Chocolate Muffins Rich Moist (Printable version)

Rich, moist chocolate treats bursting with cocoa and chips, ideal for breakfast or a snack.

# Ingredient List:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 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 - 3/4 cup whole milk
09 - 1/2 cup vegetable oil
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 cup semi-sweet chocolate chips
12 - Optional: 1/2 cup chopped walnuts or pecans

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, beat eggs, then whisk in milk, vegetable oil, and vanilla extract until fully blended.
04 - Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined; avoid overmixing.
05 - Fold in semi-sweet chocolate chips and chopped nuts if using.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Let muffins cool in the tin for five minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They stay impossibly moist for days, which honestly feels like a small miracle in the muffin world.
  • You can have them ready and baking before your coffee finishes brewing.
  • That hit of deep cocoa flavor with melting chocolate chips makes breakfast feel like dessert without the guilt.
02 -
  • Overmixing your batter is the number one reason muffins turn out dense and tough—stir just until you can't see dry flour anymore.
  • A toothpick with a few moist crumbs isn't a sign of underbaking; it's actually how you get muffins that stay tender instead of becoming dry hockey pucks by day two.
  • These muffins genuinely taste better the next day once the moisture has redistributed, so don't judge them right out of the oven.
03 -
  • Room temperature ingredients mix more smoothly and create a more uniform batter, though cold ingredients aren't a dealbreaker.
  • If you want extra chocolatey muffins, sprinkle a few more chips on top of each muffin before baking—they'll sink slightly and create pockets of molten chocolate.

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