Triple Chocolate Chunk Muffins

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Hello hello hello.

I hope you are having a wonderful few days of summer left before the crazy work/school schedule starts up again.  I know I definitely am!

I am finally moved up in my new house and have been on my own for a few days.  My fam left a few days ago and Brandon is coming back from Tennessee tonight!

It hasn’t been all lonely though.  I’ve been spending a ton of time with my family and friends here and I’ve had this crazy thing to keep me company.

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Don’t be fooled by those eyes.  She may look innocent, but Lacy can be trouble when she wants.

Anyways, since B is coming home tonight I decided to make his favorite: chocolate chunk muffins!  You know those fattening, 500 calorie cupcake-esque muffins from Costco?  Those are his fave.

At first, I was going for that kind of taste with these muffins.  I ended up with the chocolate-iest muffins ever.  Seriously, I had to drink milk with one and I don’t even like milk all that much.

I’m not quite positive how many calories these muffins actually are, but I doubt they’re 500 each.

Plus, I’ve been thinking about making a low cal low fat version of these.  (I know, boo, low cal low fat sounds boring but I bet I can make them delish).

Need I say more about these muffins?  I didn’t think so.  Here ya go:


2 c. AP flour

2 tsp. baking powder

1 tsp. baking soda

1/8 tsp. salt

1/2 c. cocoa powder

1/4 c. butter

1 1/4 c. chocolate chunks + more for garnish

2 eggs

1 c. sugar

1/2 c. buttermilk

1/2 tsp. vanilla extract

1/2 c. milk

Whisk together flour, baking powder, baking soda, salt, and cocoa powder.  Set aside.

In a small, microwave safe bowl, microwave the butter and 1/4 c. chocolate chunks for about 30 seconds or until melted.  Set aside to cool.

Whisk together the eggs, sugar, and cooled chocolate/butter mixture.

Add dry ingredients, buttermilk, and vanilla.  Mix in milk and chocolate chunks (you may need more milk if the batter is too thick).

Spoon batter into cupcake liners about 1/2 way full.  Sprinkle extra chocolate chunks on top.  Bake at 350* for 15-20 minutes.

Makes 16-18 muffins.

Serve with milk!  Seriously.

I think B is going to be very, very happy with his welcome home gift.

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Make.  These.  Muffins.  They’re so good.


  • Vegetarian:  This recipe is vegetarian.
  • Vegan:  Replace eggs with 1/2 c. applesauce or 1 mashed banana.  Replace butter with veggie/coconut oil or vegan butter substitute.  Replace milk/buttermilk with almond milk or your fave sub.  Make sure to use only dark chocolate chunks!
  • Gluten Free:  Replace flour with rice flour, add 1/2 tsp. xantham gum, and use gluten free baking powder.

One more final thought before I go:  Remember when you turned a year older and people would ask if you felt different and you always said no?  Well, 18 really does feel different.  I actually feel like an adult cooking dinner every single night (instead of once in a while to help my mom out).  Doing laundry.  Constantly cleaning, walking the puppy, etc.  It’s crazy!  But exciting at the same time.

Thanks for following my new adventure!  College starts Monday.  Eek!



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