Chocolate Muffins
Delightful and rich chocolate muffins perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- ¾ cup Dutch process cocoa powder Use high-quality for best flavor.
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup packed dark brown sugar
- ⅓ cup granulated sugar
- ½ cup vegetable oil
- ½ cup buttermilk Can substitute with plain Greek yogurt.
- ½ cup sour cream Can use plain Greek yogurt as a substitute.
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup roughly chopped semi-sweet chocolate Or use chocolate chips.
Instructions
Preparation
- Preheat the oven to 425 degrees Fahrenheit and line a muffin pan with liners; spray lightly with nonstick cooking spray.
- In a medium bowl, whisk together cocoa powder, flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix together dark brown sugar, granulated sugar, and vegetable oil until well combined.
- Add buttermilk, sour cream, and vanilla extract to the sugar mixture and mix until smooth.
- Blend in the eggs until fully combined.
- Gradually add the flour mixture to the wet mixture, stirring until combined. Gently fold in the chopped chocolate.
- Scoop the batter evenly into the muffin pan, filling each well about two-thirds full. Optionally, add additional chocolate on top.
Baking
- Bake for 6 minutes at 425 degrees Fahrenheit, then lower the temperature to 375 degrees Fahrenheit and bake for an additional 11-13 minutes.
- Remove from the oven and cool for about 5 minutes before transferring to a cooling rack.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw at room temperature before serving.