Rich Dark Chocolate Muffins
There is something uniquely comforting about a warm, deeply chocolatey muffin, fresh from the oven. Forget the bland, cakey versions you find in shops; we’re talking about a truly decadent treat. These dark chocolate muffins have a beautifully soft and moist crumb, studded with generous chunks of high-quality dark chocolate that melt into gooey pockets of flavour. This is my go-to recipe when I need something that comes together quickly but feels genuinely special. The rich aroma that fills the kitchen as they bake is almost as good as the first bite itself. These are a world away from a standard chocolate muffin, much like how my homemade Cream Filled Donuts Treat are a step above shop-bought.
What makes this particular recipe stand out is the balance. The unsweetened cocoa powder provides a deep, foundational chocolate flavour, while the chopped dark chocolate adds a different texture and a slightly bitter, sophisticated edge that cuts through the sweetness. They achieve that perfect bakery-style high dome, making them look as good as they taste. This recipe works beautifully for a weekend breakfast, an afternoon pick-me-up with a strong cup of tea, or even a simple dessert warmed up with a scoop of ice cream. They’re a heartfelt bake that everyone seems to love.
Recipe Overview
These dark chocolate muffins are all about intense flavour and a wonderfully tender texture. By using both cocoa powder and chopped dark chocolate, we create layers of richness. The buttermilk ensures a moist crumb that stays fresh for days. After testing this recipe five times, I finally got it just right – the key was a two-step baking temperature to achieve that perfect domed top. Expect a soft, springy muffin packed with pools of glorious melted chocolate.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 12 muffins
- Difficulty: Easy
Why You’ll Love This Dark Chocolate Muffins Recipe
- Genuine Chocolate Flavour: The use of 70% cocoa dark chocolate provides a deep, complex flavour with a pleasant bitterness that beautifully contrasts the sweet muffin base. It’s a grown-up chocolate taste.
- Ready in Under 40 Minutes: From getting the bowls out to pulling them from the oven, the whole process is delightfully efficient, making them ideal for a spontaneous baking session.
- Flexible Recipe: This recipe is a great canvas. You can add a teaspoon of espresso powder to the dry ingredients to intensify the chocolate notes, or even throw in a handful of raspberries for a fruity twist.
- Great for Breakfast or Dessert: These muffins are versatile. They’re a fantastic start to the day but also work wonderfully as a simple dessert, especially when served warm.
- Family Tested: My children adore these muffins, always hoping to get the one with the biggest melted puddle of chocolate on top. They always get compliments when I share them with friends.
Ingredients You’ll Need
For the best results, use good quality ingredients, especially the chocolate. The flavour really shines through. I often use Green & Black’s Organic 70% dark chocolate for this, as its robust flavour holds up beautifully in baking. The combination of both caster and light brown sugar also adds a lovely moisture and a hint of caramel flavour.
- 250g plain flour
- 60g unsweetened cocoa powder (sifted)
- 100g caster sugar
- 75g light brown soft sugar
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 large free-range egg, at room temperature
- 250ml buttermilk
- 120ml vegetable oil (or other neutral oil)
- 1 tsp vanilla extract
- 150g dark chocolate (minimum 70% cocoa solids), roughly chopped
Sara’s Tip: If you don’t have buttermilk, you can easily make a substitute. Just pour 250ml of whole milk into a jug and stir in 1 tablespoon of lemon juice or white vinegar. Let it stand for 5-10 minutes until it looks slightly curdled, and then use it as directed.
How to Make Dark Chocolate Muffins
The secret to a light, tender muffin is what’s known as the ‘muffin method’. It’s a straightforward process of mixing your dry ingredients in one bowl, your wet ingredients in another, and then combining them with minimal stirring. This prevents the gluten in the flour from overdeveloping, which is what can make muffins tough.
- Preheat and Prep: First, preheat your oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.
- Combine Dry Ingredients: In a large mixing bowl, add the plain flour, sifted cocoa powder, caster sugar, light brown sugar, baking powder, bicarbonate of soda, and salt. Use a whisk to combine everything thoroughly, ensuring there are no lumps of brown sugar.
- Mix Wet Ingredients: In a separate medium bowl or large jug, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until they are just combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. What works best for me is using a rubber spatula to fold the mixture together. Stop as soon as you can no longer see streaks of dry flour. The batter should be thick and a bit lumpy – this is perfectly normal and desirable!
- Fold in the Chocolate: Gently fold in about two-thirds of your chopped dark chocolate. Be careful not to overmix at this stage.
- Fill the Cases: Divide the batter evenly between the 12 prepared muffin cases. They should be about three-quarters full. Sprinkle the remaining chopped dark chocolate over the top of each muffin.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake at 200°C (180°C fan) for 5 minutes. Then, without opening the oven door, reduce the temperature to 180°C (160°C fan) and continue to bake for another 15-17 minutes.
- Check for Doneness: The muffins are ready when they are well-risen, springy to the touch, and a skewer inserted into the centre of one comes out clean (you might hit a melted chocolate chunk, so test in a couple of spots!).
- Cool Down: Let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. They are incredible when still slightly warm.
Tips From My Kitchen
- Temperature Control is Key: The initial blast of high heat helps the leavening agents work quickly, creating a powerful upward thrust that results in those beautiful, high-domed tops. Reducing the heat then allows the centre of the muffins to cook through without the outside burning.
- The Secret Step: I learned that the most common mistake in muffin making is overmixing. Resist the urge to beat the batter until it’s smooth. A few lumps are a sign of a tender muffin to come. As soon as the flour is incorporated, put the spatula down!
- Make-Ahead: You can measure and combine all the dry ingredients in an airtight container for up to a month. When you’re ready to bake, just mix your wet ingredients and combine as per the recipe. It shaves a few precious minutes off the prep time.
- Storage: These dark chocolate muffins will keep in an airtight container at room temperature for up to 3 days. To recapture that fresh-from-the-oven warmth, you can pop one in the microwave for 10-15 seconds before eating.
Equipment You’ll Need
- 12-hole muffin tin
- Paper muffin cases
- Large mixing bowl
- Medium bowl or jug
- Whisk and rubber spatula
- Wire cooling rack
Common Mistakes to Avoid
- Over-mixing the Batter: This is the number one cause of tough, dense, or rubbery muffins. Mixing activates the gluten in the flour. A little is good, but too much makes the final product chewy instead of tender. For a full explanation of this technique, BBC Good Food has a great guide on the principles of mixing by hand.
- Incorrect Temperature: Do not skip the two-temperature baking method. If you bake them at a constant lower temperature, you won’t get that impressive rise. Ensure your oven is fully preheated to 200°C before they go in.
- Over-filling the Cases: It can be tempting to fill the muffin cases to the top, but this will cause them to spill over and create a messy “muffin top” that sticks to the pan. Filling them about three-quarters of the way up is the sweet spot for a perfect dome.
What to Serve With Dark Chocolate Muffins
While these muffins are a magnificent treat on their own, they can be elevated even further with the right pairing. Here are a few of my favourite ways to serve them:
- With a Drink: A cold glass of milk is the classic choice, cutting through the richness of the chocolate. For adults, a strong coffee or an Americano works beautifully.
- For Dessert: Gently warm a muffin and serve it with a scoop of quality vanilla bean ice cream or a dollop of clotted cream for a truly decadent end to a meal.
- With Fruit: The slight bitterness of the dark chocolate is wonderful alongside fresh raspberries or sliced strawberries, which add a bright, sharp contrast.
Frequently Asked Questions
Dark Chocolate Muffins
Ingredients
Method
- Preheat and Prep: First, preheat your oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.
- Combine Dry Ingredients: In a large mixing bowl, add the plain flour, sifted cocoa powder, caster sugar, light brown sugar, baking powder, bicarbonate of soda, and salt. Use a whisk to combine everything thoroughly, ensuring there are no lumps of brown sugar.
- Mix Wet Ingredients: In a separate medium bowl or large jug, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until they are just combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. What works best for me is using a rubber spatula to fold the mixture together. Stop as soon as you can no longer see streaks of dry flour. The batter should be thick and a bit lumpy – this is perfectly normal and desirable!
- Fold in the Chocolate: Gently fold in about two-thirds of your chopped dark chocolate. Be careful not to overmix at this stage.
- Fill the Cases: Divide the batter evenly between the 12 prepared muffin cases. They should be about three-quarters full. Sprinkle the remaining chopped dark chocolate over the top of each muffin.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake at 200°C (180°C fan) for 5 minutes. Then, without opening the oven door, reduce the temperature to 180°C (160°C fan) and continue to bake for another 15-17 minutes.
- Check for Doneness: The muffins are ready when they are well-risen, springy to the touch, and a skewer inserted into the centre of one comes out clean (you might hit a melted chocolate chunk, so test in a couple of spots!).
- Cool Down: Let the muffins cool in the tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. They are incredible when still slightly warm.
Notes
I really hope you enjoy making (and eating!) these dark chocolate muffins. They are a true favourite in my home, and the recipe is one I turn to again and again. It’s a simple bake that delivers such satisfying results. If you try them, please leave a comment below and let me know how you got on. After you’ve mastered these, why not try a savoury favourite like my Meatloaf With Stove Top Stuffing Recipe? Happy baking!
