Description
Super Moist Chocolate Muffins deliver pure chocolate comfort straight from your kitchen. Rich chocolate goodness awaits with minimal effort and maximum deliciousness.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 cup (240ml) buttermilk
- 1 cup (175g) semi-sweet chocolate chips
- 2 large eggs
Supporting Ingredients:
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
Dry Binding Ingredients:
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (85g) chopped dark chocolate
Instructions
- Prepare your baking workspace by preheating the oven precisely to 375°F (190°C) and positioning the rack in the center.
- Arrange a 12-cup muffin tin with paper liners, ensuring each cup is fully covered or lightly coated with cooking spray to prevent sticking.
- Sift together 1 ¾ cups (220g) flour, ½ cup (50g) cocoa powder, ¾ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt in a medium mixing bowl, creating a smooth, even dry mixture.
- Whisk 2 large eggs in a separate large bowl until they become light and slightly frothy.
- Pour ½ cup (120ml) vegetable oil into the eggs, combining thoroughly with a whisk.
- Add ¾ cup (150g) granulated sugar and ½ cup (100g) brown sugar to the egg mixture, stirring until the sugars dissolve and the mixture becomes glossy.
- Gently fold 1 cup (240ml) buttermilk and 1 teaspoon vanilla extract into the wet ingredients, mixing until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring minimally to prevent overmixing and maintain a tender muffin texture.
- Fold 1 cup (175g) semi-sweet chocolate chips and ½ cup (85g) chopped dark chocolate into the batter, distributing evenly.
- Scoop the batter into the prepared muffin tin, filling each cup approximately ⅔ to ¾ full.
- Bake in the preheated oven for 18-20 minutes, checking doneness by inserting a toothpick that should come out with a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Sift dry ingredients thoroughly to prevent lumps and ensure a smooth, tender muffin texture.
- Room temperature eggs and milk blend more evenly, creating a more consistent batter consistency.
- For extra richness, swap some vegetable oil with melted butter or add a dollop of sour cream to the wet ingredients.
- Fold chocolate chips gently into the batter to avoid deflating the mix and maintain those delightful chocolate pockets.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 244 kcal
- Sugar: 17 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 31 mg