I wish every morning started with a double dose of chocolate deliciousness! These cake-like muffins will have you smitten they minute they come out of the oven.
Chocolate Chip Muffins Recipe
There has always been a lot of talk about what differentiates a muffin from a cupcake. Some feel it’s the lack of frosting that gives a muffin its breakfast status, even though muffins can be just as sweet as a cupcakes. I find it ironic that most of us wouldn’t reach for a cupcake for breakfast, but seem to have no issue with a muffin topped high with sweet crumble or sprinkles because muffins are healthy, right?
In all honesty, the real difference between a muffin and a cupcake is not a list of ingredients, but drills down to their mixing method and composition.
And in favor of total transparency, I am breaking some/many of the muffin rules with this recipe, but without the frosting, they are just not cupcakes (in my opinion).
Since these delicious treats fall somewhere on the spectrum between muffin and cupcake, it also means you can enjoy them at any time and for any occasion. Just get them in the oven.
What Makes These Muffins So Delicious?
There’s a reason so many “secret” recipes are really just doctored up cake mix in disguise – they’re almost impossible to mess up.
Chocolate cake mix – for this recipe I prefer Duncan Hines Dark Chocolate Fudge, but chocolate cake mix will do.
Jell-O Instant Chocolate Pudding – this addition is what really makes your muffins taste homemade. Trust me.
Eggs – the extra eggs are what help change the cake mix consistency into a more muffin like texture.
Sour cream – increases the thickness and richness of the final product.
Vegetable oil – all baked goods need fat
Milk – I prefer using whole milk for the best flavor
Vanilla extract – flavor booster
Mini semi-sweet chocolate chips – dark mini chips also work well
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Cupcake Liners or Parchment?
I chose to use parchment liners instead of the usual muffin/cupcake liners in this recipe for no other than aesthetic reasons. They really just look so much better (rustic) and way more muffin-y when parchment is used.
However, the parchment does prevent the batter from baking onto the cupcake tin if you happen to overfill the cups. But regular muffin liners also work just fine.
These muffins can be stored at room temperature for five to seven days, just keep them in an airtight container.
In the refrigerator they will last up to two weeks.
Freeze them by wrapping individually and adding to a freezer bag or container for up to three months.
Serve Warm or Cold?
Really it’s up to you.
I personally love them fresh out of the oven (15 minutes cooled in the pan), but they are just as amazing after they’ve cooled down to room temperature.
You won’t be disappointed either way.
More Ways to Enjoy Chocolate for Breakfast
For all the times you must legitimately eat chocolate for breakfast!
- Brownie Muffins
- Chocolate Green Smoothie
- Belgian Chocolate Waffles
- Chocolate Nut Butter Smoothie
- Chocolate Guinness Doughnuts
- Guilt Free Chocolate Banana Muffins
Double Chocolate Chip Cake Mix Muffins
- Preheat oven to 350 degrees F. Prepare baking tins with liners.
- In a large bowl combine cake mix, instant pudding mix, eggs, sour cream, vegetable oil, milk, vanilla and salt to the same bowl. Mix well. Fold in chocolate chips.
- Pour batter into prepared muffin tins, filling 3/4 of the way full.
- Bake for 23-27 minutes or until done.
- Remove from oven and allow to cool about 10 minutes before removing from the pan.
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