Light and moist with a delicious crust, they’re made with a double dose of chocolate baked up into lusciously sweet muffins. Serve for breakfast or enjoy as a mid-day or after-school snack.
A Simple Grab-n-Go Breakfast
Chocolate muffins are a sweet breakfast treat, and they’re perfect for busy mornings since they’re perfectly portable to grab and go.They’re made with simple ingredients you likely have on hand already.These chocolate muffins have fewer calories than store-bought varieties.A little bit more dense and less sugar compared to a chocolate cupcake, these are one muffin everyone will love!
Ingredients for Chocolate Muffins
Dry Ingredients – Use all-purpose flour for this recipe. Flour should be gently spooned into the measuring cup (not scooped from the bag). Unsweetened cocoa powder gives these a chocolatey base while baking powder/soda help them rise. Wet Ingredients – This recipe uses milk mixed with a bit of vinegar, the acidity helps with rise and produces a tender crumb. If you have buttermilk on hand, use it in place of the milk/vinegar mixture. Adding both butter and oil to the muffins ensures they have a moist texture as well as great flavor. Ensure eggs are at room temperature. Chocolate Chips – Mini chocolate chips melt perfectly into chocolate muffins but any chocolate chips will work.
How to Make Chocolate Muffins
Our Best Muffin Tips
Check that the baking powder and baking soda are still fresh.Use eggs & milk that are at room temperature for the fluffiest muffins.When mixing the wet into the dry, create a well in the center of the dry ingredients and pour the wet ingredients in. Gently stir the dry into the wet with a spatula as you turn the bowl in either direction. This ensures the batter is fully mixed but keeps it aerated for light and fluffy muffins.For soft muffins, mix the batter just until combined. Do not overmix. Bake the muffins just until a toothpick comes out clean.
Storing Muffins
Keep chocolate muffins in a sealed container at room temperature for up to 4 days. Freeze them for 1 to 2 months and let them thaw before serving.
More Muffins
Blueberry Muffins – loaded with fresh berriesEasy Pumpkin Muffins – so soft & moistBlueberry Banana Muffins – perfect for breakfastZucchini Muffins – freezer friendlyBanana Chocolate Chip Muffins – a reader favorite
Did your family love these Chocolate Muffins? Leave us a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
