Chocolate Knockout Muffins
Prepare to indulge in pure chocolate bliss with these irresistible Chocolate Knockout Muffins! Perfectly moist and rich, these muffins combine the deep flavors of unsweetened cocoa powder with the sweet allure of semi-sweet chocolate chips, creating a double chocolate treat that’s impossible to resist. With a quick prep time of just 15 minutes, these bakery-style muffins are a dream for busy mornings, after-school snacks, or decadent dessert cravings. The batter is incredibly easy to whip up, using pantry staples like all-purpose flour, granulated and brown sugar, and a touch of vanilla for added depth. Topped with extra chocolate chips for a melty finish, each muffin is a melt-in-your-mouth explosion of chocolatey goodness. Whether served warm from the oven or saved as a grab-and-go snack, these crowd-pleasers are guaranteed to satisfy every chocolate lover out there.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Milk
- 0.5 cup Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In another medium-sized bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth and uniform.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Fold in the chocolate chips, reserving a small handful to sprinkle on top of the muffins.
Evenly divide the batter among the prepared muffin cups, filling them about 3/4 full.
Sprinkle the remaining chocolate chips over the tops of the muffins for extra chocolaty goodness.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out with just a few moist crumbs (but no wet batter).
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
4644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 729.8 g | 265% | |
| Dietary Fiber | 87.8 g | 314% | |
| Total Sugars | 400.4 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 692 mg | 53% | |
| Iron | 48.3 mg | 268% | |
| Potassium | 3641 mg | 77% | |
*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.
