Chocolate Muffins Recipe
Chocolate muffins are loaded with chips and chunks. Every chocolate lover will appreciate these rich and indulgent muffins!
Servings: 24 muffins
Ingredients
- 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
Instructions
- Preheat the oven to 350°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 the wet mixture into the 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.
Video
Notes
Make ahead of time. Place in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. These muffins also freeze well. Place muffins in a single layer in a resealable plastic freezer bag and freeze for up to 3 months.
Baking time. Because each oven seems to bake a little differently, it can be easy to overbake muffins. Check 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 muffin batter and spoon it into two well-greased 5-x-9-inch loaf pans. Bake at 350°F for 38–42 minutes. Let cool in the pans before moving to a wire rack.
Baking time. Because each oven seems to bake a little differently, it can be easy to overbake muffins. Check 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 muffin batter and spoon it into two well-greased 5-x-9-inch loaf pans. Bake at 350°F for 38–42 minutes. Let cool in the pans before moving to a wire rack.
Nutrition
Serving: 1muffin | Calories: 162kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 205mg | Potassium: 142mg | Fiber: 2g | Sugar: 12g | Vitamin A: 74IU | Vitamin C: 0.02mg | Calcium: 43mg | Iron: 2mg