Ultimate Chocolate Muffins
Prep Time: 15 mins | Cook Time: 20-25 mins | Makes: 12 standard muffins
Ingredients:
Dry Ingredients:
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1 ¾ cups (220g) all-purpose flour (spooned & leveled)
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½ cup (50g) unsweetened cocoa powder (Dutch-process or natural)
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1 cup (200g) granulated sugar
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup (175g) semi-sweet chocolate chips (plus extra for topping)
Wet Ingredients:
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2 large eggs, room temperature
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1 cup (240ml) buttermilk* (or whole milk + 1 tsp vinegar)
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½ cup (120ml) vegetable oil or melted coconut oil
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2 tsp vanilla extract
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½ cup (120ml) hot coffee or hot water (enhances chocolate flavor)
Optional Add-Ins:
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½ tsp espresso powder (boosts chocolate taste)
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½ cup chopped nuts or white chocolate chips
Step-by-Step Instructions:
1. Prep Work:
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Preheat oven to 425°F (220°C). High heat initially helps muffins dome.
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Line a 12-cup muffin tin with parchment liners or grease thoroughly.
2. Mix Dry Ingredients:
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In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
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Whisk to combine, then stir in chocolate chips.
3. Mix Wet Ingredients:
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In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
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Slowly add hot coffee/water while whisking (don’t worry—it won’t cook the eggs).
4. Combine Batter:
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Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined (a few lumps are okay; overmixing = tough muffins).
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Let batter rest 5 minutes (allows cocoa to hydrate for richer flavor).
5. Bake:
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Divide batter evenly into muffin cups (fill to the top for tall muffins).
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Sprinkle extra chocolate chips on top.
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Bake at 425°F (220°C) for 5 minutes, then reduce heat to 350°F (175°C) and bake 15-18 minutes until a toothpick comes out clean.
6. Cool & Serve:
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Let muffins cool in the pan for 5 minutes, then transfer to a rack.
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Enjoy warm or at room temperature.
Pro Tips:
✅ Buttermilk Substitute: Mix 1 cup milk + 1 Tbsp lemon juice/vinegar; let sit 5 mins.
✅ Storage: Keep in an airtight container for 3 days at room temp or freeze for up to 2 months.
✅ For Extra Gooey Muffins: Add a chocolate chunk center (press a piece into each muffin pre-bake).
Why This Recipe Works:
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Hot liquid blooms the cocoa for intense flavor.
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High initial heat creates a burst of steam for a domed top.
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Resting the batter ensures a moist, tender crumb.
These muffins are rich, chocolatey, and perfect with coffee! Want a double-chocolate version or a gluten-free tweak? Let me know! 😊
