Learn How To Make Perfect Chocolate Muffins With This Recipe

Mix dry ingredients separately from wet ingredients, then combine, alternating with buttermilk. Fold in chocolate chips, fill muffin cups, and bake at 375 F (190 C) for 18-20 minutes. Cool for 5 minutes in the pan before transferring to a wire rack.

To make chocolate muffins, preheat your oven to 375 F (190 C) and prepare a muffin pan. Sift together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk eggs with granulated and brown sugar, then add vegetable oil and vanilla. Combine the wet and dry ingredients, alternating with buttermilk, then fold in chocolate chips. Fill muffin cups 2/3 full and bake for 18-20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack.

Ingredients:

• 1 and 3/4 cups (220g) all-purpose flour
• 1/2 cup (45g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 and 1/2 cups (270g) semi-sweet chocolate chips

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375 F (190 C). Line a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.

2. Prepare the Dry Ingredients:

• In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure the baking powder and soda are evenly distributed.

3. Mix the Wet Ingredients:

• In a separate large bowl, whisk the eggs. Add the granulated sugar and brown sugar, whisking until the mixture is smooth and free of lumps. Slowly incorporate the vegetable oil and vanilla extract, continuing to whisk until combined.

4. Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix as this can make the muffins dense.

5. Add the Chocolate Chips:

• Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.

6. Fill the Muffin Pan:

• Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with the batter. This allows space for the muffins to rise without overflowing.

7. Bake the Muffins:

• Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached. Avoid overbaking to keep the muffins moist.

8. Cool and Serve:

• Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.