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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
