Chocolate Muffins

This easy recipe makes perfect chocolate muffins! They have just the right level of sweetness and, thanks to a blend of cocoa powder and chocolate chips, each bite is nicely chocolatey.

There’s an old joke that muffins are just cupcakes without frosting. And while this isn’t totally true, it’s close with chocolate muffins. They’re a bit over-the-top in the best way. The texture is dense, moist and almost every bite is filled with a chocolate chip.

I always add a sprinkle of chocolate chips on top of the muffin batter before baking. If you love muffins to have a little crunch, add a sprinkle of coarse sugar－like you do for blueberry muffins.

What You’ll Need: Important Ingredients Explained

• Cocoa Powder. You can use either Dutch process or natural cocoa powder. Dutch process gives the muffins a darker color and slightly stronger chocolate flavor. 
• Flour. All-purpose flour works great. It gives the muffins structure while keeping them tender. 
• Sugar. Granulated sugar add the perfect amount of sweetness. 
• Butter. Adds richness and flavor.I like to use salted butter but unsalted works just fine. 
• Chocolate Chips. Use whatever chocolate chips or chunks you love. 
• Eggs. Use two large eggs. 
• Milk. Any type of milk, including dairy-free, works.
• Vanilla Extract. Works with the chocolate to make the muffins really flavorful. 
• Baking Powder. Helps the muffins rise. 
• Salt. Enhances all the other flavors. 

Dutch Process vs Natural Cocoa Powder. What’s the difference? 

At the store, you’ll probably see two types of cocoa powder: natural and Dutch process. 

The main difference is how they’re treated during processing. 

• Natural Cocoa Powder: Is made by grinding roasted cocoa beans and removing the cocoa butter. It’s naturally acidic with a light brown color. 
• Dutch Process Cocoa Powder: Is natural cocoa powder that’s been treated with an alkaline solution. This neutralizes its acidity. The color is darker and the flavor is a stronger, more intense chocolate flavor.

The way cocoa powder is processed affects how it behaves in recipes. Natural cocoa is acidic and reacts with baking soda, which needs an acid to activate and help the batter rise. In contrast, Dutch process cocoa is not acidic and won’t activate baking soda, so baking powder, which contains an acid, is used instead to provide lift.

Since this recipe uses baking powder— which contains an acid—you can use either Dutch process or natural cocoa powder.

How to Make Chocolate Muffins. The batter is as easy as 1, 2, 3.

This is a one-bowl muffin recipe. Just mix up the batter and you’re ready to bake!

1. Whisk together the dry ingredients in a large bowl. Don’t add the chocolate chips yet!
2. Add the wet ingredients. 
3. Mix gently until a batter forms. It’s fine if there are a few lumps.
4. Stir in the chocolate chips. 

5. Spoon the batter into a prepared muffin pan. Sprinkle a few extra chocolate chips on top of each muffin. This is optional but yummy. 
6. Bake until set. A pan takes about 22 minutes. 

Storing Leftovers

As long as you cover them, these muffins keep on the counter for about three days. After that, they start to dry out. 

If you’d rather freeze the leftovers, you can. Let the muffins cool completely and then place them into a freezer container. They keep for about three months in the freezer. 

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Chocolate Muffins

This easy recipe makes rich chocolate muffins. The combination of cocoa powder and chocolate chips gives them a deep chocolate flavor.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 muffins

Ingredients

• 1 ½ cups all-purpose flour (6 ¾ ounces; 195 grams)
• ¾ cup granulated sugar (5 ¼ ounces; 150 grams)
• ½ cup cocoa powder, sift if lumpy (1 ½ ounces; 50 grams)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ½ cup milk (4 ounces; 113 grams)
• ½ cup butter, melted (4 ounces; 113 grams)
• 1 cup chocolate chips (6 ounces; 170 grams)

Instructions

1. Preheat the oven to 350℉. Line 12 standard muffin cups with paper liners. Lightly grease the top of the pan to keep the muffins from sticking.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Add the eggs, milk, and melted butter. Mix until a thick batter forms. Stir in the chocolate chips.

3. Spoon batter into the prepared pan. Fill each cup about ⅔ full. Sprinkle chocolate chips on top of each muffin.

4. Bake until muffins are set and a cake tester inserted into the center comes out clean, about 25 minutes.
5. Cool the muffins in the pan for about 10 minutes. Then remove and let them cool completely.
6. Store muffins covered on the counter for up to three days or freeze cooled muffins for up to three months.