Chocolate Muffins Recipe

Course: Breakfast, Dessert, muffins, Snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 218kcal

Author: Becky Hardin - Easy Dessert Recipes

These moist double chocolate muffins are light, fluffy, and super chocolatey, with puddles of chocolate chips throughout.

Print Recipe

Equipment

Kitchen Scale (optional)
2 Muffin Tin

Ingredients

1 cup granulated sugar 200 grams
6 tablespoons unsalted butter 85 grams, melted (¾ stick)
¼ cup vegetable oil 50 grams
1½ cups whole milk 341 grams, room temperature
2 large eggs 100 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
2½ cups all-purpose flour 300 grams
½ cup unsweetened cocoa powder 42 grams
1 tablespoon baking powder 12 grams
½ cup mini chocolate chips 89 grams, plus more for topping

Instructions

Preheat oven to 425°F and line two 12-count muffin tins with 18 paper liners. Set aside.
In a large bowl, whisk the granulated sugar, melted butter, and vegetable oil together.
1 cup granulated sugar, 6 tablespoons unsalted butter, ¼ cup vegetable oil
Add the milk, eggs, and vanilla. Whisk to combine.
1½ cups whole milk, 2 large eggs, 1 teaspoon pure vanilla extract
Whisk in the flour, cocoa powder, and baking powder, making sure to whisk just until no large lumps remain. You don’t want to ovemix.
2½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 tablespoon baking powder
Add the mini chocolate chips and fold them into the muffin batter.
½ cup mini chocolate chips
Divide the batter between the muffin pans, filling each one completely full. Top with additional mini chocolate chips or coarse sugar, if desired.
Bake at 425°F for 5 minutes. Then, reduce the oven temperature to 350°F and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Remove the muffins to a wire rack and allow them to cool completely before storing.

Notes

You can use brown sugar in place of the white sugar, if you prefer.
In place of the butter, you can use an equal amount of vegetable oil.
In place of the vegetable oil, you can use any other neutral oil, such as canola or coconut.
Feel free to use whatever milk you have on hand, including plant-based milk.
For gluten-free muffins, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
Use whatever unsweetened cocoa powder you have on hand.
For flavored chocolate muffins, swap the vanilla extract for orange or peppermint.
To enhance the chocolatey flavor, add ½ teaspoon of instant espresso or instant coffee granules.
Feel free to use whatever chocolate chips or flavored baking chips you like, such as milk, dark, white chocolate, peanut butter, butterscotch, or caramel!
You can add up to ½ cup of other mix-ins, such as chopped nuts, candies, or dried fruits.
Do NOT reduce the amount of sugar in these muffins; otherwise, they may turn out dry.
Use room temperature milk and eggs for the fluffiest muffins.
If your cocoa powder seems lumpy, sift it through a fine-mesh sieve to help it mix in more easily.
Do NOT overmix the batter; otherwise, you will end up with tough muffins.
Do NOT open the oven door while the muffins are baking. This could cause them to deflate.
Take care not to overbake these muffins; otherwise, they will end up dry.

Storage: Store chocolate muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition