Best Ever Chocolate Muffins Recipe

Introduction

These Best Ever Chocolate Muffins are rich, moist, and full of chocolatey goodness in every bite. Perfect for breakfast, snack, or dessert, they are easy to make and loved by both kids and adults alike.

Ingredients

• 1 1/2 cup Self-Rising Flour
• 1 cup Caster Sugar
• 1/2 cup Unsweetened Cocoa Powder
• 200 gram Semi-Sweet Dark Chocolate, divided
• 1 cup Buttermilk
• 2.8 ounce Butter
• 1 Egg

Instructions

1. Step 1: In a mixing bowl, combine the self-rising flour, caster sugar, unsweetened cocoa powder, and 100 grams of chopped semi-sweet dark chocolate. Mix until evenly combined.
2. Step 2: In a separate jug, whisk together the buttermilk, melted butter, and egg until smooth.
3. Step 3: Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold together until just combined—avoid overmixing to keep muffins tender.
4. Step 4: Divide the batter evenly among 12 paper-lined muffin tin holes. Sprinkle the remaining 100 grams of chopped semi-sweet dark chocolate over the tops of the muffins and press down lightly.
5. Step 5: Bake in a preheated oven at 400°F (200°C) for 20 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack.
7. Step 7: Serve warm or at room temperature and enjoy your delicious chocolate muffins!

Tips & Variations

• For extra moist muffins, try adding a tablespoon of sour cream or yogurt to the wet ingredients.
• You can substitute semi-sweet dark chocolate with milk chocolate or chocolate chips for a sweeter taste.
• To add texture, consider mixing in chopped nuts or dried fruit into the batter.
• Use room temperature ingredients to ensure even mixing and better texture.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. To reheat, warm in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain flour instead of self-rising flour?

Yes, you can substitute plain flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of flour to mimic self-rising flour.

What if I don’t have buttermilk?

To make a buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using.

Best Ever Chocolate Muffins Recipe

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★★★★★

4.7 from 112 reviews

• Author: Jake
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

These best ever chocolate muffins are rich, moist, and loaded with semi-sweet dark chocolate chunks both inside and on top. With a perfect crumb and deep chocolate flavor from cocoa powder and dark chocolate, they make an ideal treat for breakfast, snack, or dessert. The muffins are easy to prepare and bake in just 20 minutes, creating a delightfully indulgent experience with a tender crumb and chocolatey goodness in every bite.

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Ingredients

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Dry Ingredients

• 1 1/2 cups Self-Rising Flour
• 1 cup Caster Sugar
• 1/2 cup Unsweetened Cocoa Powder
• 200 grams Semi-Sweet Dark Chocolate, divided (100 g in batter, 100 g for topping)

Wet Ingredients

• 1 cup Buttermilk
• 2.8 ounces Butter
• 1 Egg

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Instructions

1. Mix Dry Ingredients: In a mixing bowl, combine 1 1/2 cups self-rising flour, 1 cup caster sugar, 1/2 cup unsweetened cocoa powder, and 100 grams of semi-sweet dark chocolate. Stir until well combined to ensure even distribution of dry ingredients and chocolate pieces.
2. Prepare Wet Ingredients: In a separate mixing jug, whisk together 1 cup buttermilk, 2.8 ounces butter (melted or softened), and 1 egg until the mixture is smooth and homogenous.
3. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet ingredient mixture. Gently fold together using a spatula or spoon until just combined to avoid overmixing, which can make the muffins tough.
4. Fill Muffin Tin: Line a 12-hole muffin tin with paper cases. Divide the batter evenly between the holes. Then sprinkle the remaining 100 grams of semi-sweet dark chocolate evenly over the tops of the muffins, pressing lightly to embed the chocolate chips into the batter.
5. Bake Muffins: Preheat the oven to 400°F (200°C). Bake the muffins for 20 minutes or until a skewer inserted into the center comes out clean and the tops are set and slightly cracked.
6. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 10 minutes to firm up before transferring to a wire rack or serving plate.
7. Serve and Enjoy: Once cooled slightly, serve these moist and chocolate-filled muffins warm or at room temperature for an irresistible treat.

Notes

• For best results, do not overmix the batter; mixing until ingredients are just combined prevents dense muffins.
• Using good quality semi-sweet dark chocolate enhances the flavor and texture.
• Butter can be melted and cooled slightly before mixing for easier incorporation.
• Paper muffin cases help prevent sticking and make removal easier.
• If buttermilk is unavailable, use regular milk with 1 tablespoon of lemon juice or vinegar added and let sit for 5 minutes.
• Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Chocolate Muffins, Semi-Sweet Dark Chocolate, Cocoa Powder, Easy Muffins, Breakfast Muffins, Homemade Muffins, Chocolate Dessert