0 from 63 votes
Chocolate Muffins
Chocolate muffins are loaded with chips and chunks. Every chocolate lover will appreciate these rich and indulgent muffins!
Prep Time
10 mins
Cook Time
10 mins
Cool Time
10 mins
Total Time
40 mins
Servings: 24 muffins
Calories: 162 kcal
Course:
Breakfast
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.