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Chocolate Muffins Recipe


Chocolate Muffins: Preheat your oven to 375 degrees F (190 degrees C). Place the oven rack in the center of the oven. Butter, or line 12 muffin cups with paper liners.

In a bowl whisk the eggs. Next, whisk in the melted butter, buttermilk, vanilla extract, and coffee extract (if using). 

In another large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. Make a well in the center of the dry ingredients and then fold the wet ingredients into the dry ingredients. Stir only until the ingredients are combined. Do not over mix the batter or the baked muffins with be tough. 

Evenly fill the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs clinging to it (about 20 minutes). Transfer to a wire rack and let cool for about 5 minutes before removing from pan. 

Makes 12 muffins.

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Chocolate Muffins:

2 large (100 grams) eggs, at room temperature

1/2 cup (113 grams) unsalted butter, melted and cooled

1 cup (240 ml) buttermilk, at room temperature

2 teaspoons (8 grams) pure vanilla extract

1 teaspoon (4 grams) pure coffee extract (optional)

1 3/4 cups (225 grams) all-purpose flour

2/3 cup (60 grams) unsweetened cocoa powder, sifted (can use regular unsweetened or Dutch-processed)

1 1/4 cups (250 grams) light brown sugar, firmly packed

1 teaspoon (4 grams) baking powder

1 teaspoon (4 grams) baking soda

1/2 teaspoon (2 grams) salt

1 cup (170 grams) semisweet chocolate chips (can also use milk, bittersweet, or white chocolate chips)