21 Delicious Chocolate Muffin Recipes for Every Occasion

Mmm, who can resist the rich, comforting aroma of chocolate muffins baking in the oven? Whether you’re whipping up a quick breakfast, planning a cozy afternoon treat, or searching for the perfect dessert to impress, our roundup of 21 delicious chocolate muffin recipes has something for every occasion. Dive in and discover your next baking adventure—each recipe promises to deliver joy, one chocolatey bite at a time!

Classic Chocolate Chip Muffins

Zesty mornings call for something sweet, and what better way to start your day than with these classic chocolate chip muffins? You’ll love how simple they are to whip up, and the aroma filling your kitchen is just a bonus.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup whole milk, at room temperature
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted butter, whole milk, beaten eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to ensure tender muffins.
5. Gently fold in the semi-sweet chocolate chips until 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 the muffins are golden and 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.

Ultimate comfort in every bite, these muffins boast a moist crumb and pockets of melted chocolate. Serve them warm with a dollop of clotted cream for an indulgent twist.

Double Chocolate Muffins

Just imagine biting into a muffin that’s rich, chocolatey, and perfectly moist. These double chocolate muffins are your next baking project, promising to satisfy any chocolate craving with minimal fuss.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup whole milk, at room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, cocoa powder, sugar, baking powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the whole milk, melted butter, lightly beaten eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to ensure tender muffins.
5. Gently fold in the semi-sweet chocolate chips until evenly distributed 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 of a muffin comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Kindly note, these muffins boast a deep chocolate flavor with a tender crumb, thanks to the Dutch-processed cocoa. Serve them warm with a dollop of whipped cream or a drizzle of chocolate ganache for an extra indulgent treat.

Chocolate Banana Muffins

You know those days when you’re craving something sweet but also kinda want to pretend it’s healthy? Yeah, these Chocolate Banana Muffins are your answer.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup Dutch-process cocoa powder
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 3 overripe bananas, mashed
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In another bowl, mix the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the chocolate chips 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 of a muffin comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

So moist and chocolaty, these muffins have a perfect balance of sweetness from the bananas and a deep cocoa flavor. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Chocolate Peanut Butter Muffins

Oh, you’re going to love these Chocolate Peanut Butter Muffins. They’re the perfect blend of rich chocolate and creamy peanut butter, making them an irresistible treat for any time of the day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup creamy peanut butter, preferably natural
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/4 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In another bowl, mix the peanut butter, granulated sugar, and brown sugar until smooth. Tip: Ensure the peanut butter is at room temperature for easier mixing.
4. Add the lightly beaten eggs, whole milk, clarified butter, and vanilla extract to the peanut butter mixture, stirring until fully incorporated.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the muffins tender.
6. Fold in the semi-sweet chocolate chips evenly throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: Use an ice cream scoop for uniform muffins.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the muffin tin halfway through baking for even cooking.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Expect these muffins to be wonderfully moist with a perfect balance of chocolate and peanut butter flavors. Serve them warm with a dollop of peanut butter on top for an extra indulgent treat.

Chocolate Zucchini Muffins

Just when you thought zucchini couldn’t get any more versatile, here comes a recipe that turns it into a sweet, chocolatey treat. You’re going to love how these muffins make sneaking veggies into your diet a total breeze.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt, finely ground
• 1/2 cup clarified butter, cooled
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 2 cups zucchini, grated and moisture squeezed out
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, beat the clarified butter and granulated sugar together until light and fluffy, about 2 minutes.
4. Add the lightly beaten eggs and vanilla extract to the butter mixture, mixing until fully incorporated.
5. Fold in the grated zucchini until evenly distributed throughout the wet mixture.
6. Gradually add the dry ingredients to the wet, mixing just until no flour streaks remain. Tip: Overmixing can lead to tough muffins.
7. Gently stir in the semi-sweet chocolate chips.
8. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
9. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
10. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re best enjoyed the day they’re made but can be stored in an airtight container for up to 2 days.

Expect a moist, tender crumb with a rich chocolate flavor that’s subtly balanced by the zucchini’s freshness. For an extra indulgent twist, serve warm with a dollop of whipped cream or a drizzle of caramel sauce.

Chocolate Raspberry Muffins

Now, who doesn’t love a muffin that combines the rich depth of chocolate with the tart pop of raspberries? These Chocolate Raspberry Muffins are your next baking project, promising a delightful treat that’s as fun to make as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh raspberries, gently tossed in 1 tbsp all-purpose flour

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter is cooled to avoid cooking the eggs.
4. Add the lightly beaten eggs and vanilla extract to the butter mixture, stirring until fully incorporated.
5. Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined. Tip: Overmixing leads to tough muffins.
6. Gently fold in the flour-tossed raspberries to distribute evenly without breaking them.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Moist and fluffy with bursts of juicy raspberry, these muffins strike the perfect balance between sweet and tart. Serve them warm with a dollop of clotted cream for an indulgent breakfast or afternoon snack.

Chocolate Orange Muffins

Let’s dive into making these irresistible Chocolate Orange Muffins that blend the rich depth of cocoa with the bright zest of orange for a perfect morning treat or afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup Dutch-process cocoa powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted and cooled
• 1 cup buttermilk
• Zest of 1 large orange
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, Dutch-process cocoa powder, baking soda, and fine sea salt until well combined.
3. In a separate bowl, mix the granulated sugar, lightly beaten pasture-raised eggs, and melted clarified butter 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 zest of 1 large orange and 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 3/4 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 tin for 5 minutes before transferring them to a wire rack to cool completely.

So there you have it—muffins with a moist crumb, a perfect balance of chocolate and orange, and melty chocolate chips in every bite. Serve them warm with a dollop of orange marmalade for an extra citrus kick.

Chocolate Coconut Muffins

Who doesn’t love the irresistible combo of chocolate and coconut? These muffins are your next baking project, promising a moist, fluffy texture with a tropical twist. Perfect for breakfast or a sweet snack, they’re surprisingly simple to whip up.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup cocoa powder, Dutch-processed
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp sea salt, finely ground
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup coconut milk, full-fat
• 1 tsp pure vanilla extract
• 1/2 cup shredded coconut, unsweetened
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly with butter.
2. In a large mixing bowl, whisk together the sifted flour, cocoa powder, sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted butter, beaten eggs, coconut milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the shredded coconut and dark chocolate chips 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 of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Lightly crispy on the outside with a rich, chocolatey center, these muffins are a delight. Serve them warm with a drizzle of coconut cream for an extra indulgent touch.

Chocolate Almond Muffins

Zesty mornings call for something sweet and satisfying, and these Chocolate Almond Muffins are just the ticket. You’ll love how the rich chocolate pairs with the crunch of almonds for a breakfast treat that feels indulgent yet totally doable on a busy day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup Dutch-process cocoa powder
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 cup almond flour
• 1/2 cup sliced almonds, plus extra for topping
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted all-purpose flour, Dutch-process cocoa powder, granulated sugar, baking powder, and fine sea salt until well combined.
3. In a separate bowl, mix the melted and cooled unsalted butter, lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Fold in the almond flour, sliced almonds, and dark chocolate chips until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with additional sliced almonds for extra crunch.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 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, tender crumb with pockets of melted chocolate and a delightful almond crunch. For an extra special touch, serve them with a dollop of almond butter or a drizzle of melted chocolate.

Chocolate Mint Muffins

Looking for a way to satisfy your sweet tooth with a refreshing twist? These Chocolate Mint Muffins combine rich cocoa and cool mint for a delightful treat that’s perfect any time of day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup clarified butter, melted
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure peppermint extract
• 1/2 cup buttermilk
• 1/2 cup dark chocolate chips

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 sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the melted clarified butter and granulated sugar until smooth.
4. Add the lightly beaten eggs and pure peppermint extract to the butter mixture, stirring until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined.
6. Gently fold in the dark chocolate chips, being careful not to overmix the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor with a moist, tender crumb, these muffins are a chocolate lover’s dream with a refreshing minty finish. Serve them warm with a dollop of mint-infused whipped cream for an extra special touch.

Chocolate Cherry Muffins

Mmm, imagine biting into a moist, chocolatey muffin with bursts of juicy cherries. You’re in for a treat with these Chocolate Cherry Muffins, perfect for breakfast or a sweet snack.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh cherries, pitted and halved
• 1/2 cup dark chocolate chips

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 sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In another bowl, mix the granulated sugar, melted butter, beaten eggs, and vanilla extract until smooth.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the halved cherries and dark chocolate chips to avoid overmixing.
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 tin for 5 minutes before transferring to a wire rack to cool completely.

Ultimate comfort in every bite, these muffins boast a tender crumb with pockets of melted chocolate and tart cherries. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Chocolate Espresso Muffins

Now, who doesn’t love a muffin that packs a punch of chocolate and a hint of espresso to kickstart your morning? These Chocolate Espresso Muffins are the perfect blend of rich and robust, with a tender crumb that’ll have you reaching for seconds.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup Dutch-process cocoa powder
• 1 tbsp espresso powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1/2 cup hot water
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, cocoa powder, espresso powder, baking soda, and sea salt until well combined.
3. In another bowl, mix the granulated sugar, melted butter, beaten eggs, and vanilla extract until smooth.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the hot water until the batter is smooth, then stir in the chocolate chips.
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 of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these muffins boast a moist, fluffy interior with a slightly crisp top. The espresso subtly enhances the chocolate flavor, making them irresistible. Serve warm with a dollop of whipped cream for an extra indulgent treat.

Chocolate Hazelnut Muffins

Baking up a batch of these Chocolate Hazelnut Muffins is like giving your morning routine a hug. You’ll love how the rich chocolate and nutty hazelnut come together in a tender, moist crumb that’s just sweet enough.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup high-quality cocoa powder, Dutch-processed
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/2 cup hazelnuts, toasted and finely chopped
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, cocoa powder, sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the lightly beaten eggs, whole milk, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to ensure tender muffins.
5. Gently fold in the toasted hazelnuts and dark chocolate chips until evenly distributed 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 of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Here’s how these muffins turn out: the texture is wonderfully moist with a slight crunch from the hazelnuts, and the flavor is deeply chocolatey with a nutty undertone. Serve them warm with a dollop of hazelnut spread for an extra indulgent treat.

Chocolate Pumpkin Muffins

Wondering how to spice up your baking routine this season? These Chocolate Pumpkin Muffins are the perfect blend of rich cocoa and warm pumpkin spice, offering a cozy treat that’s sure to impress.

Ingredients

• 1 ¾ cups all-purpose flour, sifted
• ¾ cup granulated sugar
• ½ cup Dutch-process cocoa powder
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup pumpkin puree
• ½ cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• ½ cup buttermilk
• ½ cup dark chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, Dutch-process cocoa powder, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the pumpkin puree, clarified butter, lightly beaten eggs, and pure vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and stir until just combined. Tip: Overmixing can lead to dense muffins, so fold gently.
5. Fold in the dark chocolate chips evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Tip: Use an ice cream scoop for uniform muffins.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Check at the 20-minute mark to avoid overbaking.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Heavenly when warm, these muffins boast a moist crumb and a deep chocolate flavor with a hint of pumpkin spice. Serve them with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Chocolate Avocado Muffins

Wow, you’re going to love these Chocolate Avocado Muffins. They’re the perfect blend of rich chocolate and creamy avocado, making them irresistibly moist and packed with flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 ripe avocado, mashed
• 1/2 cup pure maple syrup
• 2 pasture-raised eggs, lightly beaten
• 1/3 cup almond milk
• 1 tsp pure vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and sea salt.
3. In another bowl, combine the mashed avocado, maple syrup, eggs, almond milk, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to dense muffins.
5. Stir in the dark chocolate chips evenly throughout the batter.
6. Divide the batter evenly among the 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. Tip: The muffins should spring back when lightly touched.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Tip: This prevents them from becoming soggy.

How delightful these muffins turn out, with a tender crumb and a deep chocolate flavor that’s subtly balanced by the avocado’s richness. Serve them warm with a dollop of coconut whipped cream for an extra indulgent treat.

Chocolate Sweet Potato Muffins

So, you’re looking for a twist on the classic muffin that’s both nutritious and indulgent? These chocolate sweet potato muffins are your answer, blending the earthy sweetness of sweet potatoes with rich cocoa for a treat that feels gourmet yet totally approachable.

Ingredients

• 1 cup mashed, roasted sweet potato (cooled to room temperature)
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder, sifted
• 1/2 cup clarified butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup buttermilk, at room temperature

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the mashed sweet potato, granulated sugar, and sifted cocoa powder until smooth.
3. Add the clarified butter, lightly beaten eggs, and vanilla extract to the sweet potato mixture, whisking until fully incorporated.
4. In a separate bowl, sift together the all-purpose flour, baking soda, and fine sea salt.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined after each addition. Tip: Overmixing can lead to dense muffins, so fold gently.
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 of a muffin comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Tip: For an extra chocolatey touch, drizzle with melted dark chocolate before serving.

Best enjoyed warm, these muffins boast a moist, tender crumb with a deep chocolate flavor subtly sweetened by the sweet potato. Serve them alongside a dollop of whipped cream for an extra decadent breakfast or dessert.

Chocolate Oatmeal Muffins

Anyone who’s ever craved a sweet yet wholesome treat knows the struggle is real. These chocolate oatmeal muffins are your answer—easy, delicious, and just a bit indulgent.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup rolled oats
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder, Dutch-processed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup whole milk
• 1/2 cup unsalted butter, melted and cooled
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
2. In a large mixing bowl, whisk together the sifted flour, rolled oats, granulated sugar, Dutch-processed cocoa powder, baking powder, baking soda, and fine sea salt until well combined.
3. In a separate bowl, combine the whole milk, melted unsalted butter, lightly beaten pasture-raised eggs, and pure vanilla extract. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients. Gently fold together until just combined; avoid overmixing to ensure tender muffins.
5. Fold in the dark chocolate chips 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 of a muffin comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these muffins boast a moist crumb and a rich chocolate flavor, with the oats adding a delightful chew. Serve them warm with a dollop of whipped cream or a drizzle of caramel for an extra decadent touch.

Chocolate Sour Cream Muffins

Delightfully rich and tender, these chocolate sour cream muffins are the perfect pick-me-up for any time of day. You’ll love how the sour cream adds a subtle tang and keeps them incredibly moist.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup full-fat sour cream
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking soda, and fine sea salt until well combined.
3. In a separate bowl, mix the granulated sugar with the melted and cooled unsalted butter until smooth.
4. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the sugar mixture, stirring until fully incorporated.
5. Fold in the full-fat sour cream gently, ensuring the mixture remains smooth and lump-free.
6. Gradually combine the wet ingredients with the dry ingredients, mixing just until the flour disappears to avoid overmixing.
7. Stir in the semi-sweet chocolate chips evenly throughout the batter.
8. Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Heavenly when warm, these muffins boast a velvety crumb and deep chocolate flavor. Try serving them with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Chocolate Buttermilk Muffins

Unbelievably moist and rich, these chocolate buttermilk muffins are your next baking project. You’ll love how the tangy buttermilk balances the deep chocolate flavor, making each bite irresistible.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 3/4 cup unsweetened cocoa powder, Dutch-processed
• 1 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 cup buttermilk, room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In another bowl, mix the granulated sugar, lightly beaten egg, room temperature buttermilk, melted butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure tender muffins.
5. Fold in the semi-sweet chocolate chips 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 of a muffin comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor with a tender crumb, these muffins are perfect warm with a dollop of whipped cream or alongside your morning coffee. The chocolate chips add a delightful melt-in-your-mouth texture that’s hard to resist.

Chocolate Cream Cheese Muffins

Oh, you’re going to love these Chocolate Cream Cheese Muffins. They’re the perfect blend of rich chocolate and tangy cream cheese, making them irresistible for any time of the day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar

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 sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In another bowl, mix the granulated sugar, melted butter, beaten eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
5. In a small bowl, beat the softened cream cheese and powdered sugar until smooth.
6. Fill each muffin liner halfway with the chocolate batter. Add a dollop of the cream cheese mixture, then cover with more chocolate batter until the liners are 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the chocolate part comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist and fluffy, these muffins boast a delightful contrast between the deep chocolate flavor and the creamy, slightly tangy cream cheese center. Serve them warm with a dusting of powdered sugar or a drizzle of melted chocolate for an extra indulgent treat.

Chocolate Caramel Muffins

Guess what? You’re about to make the most indulgent Chocolate Caramel Muffins that’ll have everyone begging for the recipe. Perfect for a cozy morning or a sweet afternoon pick-me-up, these muffins are a game-changer.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk, room temperature
• 1/2 cup caramel sauce, plus extra for drizzling
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In another bowl, mix the melted butter and granulated sugar until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
4. Add the lightly beaten eggs and vanilla extract to the butter mixture, stirring until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense muffins.
6. Gently fold in the chocolate chips, then divide the batter evenly among the prepared muffin cups.
7. Drizzle each muffin with caramel sauce, using a toothpick to swirl it into the batter for a marbled effect.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: The muffins should spring back when lightly touched.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Every bite of these muffins is a blissful mix of rich chocolate and gooey caramel, with a tender crumb that’s simply irresistible. Serve them warm with an extra drizzle of caramel for an over-the-top treat.

Conclusion

Absolutely, this roundup offers a chocolatey delight for every taste and occasion! Whether you’re baking for a special event or a cozy morning, these 21 muffin recipes promise to satisfy. We’d love to hear which ones become your favorites—drop us a comment below. And if you enjoyed this collection, don’t forget to share the sweet inspiration on Pinterest. Happy baking!