Chocolate Fudge Muffins

4.50 from 6 votes

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.

Prep Time15

Cook Time18

Total Time33

Course: Breakfast

Cuisine: American

Keyword: breakfast muffins, chocolate muffin recipe

Servings: muffins

Calories: 334kcal

Author: Julie Clark

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

US Customary - Metric

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. 3/4 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 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
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, 1/2 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. 1/2 cup dark chocolate chunks, 1/2 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