Walnut Topped Double Chocolate Muffins! A moist chocolate muffin filled with dark chocolate chips and topped with chewy walnuts. A perfect treat for breakfast, brunch or after school snacks. Make a batch today!
Calling all chocolate lovers for these delicious Walnut Topped Double Chocolate Muffins. You can never ever go wrong with a great muffin. And that’s just what I have for your today. Much like my Chocolate Chip Zucchini Muffins or the Double Chocolate Zucchini Muffins, these are a keeper.
These Muffins have become my go to and never fail muffins over the years. They are moist and chocolaty and just plain ol’ delicious. Sometimes I add nuts and sometimes I don’t. Today I went half way in between and just put some chopped up walnuts on the top. It adds a nice bit of flavour and texture. So, you can choose to do it as you like. If you are looking for something chocolate today, why not give these a whirl.
Ingredients
- Chocolate – I used a mix of semi sweet chocolate and chocolate sweet chocolate chips.
- Flour – All purpose flour.
- Rising agents – Baking powder and baking soda.
- Salt – Regular table salt.
- Sugar – Packed brown sugar.
- Butter– Unsalted room temperature.
- Eggs – Large eggs at room temperature.
- Milk – Whole dairy milk.
- Vanilla – Vanilla extract.
- Nuts – I used walnuts for these muffins1/4 Cup walnuts roughly chopped.
REMEMBER, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Preheat oven to 350 degrees F and line or grease 12 muffin tins. Set aside.
- In a stainless steel bowl set over a simmering pot of water, melt the semi sweet chocolate. Remove from heat and leave to cool.
- In a medium bowl, combine the flour, baking powder, baking soda and salt.
- In a separate bowl, whisk the vanilla into the milk.
- In a medium mixing bowl, mix on high speed the butter and the brown sugar until light and fluffy, about 3 minutes. Add in eggs one at a time until combined well. Mix in the chocolate.
- In three additions add the flour and milk. Starting and ending with the flour. Stir in chocolate chips.
- Pour batter into prepared muffin tins and top with chopped walnuts. Bake for about 15-18 minutes. Remove from oven and cool on a wire rack for about 5 minute and then remove from the tins. Muffins will keep up to 3-4 days in an airtight container.
Recipe Notes
- Baking time – Baking time will vary for these muffins. Check them at about 15 minutes but they may take up to 20 minutes to bake. Muffins will be done when a toothpick inserted into the center comes out with a few crumbs.
- Muffin size – these are medium sized muffins, not big bakery type muffins. The muffin pans i used were medium.
- Storage – You can store these at room temperature, in the fridge or the freezer.
- In a container on the counter, this is how I usually keep them and they will keep up to three days
- Store in the refrigerator, you will get them to about five days in the fridge. But I recommend taking them out of the fridge and letting them come to room temperature before eating them.
- Keep in the freezer, up to a month. Make sure it’s a freezer proof container. Allow to defrost on the counter.
Substitutions
- I used semi sweet dark chocolate for these muffins, but if you prefer them less sweet, you can use bitter dark chocolate.
- This recipe calls for semi sweet dark chocolate chips, but milk chocolate chips can be used instead. Don’t skip the chocolate chips as they add a lot of moistness.
- These muffins are topped with walnuts. If you prefer, you can use pecans. They would also work well,
- You can add nuts to the batter if you like. If you chose to do so, add 1/2 cup of chopped walnuts to the batter at the end and stir until just combined.
How To Serve These Double Chocolate Muffins
I think these are great just as they are. Nothing else needed to make these chocolate muffins any better. They are a great weekend treat for breakfast, why not! You can add to to a brunch table, use them for afternoons snacks or even stock your freezer with them. However you choose to serve them, they are delish!
And I just remembered my Double Chocolate Cupcakes are fantastic too!
Frequently Asked Questions
The most common reason for dense muffins, is over mixing. Try to stir in the flour until it’s just combined.
Cupcakes are soft and spongy. Muffins, on the other hand, are moist and dense. Also, cupcakes have more sugar and are sweeter.
Chocolate Cream Cheese Muffins
Chocolate Zucchini Muffins
Chocolate Chip Zucchini Muffins
Walnut Topped Double Chcolate Muffins
Ingredients
- 5 Oz dark chocolate semi sweet
- 1/2 Cup semi sweet chocolate chips
- 1 Cup plain flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Cup brown sugar
- 1/2 Cup butter
- 2 Eggs
- 2/3 Cup milk
- 1 Teaspoon vanilla
- 1/4 Cup walnuts roughly chopped
Instructions
- Preheat oven to 350 degrees F and line or grease 12 muffin tins. Set aside.
- In a stainless steel bowl set over a simmering pot of water, melt the semi sweet chocolate. Remove from heat and leave to cool.
- In a medium bowl, combine the flour, baking powder, baking soda and salt.
- In a separate bowl, whisk the vanilla into the milk.
- In a medium mixing bowl, mix on high speed the butter and the brown sugar until light and fluffy, about 3 minutes. Add in eggs one at a time until combined well. Mix in the chocolate.
- In three additions add the flour and milk. Starting and ending with the flour. Stir in chocolate chips.
- Pour batter into prepared muffin tins and top with chopped walnuts. Bake for about 15-18 minutes. Remove from oven and cool on a wire rack for about 5 minute and then remove from the tins. Muffins will keep up to 3-4 days in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Lovely flavor!
Thank you. Happy you enjoyed them.