Pin it
This double chocolate muffin recipe transforms ordinary mornings into chocolate-filled celebrations. Each bite delivers intense cocoa flavor and melty chocolate chunks that make breakfast feel like dessert without apology.
I first made these muffins for my daughter's birthday breakfast surprise, and now they've become our special weekend tradition. The look on her face when she bites into that chocolate-studded top is worth every calorie.
Ingredients
- All purpose flour: Creates the perfect tender structure for these muffins
- Brown sugar: Provides moisture and rich caramel notes that complement the chocolate
- Granulated sugar: Balances sweetness and helps create that crackly muffin top
- Baking powder and baking soda: Work together for the ideal rise
- Fine salt: Enhances all the chocolate flavors
- Hot brewed coffee: Deepens the chocolate taste without adding coffee flavor
- Room temperature butter: Ensures proper emulsification and texture
- Dutch processed cocoa powder: Offers deeper color and smoother chocolate taste
- Room temperature eggs: Incorporate better for even texture
- Chocolate chunks: From a high quality bittersweet bar melt beautifully
- Optional Nutella: Creates surprise pockets of hazelnut chocolate goodness
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Heat oven to 425°F with rack in the upper third position. Line a standard muffin tin with paper liners and thoroughly coat both pan and liners with nonstick spray. The spray prevents sticking and helps the muffins rise properly.
- Freeze Nutella If Using:
- If incorporating Nutella, place 12 small tablespoons on a plastic wrap lined plate and freeze until needed. This keeps the Nutella from completely melting into the batter during baking.
- Mix Dry Ingredients:
- Whisk together flour, both sugars, baking powder, baking soda and salt in a medium bowl until completely combined. This ensures even distribution of leavening agents.
- Create Chocolate Base:
- Combine hot coffee, butter and cocoa powder in a large bowl and let sit briefly. The heat begins melting the butter and blooms the cocoa powder for maximum flavor. Whisk until completely smooth without lumps.
- Add Eggs and Flour:
- Whisk eggs into chocolate mixture one at a time until fully incorporated. Add dry ingredients and whisk until no flour pockets remain. Avoid overmixing which would create tough muffins.
- Fill Muffin Cups:
- Pour half the batter into prepared muffin cups. Add chocolate chunks and optional Nutella. Top with remaining batter, filling cups to the top. Use a scoop or measuring cup for precision as batter is thin.
- Bake to Perfection:
- Bake until tops are crackly and a toothpick comes out with few crumbs, about 15 to 18 minutes. Watch carefully to avoid overbaking which would dry the muffins.
- Add Final Chocolate Touch:
- Immediately press remaining chocolate chunks onto hot muffin tops where they will melt slightly and adhere. This creates an irresistible chocolate topping.
Pin it
My absolute favorite part of this recipe is watching the chocolate chunks melt into the hot muffins. I remember the first time I made these, my kitchen filled with that intoxicating chocolate aroma, and I knew before even tasting them that they would become a family favorite.
High Altitude Adjustments
For those baking at elevation like in Denver, reduce the baking powder to 1/2 teaspoon and baking soda to 1/4 teaspoon. The lower air pressure at high altitudes causes baked goods to rise too quickly and then collapse, so reducing leavening agents helps maintain structure. You might also consider adding an extra tablespoon of flour to strengthen the batter.
Make Ahead Options
These double chocolate muffins actually taste better the day after baking as the flavors have time to develop. Store completely cooled muffins in an airtight container at room temperature for up to three days. For longer storage, wrap individual muffins tightly in plastic wrap and place in a freezer bag. Defrost at room temperature or microwave for 20 seconds for that fresh baked taste.
Chocolate Selection Matters
The quality of chocolate significantly impacts the final result of these muffins. Choose a premium bittersweet chocolate bar with 60 to 70 percent cocoa content and chop it yourself rather than using packaged chips. Hand chopping creates both larger chunks and smaller shards that distribute throughout the batter. The varied sizes create pockets of melted chocolate while the smaller pieces infuse the entire muffin with chocolate flavor.
Pin it
Serving Suggestions
While these muffins are delicious on their own, try warming one slightly and serving with a scoop of vanilla ice cream for an extraordinary dessert. For breakfast, balance the richness by serving with fresh berries and Greek yogurt. For ultimate indulgence, spread a small amount of salted butter on a warm muffin half and watch it melt into all the crevices.
Frequently Asked Questions
- → How can I make these muffins extra moist?
The hot brewed coffee and butter mixture in the batter ensures extra moisture while adding depth to the chocolate flavor. Avoid overbaking to retain their soft texture.
- → Can I replace the chocolate chunks with chocolate chips?
Yes, chocolate chips work well, but chopping a large chocolate bar creates irregular chunks, providing a more indulgent texture.
- → Is Nutella essential for this recipe?
No, Nutella is optional, but it adds a creamy, molten center for those who enjoy an extra layer of decadence.
- → How do I store these muffins?
Allow muffins to cool before placing them in an airtight container. Store at room temperature for up to 3 days or freeze for longer storage.
- → Can I substitute the Dutch-processed cocoa powder?
Natural cocoa powder can be used, but expect a slightly different flavor and texture. Dutch-processed cocoa provides a smoother, richer chocolate note.
- → What’s the purpose of adding hot coffee?
Hot coffee enhances the chocolate flavor and helps blend the butter and cocoa powder for a smoother batter.