Easy Chocolate Muffins
User Reviews
5.0
9 reviews
Excellent
Easy Chocolate Muffins
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This Chocolate Muffin recipe will satisfy any chocolate lover. Its delicious blend of natural cocoa powder, chocolate chips, and a hint of vanilla guarantees a batch of amazing muffins that will satisfy everyone.
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Ingredients
- 1- ¾ cups all-purpose flour , spooned, leveled, and sifted
- ⅔ cup natural unsweetened cocoa powder
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick (½ cup) unsalted butter, melted and slightly cooled, or ½ cup avocado oil, grape oil, or canola oil.
- 1 cup light brown sugar , packed
- ¼ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs , room temperature
- 1 cup buttermilk
- 1 cup bittersweet or semi-sweet chocolate chips , divided
Instructions
- Preheat the oven to 425 °F and set an oven rack in the middle position. Spray a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, sift the flour, cocoa, baking powder, and baking soda. In a large bowl, whisk together the melted butter or avocado oil, salt, sugars, and vanilla until combined. Whisk in the eggs until blended, followed by the buttermilk.
- Add the dry ingredients and fold until just combined. Stir in ¾ cup of the chocolate chips. Spoon the batter evenly into the prepared pan, filling the muffin cups full.
- Sprinkle the remaining ¼ cup chocolate chip evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350 °F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean *(check a few spots as the melted chocolate chips will make the tester look wet).
- Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool the Chocolate Muffins on a rack.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: The cooled Chocolate Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- To reheat: Microwave individual muffins until warm to reheat, about 10 to 15 seconds.
- Make-Ahead
- Make-Ahead
- Chocolate muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
- Chocolate muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
- How to Freeze
- How to Freeze
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the chocolate muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the chocolate muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
- To store: The cooled Chocolate Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- To reheat: Microwave individual muffins until warm to reheat, about 10 to 15 seconds.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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