Stir chocolate chips into chocolate batter for a muffin that’s twice as nice.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| Yield: | 12 muffins |
Ingredients
- 1 1/4 cups all-purpose flour (see Cook’s Note)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup bittersweet chocolate chips
- 3/4 cup milk
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
- Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 227 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 4 g |
| Cholesterol | 43 mg |
| Sodium | 165 mg |
Reviews
We make these often. My kids love them. For simplicity’s sake, I now replace the butter with oil (5 Tbsp total). And they only take 14 minutes in my oven. I think the suggested 25 minutes of baking would destroy them!
I did not find them bitter as others did, but boy are these dry!
Love these! I’m not a fan of overly sweet bakery so these are perfect. A little too much salt for my taste though. Next time I’ll cut it back to 1/4 tsp. Someone suggested adding cinnamon which is a great addition.
Perfect!
Dry and bland.
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For those with bitterness/ dryness issues, sift your flour and cocoa , then measure. Consider using half bittersweet and half milk chocolate chips. Don’t increase sugar. A touch of cinnamon- like 1/4 tsp is another nice flavor.
I would disagree with the reviewer that said these muffins need more sugar. More would make them too sweet for the bites that have a chocolate chip. I added frozen blackberries to mine (2/3 c.), along with 1 Tbl. espresso baking powder. I always use Dutch process cocoa for my bakes (1/2-3/4 quantity that the recipe calls for). I swapped out 1 of the Tbls. of butter for another of oil. Check for doneness 5 min. before the minimum baking time, and every 4-5 min. until done. These are moist, delicious muffins!
Super easy! But easy to overbake. Keep those toothpicks at the ready to test every few minutes as they approach their time. Yes, dry. But the notes about flour are really important — these could be drier if you pack your flour. Don’t do that. As a seasoned baker, I’d add more brown sugar and a T less flour. As a boost, I added 1 T espresso powder (not the instant granuals), to make the chocolatey goodness moreso. I’ll def make these again.
Made these they were not good! They were dry and bitter, didn’t seem to have enough sugar?