Chocolate Chip Muffins
These chocolate chip muffins are soft, rich, and loaded with melty chocolate chips in every bite. The combination of cocoa, buttermilk, and brown sugar gives these muffins that bakery-style flavor and a super moist crumb you’ll love. They’re perfect for breakfast, an afternoon snack, or a quick treat, anytime!
Equipment
Ingredients
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Line two 6-cup muffin tins (or one 12-cup tin) with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.2 cups all-purpose flour, ¾ cup cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a separate bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Gradually add the dry ingredients to the wet, stirring gently just until combined.1 cup granulated sugar, ½ cup brown sugar, ¾ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Slowly alternate adding the buttermilk and boiling water to the batter, mixing on low speed until smooth. The batter will be slightly thin. Gently stir in the chocolate chips until evenly distributed.1 cup buttermilk, 1 cup boiling water, 1½ cups semi-sweet chocolate chips
- Fill each muffin cup about ¾ full. Bake at 350°F (180°C) for 22–25 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overmix: Stir just until the batter comes together to avoid dense, tough muffins.
- Use room temperature eggs: This helps everything blend more smoothly and evenly.
- Boiling water: It might seem odd, but it helps bloom the cocoa powder and keeps the muffins extra moist.
- Spoon and level flour: Scooping straight from the bag can pack in too much and dry out the muffins.
- Sprinkle with extra chips: Before baking, I like to add a few more chocolate chips on top for a chocolate-studded finish.
- Chocolate chips: Milk or dark chocolate chips work just as well—use what you like best.
- Add-ins: Nuts and berries are great additions to add for extra flavor and crunch. Just fold them in with the chocolate chips. Walnuts or blueberries both taste great here.
- No buttermilk: If you don’t have buttermilk, sour cream or Greek yogurt makes a great substitute for moisture and flavor. You can also mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- No muffin liners: If you want to make this without muffin liners, just grease the muffin tin well with butter or nonstick spray.
- Check with a toothpick: You want a few moist crumbs (not wet batter) when testing for doneness.
- Freeze extras: These freeze beautifully and make a quick, tasty snack when thawed.
Storage and Reheating Instructions
- Room temperature: Once your muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days.
- Freeze: For longer storage, pop them in the freezer. Just wrap each one in plastic wrap and stash them in a zip-top bag.
- Serve: To enjoy later, thaw at room temp or warm in the microwave for a soft, gooey treat.
Nutrition
Calories: 462kcalCarbohydrates: 58gProtein: 6gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 31mgSodium: 308mgPotassium: 282mgFiber: 4gSugar: 35gVitamin A: 84IUCalcium: 79mgIron: 3mg
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