Chocolate Chunk Muffins

Chocolate for breakfast is the most terrible kind of wonderful there is. I had made the original version of these muffins from Dorie Greenspan’s incredible “Baking: From My Home to Yours” many years ago, but I think I prefer this ‘healthier’ version from one of the most beautiful blogs out there. It subs out the butter for oil, adds in a hefty amount of yogurt and uses whole wheat flour as well. To make the batter looser and the chocolate flavor deeper I also added a little coffee to the mix. The resulting muffin is one that has a soft chocolaty crumb that is still substantial enough to keep you feeling full.


Chocolate Chunk Muffins
Makes 12

80 ml canola oil
4 oz chocolate coarsely chopped divided – I used a mix of dark and milk
1 cup all purpose flour
1 cup whole wheat flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup yogurt
1 large egg
1 tsp vanilla extract
1/3 cup coffee
Coarse Sugar for Sprinkling (Optional)


Preheat oven to 350 degrees and line a 12 cup muffin tray with cups. Melt half the chocolate and let it cool. Then whisk the dry ingredients together.


In a separate bowl whisk all the ‘wet’ ingredients to combine and pour into the dry mix. Mix in with a spatula until almost combined – some streaks are okay and then add in the chips/chunks and fold those in. DO NOT OVER MIX. Divvy up the mix between the muffin cups and sprinkle with coarse sugar (if using).


Bake for 18-20 minutes or until the top springs back when gently pressed.


9 thoughts on “Chocolate Chunk Muffins

    • hahah well the way I see it they aren’t thattt bad for you plus you will burn it off by the end of the day 🙂

  1. Oh good golly “Chocolate for breakfast is the most terrible kind of wonderful there is” – truer words have not been spoken!!! So glad I stumbled by to see these coffee/chocolate beauts – for breakfast none the less!

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