Chocolate Muffins
User Reviews
5
Chocolate Muffins
Description
The recipe combines dry ingredients including all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, salt, and sugar. Wet ingredients such as eggs, vegetable oil, buttermilk, and vanilla extract are mixed separately before combining with the dry mix. Chocolate chips are gently folded in last to distribute evenly while avoiding over-mixing, preserving muffin texture.
The batter is portioned into a lined muffin tin, filling the cups close to the top to yield large muffins. Baking takes about 20 minutes at 375°F, with doneness tested by a toothpick inserted in the center coming out clean or with only dry crumbs. Cooling briefly in the pan prevents breaking, while final cooling on a wire rack finishes the process. The muffins are moist, tender, and richly chocolatey with melty chips throughout.
The recipe allows some flexibility: sugar can be reduced by about one-third, and any unsweetened cocoa powder can be substituted. Mini muffins can be made with shorter bake times, while baking without liners can produce crisp edges but requires careful timing. Muffins freeze well when wrapped tightly.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch process cocoa powder used Dutched cocoa
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup granulated sugar
- 2 egg large
- 1/2 cup vegetable oil
- 1 1/4 cup buttermilk
- 2 tsp vanilla extract
- 1 chocolate chips heaping cup
Instructions
- Preheat oven to 375F and line a 12-cup muffin tin with muffin tin liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt, and set aside.
- In a separate bowl, whisk together the sugar, eggs, vegetable oil, buttermilk, and vanilla extract.
- Add the flour mixture to the wet ingredients and mix together well. Then, fold in the chocolate chips. Don't over-mix!
- Divide the batter evenly between the 12 muffin tins. (note: as you can see, this means filling your muffin tins almost to the top, which results in nice, large muffins. You can also fill your muffin tins more like 2/3 full for more traditional size muffins, which will yield more than 12 muffins for this recipe.)
- Bake for 20 minutes, or until risen and a toothpick inserted into the center of a muffin comes out without wet batter clinging to it.
- Allow the muffins to cool for a few minutes in the baking pan, then cool them completely on a baking rack.
Notes
- Reducing sugar by about one-third is generally possible without affecting texture significantly.
- These muffins freeze well; wrap cooled muffins individually in foil and then place in a large freezer bag to protect from air.
- Any unsweetened cocoa powder works, though different brands add slight flavor variations.
- For mini muffins, bake times shorten to 9-13 minutes; watch closely to avoid overbaking.
- Skipping liners results in crispier edges but requires close monitoring of baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 237mg | 10% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 81IU | 2% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
