Chocolate Muffins
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5.0
63 reviews
Excellent
Chocolate Muffins
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Chocolate muffins are loaded with chips and chunks. Every chocolate lover will appreciate these rich and indulgent muffins!
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Ingredients
- 3 cups all-purpose flour
- 1 cup Dutch process cocoa powder, or unsweetened cocoa powder
- ¾ cup sugar
- 1 tablespoon baking soda
- ½ teaspoon salt
- 2 cups milk
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup semisweet chocolate chips, plus more for topping
- ½ cup milk chocolate chips, plus more for topping
- chocolate sprinkles for topping, optional
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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
- Recipe tips.
- Store. Place a paper towel on the bottom of an airtight container. Arrange the muffins in a single layer and place another paper towel over the top. The paper towels will absorb excess moisture that would typically leave the muffin tops sticky. Store for 2-3 days.
- Place a paper towel on the bottom of an airtight container. Arrange the muffins in a single layer and place another paper towel over the top. The paper towels will absorb excess moisture that would typically leave the muffin tops sticky. Store for 2-3 days.
- Freeze. Arrange them in a single layer in a freezer bag(s). Use a straw to suck out as much air as possible before fully sealing it closed and freezing it for 2-3 months.
- Utilize the muffin method: Mix wet and dry ingredients separately to avoid overmixing.
- The muffins aren't overly sweet, so we use a mix of semi-sweet and milk chocolate chips to help balance out the flavor.
- Overbaking is the main cause of dry muffins. Start checking for doneness about 5 minutes before the suggested bake time.
- To prevent the mushroom cap from forming, only fill the muffin liners ⅔-¾ of the way with batter.
- Since these muffins store well, we suggest making a double batch; some for now and later!
Nutrition Information
Show Details
Serving
1muffin
Calories
162kcal
(8%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
24mg
(8%)
Sodium
205mg
(9%)
Potassium
142mg
(4%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
74IU
(1%)
Vitamin C
0.02mg
(0%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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