Chocolate Muffins
Rich, moist bakery-style chocolate muffins made with cocoa and plenty of chocolate chips—ready in about 30 minutes and perfect for breakfast or dessert.
Equipment
- Standard 12-cup muffin tin
- Muffin liners (paper or silicone)
- Large mixing bowl
- medium mixing bowl
- Whisk
- rubber spatula
- Measuring cups and spoons
- Ice cream scoop or large spoon
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder natural or Dutch-process
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs room temperature
- 1 cup buttermilk or whole milk
- 1/2 cup vegetable oil or 1/3 cup melted butter
- 2 tsp vanilla extract
- 1/2 cup hot water to deepen cocoa flavor
- 1 cup chocolate chips semi-sweet, milk, or mini; plus more for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners (or grease well).
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs, buttermilk, oil, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until mostly combined (some lumps are fine).
- Add the hot water and fold until the batter is smooth and thick. Fold in the chocolate chips.
- Scoop the batter into the muffin cups, filling each about 2/3 to 3/4 full. Sprinkle extra chocolate chips on top if desired.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool for at least 10 minutes before serving.
Notes
Tip: Do not overmix—this keeps muffins tender. Storage: Cool completely, then store in an airtight container at room temperature for 2–3 days, refrigerate up to 1 week, or freeze (wrapped individually) up to 3 months. Mix-in ideas: walnuts/pecans, coconut, peanut butter chips, or berries like raspberries.