Chocolate muffins loaded with semisweet chocolate chips and dark chocolate chunks, then topped with more chocolate chips and sprinkles. Every chocolate lover will appreciate these rich and indulgent muffins!
too much chocolate? no way!
Hi Lil’Luna readers!! I’m Gina from Kleinworth & Co. and I’m beyond thrilled to be here today.
You see – I have a love for those giant double chocolate chip muffins you see in the market. Every time we shop, I see them and use every ounce of willpower to not pick them up. I keep telling myself that I will make my own and then I never seem to get around to it.
Well, this past week I finally made them and I am oh so happy I did. I definitely went a little overboard with the chocolate but it certainly made them exactly what I had been hoping for. If you are a choc-o-holic…these are the muffins for you.
How to make chocolate muffins
PREP. Preheat oven to 350 degrees. Prepare 24 muffin tins with paper wrappers or cooking spray.
DRY INGREDIENTS. In large bowl, combine all dry ingredients—flour, cocoa powder, sugar, baking soda, salt, and chocolate chips.
WET INGREDIENTS. In separate bowl, combine liquid ingredients—milk, oil, eggs, and vanilla—and whisk until incorporated and egg yolks are broken.
COMBINE. Fold wet ingredients into dry ingredients. Don’t over mix, but make sure you don’t have any dry spots.
BAKE. Spoon batter into prepared tins about ¾ of the way full. Sprinkle on additional chocolate chips and/or chocolate jimmies, if desired. Bake 20-22 minutes or until toothpick test is clean. Cool in tins about 10 minutes before moving to wire rack to continue cooling completely.
Do I really only add ¾ cup of sugar? That’s right, use only ¾ cup of sugar. The sweetness comes from all the added chocolate bits. It’s the perfect blend and keeps them from being overly rich.
What is dutch process cocoa powder? We’re delving a little into food science on this one. Here is what I know about dutch cocoa powder vs. regular cocoa powder. They both derive from the same plant and are both unsweetened.
The difference is that they are processed differently and therefore react a little differently in recipes, especially if the recipe calls for baking powder or baking soda. Natural cocoa powder is acidic whereas dutch cocoa, which has been pretreated in an alkaline solution of potassium carbonate, is not.
Because they can react differently in a recipe, I would recommend using the powder that has been suggested. However, in a pinch you can use natural cocoa in place of dutch cocoa, but you cannot use dutch cocoa in place of natural cocoa. If a recipe doesn’t specify, then I would err on the side of using the more common natural cocoa.
Wow, that was a mouthful, but now you know!
tips, tricks + STORING
Tips for making chocolate muffins:
- Do not overmix: Doing so can result in a dense, dry muffin. Be sure to mix wet and dry ingredients separately to avoid overmixing. Then, when the two are added together, mix just enough to incorporate them.
- Don’t over bake: because ovens seem to bake a little differently it can be easy to overbake the muffins. I’d suggest checking your muffins about 5 minutes to the end. Use a toothpick to insert into the center of the muffin. If it come out clean your muffins are done otherwise cook another few minutes.
How to store chocolate muffins: Since muffins store long term really well I would suggest making a double batch. That way you can enjoy some now and have more to enjoy later without the dishes.
- Counter: Place a paper towel on the bottom of an airtight container. Arrange the muffins in a single layer and place another paper towel over the top. The paper towels will absorb excess moisture that would typically leave the muffin tops wet and gooey. You can also store muffins in a large resealable plastic bag for 3-4 days for for up to 7 days in the refrigerator.
- Freezer: Flash freeze muffins by arranging them in a single layer on a baking sheet, freezing for 2-3 hours, then transfer them to an airtight freezer safe container or large resealable plastic freezer bag. Freeze for 2-3 months.
To reheat: If you want a warm muffin, place it in the microwave for 8-10 seconds. If the muffin is frozen microwave it for 30-45 seconds.
For more great muffins be sure to check out:
- Glazed Lemon Poppy Seed Muffins
- Glazed Donut Muffins
- Orange Muffins
- Biscoff Streusel Pumpkin Muffins
- Chocolate Chip Muffins
- Lemon Crumb Muffins
Chocolate Muffins Recipe
- 3 cups all-purpose flour
- 1 cup Dutch process cocoa powder or unsweetened cocoa powder
- ¾ cup sugar
- 1 tablespoon baking soda
- ½ teaspoon salt
- 2 cups milk
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup semisweet chocolate chips plus more for topping
- ½ cup milk chocolate chips plus more for topping
- Preheat the oven to 350 degrees F.
- Prepare a 24-cup muffin tin or two 12-cup tins with liners or cooking spray. Set aside.
- In a large bowl, combine flour, cocoa powder, sugar, baking soda and salt.
- In a separate bowl, combine milk, oil, eggs and vanilla. Whisk until incorporated and egg yolks are broken. Fold in chocolate chips.
- Fold wet mixture into dry ingredients. Do not overmix, but make sure you do not have any dry spots.
- Spoon batter into the prepared tins to fill about three-quarters of the way full. Sprinkle on additional chocolate chips.
- Bake for 20–22 minutes, or until an inserted toothpick comes out clean.
- Cool in tins for about 10 minutes before moving to a wire rack to cool completely.
Baking Time: Because each oven seems to bake a little differently, it can be easy to overbake muffins. I would suggest checking your muffins about 5 minutes before the end of the baking time. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are done; otherwise, cook for another few minutes.
CHOCOLATE BREAD: Prepare the Chocolate Muffins batter and spoon into two well-greased 5-x-9-inch loaf pans. Bake at 350 degrees F for 38–42 minutes. Let cool in the pans before moving to a wire rack.