Chocolate Muffins
These chocolate muffins are rich, moist, and packed with deep chocolate flavor, making them the perfect treat for breakfast, snack time, or dessert.
Servings: 12 muffins
Ingredients
- ¾ cup Dutch process cocoa powder
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed dark brown sugar
- ⅓ cup granulated sugar
- ½ cup vegetable oil
- ½ cup buttermilk
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup roughly chopped semi-sweet chocolate or chocolate chips
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside.
- Add ¾ cup Dutch process cocoa powder, 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, and ½ teaspoon salt to a medium bowl and whisk until combined. Set aside.
- Add ½ cup packed dark brown sugar, ⅓ cup granulated sugar, and ½ cup vegetable oil to a large bowl and mix until combined.
- Add ½ cup buttermilk, ½ cup sour cream, and 1 teaspoon vanilla extract and mix until combined. Add 2 large eggs and mix until combined.
- Add the flour mixture to the sugar mixture and mix until fully combined. Fold in ¾ cup roughly chopped semi-sweet chocolate by hand.
- Scoop the batter evenly into the prepared muffin pan, filling the wells about ⅔ of the way full. You can add additional chopped chocolate on top if you would like.
- Bake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.
- Remove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.
Notes
Storage Instructions
- Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 5 days.
- In the Refrigerator: For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!
- In the Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.
Nutrition
Calories: 306kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 247mg | Potassium: 209mg | Fiber: 3g | Sugar: 19g | Vitamin A: 121IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 2mg
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