Chocolate Muffins
Rich, moist, and packed with irresistible chocolatey goodness, these homemade Chocolate Muffins are a dream for any chocolate lover! Featuring a perfect blend of unsweetened cocoa powder and semi-sweet chocolate chips, these bakery-style treats are ideal for breakfast, snack time, or dessert. The batter comes together quickly in just 15 minutes, using pantry staples like all-purpose flour, sugar, and vanilla extract, while the addition of milk and vegetable oil ensures a tender crumb. With a quick baking time of 20 minutes, you'll have 12 decadent muffins ready to enjoy in no time. Perfectly soft and loaded with melty chocolate in every bite, these muffins are a crowd-pleaser for all occasions. Whether you enjoy them fresh out of the oven or save some for later, these easy-to-make Chocolate Muffins are guaranteed to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup granulated sugar
- 2 units large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the granulated sugar, eggs, milk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients, and gently fold the mixture until no streaks of flour remain. Be careful not to overmix.
Gently fold in the semi-sweet chocolate chips, leaving a few for topping if desired.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If reserved, sprinkle the remaining chocolate chips over the 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 dry crumbs.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftover muffins in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 543.1 g | 197% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 306.2 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 525 mg | 40% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 2524 mg | 54% | |
*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.
