For chocolate lovers, here is a recipe that should please you! Extremely simple, these chocolate muffins will delight your taste buds. The little extra? They remain perfectly well for a few days in an airtight box. Too bad this information will not be of much use to you: because they will disappear right after you make them.
Finding the best chocolate muffin recipe might be hard. But we can assure you after you try our chocolate muffin recipe you won’t have to look for another one ever. You will find yourself making these soft and delicious chocolate muffins more often than you think. Because the extra chocolaty richness will make you fall in love with this muffin recipe.
So let’s not waste any more time and make some chocolate muffins.
Ingredients
Flour – All-purpose flour works great for this recipe. No need to use self-rising flour.
Cocoa powder – Take any cocoa powder you have at your home. But a good brand of cocoa powder will give you the most chocolatey satisfaction. We prefer to use 100% natural cocoa powder. Because it gives a good raise by reacting with baking powder.
Baking powder and baking soda – Baking powder and baking soda both are leavening agents. They help you to get a good rise.
Sugar – No need for brown sugar or icing sugar. You can simply use granulated sugar.
Salt – Salt is important for balancing the sweetness and increase the taste.
Sour cream – Sour cream makes those muffins super moist. Although, it is completely ok to use plain yogurt if you don’t have sour cream at hand.
Oil – Oil helps cakes and muffins stay soft and moist for a longer period, even when you refrigerate them. Any type of vegetable oil will be good for this recipe. Other than that canola oil, coconut oil, or grapeseed oil will be good too.
Vanilla – Vanilla will make those muffins more flavourful. You can use vanilla essence or extract. But if you want the best result, the extract would be the right option.
Eggs – For baking, it is a good practice to use room-temperature eggs.
Milk – Whole milk is great for any baking recipe. However, if you want dairy-free muffins you can use soy milk or any type of plant-based milk alternatives.
Chocolate chips – Although it is totally optional, you can sprinkle some chocolate chips to make the muffins more tempting.
Measurements
- 1-3/4 cups (210g) all-purpose flour
- 2/3 cup (60g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1/2 cup (120ml) milk
- 3/4 cup (170g) sour cream
- 2 teaspoons (10ml) vanilla extract
- 1 and 1/2 cup of chocolate chips (Optional)
How to Make The Best Chocolate Muffin
Step 1
Preheat your oven to 425F degrees and prepare your muffin tin by either greasing the wells or adding paper liners.
Step 2
Sift all the dry ingredients: flour, cocoa powder, baking soda, baking powder, salt, and sugar into a large bowl. Whisk them together and set aside.
Step 3
In a separate bowl mix all the wet ingredients: eggs, vanilla, vegetable oil, sour cream, and milk. Whisk them together and set them aside.
Step 4
Pour the wet ingredients into the dry ingredients and mix them until just combined.
Step 5
Fill the muffin papers fully with batter.
Step 6
Sprinkle some chocolate chips or your favorite toppings on top.
Step 7
Bake at 425F until the centers are set. It should take 18 to 20 minutes depending on your oven. Insert a toothpick or skewer in the center and if it comes out clean the chocolate muffins are all done.
Step 8
Let the muffins cool in the tin completely or for at least 10 minutes before removing them.
Step 9
Serve them with your favorite topping.
Pro Tips and Tricks
Use Room Temperature Milk and Eggs
For any baking recipe using room temperature eggs and milk is a good practice. If you keep them in the refrigerator make sure to take them out 30 minutes before cooking.
Sift Dry Ingredients
When you sift all the dry ingredients together, mixing the batter becomes super easy. So don’t skip this step as it will leave you with almost no lumps at all.
Butter Your Muffin Tray
Don’t forget to butter the muffin tray, if you are not using any paper muffin cup. This simple step will make demolding them a lot easier.
Cool Them on a Wire Rack
After your chocolate muffins are done, let them cool at least for 10 minutes before removing them from the muffin tray. Then let them out from the tray and cool them on a wire rack before serving or storing.
Don't Open the Oven Door Too Early
Try not to open the muffin door too early or you will risk the muffins deflating! Bake them in the center of the oven until the muffins have risen above the pan. After that, if a toothpick inserted into the center comes out clean your chocolate muffins are all done.
Make Them More Chocolaty
Need more chocolate in this recipe? Then follow an extra step to make your chocolate muffin splendid. Just add about 1 and 1/2 cups of semisweet or dark chocolate chips into the batter. Now you can feel the extra chocolaty richness in every bite.
Frequently Asked Questions
How to make dairy-free chocolate muffins?
There is no secret to making dairy-free chocolate muffins. You just have to replace the whole milk with non-dairy milk. And that’s all you need to do.
And for non-dairy milk, you can use any plant-based milk alternatives like Soy Milk, Coconut Milk, Almond Milk, Cashew Milk. All of them work great for this chocolate muffin recipe.
How to make double chocolate muffins
Double chocolate muffins are nothing but chocolate muffins made with lots of extra chocolate chips. The good news is you can make double chocolate muffins using this chocolate muffin recipe. You just have to follow one extra step. Just add about 1 and 1/2 cups of semisweet or dark chocolate chips into the chocolate muffin batter. Then follow the remaining steps accordingly. That’s it. Now you can enjoy these chocolate-rich muffins for breakfast or dessert!
How to freeze chocolate muffin
For a quick and energetic breakfast, there is nothing better than chocolate muffins. But making chocolate muffins every day may take some time. So what you can do is, make a big batch of chocolate muffins and freeze them for other days.
And this step is quite easy. Just place them on a plate and keep them in the freezer until fully frozen. Then put the frozen muffins in a ziplock bag and store them for 1 to 2 months in the freezer. When needed just thaw them overnight in the refrigerator, then heat up in the microwave.
