Chocolate Muffins Recipe
Calories: 220kcal
Ingredients
- All-purpose flour – The backbone. Don’t overthink it.
- Unsweetened cocoa powder – Go for good quality; this is where the flavor lives.
- Granulated sugar – Sweetness without going overboard.
- Brown sugar – Adds moisture and that cozy slightly caramel vibe.
- Baking powder – Helps the muffins rise and feel fluffy not sad.
- Baking soda – Works with the cocoa for extra lift.
- Salt – Yes you need it. Chocolate loves salt.
- Eggs – Room temperature if you remember. If not it’s fine.
- Milk – Any kind you like. This recipe isn’t picky.
- Neutral oil – Keeps everything moist and forgiving.
- Vanilla extract – Because chocolate without vanilla feels unfinished.
- Chocolate chips – Optional but also… are they really optional?
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin. This is not the step to skip. Cold ovens ruin dreams.
- Whisk the dry ingredients—flour, cocoa powder, baking powder, baking soda, salt, and both sugars—in a large bowl. Break up any cocoa lumps like you mean it.
- Mix the wet ingredients in another bowl. Whisk the eggs, milk, oil, and vanilla until smooth and friendly-looking.
- Pour the wet ingredients into the dry and gently stir. Stop when you don’t see dry flour anymore. Overmixing = tough muffins, and nobody asked for that.
- Fold in the chocolate chips if you’re using them. Highly recommended behavior.
- Divide the batter evenly into the muffin cups. Fill them about ¾ full for nice domed tops.
- Bake for 18–22 minutes, until a toothpick comes out with a few moist crumbs. Not wet batter. Not bone dry.
- Cool slightly, then eat one while standing in the kitchen like a champion.