Easy Chocolate Muffins – Crunchy Creamy Sweet
These fluffy Chocolate Muffins are quick and easy to make, with simple ingredients. It’s a great snack or breakfast to have on hand!
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Why You’ll Love This Recipe
Chocolate fans will love these fluffy chocolate muffins for breakfast or snacks. They are so quick and easy to whip up, perfectly domed (that’s always a sign of a perfect muffin), and filled with chocolate.
These chocolate muffins are the best type of breakfast muffin in my opinion. Because everyone loves a little bit of chocolate in the morning! Besides, muffins are so easy to just grab and go, when you are running busy.
I make muffins every week for my kids. By now, I have my best recipe perfected. If you look at my Perfect Blueberry Muffins or the Lemon Poppy Seed Muffins, you will notice that they have domed tops and fluffy crumb. That’s how muffins should be! This chocolate version is no exception. They are the best chocolate muffins!
Ingredients:
- flour: all-purpose or a mix of whole wheat and all-purpose; properly measured;
- sugar: granulated, to sweeten the muffins and ensure proper browning;
- baking powder and baking soda: leavening agents for proper rising;
- cocoa powder: unsweetened, Dutch-processed if possible;
- milk: whole milk, not skim; needed for making buttermilk;
- vinegar: apple cider or white, lemon juice can be substituted;
- egg: binds all of the ingredients;
- oil: vegetable, canola, or coconut; it makes the muffins moist;
- vanilla extract: makes the muffins extra delicious;
- chocolate chips: semi-sweet or milk, you can also chop your favorite chocolate bar.
How to make chocolate muffins?
- Start by mixing milk with vinegar in a glass cup or a bowl. Set aside. This is a homemade buttermilk version.
- Preheat oven and line muffin pan with wrappers.
- Whisk dry ingredients in a mixing bowl.
- Add egg and oil to buttermilk and whisk together. Pour the mixture over the dry ingredients and stir in with a wooden spoon or a spatula. Do not overmix.
- Scoop the batter into the muffin pan.
- Bake at 400 degrees F for 7 minutes, then (without opening the oven) lower the temperature to 375 degrees F and bake muffins for 15 to 18 minutes more.
- The muffins should be domed and cracked on top.
Chocolate muffin variations:
- orange: add orange zest and use orange juice instead of vinegar;
- berries: add blueberries or chopped raspberries;
- spiced: add cinnamon, cloves, and ginger;
- peppermint: add peppermint extract, chopped mint candies, etc.
Helpful Tips!
- Measure the flour properly: fluff the flour in the container you store it in, then spoon it into the measuring cup and level off the top.
- If you can, use half and half instead of whole milk. The buttermilk will be even better!
- Don’t use an electric mixer or you will overmix the batter. A whisk is all you need!
- Use parchment paper liners and your muffins won’t stick!
- Make sure the egg and milk are at room temperature.
Recipe FAQs:
Muffins typically stay fresh for up to 3 days. I always keep mine on the counter but covered. Use a cake stand with a cloche lid or cover them with saran wrap.
Absolutely! These muffins freeze very well. Make sure they are completely cooled after baking, then freeze them in a freezer-safe bag or a container, for up to 3 months.
Absolutely! The muffins will still be chocolatey and delicious!
More muffin recipes:
If you like this recipe and make it, let me know in the comments below! Don’t forget to rate it if you enjoyed it!
Easy Chocolate Muffins
These fluffy Chocolate Muffins are quick and easy to make, with simple ingredients. It’s a great snack or breakfast to have on hand!
Ingredients
Instructions
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Preheat oven to 400° Fahrenheit.
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Line a muffin pan with parchment paper liners. Set aside.
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In a glass measuring cup, combine vinegar with enough milk to make 1 cup of liquid. Stir and let sit for a few minutes. This is going to be our homemade buttermilk.
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In a mixing bowl, whisk flour, cocoa powder, baking powder, soda and salt.
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Add vanilla, almond extract (if using), egg and oil to buttermilk. Whisk until smooth.
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Pour the buttermilk mixture to dry ingredients and stir together with a wooden spoon or a spatula. Do not overmix.
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Scoop the batter using a regular size ice cream scoop, into the lined muffin pan.
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Bake the muffins for 7 minutes. Without opening the oven, lower the temperature to 375° Fahrehneit, and bake muffins for 15 to 18 more minutes. Check the muffins at 15 minutes. The tops should be domed.
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Remove muffins from the oven and cool in the pan for 10 minutes, then remove from pan and cool completely on a cooling rack.
Notes
- To measure the flour properly, fluff the flour in the container you store it in, then spoon it into the measuring cup and level off the top.
- I highly recommend using parchment paper liners and not colorful wrappers from a craft store.
- Make sure the egg and milk are at room temperature.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Nutrition
Calories: 191kcal | Carbohydrates: 35g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 86mg | Potassium: 180mg | Fiber: 2g | Sugar: 16g | Vitamin A: 56IU | Calcium: 59mg | Iron: 2mg
