Julie Clark
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Chocolate Fudge Muffins
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These Chocolate Fudge Muffins are loaded with cocoa powder, milk chocolate chunks and dark chocolate chunks. The coffee and the buttermilk in this recipe keeps the muffins incredibly tender.
Let’s just say if you like chocolate & bakery-style muffins – you and this recipe are going to be friends… like BEST friends.
I’m calling these muffins Chocolate Fudge Muffins, because there really is no better way to describe them, and I really went all in with the chocolate in this recipe. Triple the chocolate flavor. I mean, is there any other way to go?
About the Chocolate Fudge Muffins:
- These muffins are loaded with cocoa powder, milk chocolate chunks and dark chocolate chunks. Not just double chocolate muffins, but triple chocolate.
- The coffee and the buttermilk in this recipe keeps the muffins so incredibly tender, flavorful and moist that you might just end up becoming something of a muffin addict.
- These muffins are my go-to recipe when I just need a little comfort and warmth on a rainy afternoon.
How to Make Chocolate Fudge Muffins
- Preheat the oven to 375ºF and line 2 muffin tins with 7 parchment muffin liners (spreading them out in the muffin pan) I find that spreading the muffins out into two pans helps them get a much better rise in the oven.
- In a small bowl, melt your butter in the microwave. Set aside to cool slightly.
- Meanwhile, in a large bowl, whisk together the flour, brown sugars, cocoa powder, baking powder, baking soda, cinnamon and salt until combined.
- In a medium bowl, whisk together buttermilk, coffee, vanilla and eggs until combined. Pour in the melted butter in a steady stream, while simultaneously mixing until everything is incorporated together.
- Make a well in the center of your dry ingredients and pour the wet ingredients into the well. Use a spatula to gently fold the wet ingredients into the dry until the batter is just starting to come together.
- Add in the chocolate chunks and gently fold until just incorporated, being careful not to over mix your batter. It’s okay if you still have a few streaks of flour in your batter.
- Use an ice cream scoop to scoop the batter into your prepared muffin tray, filling each muffin liner right up to the top. Bake your muffins on the center rack of your oven for about 18-24 minutes or until the tops spring back up to the touch.
Recipe Variations
- Use white chocolate chips for a pretty contrasted look.
- Instead of chocolate chunks use milk and dark chocolate chips. Semi-sweet chocolate chips are a great option in the chocolate fudge muffins, too.
- Add finely chopped pecans to the batter.
- Top with chocolate ganache!
Storage Instructions
Store any leftover chocolate fudge muffins in an airtight container for 4-5 days at room temperature. Freeze any leftovers in a freezer bag for up to 6 weeks.
Other Chocolate Recipes to Love
- ice cream pie
- no bake Nutella fudge
- Oreo cheesecake
- slow cooker peanut butter brownies
- chocolate peanut butter muffins
- chocolate banana muffins
If you love our chocolate fudge muffins you may also love our chocolate cake recipe!
Chocolate Fudge Muffins
These Triple Chocolate Fudge Muffins are loaded with cocoa powder, milk chocolate chunks and dark chocolate chunks. The coffee and the buttermilk in this recipe keeps the muffins incredibly tender.
Servings 14 muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Ingredients
- 3/4 cup salted butter melted
- 2 1/4 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup dark brown sugar
- 1/2 cup cocoa powder
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup coffee strongly brewed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup dark chocolate chunks
- 1/2 cup milk chocolate chunks
Instructions
- Preheat the oven to 375ºF and line 2 muffin tins with 7 parchment muffin liners (spreading them out in the muffin tin) I find that spreading the muffins out into two pans helps them get a much better rise in the oven.
- In a small bowl, melt your butter in the microwave. Set aside to cool slightly. ¾ cup salted butter
- Meanwhile, in a large bowl, whisk together the flour, brown sugars, cocoa powder, baking powder, baking soda, cinnamon and salt until combined. 2 ¼ cups all-purpose flour, ¾ cup brown sugar, ½ cup dark brown sugar, ½ cup cocoa powder, ½ tablespoon baking powder, 1 teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
- In a medium bowl, whisk together buttermilk, coffee, vanilla and eggs until combined. Pour in the melted butter in a steady stream, while simultaneously mixing until everything is incorporated together. 1 cup buttermilk, ½ cup coffee, 2 teaspoons vanilla extract, 2 large eggs
- Make a well in the center of your dry ingredients and pour the wet ingredients into the well. Use a spatula to gently fold the wet ingredients into the dry until the batter is just starting to come together.
- Add in the chocolate chunks and gently fold until just incorporated, being careful not to over mix your batter. It’s okay if you still have a few streaks of flour in your batter. ½ cup dark chocolate chunks, ½ cup milk chocolate chunks
- Scoop the batter into your prepared muffin tins, filling each muffin liner right up to the top. Bake your muffins on the center rack of your oven for about 18-24 minutes or until the tops spring back up to the touch.
- Remove from oven & allow to cool for a few minutes before digging in!
Notes
- Store any leftovers in an air tight container for 4-5 days or freeze in a freezer safe bag.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 14 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 334kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 244mg | Potassium: 240mg | Fiber: 2g | Sugar: 24g | Vitamin A: 370IU | Calcium: 75mg | Iron: 2.6mg
Love the recipe. Very moist, which seems to always be at issue with mine! 🙁 I added in walnuts and topped with chocolate chips and walnuts. Husband proclaims best I have made! Thank you for the awesome recipe. Mine only took 16 min with convection at 365.
Coffee in muffins is the best! I need to make these!