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Walnut Topped Double Chocolate Muffins

5 from 2 votes

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!

Close up of walnut chocolate muffins.
Walnut Topped Chocolate Muffins

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.

Double chocolate walnut muffins on a cooling rack.
Double Chocolate Walnut Muffins

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.

Close up of chocolate walnut muffins.
Walnut Topped Chocolate Muffins

Instructions

  1. Preheat oven to 350 degrees F and line or grease 12 muffin tins. Set aside.
  2. In a stainless steel bowl set over a simmering pot of water, melt the semi sweet chocolate. Remove from heat and leave to cool.
  3. In a medium bowl, combine the flour, baking powder, baking soda and salt.
  4. In a separate bowl, whisk the vanilla into the milk.
  5. 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.
  6. In three additions add the flour and milk. Starting and ending with the flour. Stir in chocolate chips.
  7. 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.
Chocolate walnut muffins on a blue plate.
Chocolate Walnut Muffins

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.
Chocolate muffins in a baking tin.
Double Chocolate Walnut Muffins

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!

Double Chocolate Muffins

Frequently Asked Questions

Why are my muffins dense?

The most common reason for dense muffins, is over mixing. Try to stir in the flour until it’s just combined.

What is the difference between a cupcake and a muffin?

Cupcakes are soft and spongy. Muffins, on the other hand, are moist and dense. Also, cupcakes have more sugar and are sweeter.

Close up of the chocolate walnut muffins.
Double Chocolate Muffins with Walnuts

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Chocolate Zucchini Muffins

The wonderful secret hidden ingredient of zucchini in a chocolate muffin. With zero zucchini taste, so even better! These Chocolate Zucchini Muffins are put together in a hurry and moist, chocolaty and delicious!
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These Chocolate Chip Zucchini Muffins were fantastic and I am already itching to make them again. Don't take my word for it, give them a try!
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A stack of chocolate chip muffins with zucchini.

Close up of walnut chocolate muffins.
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Walnut Topped Double Chcolate Muffins

These Walnut Topped Double Chocolate Muffins are the perfect way to start any day! 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!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dessert
Cuisine: North American
Keyword: chocolate, muffins
Servings: 12 muffins
Calories: 325kcal
Author: Julia Pinney

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.

Nutrition Facts
Walnut Topped Double Chcolate Muffins
Amount Per Serving (1 muffin)
Calories 325 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 50mg17%
Sodium 270mg12%
Potassium 204mg6%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 24g27%
Protein 4g8%
Vitamin A 307IU6%
Vitamin C 1mg1%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
By on January 24th, 2023
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About Julia Pinney

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