This Chocolate Muffin recipe will satisfy any chocolate lover. Its delicious blend of natural cocoa powder, chocolate chips, and a hint of vanilla guarantees a batch of amazing muffins that will satisfy everyone.
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Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425 °F and set an oven rack in the middle. Spray a 12-cup muffin pan with nonstick cooking spray. Sift the flour, cocoa, baking powder, and baking soda into a medium bowl.
In a large bowl, whisk the melted butter or avocado oil, salt, sugars, and vanilla until combined. Whisk in the eggs until blended, followed by the buttermilk. Add the dry ingredients and fold until just combined. Stir in ¾ cup of the chocolate chips.
Spoon the batter evenly into the prepared pan, filling the muffin cups full. Sprinkle the remaining ¼ cup chocolate chip evenly over the muffin tops, pressing them lightly into the batter.
Place in the oven and bake for 8 minutes, then turn the oven down to 350 °F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean
*(check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool the Chocolate Muffins on a rack. Click this link to see How to Make Chocolate Frosting.
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Recipe
Easy Chocolate Muffins
Equipment
Ingredients
- 1- ¾ cups all-purpose flour , spooned, leveled, and sifted
- ⅔ cup natural unsweetened cocoa powder
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick (½ cup) unsalted butter, melted and slightly cooled, or ½ cup avocado oil, grape oil, or canola oil.
- 1 cup light brown sugar , packed
- ¼ cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs , room temperature
- 1 cup buttermilk
- 1 cup bittersweet or semi-sweet chocolate chips , divided
Instructions
- Preheat the oven to 425 °F and set an oven rack in the middle position. Spray a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, sift the flour, cocoa, baking powder, and baking soda. In a large bowl, whisk together the melted butter or avocado oil, salt, sugars, and vanilla until combined. Whisk in the eggs until blended, followed by the buttermilk.
- Add the dry ingredients and fold until just combined. Stir in ¾ cup of the chocolate chips. Spoon the batter evenly into the prepared pan, filling the muffin cups full.
- Sprinkle the remaining ¼ cup chocolate chip evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350 °F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean *(check a few spots as the melted chocolate chips will make the tester look wet).
- Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool the Chocolate Muffins on a rack.
Notes
- To store: The cooled Chocolate Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- To reheat: Microwave individual muffins until warm to reheat, about 10 to 15 seconds.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
