Chocolate Muffins Recipe

Name: Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups all purpose flour; 2/3 cup Dutch process cocoa powder; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup packed light brown sugar; 1 cup plus 2 tbsp buttermilk; 1/3 cup plus 2 tbsp vegetable oil; 2 large eggs; 1/2 tsp pure vanilla extract; 1 cup semisweet chocolate chips; 12-cup muffin pan, paper liners

Servings: persons

1 2/3 cups all purpose flour
2/3 cup Dutch process cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup packed light brown sugar
1 cup plus 2 tbsp buttermilk
1/3 cup plus 2 tbsp vegetable oil
2 large eggs
1/2 tsp pure vanilla extract
1 cup semisweet chocolate chips
12-cup muffin pan, paper liners

1
Preheat the oven to 400F (200C).
2
Line a 12-cup muffin pan with paper liners.
3
Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl.
4
Stir in the brown sugar, then make a well in the center.
5
Whisk together the buttermilk, oil, eggs, and vanilla.
6
Pour into the well in the flour mixture and stir until the batter is just combined.
7
Fold in the chocolate chips.
8
Divide the batter among the muffin cups, filling each one three-quarters full.
9
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
10
Remove the muffins from the pan, transfer to a wire rack, and cool completely.

1262

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 2/3 cups all purpose flour, 2/3 cup Dutch process cocoa powder, 2 tsp baking powder, 1/2 tsp baking soda, and more.

Yes, Chocolate Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions