Recipe: Double Chocolate Butterscotch Breakfast Muffins

updated May 2, 2019
Double Chocolate Butterscotch Breakfast Muffins
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(Image credit: Apartment Therapy)

Although eating chocolate everyday for breakfast is a bit over the top, it does make for a great pick-me-up at the end of a week, or a rich addition to a breakfast or brunch spread. These double chocolate muffins have a hint of butterscotch and rich undertones of dark brown sugar. They’re good any time of the day and a snap to whip up without any butter creaming or need for a mixer!

(Image credit: Apartment Therapy)

Our biggest beef with traditional storebought chocolate “muffins” is that there usually isn’t anything very muffin-y about them. They’re always the size of a small planet and heaven help you if you glance at the serving size per muffin, which is somewhere between 2 and 4. Now, we believe that if you sit down with a baked good in hand, it should be proportionate to a single serving, which these are. We also believe that a muffin should be just that — a muffin, not a small cake in a wrapper.

These muffins freeze ridiculously well and keep for up to a week (if they don’t get devoured before then) in an airtight container. When they are paired with a tall glass of cold milk… well we might just need a minute alone.

If you’re not big on butterscotch you could plump some dried cranberries and toss them in, or add extra chocolate chips or just omit them completely. Here’s how to make a batch for yourself.

(Image credit: Apartment Therapy)

Double Chocolate Butterscotch Breakfast Muffins

Makes 12 muffins

Nutritional Info


  • 1/2 cup

    (1 stick) unsalted butter

  • 1 3/4 cups

    all-purpose flour

  • 1/2 cup

    plus 2 tablespoons cocoa powder (Dutch or not)

  • 1 1/4 cups

    dark brown sugar (we love Imperial)

  • 1 1/4 teaspoon

    baking powder

  • 1 teaspoon

    baking soda

  • 1 teaspoon


  • 2

    large eggs

  • 1 cup

    whole milk

  • 2 tablespoons

    vanilla extract

  • 2 teaspoons

    red cider (or white) vinegar

  • 3/4 cup

    chocolate chips

  • 3/4 cup

    butterscotch chips


  1. Preheat oven to 425°F and line muffin cups with papers/parchment. Melt butter in a small microwaveable container and allow to sit and cool slightly while you combine the other ingredients.

  2. Mix all the dry ingredients in a mixing bowl. Stir with a wire whisk to combine, breaking up any extra-large clumps of brown sugar as you go.

  3. Combine wet ingredients in a small bowl (including melted butter), adding vinegar last. Stir quickly to combine and add to dry mixture. Stir mixture with a wooden spoon until the wet and dry ingredients come together.

  4. Add in the chocolate and butterscotch chips and stir to distribute. Using a large cookie scoop, divide batter between the 12 muffin cups (they will be full!). Bake for 17-20 minutes until tops of muffins lose their shine and a toothpick comes out clean. (Slightly underdone is just fine; just make sure things aren't soupy. But overdone will be dry and chokey!)

Related: Goes Well With Coffee: Dark Chocolate and Orange Muffins

(Images: Sarah Rae Trover)