Chocolate Muffin Recipe

5 from 4 votes

This Chocolate Muffin Recipe is a classic bakery-style recipe! Discover the secret to making them moist, delicious, and full of flavor.

Prep Time20

Cook Time18

Total Time38

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate muffin recipe, chocolate muffins

Servings: muffins

Author: Chelsea Lords

Cost: $8.93

Equipment

Ingredients

Dry Ingredients

2 cups flour
1/2 cup Dutch process cocoa powder see note 1
1/2 cup cocoa powder
1/2 teaspoon baking soda
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup mini chocolate chips
1-1/4 cups chocolate chips

Wet Ingredients

3 large eggs
1/2 cup granulated sugar
3/4 cup light brown sugar lightly packed
1/4 cup canola oil or vegetable oil
1/4 cup unsalted butter melted and cooled
1 cup sour cream or full-fat Greek yogurt
3/4 cup buttermilk see note 2
1 tablespoon vanilla extract

US - Metric

Instructions

Preheat oven to 350°F. Lightly grease with cooking spray and flour a 12-cup muffin pan and set aside.
In a large bowl, sift together the flour (make sure to spoon and level your measurement so you don’t pack in too much flour), both kinds of cocoa powder, baking soda, baking powder, and salt. Stir together, then add in the mini and regular chocolate chips. Stir to coat the chips in the dry ingredients. This keeps them from sinking to the bottom.
In another large bowl, use a hand mixer to beat the eggs at medium-high speed. You can also use a stand mixer with a whisk attachment. Slowly add in granulated sugar and then brown sugar while continuing to beat. Beat until the mixture is pale and thickened, scraping the sides of the bowl as needed. Slowly pour in oil while beating, then melted and cooled butter until completely combined. Beat in sour cream, buttermilk, and vanilla extract until incorporated.
Add the dry ingredients to the wet ingredients and fold until just combined. You don’t want to overmix or you’ll end up with dense muffins.
Spoon the batter evenly into the prepared muffin tin. Fill muffin cups 3/4 full.
Bake for 15–21 minutes and be sure to watch carefully. As soon as a toothpick comes out clean or with moist crumbs, they are done baking.
Remove and allow to cool in the pan for 5–8 minutes before removing to a cooling rack to finish cooling.

Video

Notes

Note 1: If you don't have regular cocoa powder, just use 1 full cup Dutch-process cocoa powder.

Note 2: To make your own buttermilk, pour 3/4 cup of milk into a bowl, stir in 2 teaspoons of white vinegar or fresh lemon juice, and let sit for about 5 minutes.

Storage: Once completely cooled, store the muffins in an airtight container or bag at room temperature. Best eaten within 2–3 days.

Nutrition