Description

Moist, rich chocolate muffins loaded with cocoa and studded with melty chocolate chunks—perfectly soft inside with a slightly crisp top for the ultimate bakery-style treat.

Ingredients

Units Scale

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup chocolate chunks or chips (plus extra for topping)

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Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, milk, oil, and vanilla until well combined.
Pour wet ingredients into the dry and gently fold together just until combined. Do not overmix.
Fold in 1 cup of chocolate chunks.
Divide batter evenly into muffin cups and sprinkle tops with extra chocolate chunks.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender.
Use room temperature ingredients for best results.
Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 18g
Sodium: 210mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg