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Chocolate Muffins Recipe

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4.2 from 74 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Diet: Low Fat

Description

These rich and moist chocolate muffins are a perfect treat for any chocolate lover. Made with natural cocoa powder and studded with semi-sweet chocolate chips, they have a deep chocolate flavor and a tender crumb. The recipe uses low-fat buttermilk and melted butter to keep the muffins soft and fluffy. Baking starts with a high temperature to get a nice rise, then lowers for even baking. Easy to make and ideal for breakfast, snacks, or dessert.

Ingredients

Wet Ingredients

  • 2 large eggs
  • 1 cup low fat buttermilk
  • 2 teaspoons vanilla extract
  • ½ cup (1 stick) unsalted butter, melted and cooled slightly

Dry Ingredients

  • 1¾ cups all-purpose flour, spooned and leveled
  • 2/3 cup natural unsweetened cocoa powder
  • 1¼ cups packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Add-Ins

  • 1 cup semi-sweet or bittersweet chocolate chips (¾ cup in batter, ¼ cup for topping)

Instructions

  1. Preheat Oven and Prepare Pan: Position a rack in the center of the oven and preheat to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners to ensure easy removal of the muffins after baking.
  2. Combine Wet Ingredients: In a large measuring cup or bowl, whisk together the eggs, low-fat buttermilk, and vanilla extract until smooth and well blended.
  3. Mix Dry Ingredients: In another large bowl, whisk together the all-purpose flour, cocoa powder, light brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps, especially the brown sugar, to ensure an even distribution of sweetness.
  4. Combine Batter: Add ¾ cup (115 g) of the chocolate chips to the dry ingredients. Pour in the wet ingredients mixture and the melted butter. Gently fold everything together with a rubber spatula or wooden spoon until just combined. Be careful not to overmix to keep the muffins tender.
  5. Fill Muffin Cups: Using an ice cream scoop or two spoons, fill each muffin cup to the brim with batter. Evenly distribute the remaining ¼ cup (40 g) of chocolate chips over the tops of the batter, pressing them lightly into the surface to help them adhere during baking.
  6. Bake the Muffins: Place the muffin pan in the oven and bake for 8 minutes at 425°F (220°C) to achieve a strong initial rise. Then reduce the oven temperature to 350°F (175°C) and continue baking for approximately 12 more minutes, or until a toothpick inserted into the center of a muffin comes out clean. Because of the melted chocolate chips, check several locations before concluding they are done.
  7. Cool and Serve: Remove the muffins from the oven and transfer to a wire rack. Let them cool for about 5 minutes in the pan before removing them, then cool completely on the rack. Enjoy warm or at room temperature.

Notes

  • Using low-fat buttermilk helps keep the muffins moist with less fat but can be substituted with whole buttermilk for richer flavor.
  • Do not overmix the batter as it will result in dense muffins.
  • Make sure to spoon and level the flour for accurate measurement to avoid dry or heavy muffins.
  • The initial high temperature baking creates a beautiful dome on the muffins.
  • Chocolate chips on top add a pleasant texture and extra bursts of chocolate flavor.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-muffins-recipe/