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
- 1/3 cup (40 g) cocoa powder
- 1 2/3 cups (210 g) all-purpose flour
- 1 cup (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
If You Liked This Recipe, You’ll Love These
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Frequently Asked Questions
Why does the recipe add vinegar to the milk?
Combining 1 cup of milk with 2 tsp of vinegar and letting it sit for a few minutes creates a quick homemade buttermilk. The acid reacts with the 1 tsp of baking soda to produce bubbles that help the muffins rise and stay tender. The notes confirm this is a valid substitute for store-bought buttermilk.
Can I make these muffins more intensely chocolatey?
Yes — the notes recommend using dark chocolate chips instead of semisweet for a deeper chocolate flavor. The batter already includes ? cup of cocoa powder plus 1 cup of chocolate chips; swapping to dark chips amplifies both the cocoa notes and the slight bitterness.
