Chocolate Overload Muffins

Chocolate Overload Muffins are a double chocolate muffin recipe loaded with chocolate chunks, chocolate chips and chocolate sprinkles. So good!

Are you a Choc-O-Holic? I totally am. I really have a love for chocolate. Every time I am in the store & I pass the bakery section I see those double chocolate chip muffins. It takes all the self control I have to not put them in my basket. Which is why I made these Chocolate Overload Muffins.

Don’t miss our Basic Muffin Recipe for making all your favorite flavors!

But I convince myself that I am going to just make some. I never do- which is probably a good thing- right??!!

Chocolate Muffins

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But one day the craving got the better of me & I finally went into the kitchen & whipped up a huge batch of my own. Oh my- I’m never looking back now- these were fabulous.

(I originally shared this recipe on Lil’Luna but I wanted to be sure to share it here as well for all of you- my wonderful readers.)

Chocolate Overload Muffins

Here are some commonly asked questions

Why aren’t these muffins very sweet?

Short Answer, they are muffins, not cupcakes.

Now I have had people question the amount of sugar in comparison to the other volume of ingredients. These are muffins- so the muffin itself isn’t overly sweet – which is why the call for this amount of sugar.

Most of the sweetness comes from all the extra chocolate added – but it works because then they are not so overly decadent that you can’t enjoy them in the morning.

HOW DO YOU MAKE Chocolate Overload Muffins?

1. Prepare 32 muffin tins with paper wrappers or cooking spray.
2. Combine all dry ingredients except chocolate jimmies.
3. Combine liquid ingredients & whisk until incorporated & egg yolks are broken.
4. Fold into dry ingredients.
5. Spoon batter into prepared tins about 3/4 of the way full.
6. Sprinkle on additional chocolate chips & chocolate jimmies.
7. Bake.
8. Cool in tins about 10 minutes before moving to wire rack to continue cooling completely.
9. Store in airtight container at room temperature.

Chocolate muffins with chocolate chips, chocolate chunks & chocolate jimmies. YUM! They were fabulous with my weekend coffee.

Oh yeah – you know you want one 🙂

To make this recipe you will need…

• all-purpose flour
• dutch process cocoa powder
• granulated sugar
• baking soda
• table salt
• semi-sweet chocolate chips + more for sprinkling on top
• dark chocolate chunks
• milk
• vegetable oil
• eggs
• vanilla extract
• chocolate jimmies

These sure are delicious!

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Chocolate Overload Muffins

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Ingredients

  

• 4 cups all-purpose flour
• 1-1/3 cup dutch process cocoa powder
• 1 cup granulated sugar
• 4 tsp baking soda
• 1 tsp salt
• 1 cup semi-sweet chocolate chips + more for sprinkling on top
• 1/2 cup dark chocolate chunks
• 2-2/3 cup milk
• 2/3 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 1/3 cup chocolate jimmies

Instructions

• Preheat oven to 400 degrees
• Prepare 32 muffin tins with paper wrappers or cooking spray.
• In large bowl - combine all dry ingredients except chocolate jimmies
• In separate bowl- combine liquid ingredients & whisk until incorporated & egg yolks are broken.
• Fold into dry ingredients - don't over mix but make sure you don't have any dry spots.
• Spoon batter into prepared tins about 3/4 of the way full.
• Sprinkle on additional chocolate chips & chocolate jimmies.
• Bake 20-23 minutes or until toothpick test is clean.
• Cool in tins about 10 minutes before moving to wire rack to continue cooling completely.
• Store in airtight container at room temperature.

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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