Description
Super moist chocolate muffins deliver pure chocolate comfort straight from your kitchen. Grab some cocoa, whip up this simple treat, and watch everyone smile with delight.
Ingredients
Scale
Main Ingredients:
- 1 cup (180g) chocolate chips
- 2 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (240ml) buttermilk
Dry Ingredients:
- 2 cups (300g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Liquid Ingredients:
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Arrange your oven rack in the center position and heat to 392°F. Prepare a 12-cup muffin tin by lining with paper cups or lightly coating with cooking spray.
- Combine 2 cups flour, ½ cup cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ cup chocolate chips in a large mixing bowl. Whisk thoroughly to distribute ingredients evenly.
- In a separate bowl, crack 2 large eggs and whisk with 1 cup sugar, ½ cup vegetable oil, 1 cup buttermilk, and 1 teaspoon vanilla extract until the mixture looks smooth and fully incorporated.
- Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined. Stop mixing when no dry flour streaks remain.
- Divide batter among muffin cups, filling each about ¾ full. Sprinkle the remaining ½ cup chocolate chips across the tops.
- Slide muffin tin into the 392°F oven. Bake for 5 minutes, then reduce temperature to 356°F. Continue baking 15-18 minutes until a toothpick inserted comes out with a few moist crumbs.
- Remove muffins from oven and let rest in the pan for 5 minutes. Transfer to a wire rack to cool completely.
Notes
- Sifting cocoa powder prevents lumps and ensures a smooth, even chocolate flavor in your muffins.
- Buttermilk makes these muffins incredibly tender, so don’t substitute with regular milk without adding a splash of vinegar.
- Check your muffins at the 15-minute mark to prevent overcooking, as every oven runs slightly different.
- For a gluten-free version, swap wheat flour with a 1:1 gluten-free baking blend and add an extra tablespoon of oil to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 20-23 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 213 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg