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These chocolate-chocolate chip muffins are delicious, moist, and filled with molten chips of chocolate. They’re a cross between a muffin and a cupcake and could easily be eaten for dessert, for breakfast, or for a snack anytime!

super close up shot of chocolate chocolate chip muffins tilted toward the camera on a green background

I am a huge fan of Dorie Greenspan and have been since following Tuesdays with Dorie on some of my favorite blogs over the last few years. I thought I would try out this recipe from one of my favorite cookbooks, Baking: From My Home to Yours. As expected, I was not disappointed!

These chocolate chocolate chip muffins are just perfect, with decadent double chocolate in every bite! From my personal experience, I recommend they be eaten warm, not HOT, warm. I think it is when they taste the best.

top view of platter of chocolate chocolate chip muffins on a blue and white floral platter.

Why you’ll love these chocolate chocolate chip muffins

Super easy with just a couple of bowls and your muffin tin
Rich and scrumptious but not too much for a quick snack whenever
Definitely fulfill any chocolate cravings
So good, it’s nice that they are in muffin form for portion control!

Ingredients

Unsalted butter
60% Ghiradelli chocolate chips – or your favorite good quality chocolate chips
All purpose flour
Sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Egg
Vanilla

side view of platter of chocolate chocolate chip muffins on a blue and white floral platter against a green background

How to Make Chocolate Chocolate Chip Muffins

This recipe is from Epicurious (Dorie Greenspan).

Preheat oven to 375, and place rack in center of the oven. Fit muffin tin with 12 paper or silicon molds.
In a bowl over simmering water, melt HALF the chocolate and the butter. Remove from heat and set aside.
In a large bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt.
In another bowl whisk the butter, egg, and vanilla until combined.
Add the chocolate/butter mixture and the egg/sugar mixture to the flour mixture and mix together. Do not over-mix.
Stir in remaining chocolate chips. Divide into muffin cups.
Bake about 20 minutes or until a toothpick comes out clean.
Cool for 5 minutes, and then eat while warm.

Tips & Variations

Substitute the chocolate chips. Try using white chocolate chips or peanut butter chips.
Add nuts. For some crunch, add a handful of toasted pecans or walnuts.
Frost. To make these totally decadent, try frosting with this Dark Chocolate Fudge Frosting.

Storage

Store these chocolate muffins for up to one day on the counter top, then refrigerate in an airtight container for up to 5 days.

Related Recipes

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Chocolate-Chocolate Chip Muffins

These chocolate-chocolate chip muffins are delicious, moist, and filled with molten chips of chocolate,- a perfect snack or breakfast choice.

Print Recipe

Ingredients

3/4 stick unsalted butter 6 tablespoons
4 oz 60% Ghiradelli chocolate chips
2 cups all purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla

Instructions

Preheat oven to 375, and place rack in center of the oven. Fit muffin tin with 12 paper or silicon molds.
In a bowl over simmering water, melt HALF the chocolate and the butter. Remove from heat and set aside.
In a large bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt.
In another bowl whisk the butter, egg, and vanilla until combined.
Add the chocolate/butter mixture and the egg/sugar mixture to the flour mixture and mix together. Do not over-mix.
Stir in remaining chocolate chips. Divide into muffin cups.
Bake about 20 minutes or until a toothpick comes out clean.
Cool for 5 minutes, and then eat while warm.

Course: Breakfast, Dessert

Cuisine: American

Keyword: chocolate chocolate chip muffins