Breakfast Chocolate Muffins

Bittersweet Chocolate Chip Muffins

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Bittersweet Chocolate Chip Muffins ~ these easy whole grain muffins make breakfast or after school snacking a whole lot healtheir, and more fun!


If you follow this blog you probably realize that it’s only a matter of time before I post another muffin recipe.  Sometimes I’ll go a little longer in the summer months between them, but eventually one will turn up.  This one’s inspired, I’m pretty sure, by all the early back to school buzz.

Eat these fresh from the oven, or pop them in the microwave for 10 to 15 seconds to recreate the effect.  If you’re thinking that these aren’t for breakfast, remember that the French traditionally enjoy a little chocolate with their morning baguette, and who are we to argue with the French about food?  They live quite a bit longer than we do—maybe it’s because they actually enjoy their breakfast!


I’ve used part whole wheat and part oat flour along with all purpose to give these muffins just a hint of whole grain.  Now that I’ve been mixing flours for a while, I can’t imagine going back to using all white flour again.  It’s so easy to mix and match and the results are really good.  A ratio of equal parts regular flour to other types works out well for experimenting.  In this case it’s 1 cup all purpose flour mixed with 1/2 cup white whole wheat, and 1/2 cup oat flour.


These muffins swing both ways—the bittersweet chocolate and mixed grains makes them a little bit sophisticated, but not so much that they won’t be at home in somebody’s lunchbox.


Also try ~

~~~adapted from Munchin with Munchkin

Bittersweet Chocolate Chip Muffins
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Category: Breakfast, Chocolate, Muffins

Servings: 12 muffins



  • 1 cup all purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup oat flour
  • heaping 1/2 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/3 cup vegetable oil
  • 1 1/2 tsp vanilla extract 
  • 1 1/2 cups bittersweet chocolate chips


  1. Preheat oven to 400F
  2. Mix the above dry ingredients together in a mixing bowl and set aside.
  3. Whisk the egg, buttermilk, sour cream, oil and vanilla together
  4. Add the wet ingredients to the dry, and mix until just blended.  Fold in the chocolate chips.
  5. Fill 12 muffins cups and bake for about 20 minutes, until firm and golden.
  6. Cool on a rack.


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Bittersweet Chocolate Chip Muffins ~ these easy whole grain muffins make breakfast or after school snacking a whole lot healtheir, and more fun! #breakfast #afterschool #snack #healthysnack #wholegrain #oatflour #chocolatechip #chocolate #recipe #homemade #kids #dessert

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    Leave a Reply

  • Reply
    katrina hall
    April 24, 2013 at 11:55 pm

    I’ve made a similar one for years! Always delicious! Something about the chocolate chips just zings.

  • Reply
    August 10, 2012 at 1:43 pm

    the french do know their food…and how to argue. :)
    these muffins look great, sue!

  • Reply
    August 9, 2012 at 5:35 am

    These muffins will be gone before they have even cooled. They look delicious. Love the chunky chips! A must try!
    Anyhoo, we have just recently launched a food photo submission site, that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

  • Reply
    Sue/the view from great island
    August 8, 2012 at 2:47 pm

    I go back and forth between bittersweet and semi-sweet, but one perk of using bittersweet is that the chip size, at least in the Ghirardelli brand, is huge— more of a chocolate chunk. More chocolate = better in my book ;)

  • Reply
    Cathy at Wives with Knives
    August 8, 2012 at 1:47 pm

    Great photos, Sue. My favorite breakfast is a cup of coffee and a homemade muffin. The bittersweet chocolate is a tasty change from the semi-sweet I usually use.

  • Reply
    The Café Sucré Farine
    August 8, 2012 at 12:32 am

    Sue, I think these could find the perfect spot in my lunch box! Yum they look wonderful and your photos are spectacular. love the blue and white cupcake papers, so pretty!

  • Reply
    Averie @ Averie Cooks
    August 8, 2012 at 5:08 am

    they look hearty without being too hearty – healthy but not overly so :)

    those chocolate chips are calling my name!

  • Reply
    Ocean Breezes and Country Sneezes
    August 8, 2012 at 2:45 am

    OMG, my hubby would love these! I tink I’ll make him a batch! :-)

  • Reply
    August 8, 2012 at 1:33 am

    Great comment about the French living longer –
    “They live quite a bit longer than we do—maybe it’s because they actually enjoy their breakfast!”
    I make a similar muffin but have never used white whole wheat flour. I know it is milled from hard white spring wheat, but does it require more liquid in a recipe? When ever I use all red whole wheat or add it to a traditionally unbleached flour recipe the batter or dough needs more liquid.

  • Reply
    Ellen B Cookery
    August 7, 2012 at 3:55 pm

    WOW! My girls would love these!

  • Reply
    August 7, 2012 at 7:31 pm

    Oh I make a version of these once a week for breakfast, but add cocoa too, we are hooked on them.

  • Reply
    Tricia @ saving room for dessert
    August 7, 2012 at 6:38 pm

    You know I can smell them now. The creamy, melted chocolate, the slightly crisp top, the tender sweet cake in the middle. I think I would go back to school for these! I’ll send over my lunch box.