Moist Rich Chocolate Muffins (Print Version)
Tender, rich chocolate muffins with a moist crumb, ideal for breakfast or a tasty snack.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 3/4 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 - 1 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons vanilla extract
→ Add-Ins
11 - 1 cup semisweet chocolate chips
# How-To Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and gently mix until just combined, avoiding overmixing.
05 - Fold semisweet chocolate chips into the batter evenly.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- These muffins are moist and rich, yet tender enough to enjoy any time of day like a shared little secret.
- The chocolate flavor runs deep without being overwhelming, making them a go-to favorite for both breakfast and snack time.
02 -
- Don't overmix the batter; the lumps and bumps lead to the best texture.
- Adding a pinch of espresso powder enhances the chocolate flavor in a subtle but powerful way.
03 -
- Use room temperature ingredients to ensure even mixing and rise.
- Don't skip the gentle folding step; that makes all the difference in tender muffins.