Chocolate Muffins
User Reviews
5
Chocolate Muffins
Description
These Chocolate Muffins are made from a batter blending all-purpose flour and cocoa powder with sugar and baking soda as leavening. The wet ingredients include milk, vegetable oil, eggs, and vanilla extract, providing moisture and binding. Two types of chocolate chips in the batter contribute an intense chocolate flavor and pockets of melted chocolate, while additional chips and sprinkles on top create a textured surface.
The batter is carefully mixed to avoid overworking, preserving muffin tenderness. The muffins bake at 350°F until a toothpick inserted comes out clean, developing a slightly cracked top and moist interior. Cooling briefly before serving helps set their shape.
These chocolate muffins are versatile for casual eating and can be stored a few days with care to maintain freshness. Their balanced chocolate intensity suits those who prefer a mild sweetness.
Ingredients
- 3 cups all-purpose flour
- 1 cup cocoa powder or unsweetened cocoa powder, Dutch process
- ¾ cup sugar
- 1 tablespoon baking soda
- ½ teaspoon salt
- 2 cups milk
- ½ cup vegetable oil
- 3 egg large
- 2 teaspoons vanilla extract
- ¾ cup semisweet chocolate chips plus more for topping
- ½ cup milk chocolate chips plus more for topping
- chocolate sprinkles optional, for topping
Instructions
- Preheat the oven to 350°F. Prepare a 24-cup muffin tin or two 12-cup tins with liners or cooking spray. Set aside.
- In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt.
- In a separate bowl, combine milk, oil, eggs, and vanilla. Whisk until incorporated and egg yolks are broken. Fold in chocolate chips.
- Fold the wet mixture into the dry ingredients. Do not overmix, but make sure you do not have any dry spots.
- Spoon batter into the prepared tins to fill about three-quarters of the way full. Sprinkle on additional chocolate chips and chocolate sprinkles (if desired).
- Bake for 20–22 minutes, or until an inserted toothpick comes out clean.
- Cool in tins for about 10 minutes before moving to a wire rack to cool completely.
Notes
- Store muffins in a single layer in an airtight container lined with paper towels to absorb moisture and prevent stickiness; keep for 2-3 days.
- For longer storage, freeze muffins in sealed bags with air removed; freeze up to 2-3 months.
- Mix wet and dry ingredients separately before combining to avoid overmixing batter, which can toughen muffins.
- Monitor baking closely starting about 5 minutes before end of time to avoid dryness due to overbaking.
- Fill muffin cups only about two-thirds to three-quarters full to prevent excessive doming.
- Consider making a double batch to have muffins ready for later as they store well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24muffins
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 162kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 205mg | 9% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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