Like Otis Spunkmeyer Chocolate Muffins
Indulge in bakery-style decadence with these "Like Otis Spunkmeyer Chocolate Muffins," a copycat recipe that rivals the rich, chocolatey perfection of the originals. These muffins boast a moist, tender crumb thanks to a blend of milk, oil, and eggs, while a double dose of cocoa powder and semi-sweet chocolate chips delivers an irresistibly bold chocolate flavor in every bite. Topped with extra chocolate chips for that signature gooey finish, they bake up to perfection in just under 20 minutes, making them the ultimate treat for special mornings or satisfying sweet cravings anytime. Easy to make and yielding a dozen muffins, this recipe is perfect for sharing or meal prepping. Whether enjoyed warm from the oven or at room temperature, these muffins are a chocolate lover's dream.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.25 cups Granulated sugar
- 0.5 cup Brown sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 1.25 cups Milk
- 0.5 cup Neutral oil (vegetable or canola)
- 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.
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 a separate medium bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.
Make a well in the center of the dry ingredients, and pour in the wet ingredients. Mix gently with a spatula or spoon until just combined. Do not overmix; the batter should be lumpy.
Fold in 1 cup of the chocolate chips, leaving the remaining 0.5 cup to top the muffins.
Evenly divide the batter among the prepared muffin cups, filling them about 3/4 full.
Sprinkle the remaining chocolate chips on top of each muffin for that signature gooey chocolate finish.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.7 g | 294% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 3442 mg | 150% | |
| Total Carbohydrate | 807.8 g | 294% | |
| Dietary Fiber | 87.8 g | 314% | |
| Total Sugars | 476.7 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 746 mg | 57% | |
| Iron | 48.1 mg | 267% | |
| Potassium | 3700 mg | 79% | |
*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.
