Chocolate Chip Devils Food Muffins
Indulge in the rich and decadent flavors of Chocolate Chip Devil’s Food Muffins, a perfect treat for chocolate lovers and muffin enthusiasts alike. These delightfully moist and fluffy muffins are crafted with a blend of unsweetened cocoa powder, buttermilk, and a hint of vanilla, creating a deep chocolate base that’s irresistibly smooth. Packed with melty semi-sweet chocolate chips, every bite is a heavenly explosion of gooey goodness. Topped with a sprinkle of extra chocolate chips, these muffins strike the perfect balance between bakery-style sophistication and homemade comfort. Ready in just 35 minutes, they are an ideal option for indulgent breakfast treats, afternoon snacks, or simple desserts. Whether served warm or at room temperature, these chocolate muffins are easy to make, beautifully rich, and impossible to resist.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cups Granulated sugar
- 0.5 cups Brown sugar
- 1 teaspoons Baking soda
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Buttermilk
- 0.5 cups Vegetable oil
- 2 Eggs, large
- 2 teaspoons Vanilla extract
- 0.5 cups Hot water
- 1 cups Chocolate chips (semi-sweet or milk chocolate)
Instructions
Preheat your oven to 375°F (190°C) and prepare a standard 12-cup muffin tin by lining it with paper liners or greasing it lightly with cooking spray.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. Stir well to combine.
In a separate medium-sized bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Slowly add the hot water to the batter and stir gently until the mixture is smooth and well incorporated.
Fold in the chocolate chips, reserving a small handful to sprinkle on top of the muffins before baking, if desired.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Sprinkle the reserved chocolate chips on top of the batter for an extra touch of chocolatey goodness.
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 just a few moist crumbs attached.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 624.3 g | 227% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 379.1 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 655 mg | 50% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 3142 mg | 67% | |
*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.
