Decadent, rich, and perfectly domed—these chocolate muffins are a gold-medal treat! Ideal for breakfast, snacks, or dessert.
📝 Ingredients
Dry Ingredients
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1 ¾ cups (220g) all-purpose flour
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½ cup (50g) cocoa powder (unsweetened, Dutch-process preferred)
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1 cup (200g) granulated sugar
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
Wet Ingredients
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1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
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½ cup (120ml) vegetable oil (or melted coconut oil)
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2 large eggs, room temp
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1 tsp vanilla extract
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½ cup (90g) chocolate chips (dark, milk, or semi-sweet)
Optional Add-Ins
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½ cup chopped nuts (walnuts, pecans)
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1 tsp instant espresso powder (enhances chocolate flavor)
👩🍳 Instructions
1️⃣ Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
2️⃣ Mix dry ingredients: Whisk flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl.
3️⃣ Mix wet ingredients: In another bowl, whisk buttermilk, oil, eggs, and vanilla until smooth.
4️⃣ Combine: Pour wet ingredients into dry ingredients. Stir until just combined (don’t overmix—batter will be thick). Fold in chocolate chips.
5️⃣ Bake: Divide batter evenly into muffin cups (fill ¾ full). Bake 18-20 minutes (toothpick should come out clean).
6️⃣ Cool: Let muffins sit in the pan for 5 minutes, then transfer to a wire rack.
💡 Pro Tips
✔ Extra chocolatey? Add ¼ cup cocoa nibs for crunch.
✔ Taller muffins? Bake at 400°F (200°C) for 5 mins, then reduce to 350°F (175°C) for 15 mins.
✔ Dairy-free? Use almond milk + 1 tbsp lemon juice instead of buttermilk.
🌟 Why These Win Gold
✅ Super moist with a deep chocolate flavor.
✅ No mixer needed—easy one-bowl recipe!
✅ Freezer-friendly (store up to 3 months).
Serve warm with a glass of milk or a dollop of whipped cream!