Chocolate Muffins
These Chocolate Muffins are great for breakfast, a snack or even dessert. These muffins are topped with a bit of sugar for more sweetness.
I’m having a really hard time with this Chocolate Muffins recipe. Most people will have a muffin for breakfast. But these muffins are almost cake-like in texture so shouldn’t they be served as a dessert?
My wife’s side of the family likes to eat dessert before their meal. Not for religious beliefs or anything like that. Just because they have a sweet tooth. And well why the hell not!
That being said, who cares when you eat these chocolate muffins. These muffins are so delicious that you can eat them whenever you feel like it! For breakfast, lunch, dinner, dessert or just a snack. It doesn’t matter.
Equipment Needed
You will need these items to make this Chocolate Muffin recipe: a muffin pan/tin and optionally some muffin liners.
Gather your Ingredients
You will need the following ingredients to make this Chocolate Muffin recipe (see recipe card for quantities): Cocoa Powder, All Purpose Flour, Light Brown Sugar, Baking Powder, Baking Soda, Salt, Chocolate Chips, Eggs, Milk, Vanilla Extract, White Vinegar and Unsalted Butter.
How to Make Chocolate Muffins
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, and chocolate chips. Set aside.
- In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there’s no need to beat these muffins, just make sure everything is well-combined.
- Scoop the batter into the prepared muffin pan; the cups will be heaped with batter, and the muffin will bake into a “mushroom” shape. Sprinkle with sugar (optional).
- Bake the muffins for 20 to 25 minutes, or until the toothpick comes out clean. Let cool before serving.
Chocolate Muffins
Equipment
- Muffin Pan
Ingredients
- â…” Cup Unsweetened Cocoa Powder
- 2 Cups All Purpose Flour
- 1 ¼ Cups Light Brown Sugar
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- ¾ Tsp Salt
- 1 Cup Chocolate Chips
- 2 Large Eggs
- ¾ Cup Milk
- 2 Tsp Vanilla Extract
- 2 Tsp White Vinegar
- ½ Cup Unsalted Butter, Melted
- Coarse Sugar, optional
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, and chocolate chips. Set aside.
- In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there’s no need to beat these muffins, just make sure everything is well-combined.
- Scoop the batter into the prepared muffin pan; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Optionally sprinkle with coarse sugar.
- Bake the muffins for 20 to 25 minutes, or until the toothpick comes out clean. Let cool before serving.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
These muffins are superb. So easy to make and so moist. I used milk chocolate chips as these are my favorite. I brought them to a school function and they were a big hit. This recipe surprised me with how tasty they were. This recipe is a keeper for sure.
How much vinegar it’s not stated in the recipe.
Thanks for catching the typo. I’ve edited the recipe. Thanks!