Chocolate Muffins

Inside this easy chocolate muffin recipe hides secrets that guarantee moist, chocolatey perfection, but you need to keep reading to find out!

muffin recipe chocolate

Craving intensely chocolatey muffins without the fuss?

Get ready to discover a surprisingly simple recipe that delivers bakery-worthy results every time.

Unlock the secrets to creating irresistibly moist and delicious chocolate muffins that will have everyone begging for more.

Ingredients

ingredient list lacks specifics

Let's gather everything you'll need to bake some seriously awesome Chocolate Muffins! First, grab 1 3/4 cups of plain flour – that's our base!

Next, scoop out 3/4 cup of unsweetened cocoa powder because chocolate! Don't forget 1 1/2 teaspoons each of baking powder and baking soda; they're our muffins' rising superstars!

We'll also need 2 cups of white sugar (or caster/superfine, if you're fancy!), and a trusty teaspoon of salt – yes, really! Grab 2 large eggs and 1 cup of milk (any kind works). These will contribute to the muffins being moist and fluffy.

Pour 1/2 cup of vegetable oil and splash in 2 teaspoons of vanilla extract. Ready to get serious?

A secret ingredient – 2 teaspoons of instant coffee powder (optional, but trust me, it kicks that chocolate flavor up a notch!), then 1 cup of boiling water for the final flourish!

Instructions

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To begin – preheat your oven to 180°C/350°F (or 160°C if you've got a fan-forced oven). Grease your muffin tin or use paper liners – no one likes a stuck muffin! Then, in a large bowl, I go ahead and whisk together all my lovely dry ingredients.

Then, in a separate smaller bowl, I whisk the wet ingredients until they blend beautifully. Now, time to be the artist! Pour the wet into the dry and gently fold 'em together – don't overmix, we aren't seeking tough muffins today. Adding a bit of cocoa powder can really deepen the chocolate flavour.

  • Fill each muffin cup about two-thirds full – this avoids overflow, trust me.
  • Bake for 18–20 minutes, or until a toothpick comes out clean.
  • Cool them in the tin for a few minutes.
  • Transfer 'em to a wire rack to cool completely.
  • If I'm feeling fancy, I dust with icing sugar or drizzle with chocolate ganache!

Recipe Notes

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Now, let's chat about recipe notes 'cause these'll make or break your muffin game! First—cocoa powder! I use regular, but dutch-processed gives a deeper flavor—go wild!

Next, baking soda's strong! It helps muffins rise, but too much is yikes. If substituting, remember 4 1/2 teaspoons of baking powder for the listed amount!

Coffee's not just for mornings! A dash boosts chocolate! Use dissolving instant powder, not coffee grounds, or hot-brewed coffee instead of boiling water. Trust me!

If you can find SOFT icing sugar, use it! Peanut butter spread—like Jiffy's—works perfectly. Natural peanut butter needs less—about 6 tablespoons—or it'll be too runny—no one wants that!

Single-layer cakes are fantastic, but you can make layers, too—20cm pans for 38 minutes, 3x20cm for 25. For round pans, plug leaks with butter—genius!

Nutrition Information

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Okay, enough about those notes—I want to talk about what's inside each slice! Each serving packs about 395 calories, so keep that in mind if you're watching your intake—but hey, it's worth it!

Here's a quick rundown of the other key nutrients:

  • Carbs: 51g—that's where the energy comes from!
  • Fat: 21g—yes, some is saturated, but don't worry!
  • Protein: 5g—a little goes a long way!
  • Sugar: 41g—I know, sounds like a lot, but you're enjoying a treat!
  • Sodium: 258mg—a pinch of salt enhances flavor.

I'm not going to lie—these muffins aren't exactly health food, but they're a delicious indulgence. Everything is in moderation, and a little bit of what you fancy does you good, right? Don't worry though – you don't need a muffin every day to have a balanced diet.

Short Recipe Version

Chocolate Muffins

Prep time: 15 minutes

Cook time: 20-25 minutes

Serving size: 12 muffins

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
  4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
  5. Fold in chocolate chips.
  6. Fill muffin cups about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Nutrition Information (per serving):

  • Calories: 250
  • Protein: 4g
  • Fat: 14g
  • Carbohydrates: 30g
  • Sugar: 17g