Chocolate muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Indulge in these rich and moist chocolate muffins, perfect for breakfast or a sweet treat at gatherings.
Ingredients
Units
Scale
- 1.4 oz (40 g) cocoa powder
- 7.4 oz (210 g) all-purpose flour
- 7 oz (200 g) brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (240 ml) milk
- 2 tsp vinegar
- 2 eggs
- 1/2 cup (120 ml) vegetable oil
- 1 tsp vanilla extract
- 1 cup (175 g) chocolate chips or chopped chocolate
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a small bowl, combine the milk and vinegar and let it sit for a few minutes to create buttermilk.
- If using a chocolate bar, chop it into small pieces.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Pour the buttermilk into the wet ingredients and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the chocolate chips or chopped chocolate.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more intense chocolate flavor, use dark chocolate chips. Store muffins in an airtight container at room temperature for up to 3 days. You can substitute buttermilk with the milk and vinegar mixture if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20
- Sodium: 250
- Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 35
