Chocolate Muffins
User Reviews
4.8
Chocolate Muffins
Description
This Chocolate Muffins recipe blends all-purpose flour, granulated sugar, sifted Dutch-process cocoa powder, baking powder, and salt, which provides structure and leavening. Eggs, milk, vegetable oil, and vanilla extract create a moist batter that carries the chocolate flavor throughout.
Roughly chopped semisweet chocolate chunks are folded in last, adding pockets of melted chocolate in the finished muffins. Baking at 400˚F for about 20 to 23 minutes produces muffins with firm, rounded tops and moist crumb. They are cooled on a rack before serving to allow the texture to set.
The muffins store well for up to 24 hours at room temperature or can be frozen for up to two months, allowing flexible preparation. They work well as a quick breakfast or a sweet snack.
Practical notes suggest weighing ingredients for accuracy and caution against overfilling muffin cups to prevent overflow during baking.
Ingredients
- paper muffin cups
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup Dutch process cocoa powder sifted
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 2 large egg at room temperature
- 1 1/4 cups milk (whole or low-fat but not nonfat)
- 1/3 cup vegetable oil mild
- 2 teaspoons vanilla extract
- 4 ounces semisweet chocolate roughly chopped
Instructions
- Preheat the oven to 400°F (200°C). Position an oven rack in the center of the oven. Line a 12-cup muffin tin with paper cups.
- Whisk the flour, sugar, cocoa powder, baking powder, and salt in a medium bowl.
- Whisk the eggs in a large bowl until lightly beaten.
- Whisk in the milk, oil, and vanilla until smooth.
- Stir in the flour mixture with a wooden spoon until moistened.
- Fold in the chocolate chunks.
- Fill the prepared tins about 3/4 full. Reserve any leftover batter for a second batch. Bake for 20 to 23 minutes, or until the muffins have firm, rounded tops, and a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached.
- Set the pan on a wire rack to cool for 10 minutes.
- Remove the muffins from the pan and let them cool on the rack for 5 minutes.
- Make them disappear. You can keep them in an airtight container or in resealable plastic bags for up to 24 hours at room temperature or stash them in the freezer for up to 2 months.
Notes
- Weigh ingredients to ensure accurate measurements and consistent baking results.
- Fill muffin cups only up to three-quarters full to avoid batter spilling over in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 211kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 122mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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