These chocolate muffins are super moist and rich with a deep chocolate flavor that really hits the spot! They’re so easy to make and are hands down some of the best chocolate muffins I’ve ever had.
Why You’ll Love These Chocolate Muffins
I don’t use the word ‘best’ lightly, but these chocolate muffins honestly deserve to have that title! Here are the main reasons why I think you’ll agree with me after trying them out 🙂
Super moist
I have had one too many dry muffins in my time so whenever I share a muffin recipe, I make sure they’re super moist (like my blueberry muffins and banana crumble muffins). This recipe is no exception.
The secret to moist muffins (and cakes too) is using unflavored vegetable oil (I typically use canola oil) and is what I’ve used in this recipe. It keeps the muffins super moist (for days!). Another ingredient I used (which is actually quite commonly used in many chocolate muffin recipes) is sour cream as it adds great additional moisture and flavor to the muffins. You can subtitute the sour cream in this recipe with yoghurt too (Greek yogurt or regular with both work) , though I do prefer the sour cream when it comes to muffins as it provides a slightly denser texture.
Deep, rich chocolate flavor
These chocolate muffins scream chocolate! I made sure to use heaps of cocoa powder (without the muffins having a bitter taste) to add loads of chocolate flavor. The cocoa powder is also bloomed with hot water, which helps to release more of the flavor from the cocoa.
These muffins are also packed with chocolate chips which take the overall chocolate flavor to another level!!
Easy to make
As with most muffins, this recipe is so ridiculously easy to make (it’s almost dangerous!). It uses the traditional muffin method of making cake batter (mix the dry and wet ingredients separately then combine them), with no special equipment or electric mixers needed.
How to Make Chocolate Muffins
Preheat oven to 190℃ (375℉) conventional (see note 2 if using a convection oven) and line a 12-hole standard muffin tin with muffin liners. This recipe makes about 15 muffins, so line a second muffin pan (if you have one) with a few paper liners, or see note 3 if you only have one tray.
Sift together flour, baking soda, baking powder and salt. Use a whisk or fork to mix until well combined and set aside for now.
In a large bowl add in cocoa powder, instant coffee powder and hot water. Use a whisk to mix until well combined and smooth.
Add in brown sugar, vegetable oil, vanilla extract/essence, sour cream and egg. Whisk until well combined and smooth.
Add pre-sifted dry ingredients into wet mixture and stir until well combined, but avoid overmixing. Get batter off of whisk as the rest of the mixing will be done with a spatula.
Reserve about 1/3 cup of the chocolate chips for later and add remaining chocolate chips into the batter. Fold with a spatula until just combined. Do not overmix.
Distribute the batter into the muffin liners until they’re ¾ full. Do not fill to the top otherwise the muffins will overflow. Sprinkle reserved chocolate chips on the top of the muffins.
Bake for 20-25 minutes or until a toothpick comes out mostly clean or with a few moist crumbs on it.
Allow the muffins to cool for 10 minutes in the tray, before transferring to a wire rack. Allow them to cool for another 15-20 minutes before eating. Enjoy!
How to Store Chocolate Muffins
These muffins can be kept at room temperature in an airtight container for up to 4 days, after which is best to keep in the fridge for up to a week.
The Best Chocolate Muffins
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1½ cups (180 g) all purpose flour
- ¾ tsp baking soda
- 1½ tsps baking powder
- ½ tsp salt
- ¾ cup (75 g) unsweetened cocoa powder - Use Dutch-processed cocoa powder for a deep color to your muffins like mine
- 2 tsps instant coffee powder - you can use 2/3 cup of fresh brewed coffee in replacement of the instant coffee powder and hot water.
- ⅔ cup (150 g) hot water
- 1 cup (200 g) soft light brown sugar
- ½ cup (105 g) unflavored vegetable oil - I use canola oil
- 2 tsps vanilla essence/extract
- ¾ cup (180 g) sour cream - room temperature, you can use yoghurt as a substitute (see note 1)
- 1 large egg - room temperature
- 1¾ cups (300 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 190℃ (375℉) conventional (see note 2 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. This recipe makes about 15 muffins, so line a second tray (if you have one) with a few muffin liners, or see note 3 if you only have one tray.
- Sift together flour, baking soda, baking powder and salt. Use a whisk or fork to mix until well combined and set aside for now.
- In a large bowl add in cocoa powder, instant coffee powder and hot water. Use a whisk to mix until well combined and smooth.
- Add in brown sugar, vegetable oil, vanilla, sour cream and egg. Whisk until well combined and smooth.
- Add pre-sifted dry ingredients into wet ingredients and whisk until well combined, but avoid overmixing. Get batter off of whisk as the rest of the mixing will be done with a spatula.
- Reserve about 1/3 cup of the chocolate chips for later and add remaining chocolate chips into the batter. Fold with a spatula until just combined. Do not overmix.
- Distribute the batter into the muffin liners until they're ¾ full. Do not fill to the top otherwise the muffins will overflow. Sprinkle reserved chocolate chips on the top of the muffins.
- Bake for 20-25 minutes (be sure to check at the 20 minute mark to make sure they don't overbake and then bake more if needed) or until a toothpick comes out mostly clean or with a few moist crumbs on it.
- Allow the muffins to cool for 10 minutes in the tray, before transferring to a wire rack. Allow them to cool for another 15-20 minutes before eating. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
46 Comments
Made these with yoghurt instead of sour cream to cut fien on the saturated fat. They were very yummy!! I would like to try making them dairy and gluten free. I have done this with a few recipes but any suggestions you may have MK would be greatly appreciated 😊!
So glad you loved the recipe Wendy! 😀
Hmmm no particular suggestions other than using a gluten free flour thats intended to act as a 1:1 subtitute with plain flour for best results 😀