How to Make Chocolate Muffins

When you learn how to make chocolate muffins you will see they are just like anything else chocolate; people go “wild” over them. This is the favorite flavor all over the world. There is just something about chocolate that everyone needs. When you’re tired, it gives you energy; when you’re depressed, it lifts your spirits; when you are nervous, it relaxes you. Can you think of anything else which works so well and taste so scrumptious?

How to Make Chocolate MuffinsHow to Make Chocolate Zucchini Muffins

When learning how to make chocolate muffins, you will experience the many different types of chocolate. My favorite chocolate is Hershey dark cocoa powder; I am never without this. It is the most economical to purchase, has great flavor and lasts indefinitely in the pantry. Since I do so much cooking I do try to keep others on hand also. Most of the chocolate will last for a while if stored in a cool dry place. Other than the Hershey cocoa, I cannot say I have favorites; they all have a good place in the kitchen. I try to keep a variety on hand; milk and semi sweet chocolate chips, German chocolate, semi sweet bars and dark chocolate.

I do like to blend chocolate with many other ingredients in recipes. For instance it goes well with zucchini and other squash which adds a lot of moistness. Chocolate blended with many grains like bran and rolled oats will produce delicious muffins. Chocolate paired with fruits like apples, applesauce, raspberries and bananas is so delicious; and everyone knows what a great combination chocolate and peanut butter make.


Learn how to make chocolate muffins with the following recipe. It is one of my favorites especially in the Fall when the zucchini are in season. 

  • 1 Teaspoon butter
  • 1 Ounce unsweetened chocolate
  • ½ Cup vegetable oil
  • 2 Beaten eggs
  • 1 Cup sugar
  • 1 Teaspoon vanilla
  • 1 Cup finely grated unpeeled zucchini
  • ¼ Teaspoon baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon cinnamon
  • 1 ½ Cups flour
  • ½ Teaspoon salt
  • ½ Cup chopped almonds

Preheat oven to 350F degrees.

Use paper liners or grease muffin pan.

Melt butter and chocolate over low heat.

Combine oil, eggs and sugar: beat well.

Stir into egg mixture the vanilla, melted chocolate, almonds and zucchini.

Combine the flour, baking powder, baking soda, cinnamon and salt.

Stir flour mixture into the zucchini mixture only until all dry ingredients are moist.

Spoon batter into prepared muffin pan.

Bake for 25 to 30 minutes or until pick comes out clean.


Learn how to make chocolate muffins with the following recipe. The peanut butter makes it always a favor with the kids.

Muffin Batter:

  • 2 Cups Bisquick baking mix
  • ¼ Cup granulated sugar
  • 1 Egg
  • 2/3 Cup milk
  • 2 Tablespoons creamy peanut butter

Glaze Ingredients:

  • 1 Ounce semi sweet chocolate
  • 1 Tablespoon plus 1 ½ teaspoons butter
  • ½ Cup powdered sugar
  • ½ Teaspoon vanilla
  • 1 to 2 Tablespoons hot water
  • 2/3 Cup chopped peanuts

Preheat oven to 400F degrees.

Line muffin cups with paper liners or grease bottoms of cups.

Combine the Bisquick, granulated sugar, egg, milk and peanut butter; mix until all dry ingredients are moist and blended.

Spoon batter into muffin cups 2/3 full.

Bake 15 minutes or until golden brown; let cool then glaze.

Glaze instructions:

Heat chocolate and butter over low heat until melted. Stir in powdered sugar, vanilla and hot water until desired consistency.

Spoon glaze over each muffin and then dip into the chopped peanuts.


Learn how to make chocolate muffins; this recipe is made easy by starting with a package of muffin mix. 

  • 1 Package bran and honey muffin mix
  • ¼ Cup Hershey’s dark cocoa
  • 1 Beaten egg
  • ¾ Cup water
  • ½ Cup raisins
  • ½ Cup finely chopped nuts

Preheat oven to 400F degrees.

Grease or paper line 2 ½ inch muffin pan. (12 cups)

In a large bowl combine the muffin mix, and cocoa.

Stir in the egg and water just until blended.

Stir in the egg and water just until blended.

Stir in the nuts and raisins.

Spoon batter into muffin cups ¾ full.

Bake 15 to 17 minutes or until a pick comes out clean.

Serve warm.


  • 1/3 Cup softened butter
  • 1 Cup sugar
  • 1 Cup mashed ripe bananas
  • 1 Large egg
  • 1 ½ Cups flour
  • 1 Teaspoon baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon salt
  • ½ Cup buttermilk
  • ½ Teaspoon vanilla extract
  • ½ Cup mini semi sweet chocolate chips
  • 3 Tablespoons chopped almonds
  • 2 Tablespoons sugar

Beat butter in mixing bowl on medium speed until creamy; gradually adding 1 cup sugar.
Add bananas and egg; beat well.
Combine flour with baking powder, soda and salt; add to butter mixture alternately with buttermilk.
Mix on low speed just until blended; stir in vanilla and chocolate chips.
Spoon batter into paper lined muffin tins ¾ full.
Sprinkle almonds and 2 tablespoons sugar evenly over batter.
Bake at 375F degrees for 20 minutes or until pick comes out clean.
Remove from pan and cool on rack.