)
• 1/3 cup vegetable oil (I find it gives a moister crumb than butter)
• 1 large egg, room temperature (it blends more smoothly)
• 1/3 cup milk (whole milk is my preference for richness)
• 1 cup fresh blueberries (tossed in a bit of flour to prevent sinking)
• 1/2 cup dark chocolate chips (because who can resist?)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
3. In another bowl, mix the vegetable oil, egg, and milk until smooth. Tip: Ensure all wet ingredients are at room temperature for a uniform batter.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Carefully fold in the blueberries and chocolate chips, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform size.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Absolutely divine when served warm, the muffins boast a tender crumb punctuated by bursts of juicy blueberries and molten chocolate. For an extra indulgent touch, drizzle with melted chocolate or serve alongside a dollop of whipped cream.

Chocolate Strawberry Muffins

Yield to the allure of combining the rich depth of chocolate with the bright, sweet tang of strawberries in these exquisite Chocolate Strawberry Muffins. Perfect for a leisurely breakfast or a sophisticated afternoon treat, these muffins promise a delightful contrast of flavors and textures.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup cocoa powder (Dutch-processed adds a deeper chocolate flavor)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (I prefer fine sea salt for its subtlety)
• 1/2 cup unsalted butter, melted and slightly cooled (European-style butter elevates the richness)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 1/2 cup whole milk (the fat content adds moisture)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup fresh strawberries, diced (tossed in a tbsp of flour to prevent sinking)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter, eggs, milk, and vanilla extract until smooth. Tip: Ensure the butter is cool to avoid cooking the eggs.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Add the flour-tossed strawberries to the batter, folding gently to distribute evenly. Tip: Reserve a few strawberry pieces for topping.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with reserved strawberry pieces.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway for even baking.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Zesty and moist, these muffins boast a tender crumb with pockets of juicy strawberries, perfectly complemented by the robust chocolate flavor. Serve them warm with a dollop of whipped cream or alongside a cup of espresso for an indulgent experience.

Chocolate Caramel Muffins

Perfectly balancing the rich depth of chocolate with the buttery sweetness of caramel, these muffins are a decadent treat that promises to elevate any morning or afternoon tea. Crafted with care, each bite offers a harmonious blend of flavors that are as indulgent as they are comforting.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsweetened cocoa powder (Dutch-processed adds a deeper chocolate flavor)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 tsp baking soda (ensure it’s fresh for the best rise)
• 1/2 tsp salt (I prefer sea salt for its subtle minerality)
• 1 cup buttermilk (room temperature blends more smoothly)
• 1/2 cup vegetable oil (a neutral oil keeps the focus on the chocolate)
• 2 large eggs (room temperature eggs incorporate better)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1/2 cup caramel sauce (homemade or store-bought, but warm it slightly for easier mixing)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
3. In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing can lead to tough muffins.
5. Fill each muffin cup halfway with batter, then drizzle a teaspoon of caramel sauce over each. Top with remaining batter and another drizzle of caramel. Tip: Use a toothpick to swirl the caramel slightly for a marbled effect.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Soft and moist with pockets of gooey caramel, these muffins are a chocolate lover’s dream. Serve them slightly warm to accentuate the caramel’s richness, or pair with a dollop of whipped cream for an extra indulgent dessert.

Chocolate Cinnamon Muffins

Velvety and rich, these Chocolate Cinnamon Muffins are a delightful twist on a classic, blending the deep warmth of cinnamon with the luxurious melt of chocolate. Perfect for a cozy morning or an elegant brunch, they promise to elevate any table with their aromatic charm.

Ingredients

• 1 3/4 cups all-purpose flour (I always sift mine for extra fluffiness)
• 3/4 cup granulated sugar (a touch less if you prefer a subtle sweetness)
• 1/3 cup cocoa powder (dark, for that intense chocolate flavor)
• 1 tbsp ground cinnamon (the heart of this recipe, don’t skimp!)
• 2 tsp baking powder (ensure it’s fresh for the best rise)
• 1/2 tsp salt (I use fine sea salt for a cleaner taste)
• 1 cup milk (whole milk makes them incredibly tender)
• 1/2 cup unsalted butter, melted and slightly cooled (I find European butter adds a richer flavor)
• 2 large eggs, room temperature (they blend more smoothly this way)
• 1 tsp vanilla extract (pure, for that unmistakable aroma)
• 1/2 cup chocolate chips (I like a mix of dark and milk for complexity)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, cinnamon, baking powder, and salt until no lumps remain.
3. In another bowl, combine the milk, melted butter, eggs, and vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined—overmixing leads to tough muffins.
5. Fold in the chocolate chips evenly throughout the batter.
6. Divide the batter among the muffin cups, filling each about 3/4 full for the perfect dome.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean, with perhaps a crumb or two.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Soft yet structured, these muffins boast a moist crumb that’s speckled with melty chocolate, while the cinnamon adds a whisper of spice. Serve them warm with a dollop of whipped cream or alongside a sharp espresso for a truly indulgent experience.

Chocolate Walnut Muffins

Yield to the irresistible allure of these Chocolate Walnut Muffins, where the rich, deep flavors of premium cocoa meld seamlessly with the earthy crunch of walnuts, creating a symphony of textures and tastes that elevate the humble muffin to gourmet status.

Ingredients

• 1 3/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 3/4 cup unsweetened cocoa powder (the darker, the better for that intense chocolate flavor)
• 1 cup granulated sugar (for just the right sweetness)
• 1 tsp baking soda
• 1/2 tsp salt (a pinch of sea salt enhances the chocolate notes)
• 1 cup buttermilk (room temperature blends more smoothly)
• 1/2 cup vegetable oil (I prefer canola for its neutral taste)
• 2 large eggs (room temperature eggs incorporate better)
• 2 tsp pure vanilla extract (the real deal makes all the difference)
• 1 cup chopped walnuts (toasted for an extra layer of flavor)
• 1/2 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
3. In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing leads to tough muffins.
5. Fold in the chopped walnuts and chocolate chips gently to distribute evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

As you bite into these muffins, the moist, tender crumb gives way to bursts of chocolate and the satisfying crunch of walnuts. Serve them warm with a dollop of whipped cream or a drizzle of caramel for an indulgent breakfast or dessert.

Conclusion

Overwhelmed by chocolatey goodness yet? This roundup of 18 delicious chocolate muffin recipes is your ticket to baking bliss. Whether you’re a novice or a seasoned baker, there’s something here to satisfy every craving. Don’t just drool over the screen—pick a recipe, preheat your oven, and let the magic happen. Share your favorite in the comments and pin this article to spread the joy on Pinterest!

Bella Bacinos