These tender chocolate muffins are perfect for true chocolate lovers.

They have a rich chocolate flavor without being overly sweet.

Espresso powder amplifies the chocolate flavor.

Chocolate muffins baked in a muffin tin, topped with chocolate chips

Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

Coat a 12-cup muffin tin with cooking spray and line with paper liners.

Whisk eggs, yogurt, oil, buttermilk and vanilla together in a medium bowl until combined.

Gently stir the egg mixture into the flour mixture until just combined.

A muffin tin lined with paper liners

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

Pour the batter evenly into the prepared muffin cups (heaping 1/4 cup each).

Sprinkle the tops evenly with chocolate chips.

Bake for 5 minutes.

One bowl with the dry ingredients for the chocolate muffins recipe, and one with the wet ingredients

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

Reduce oven temperature to 350F (do not remove muffins from oven).

Let the muffins cool in the pan for 10 minutes.

Turn out onto a wire rack and cool for about 15 more minutes.

Chocolate muffins batter getting mixed together wit a red spatula in a mixing bowl

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

Serve warm or at room temperature.

To make ahead

Store in an airtight container at room temperature for up to 5 days.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

Paper lined muffin tins filled with chocolate muffins recipe batter, topped with chocolate chips

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

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