Chocolate Chocolate-Chip Muffins

by Amy on 14 November 2012

when i started learning to bake a few years ago, i was intimidated. i’d heard many times how baking is more difficult than cooking, as it requires serious precision + has less room for improvisation. as someone who likes to uses lots of substitutions/adaptations + creativity in the kitchen, i found myself nervously measuring everything precisely, afraid to ruin the delicate science of baked goods.

now that i have more baking experience, i’m happy to report that while, yes, baking does require some precision, there is still room for improvisation, substitutions + creativity. for example, i really wanted to make these muffins the other morning, but lacked 3 of the ingredients. rather than run to the store, i simply made some easy substitutions based on what i already had handy. and even without all the exact ingredients, they still turned out amazing! they’re rich, chocolaty + fudgy, + make for a decadent breakfast, a sweet afternoon pick-me-up, or a delicious after-dinner sweet.

the moral? don’t be afraid to be just as creative + spontaneous while baking as you are when you cook – you may just create a beyond-delicious treat that you wouldn’t have discovered otherwise!

Chocolate Chocolate-Chip Muffins

makes 12 large muffins, adapted from barbara bakes
note: my substitutions are in italics


1/2 cup unsalted butter, room temperature
2/3 cup dutch-processed unsweetened cocoa powder
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
3/4 cup milk (i substituted chocolate milk)
1/3 cup sour cream (not non-fat) or yogurt (i substituted ricotta cheese)
2 cups white whole wheat or all-purpose flour (i used white all-purpose flour)
1 1/2 cups chocolate chips (i used mini chocolate chips)
coarse sugar, for topping


preheat oven to 350°F. lightly grease a 12-cup muffin pan.

in a large mixing bowl or a stand mixer beat together butter, cocoa powder, sugar, baking powder, salt + vanilla until fluffy. beat in eggs, then stir in milk + sour cream/yogurt. mix in flour, then fold in chocolate chips.

divide batter equally between the muffin cups, they will be filled to the top. sprinkle each muffin with a little sugar if desired.

bake for 23-28 minutes, or until a toothpick inserted in center comes out without crumbs on it – melted chocolate from the chips on it is okay. remove from oven, cool on wire racks 10 minutes, then remove from pan to wire racks + cool completely.

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51 Nelda Stanco November 5, 2020 at 2:11 pm

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