Here’s a delicious recipe for chocolate muffins that you can easily make at home. These muffins are rich, moist, and perfect for breakfast or as a snack!
Chocolate Muffins Recipe
Ingredients:
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Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ⅓ cup (40g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
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Wet Ingredients:
- 1 large egg
- 1 cup (240ml) milk
- ⅓ cup (80ml) vegetable oil or melted butter
- 1 tsp vanilla extract
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Add-ins:
- 1 cup (175g) chocolate chips (semi-sweet or dark)
Instructions:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
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Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
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Mix Wet Ingredients: In another bowl, whisk together the egg, milk, vegetable oil (or melted butter), and vanilla extract until smooth.
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Combine Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix. The batter may be a bit lumpy, which is fine.
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Add Chocolate Chips: Fold in the chocolate chips until evenly distributed.
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Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
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Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
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Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
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Serve: Enjoy your chocolate muffins warm or at room temperature!
Tips:
- For a richer flavor, you can add a tablespoon of instant coffee granules to the dry ingredients.
- You can substitute some of the all-purpose flour with whole wheat flour for a healthier option.
- These muffins can be stored in an airtight container for up to three days or frozen for later enjoyment.
Enjoy baking your chocolate muffins! Let me know how they turn out!
