Chocolate Muffins Wellplated Com

Ever on the lookout for acceptable means to eat chocolate at breakfast, I am no stranger to the various types of chocolate muffins.

These Healthy Chocolate Muffins are moist and marvelous in a way that will surprise you, given their wholesome ingredient lineup.These Chocolate Banana Muffins are a little fruity and tender.Chocolate Zucchini Muffins have a sneak ingredient (avocado!) that fools even the pickiest of eaters.

Just today, however, I am in the mood for a little indulgence with my cup of morning coffee. Therefore, today we’re making classic, unfussed-with, decadently fudgy chocolate muffins. If you’re looking to treat yourself, too, this recipe is for you.

How to Make Chocolate Muffins

No holding back here. This is the BEST double chocolate muffin recipe, perfect for the truest of chocolate-for-breakfast lovers. (This Chocolate Oatmeal is also chocolate-lovers-approved.) They’re made with cocoa powder, yogurt, plenty of chocolate chunks, and a little bit of coffee to amplify the chocolate flavor to the max.

The Ingredients

Chopped Dark Chocolate. Choose good-quality chocolate that is at least 55%. You can go as high as 70%. Keep in mind the darker the chocolate, the less sweet and the more intense the chocolate muffins will be. I love making chocolate muffins with chocolate chunks because, when you use chopped chocolate, every bite has different-sized pieces; some are big chunks, and others are little flecks that melt into the batter.

Yogurt. What makes a muffin moist? In this case (and in the case of Yogurt Muffins), yogurt! It also adds richness and a subtle tang (like chocolate muffins with buttermilk). If you’ve experienced the bliss of chocolate muffins with sour cream, you have the idea; yogurt acts similarly.

Butter. The butter mixes with the melted chocolate for unbelievably delicious flavor and makes these muffins tender, fudgy, and moist.Cocoa Powder. For double the chocolate! (Also key for supremely fudgy One Bowl Brownies.)Coffee. Using coffee as the liquid base in these muffins richly intensifies the chocolate flavor (the muffins do not taste like coffee). Use brewed coffee at room temperature.

Vanilla. Warmth, sweetness, and it makes the chocolate taste even better.

The Directions

Storage Tips

To Store. Line the bottom of an airtight storage container with a paper towel and place the muffins in a single layer on top. Add another paper towel on top of your muffins to absorb the excess moisture. Store at room temperature for up to 4 days.To Reheat. You can enjoy these muffins at room temperature or reheat them in the microwave until warm.To Freeze. Wrap the muffins individually in plastic, and store them in a ziptop bag. Freeze for up to 2 months. Let thaw at room temperature or reheat in the microwave.

Recommended Tools to Make Chocolate Muffins

Standard Muffin Pan. My all-time favorite muffin pan. This option is also great.Batter Scoop. How I create perfectly portioned muffins every time.Paper Liners. To keep your muffins from sticking to the pan.

Chocolate muffins for breakfast? I’m confident the reply will be a resounding yes!