Chocolate Button Muffins
Rich, moist, and generously studded with creamy milk chocolate buttons, these Chocolate Button Muffins are a chocolate lover’s dream! Perfectly balanced with a light, fluffy texture and bursts of luxurious cocoa flavor, these muffins are easy to make in just 35 minutes. Combining pantry staples like all-purpose flour, cocoa powder, and baking essentials with simple wet ingredients, the recipe ensures fuss-free baking that's ideal for busy mornings, school lunches, or indulgent treats. The highlight? Melty milk chocolate buttons swirled into the batter, plus the option to sprinkle extra chocolate chips on top for a bakery-style finish. Serve these irresistible muffins warm or at room temperature, and watch them disappear in no time!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 50 grams Cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 250 milliliters Milk
- 100 milliliters Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 150 grams Milk chocolate buttons
- 50 grams Optional: chocolate chips (for topping)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir in the granulated sugar until well combined.
In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix—it's fine if the batter is slightly lumpy.
Fold in the milk chocolate buttons, reserving a small handful for topping if desired.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. If using, sprinkle a few chocolate chips or reserved chocolate buttons on top of each muffin.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 57.2 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 414.3 g | 151% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 184.9 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 510 mg | 39% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1711 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
