Name: Chocolate Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 muffins
Cuisine: American

From the Cook

1/7

Warning0 allergens identified

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Preheat the oven to 400° F. Grease or add paper liners to a regular (12) or mini (24) muffin tin.

In a medium bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In a large bowl, whisk together the milk, oil, and the egg. Add the dry ingredients and stir just until combined. Stir in the chocolate chips.

Fill the muffin cups 2/3 full.

Bake 18 – 22 minutes (8-10 minutes for mini muffins), or until a wooden pick inserted into the center comes out clean.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Bloom Your Cocoa Powder 🍫
Whisk cocoa powder with hot water or melted oil before mixing into batter to activate its flavor compounds and eliminate lumps for deeper chocolate intensity.
Don't Overmix the Batter 🥄
Fold ingredients gently until just combined—overmixing develops gluten and creates tough, dense muffins instead of the tender, moist texture you want.
Reserve Chocolate Chips for Topping ✨
Save a handful of chocolate chips to press into muffin tops after filling cups but before baking for a visually appealing presentation and concentrated chocolate pockets.
Use Room Temperature Eggs 🥚
Bring eggs to room temperature before mixing so they emulsify properly with oil, creating a more tender crumb and better moisture distribution throughout.
Cool in Pan, Then Transfer 🧊
Let muffins rest in the pan for 5 minutes after baking before turning out—this prevents crumbling while still allowing them to release cleanly from the cups.