Rich moist chocolate muffins (Print Version)

Rich and moist chocolate muffins with deep cocoa and chocolate chips for a delightful treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup vegetable oil
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 cup semi-sweet chocolate chips
12 - Optional: 1/2 cup chopped walnuts or pecans

# How-To Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, beat eggs, then whisk in milk, vegetable oil, and vanilla extract until well blended.
04 - Pour wet mixture into dry ingredients and stir gently with a spatula until just combined, avoiding overmixing.
05 - Fold in chocolate chips and nuts if desired.
06 - Divide batter evenly into muffin cups, filling each about 3/4 full.
07 - Bake for 18 to 20 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're moist and tender without any fancy tricks or complicated techniques.
  • The cocoa flavor is deep and uncompromising, not watered down or oversweetened.
  • You can have warm muffins on your counter in under 40 minutes from start to finish.
  • They hold up beautifully for days, which means less guilt about eating them for breakfast.
02 -
  • A toothpick coming out completely clean means you've baked them a touch too long and they'll be drier than they should be—aim for those few moist crumbs every time.
  • Overmixing the batter is the quickest way to land yourself with tough, dense muffins, so trust your instincts to stop stirring sooner than feels natural.
03 -
  • Room-temperature eggs and milk mix together much more smoothly than cold ones, which means a more tender and even crumb in the final muffin.
  • If your muffins dome up too much or sink in the middle, your oven might be running hotter than the dial says—invest in an inexpensive oven thermometer and adjust accordingly.

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