Description
These chocolate muffins are rich, moist, and bakery-style with deep cocoa flavor and plenty of chocolate chips. Perfect for breakfast, brunch, or dessert.
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
1/2 cup Greek yogurt or sour cream
2 teaspoons vanilla extract
1 1/4 cups chocolate chips (divided)
1 teaspoon espresso powder (optional)
Instructions
Preheat oven to 400°F and line a muffin pan with liners.
In a large bowl, whisk flour, cocoa, sugars, baking powder, baking soda, salt, and espresso powder.
Stir in 1 cup chocolate chips.
In another bowl, whisk eggs, milk, oil, yogurt, and vanilla.
Pour wet ingredients into dry ingredients.
Gently fold until just combined (do not overmix).
Divide batter evenly into muffin cups.
Top with remaining chocolate chips.
Bake 5 minutes at 400°F, then reduce to 350°F.
Bake an additional 10–13 minutes until a toothpick comes out with moist crumbs.
Cool for 5–10 minutes, then transfer to a rack.
Notes
Do not overmix batter for soft muffins.
Use room temperature ingredients for best texture.
Add nuts or peanut butter swirl for variation.
Freeze muffins for up to 3 months.