From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Chocolate Muffins
Instructions
1
Preheat the oven to 400° F. Grease or add paper liners to a regular (12) or mini (24) muffin tin.
2
In a medium bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3
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.
4
Fill the muffin cups 2/3 full.
5
Bake 18 – 22 minutes (8-10 minutes for mini muffins), or until a wooden pick inserted into the center comes out clean.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Cocoa Powder 🍫Whisk cocoa powder with hot water or milk before adding to the batter to bloom it, which intensifies the chocolate flavor and eliminates any bitter, raw cocoa taste.
- Don't Overmix the Batter 🥣Mix wet and dry ingredients just until combined with visible flour streaks remaining—overmixing develops gluten and results in tough, dense muffins instead of tender ones.
- Toast Your Chocolate Chips 🔥Lightly toast chocolate chips in a dry pan for 1-2 minutes before folding into the batter to deepen their chocolate flavor and prevent them from sinking to the bottom.
- Room Temperature Eggs Matter 🥚Use room temperature eggs as they emulsify better with the oil, creating a more tender crumb and ensuring even chocolate distribution throughout the muffins.
- Fill Muffin Cups Strategically 🎯Fill cups two-thirds full and place a few extra chocolate chips on top of each before baking for a professional bakery-style crown and concentrated chocolate flavor in every bite.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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