I have been craving for chocolate baked goods lately. Like my flourless chocolate cake, which I haven’t uploaded here yet and my gooey brownies. I’ve also been meaning to revisit my double chocolate muffin recipe and make it the ultimate chocoholic’s breakfast treat. This little concoction is so that I can have an indulgent chocolate-y start to my day without raising anybody’s eyebrow, especially my husband’s. Haha. You see, my husband gives me that judgemental look each time I reach for cake for breakfast and claims “that’s not breakfast” but if I make a super chocolate-y muffin, then it’s still breakfast, so he can’t protest anymore! That was my motivation in making this sinful chocolate-y muffin, I keep telling myself, if it’s a muffin, it counts as breakfast.

So I amped up the chocolate and used buttermilk instead of milk. Which makes this very moist inside. I do think that anything with cocoa powder dries up quicker than those without, so I increased the liquid in this recipe as well. I use full fat everything when I bake, because fat gives a more moist end result. I also opted for brown sugar because again, moisture.

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Now I can’t really finish a whole cafe-style muffin, but they look gorgeous, and I’m sure there are people who’d love to make these at home, therefore I tested this recipe three ways multiple times and everything came out consistent. So this recipe will yield 4 cafe style muffins, 6 standard muffins and 12 small (cupcake size, you’ll see the photos) muffins.

Let’s talk about what chocolate to use. Make sure you use dutch processed cocoa powder. Not only does it give your muffins a darker, better colour, it also doesn’t have a metallic aftertaste. With the chopped chocolate, you can use any good quality chocolate. I tested my recipe with Valrhona and Callebaut, with the same result, but you can use whatever is available to you. I do find that milk chocolate is really good for this with a sprinkling of dark and white chocolate. Follow the chopped chocolate ratio and you won’t regret it. Oh and if you see some photos with white chocolate drizzling, the drizzling was just me getting carried away, it’s not actually in the recipe!

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Now moving on to the correct way to measure your ingredients. If you don’t have a scale, I also provide an approximate conversion to cups, and I do test it. However, measuring flour and cocoa powder this way often results to drier goods, because the baker doesn’t measure correctly. When I use cups and spoons, I sift the flour and cocoa powder prior to measuring then spoon and level. Similarly, brown butter tends to be a problem when it comes to measurement as well. When the recipe calls for 100g of brown butter, it means, you measure the brown butter after it has browned and not when you put butter in the pot. These tips will prevent a dry chocolate muffin.

Feel free to try my breakfast of champion chocoholics and let me know how you liked it in the comments below or tag me on IG when you post photos!