chocolate muffins
Indulge in these rich and moist chocolate muffins that are perfect for breakfast or as an afternoon snack. They are easy to make and sure to satisfy any chocolate lover’s cravings.
Equipment
- 1 muffin tin (12-cup)
- 2 mixing bowls
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 rubber spatula
- 1 cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder For a richer chocolate flavor, you can use dark chocolate cocoa powder.
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line the muffin tin with paper liners or grease with cooking spray.
- In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk the eggs, milk, vegetable oil, and vanilla extract together until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chocolate chips using a rubber spatula, ensuring they are evenly distributed in the batter.
- Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the muffins from the oven and allow them to cool in the muffin tin for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For a richer chocolate flavor, you can use dark chocolate cocoa powder.
These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
Feel free to add nuts or dried fruits for extra texture and flavor.