The Best Chocolate Muffins Recipe You'll Want to Make Forever and Ever
Moist, not too sweet chocolate muffins, cooling atop a wire rack
dear friend,
I recently made chocolate muffins for breakfast, loading them with dark rye flour and plenty of semisweet chocolate chips. They’re not too sweet, but just indulgent enough to feel like I’m getting away with something at breakfast. My husband, Jake, says they’re perfect, like a brownie muffin. Folks online say these remind them of the Costco chocolate muffins.
They came out moist and tender, with a subtle savory depth from miso (hey, what’s new?) and extra richness from Greek yogurt. The texture is what really gets me, though. These muffins are soft and cakey, almost brownie-like, with a slight chew from the dark rye flour. I really enjoy that added pop of texture.
See, I adapted this recipe from my friend Roxana Jullapat’s latest cookbook, Morning Baker—specifically her chocolate muffins on page 43. As a recipe developer, I took some liberties and made several changes. First, I removed the baking soda, which made my muffin tops spread rather than dome during my first try. Instead of salt, I used miso, of course. I also removed the vanilla extract, since I rarely use it anymore. I also increased the amount of sugar to one cup versus ¾ cup. When we bake the muffins, we start at a higher temp, rather than baking them the entire time at 350 degrees Fahrenheit. The initally higher temp will help the muffins rise taller and dome like they would, bakery-style. Finally, I round out the flavors with sea salt flakes added post-bake.
If you compare our recipes side by side, you’ll also notice I streamlined the process a bit—for example, melting the chocolate right after blooming the cocoa in hot water. Having been a physical therapist for over 13 years, and as someone who is neurodivergent, I tend to condense steps and simplify processes where I can. The result? Fewer dishes and a smoother, more intuitive flow in the home kitchen.
Also, if I’m inspired by another recipe developer or am adapting a recipe from them, I always make sure my version differs enough to truly stand on its own. That means not just small swaps, but meaningful changes, whether in ingredients, ratios, technique, or process, so the final result reflects my voice, my style, and how I cook and bake. See, it’s my way of respecting the original work while also contributing something new to the conversation.
And truly, kudos to dear Roxana, who opened my eyes to working with new grains and oats in baking. Her work continues to inspire me to explore beyond the usual and rethink what flour can be. Baking with a variety of grains matters because it adds more flavor, texture, and a deeper connection to the ingredients themselves. Whole and alternative grains like rye and oats add complexity, a bit more nourishment, and a sense of place and tradition that all-purpose flour alone can’t always offer. They make your baked goods feel a little more thoughtful, a little more intentional.
So whether you follow her original, try my version, or land somewhere in between, I hope these muffins remind you that baking can be both grounding and a little bit rebellious, in the best and most delicious way.
xoxoxo,
Kat Lieu
Jake says these muffins are perfect!
PS: Blooming cocoa in hot water helps dissolve and fully hydrate the cocoa powder, which brings out a deeper, richer chocolate flavor and smoother texture. It also helps prevent lumps and ensures the cocoa blends more evenly into the batter, giving you a more intense and well-balanced chocolate muffin.
The best chocolate muffins you can bake at home, they will remind you of the Costco bakery ones!
These muffins are not too sweet, perfectly chocolatey, and just a tad indulgent but still perfect for breakfast or as an any-time snack!
