Chocolate Muffins

Who loves chocolate muffins? Everybody! And these gooey chocolate chip studded chocolate muffins can be on the table in 30 minutes! Once you taste a warm muffin fresh out of the oven, you will never buy pre-made muffins again! The melty chocolate, combined with the dark, rich flavor of the muffin is heavenly!

Make them just like a bakery:

• Use fancy cupcake liners
• Use large chocolate chips-and put extra on top
• Sprinkle with course decorator sugar for that crispy top

How do I store these muffins?

There are a few ways to store muffins.

• Storage: Store these  muffins in an airtight container at room temperature for up to 4 days-if they last that long 🙂 You can also store them in the fridge for a week.
• Freezing: Once completely cool, the muffins can be wrapped in plastic wrap and transferred to an airtight container or zip-top bag and frozen for up to 3 months. Thaw at room temperature.

Chocolate Muffins

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 408kcal

Author: Bruce and Dina Miller

Equipment

• muffin tin
• muffin liners
• mixing bowl
• Spatula
• icecream scoop

Ingredients

Ingredients for Chocolate Muffins

• 1 ¾ cups flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 1/3 cup cocoa powder
• ½ teaspoon salt
• 1 egg
• 1 cup milk
• 2/3 cup canola oil
• ¾ cup sugar
• 1 ½ cups milk chocolate chips divided
• 3 tablespoons course sugar

Instructions

• Instructions for Chocolate Muffins
• Preheat oven to 400
• Combine flour, baking powder, baking soda, cocoa powder and salt in a bowl. Whisk to combine until no lumps remain.
  1 ¾ cups flour, 2 teaspoon baking powder, ½ teaspoon baking soda, 1/3 cup cocoa powder, ½ teaspoon salt
• Whisk egg, milk, canola oil and sugar in a mixing bowl. Add in flour mixture and whisk until no lumps remain.
  1 egg, 1 cup milk, 2/3 cup canola oil, ¾ cup sugar
• Stir in 1 cup of the chocolate chips. Scoop the batter evenly into 12 cupcake liners. Top with remaining chocolate chips and course sugar. Bake for 20 minutes, rotating halfway through. Muffins are done when they spring back after being lightly pressed.
  1 ½ cups milk chocolate chips divided, 3 tablespoons course sugar

Notes

Muffins can be stored in a sealed container for up to a week. You may also freeze for up to 3 months.

Nutrition

Calories: 408kcal | Carbohydrates: 51g | Protein: 3g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 227mg | Potassium: 177mg | Fiber: 1g | Sugar: 33g | Vitamin A: 53IU | Calcium: 94mg | Iron: 1mg

Tried this recipe?Let us know how it was!

I hope you enjoy these chocolate muffins as much as I do. If you try them, please let me know what you think in the comments!

Here are few other favorite muffin recipes we love to make!