Description
The Ultimate Chocolate Muffins are rich, moist, and bursting with decadent chocolate flavor in every bite. These muffins combine the perfect balance of cocoa powder and chocolate chips, ensuring a deeply chocolatey experience. The addition of hot water to the batter keeps them incredibly soft and tender, while the melted butter provides a rich texture.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) whole milk (or buttermilk)
- ½ cup (120g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup (175g) chocolate chips (can use a mix of milk and dark chocolate)
- ½ cup (120ml) hot water
- Optional: ½ cup (50g) chopped nuts (e.g., walnuts, pecans)
Instructions
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Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or lightly grease it.
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Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar.
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Mix wet ingredients: In a separate bowl, beat the eggs until smooth. Add the milk, melted butter, and vanilla extract. Whisk together until the mixture is well combined.
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Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix—it’s okay if the batter is slightly lumpy.
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Add chocolate chips: Fold in the chocolate chips (and nuts, if you’re using them). The batter will be thick and slightly sticky.
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Add hot water: Pour the hot water into the batter and stir gently until the water is fully incorporated. This will help keep the muffins moist and tender.
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Fill the muffin tin: Spoon the batter evenly into the muffin cups, filling each about 2/3 full. You can sprinkle a few extra chocolate chips on top for decoration, if desired.
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Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (with just a few moist crumbs).
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Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
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Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can make the muffins dense and tough.
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Use Room Temperature Ingredients: For the best texture, make sure your eggs, milk, and melted butter are at room temperature. Cold ingredients can result in uneven batter.
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Quality Cocoa Powder: Use a high-quality unsweetened cocoa powder for a richer, more intense chocolate flavor.
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Hot Water: The hot water is key to making the muffins moist and tender. Don’t skip this step! It also helps to dissolve the cocoa powder, enhancing the flavor.
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Chocolate Chips: You can use a mix of dark and milk chocolate chips for different layers of sweetness, or go for one type based on your preference. For an extra chocolatey texture, chop up a bar of chocolate and add it to the batter.
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Baking Time: Every oven is different, so start checking the muffins at around 18 minutes. Insert a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs, but no wet batter.
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Storage: Store your muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Just let them cool completely before storing or freezing.
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Customization: Feel free to add other mix-ins like chopped nuts, dried fruit, or even a swirl of peanut butter or Nutella for extra flavor and texture.
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Topping Idea: For an extra special touch, you can drizzle melted chocolate or a sprinkle of powdered sugar over the top after the muffins have cooled.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300 calories
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
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