Chocolate Chocolate Chip Muffins definitely make a welcome treat in the mornings for breakfast, for a special brunch, showers, and even for a special snack in the afternoons.

Chocolate Chocolate Chip Muffins Recipe | ©

These chocolate chocolate chip muffins come together quickly and bake into a tender, moist muffin that you’ll swear tastes like dessert.

These muffins are perfect for making for a shower or brunch and mini muffins are just perfectly sized for such an event. And for school parties and teacher appreciation breakfasts, these little babies will become a regular request! I know this time of year, there are tons of events for wedding and baby showers, Mother’s Day brunches, and end of year parties in the planning. But, even if you find yourself not in the middle of the party planning, I think anyone would love to receive a basket full of these goodies. It would certainly brighten anyones day.

Lately around my house though, they’ve been requested as an afternoon snack, especially if Little Buddy has friends over. I’m not sure which of us is more excited when they are coming out of the oven!

Chocolate Chocolate Chip Muffins Recipe | ©

I make my chocolate chocolate chip muffins and scoop the batter into a muffin tin that I have sprayed with nonstick cooking spray. Once I have all the batter into the muffin tin, I sprinkle an additional bit of chocolate chips on top of the muffin batter as decoration. It just adds a little something something to them after they’ve baked, I think.

Chocolate Chocolate Chip Muffins Recipe | ©

Here’s my Chocolate Chocolate Chip Muffins recipe. I hope you love them.

Chocolate Chocolate Chip Muffins Recipe

Chocolate Chocolate Chip Muffins definitely make a welcome treat in the mornings for breakfast, for a special brunch, showers, and even for a special sweet treat.
5 from 11 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time16 mins
Total Time21 mins
Servings: 12
Course Breakfast, Dessert, Snack
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon espresso powder optional
  • 3/4 cup buttermilk
  • 1/2 cup butter melted
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup semi-sweet milk, or dark chocolate chocolate chips


  • Preheat the oven to 350°F. Spray muffin tin with nonstick cooking or baking spray or line with baking cups.
  • Whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
  • Pour buttermilk into a large measuring cup. Add melted butter, eggs and vanilla and whisk together with a fork.
  • Pour buttermilk mixture into flour mixture and stir together with a spoon. Stir in most of chocolate chips, reserving a few to sprinkle on top as decoration.
  • Scoop muffin batter into prepared muffin tin and sprinkle with remaining chocolate chips.
  • Bake for 16-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven and allow to cool slightly before removing from the muffin tin for serving.


This recipe yield 12 regular muffins or 24 mini muffins.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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29 Comments Leave a comment or review

  1. I was doing just fine until I scrolled down to the picture of the melty chocolate chips on top. I suspect this is a really tasty muffin. I see buttermilk is in the batter and I immediately think, oh this has gotta be good. I think it’s a leftover influence from my Mom’s buttermilk pancakes. The world was flat then, so that was one powerful influence.

    1. My daughter and I made these last weekend. Best muffins I’ve ever made! Used Ghirardelli 60% chips and sprinkled the top with sanding sugar for a crispy first bite.

  2. These are so yummy! I made them to have as a quick breakfast for the week, but they only last a couple of days because we just kept snacking on them!

  3. I just made these they were great , i did 6 small and 6 giant muffins really good shared with neighbor and they raved about them also

  4. Thank you so much for sharing this recipe, i just made this now and my family love it. even though i made a mistake in calculating the butter milk but it still turns out yummy. 🙂

    love lots 😀

  5. Directions #2&3 are confusing for a novice. Hope the author of the recipe changes this. Having cooked for many years you just know that’s an error & to mix the wet into the dry.

  6. Just whipped up this recipe. The batter taste great! It took the full 20 minutes for them to cook. I used a standard size silicone muffin pan and it yielded 21 muffins. They taste SO GOOD! I’m freezing them and I’ll thaw them in a few days to pass out to my students when they take final exams. Hopefully, they’ll love them too!

  7. I made these as ran out of the chocolate chocolate chip muffin mix from my store, and daughter said they are the best ever. Guess I’ll be making these for her. I did make mine mini and baked them for 14 minutes.

  8. I stumbled across this recipe when my oldest requested chocolate chocolate chip muffins. These are delicious! My yield was 16 regular muffins, and some of them were so big that I could easily have yielded 18. I didn’t have espresso powder, but didn’t miss it. My boys have been asking for them as after-school snacks and dessert. They would eat them for breakfast if I let them. We have one left, but it has already been called for and they are asking If I will have the next batch ready for tonight. Thanks!!

  9. I made them and they came out PERFECT! It made 18 perfect size muffins, everyone enjoyed them!

    Thank you for sharing

  10. I made these today with a slight twist. Took some oreo cookies & broke them up in pieces & sprinkled them on top of the muffins – divine!! I followed the directions exactly and found that when the wet ingredients were mixed together, the cold buttermilk caused the melted butter to solidify. I’ve been baking for over 40 years and have never seen that happen before.

  11. I just made these and forgot the salt, lmao, they were amazing but added it to the last six!  I used room temperature butter and mixed in the batter just fine, I also read the wrong line and added 3/4 cup butter, I mean I just couldnt get this right, but the muffins are great anyway!  

  12. I just made these little babies, all i can say is that i love love love it so much! It turned out to be super moist and the sweetness is just nice since i used dark chocolate. Thanks for this recipe! ❤️❤️❤️

  13. These are sooo good, so glad I found your recipe. When we had them the next day, I heated them
    Up in the microwave for 12 seconds and they were warm and yummy
    I put a tablespoon of white vinegar in a measuring cup and added milk till the 1 cup measurement line as a buttermilk substitute because I didn’t have any on hand
    How many days can you leave them out at room temperature? 🤔

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