Diana’s Chocolate Muffins

Moving on to the third chocolate muffin – Diana’s Double Chocolate Muffins from Diana’s Desserts.

Chocolate Muffin

As expected, these were kind of cupcake-like. They were sweeter and a bit richer than Nigella’s and could be eaten for both breakfast and dessert. They also rose very nicely and had a great texture. Diana’s muffins (see her picture) look a bit different than mine. I wanted muffins with big rims, so I ignored her advice to fill the tins 3/4 full and instead, filled the tins to the top. I also used a muffin tin with smaller than average indentations, which made for even more top, less stalk. Next time, I’ll probably just follow Diana’s directions precisely.

Fuzz and I both loved these. They have enough chocolate to double as dessert, but could also be a rich breakfast.


Diana's Chocolate Muffins
Prep time
Cook time
Total time
Diana's Double Chocolate Muffins
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 3 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (12-ounce) bag semisweet chocolate chips
  • Additional semisweet chocolate chips, for topping muffins
  1. Preheat oven to 375 degrees F (190 C). Spray 6 giant-size muffin cups or 12 regular muffin cups with flour-added cooking spray. (I used flour-added Pam)
  2. In a microwave-safe bowl, melt chocolate in the microwave on medium-high heat for 30 second intervals, stirring in between, until smooth. Set aside.
  3. Using an electric mixer, cream sugar and butter. Beat in eggs, then add sour cream and milk. In a small bowl, stir together flour, baking powder, baking soda, and salt. Pour flour mixture into butter mixture and stir together by hand. Stir in melted chocolate and chocolate chips.
  4. Fill each muffin cup about three-quarters of the way full with batter, and if desired sprinkle some chocolate chips over top of batter. Bake for about 20 minutes for standard-sized muffins or 25 minutes (mine took 25) for giant muffins, or until a toothpick inserted into the center comes out clean. Transfer muffins to wire rack to cool completely.
  5. Makes 6 giant or 12 standard muffins.

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  1. says

    i appreciate your prefacing all this with your mindset re: chocolate muffins before you started baking these/had them in london. i’m with you (well, the old you, the PRE-LONDON you) on feeling utterly befuddled by the purpose/usefulness of “chocolate muffins”. but i shall rethink my position. i can’t say i’ll make any right away but i will at least entertain the validity of “chocolate muffins”

  2. says

    T, I think I’ve changed my position. These muffins have all been fairly rich. The sour cream ones (Diana’s) are good enough for dessert. The lightest most “muffinish” ones of the bunch were Nigella’s.

    I sent the chocolate muffins to work with Todd and he told me that the load of assorted chocolate muffins (I frozen them) went over very well. Maybe his co-workers liked finding actual breakfast food in the breakroom rather than cookies.

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