chocolate muffins
These rich and moist chocolate muffins are perfect for any chocolate lover. Easy to make and incredibly fluffy, they are ideal for breakfast, snacks, or dessert. Enjoy them fresh from the oven or store them for a delicious treat later.
Equipment
- 1 muffin tin (12-cup)
- 2 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease the muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra chocolate flavor, you can use mini chocolate chips or add some chopped nuts.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.