Description
These super moist chocolate muffins are bakery-style treats packed with rich cocoa flavor and gooey chocolate chips. Quick and easy to make, they’re perfect for any occasion and endlessly adaptable for dietary needs.
Ingredients
Scale
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder (Dutch-processed or natural)
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/4 teaspoon (1 g) salt
- 2 large eggs, room temperature
- 3/4 cup (180 ml) whole milk or buttermilk (or almond/oat milk for dairy-free)
- 1/3 cup (80 ml) vegetable oil (canola, sunflower, or light olive oil)
- 2 teaspoons (10 ml) pure vanilla extract
- 1/4 cup (60 ml) hot brewed coffee or hot water
- 1 cup (175 g) semi-sweet or dark chocolate chips (plus extra for topping)
- Optional: Chopped nuts (walnuts, pecans), mini marshmallows, peanut butter chips, or white chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk eggs, milk or buttermilk, oil, and vanilla extract until smooth.
- Slowly pour in hot coffee or hot water to the wet mixture and whisk until combined.
- Make a well in the dry ingredients and pour in the wet mixture. Gently fold together with a rubber spatula just until combined; do not overmix.
- Fold in chocolate chips, reserving a few tablespoons for topping.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top.
- Bake for 15–17 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Serve warm, optionally dusted with powdered sugar or topped with whipped cream.
Notes
Do not overmix the batter for the softest muffins. For extra domed tops, bake the first 5 minutes at 425°F (220°C), then reduce to 375°F (190°C) for the remainder. Muffins are best slightly warm. Store in an airtight container for up to 3 days or freeze for longer storage. Easily adaptable for gluten-free or dairy-free diets.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Cuisine: American, German-inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: chocolate muffins, super moist, bakery style, easy chocolate muffin recipe, double chocolate, Schoko-Muffins, homemade muffins, quick dessert, kid friendly, dairy free option, gluten free option