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Chocolate muffins cooling on a wire rack.
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4.79 / 100 votes

Chocolate Muffins

These easy chocolate muffins, made with flour, sugar, cocoa, eggs, oil, and vanilla, have a not-too-sweet but intense cocoa flavor. For those of us with more adult chocolate cravings.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 211

Ingredients

  • Paper muffin cups
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup Dutch process cocoa powder, sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 2 large eggs, at room temperature
  • 1 1/4 cups milk, (whole or low-fat but not nonfat)
  • 1/3 cup mild vegetable oil
  • 2 teaspoons vanilla extract
  • 4 ounces semisweet chocolate, roughly chopped
US - Metric

Instructions

  • Preheat the oven to 400°F (200°C). Position an oven rack in the center of the oven. Line a 12-cup muffin tin with paper cups.
    Twelve muffin wells with white paper liners.
  • Whisk the flour, sugar, cocoa powder, baking powder, and salt in a medium bowl.
    A person whisking flour, cocoa, and sugar together in a bowl.
  • Whisk the eggs in a large bowl until lightly beaten.
    A person whisking eggs in a glass bowl.
  • Whisk in the milk, oil, and vanilla until smooth.
    A person whisking eggs and milk together in a glass bowl.
  • Stir in the flour mixture with a wooden spoon until moistened.
    A person mixing muffin batter in a glass bowl.
  • Fold in the chocolate chunks.
    Chocolate pieces being stirred into muffin batter.
  • Fill the prepared tins about 3/4 full. Reserve any leftover batter for a second batch. Bake for 20 to 23 minutes, or until the muffins have firm, rounded tops, and a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached.
    Twelve muffin cups filled with muffin batter.
  • Set the pan on a wire rack to cool for 10 minutes.
  • Remove the muffins from the pan and let them cool on the rack for 5 minutes.
    Twelve chocolate muffins cooling on a wire rack.
  • Make them disappear. You can keep them in an airtight container or in resealable plastic bags for up to 24 hours at room temperature or stash them in the freezer for up to 2 months.

Notes

  1. Weigh your ingredients--For best results, always weigh your ingredients.
  2. Don't overfill--Don't fill your muffin wells more than 3/4 full, or they may overflow during baking.

Nutrition

Serving: 1muffin | Calories: 211kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 122mg | Fiber: 2g | Sugar: 14g