Chocolate Muffins Recipe
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Chocolate Muffins Recipe
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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
Instructions
- Preheat the oven to 350 degrees 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
- Make ahead of time. Place in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. These muffins also freeze well. Place muffins in a single layer in a resealable plastic freezer bag and freeze for up to 3 months.
- Baking time. Because each oven seems to bake a little differently, it can be easy to overbake muffins. Check your muffins about 5 minutes before the end of the baking time. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are done; otherwise, cook for another few minutes.
- CHOCOLATE BREAD. Prepare the chocolate muffin batter and spoon it into two well-greased 5-x-9-inch loaf pans. Bake at 350°F for 38–42 minutes. Let cool in the pans before moving to a wire rack.
Nutrition Information
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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.
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