chocolate chip muffins – This recipe makes a fluffy chocolate muffin that’s chock-full of chocolate chips. Chocolate muffins are extremely easy to make, and they’re ready in under 30 minutes!
Often all a girl needs is a super-chocolatey muffin. And that is unmistakably identifiable. Chocolate AND chocolate chips are used in this recipe. One that errs on the side of dessert, but hey, it’s a special morning, and you’ve earned it. These Chocolate Muffins are moist, rich, and fudgy!
This simple chocolate muffin recipe is extremely moist and chock-full of chocolate flavor! To make decadent double chocolate muffins, the muffin batter is flavored with cocoa powder and chocolate chips are added.
The muffin mixing process is the technique used to produce these chocolate muffins. This method produces tender, fluffy, and moist muffins.
Chocolate Chip Muffins
Bakery-style muffins are just what the world needs right now, and chocolate is the answer to all of life’s problems. This recipe is for you if you want a hit of cake that takes less than 10 minutes to prepare, needs just ONE cup, and can be mixed with a wooden spoon and possibly a whisk. Serve them plain, with ice cream, or dip them in milk like we do.
how to make chocolate chip muffins
This is the recipe for you if you’re in a similar indulgent mood and gooey chocolate muffins sound like just what you’re craving for breakfast. Prepare to lick molten chocolate off your fingertips with a cup of coffee (or a bottle of milk!).
To begin, whisk together your dry ingredients in a large mixing bowl. To get the lumps out of the brown sugar, use a whisk. To coat the chocolate chunks in the dry mixture, stir in three-quarters (just over half) of them. This prevents them from sinking to the bottom during baking.
To add the wet ingredients, simply make a well in the center of the dry ingredients and pour in the rest. Whisk the wet ingredients vigorously first, then use a wooden spoon to fold the wet mixture into the dry ingredients until just combined. This is to prevent you from having to wash two different bowls by doing it in one tub.
Dark Chocolate, chopped Choose a high-quality chocolate that contains at least 55% cocoa. You can go as high as 70%, but the darker the chocolate, the less sweet and more intense the muffins.
OR CHOCOLATE COOKIES I enjoy chopping chocolate for this recipe because each bite has a variety of sizes; some are large chunks, while others are small flecks that melt into the batter. However, chocolate chips may be used for convenience. Use small or standard sized dark chocolate squares.
Greek Yoghurt. To add richness and a slight tang to the muffins and make them extra moist. If you’ve ever had the pleasure of sour milk chocolate muffins or buttermilk chocolate muffins, you’ll understand how Greek yogurt works.
Buttered bread. The melted chocolate combines with the butter to create an amazingly delicious taste that makes these muffins tender, fudgy, and moist.
Powdered cocoa To get twice as much chocolate!
Caffeine. The use of coffee as a liquid base in these muffins richly enhances the chocolate flavor (the muffins do not taste like coffee). Use room temperature brewed coffee. You can also use standard milk if you want a less strong chocolate taste.
The flavor is vanilla. It provides warmth, sweetness.
The batter will be fairly thick. The moister your muffins would be, the heavier the batter. Don’t let yourself be tempted to add any more liquids! We’ve been making these muffins for years and they’re just delicious.
MAKING CHOCOLATE MUFFINS: TIPS, TRICKS, AND TECHNIQUES
Technically, any liquid fat may be used for these muffins; however, fat that remains liquid at room temperature (such as vegetable, canola, or olive oil) produces the most tender muffins when cooled.
To make my muffins extra chocolatey and pretty, I like to top them with more chocolate chips.
These chocolate muffins are quickly veganized by replacing the egg with 1/4 cup applesauce or mashed banana. These muffins can also be made with a regular gluten-free flour blend, such as Bob’s Red Mill’s Baking Blend or Cup 4 Cup Flour.
Muffin Storage and Reheating
To keep. Allow the muffins to cool fully before transferring them to a storage container. Line the bottom of an airtight storage container with a paper towel and arrange the muffins on top in a single layer. To absorb any excess moisture, place another paper towel on top of your muffins. You can keep it at room temperature for up to 4 days.
To heat up again. These muffins can be served at room temperature or reheated in the microwave until warm.
To Freeze. Wrap the muffins in plastic wrap and stack them in a ziptop bag. Store in the freezer for up to 2 months. Allow to defrost at room temperature or reheat in the microwave.
MORE DELICIOIUS RECIPES HERE:
- 6 tbsp unsweetened butter
- 4 ounces bittersweet dark chocolate, 55% to 72% cocoa, roughly diced, divided
- 2 cups AP flour
- granulated sugar, 1/2 cup
- If the cocoa powder is lumpy, sift it into a third of a cup of unsweetened cocoa powder.
- 1 teaspoon baking powder
- a half teaspoon baking soda
- a half teaspoon of salt
- 1 cup room temperature brewed coffee (or swap regular milk; coffee will yield a more intense chocolate flavor)
- a third cup of yogurt At room temperature, I used simple, nonfat Greek yogurt.
- 1 big room temperature egg
- 2 tsp vanilla extract (pure)
Preheat the oven to 375 degrees F with a rack in the middle. Cover a regular 12-cup muffin pan lightly with nonstick spray or line with paper liners.
Set a medium heat-resistant bowl over a pan of simmering water. Mix in the butter and half of the chocolate. Gently heat, stirring often, until the chocolate is almost fully melted. Remove from the heat and continue to stir, allowing the residual heat to finish melting the chocolate. Allow 5 minutes for the mixture to cool.
Meanwhile, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a big mixing bowl. Place aside.
Whisk together the coffee, yogurt, egg, and vanilla extract in the bowl with the cooled chocolate until smooth. Pour the wet ingredients into the dry ingredients. Stir all together with a rubber spatula. Stop as soon as the flour is gone. Stir in the rest of the chopped chocolate. Distribute the batter equally among the 12 muffin cups.
Bake for 16-20 minutes, or until a toothpick inserted into a muffin comes out clean, with no wet batter sticking to it. Place the pan on a cooling rack and allow to cool for 5 minutes before carefully unmolding the muffins and transferring to the rack to cool completely. Warm or at room temperature, serve.
Make Ahead Tip: Muffins can be frozen for up to 3 months for longer storage. Allow to thaw in the refrigerator overnight, then carry to room temperature or warm up in the microwave if needed.
Chocolate: For the 4 ounces of chocolate, use high-quality chocolate rather than chocolate chips. (The chocolate chips are the final ingredient.) High-quality chocolate baking bars, such as Baker's, Ghirardelli, Nestle, or Lindt, can be found in the baking aisle. They're typically packaged in 4 ounce bars.
Real cocoa powder, not Dutch-process cocoa powder, should be used. Learn the distinctions between natural cocoa powder and Dutch-process cocoa powder.
Muffins can be frozen in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4-5 days.