Moist Rich Chocolate Muffins (Printable)

Tender, moist chocolate muffins with semi-sweet chips, perfect for breakfast or snacks.

# What's Needed:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons pure vanilla extract

→ Add-ins

11 - 1 cup semi-sweet chocolate chips

# How to Make It:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - Whisk together all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, beat eggs, whole milk, vegetable oil, and vanilla extract until well combined.
04 - Pour wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top if desired.
06 - Divide the batter evenly among the muffin cups, filling each about three-quarters full. Top with the reserved chocolate chips.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Tips for Success:

01 -
  • It creates moist, tender muffins that feel like a warm hug in every bite
  • The balance of cocoa and sweet chocolate chips makes it a secret breakfast indulgence
02 -
  • Do not overmix the batter; it leads to dense muffins instead of light and fluffy ones
  • Adding a few reserved chocolate chips on top before baking creates beautiful melty pockets that everyone loves
03 -
  • Use room temperature ingredients to help the batter come together smoothly and bake evenly
  • Gently folding ingredients preserves air bubbles that make muffins light and fluffy

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