Chocolate Muffins

3.29 from 71 votes

These muffins are packed with a rich chocolate flavor thanks to the cocoa and studded with decadent chocolate chips, making them a dream come true for chocolate lovers!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 160kcal

Author: Catherine McCord

Equipment

muffin tin

Ingredients

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated white sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup milk
1/3 cup vegetable oil or canola oil
1 large egg, beaten
1/2 cup chocolate chips or chunks (you can use dark chocolate chips too!)

Instructions

Preheat the oven to 400° F. Grease or add paper liners to a regular (12) or mini (24) muffin tin.
In a medium bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a large bowl, whisk together the milk, oil, and the egg. Add the dry ingredients and stir just until combined. Stir in the chocolate chips.
Fill the muffin cups 2/3 full.
Bake 18 – 22 minutes (8-10 minutes for mini muffins), or until a wooden pick inserted into the center comes out clean.

Video

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Notes

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing: These muffins freeze beautifully! Once cooled completely, individually wrap each muffin in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To enjoy, thaw them at room temperature and warm them up in the microwave for a few seconds if desired.

Sprinkle extra chocolate chips on top before baking for a delightful finishing touch.

Avoid overmixing the batter to keep your muffins light and fluffy.

Nutrition

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