Chocolate Muffins
User Reviews
5.0
138 reviews
Excellent
Chocolate Muffins
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Double chocolate muffins are moist, rich, and easy enough to make any day of the week!
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Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup cocoa powder, I used Dutched cocoa
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cup buttermilk
- 2 tsp vanilla extract
- 1 heaping cup chocolate chips
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
- Yes, it's generally ok to reduce the sugar by about 1/3 without too much trouble. If you're looking for a sugar substitute you might try the new sugar alternative from King Arthur Flour because it's a dry sugar substitute that is used in a 1 to 1 ratio, which is ideal.
- Yes, they'll freeze well, just double wrap them to keep out any air. I like to wrap the cooled muffins individually in foil, and then in a large zip top freezer bag.
- Yes, use any unsweetened cocoa powder you have on hand. Each brand will give a little bit different result, which is fun.
- Yes, you won't use liners in that case, and the baking time will be quick, anywhere from 9-13 minutes, but check them in case your oven runs differently.
- Can I reduce the sugar in this recipe?
- Can I freeze these muffins?
- Can I use regular cocoa powder?
- Can I make mini muffins?
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
237mg
(10%)
Potassium
211mg
(6%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
81IU
(2%)
Calcium
71mg
(7%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
138 reviews
Excellent
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