Double Chocolate Muffins
These simple muffins are a Sunday morning favorite in our house. They use cocoa powder and chocolate chips and are fluffy and moist. My son loves chocolate muffins from the grocery store. Those are more like cupcakes rather than muffins. The main difference is the amount of sugar in the batter. These muffins are still sweet, but not too sweet.
Chocolate muffins can be dry, but there are three of things you can do to prevent dry muffins.
- Do not overmix the batter. You want the batter to be slightly lumpy. Mix just enough to combine.
- Use oil instead of butter. Butter tastes great, but causes dry muffins. I like to use avocado oil, but vegetable oil works well too. I have tested both.
- Stir your flour before scooping. I use the “dip and swipe” method of measuring flour. You dip the measuring cup into the flour and overfill it, then use a knife to swipe off the excess. Stirring the flour before your measure keeps it from being too compacted and dense.
- 1 1/2 Cups Milk (I used whole milk.)
- 1 Tablespoon Apple Cider Vinegar
- 1 3/4 Cup All Purpose Flour
- 1/3 Cup Cocoa Powder, sifted
- 1/2 Cup Sugar
- 1/4 teaspoon Table Salt
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/3 Cup Avocado or Vegetable Oil
- 1 Egg
- 1 teaspoon Vanilla
- 1/2 Cup Semi Sweet Chocolate Chips
- Preheat Oven to 350 degrees Fahrenheit.
- Prepare a 12 cup muffin pan by lining with paper or silicone muffin liners.
- Mix milk and apple cider vinegar together and set aside. (I like to do this in a large measuring cup or bowl so I can add the rest of the wet ingredients later.)
- In a medium bowl, mix flour, cocoa, sugar, salt, baking powder and baking soda.
- Add egg, oil, and vanilla to milk and vinegar mixture and mix well to combine.
- Add milk mixture to flour mixture and gently mix until barely combined. Do not overmix. There will still be lumps in the batter.
- Gently fold in chocolate chips.
- Fill muffin cups with the batter. The batter will almost completely fill the muffin cup.
- Bake for 17-19 minutes until a toothpick inserted in the center of the muffin comes out with a couple of moist crumbs. Do not overbake.
- Remove from muffin pan and serve warm.
You can substitute your milk of choice. I have made these with whole milk and almond milk with good results.
You can substitute white distilled vinegar for the apple cider vinegar.
This recipe was tested with traditional cocoa powder, not Dutch cocoa powder.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 175mgCarbohydrates: 30gFiber: 2gSugar: 12gProtein: 4g
Nutrition information is provided as a courtesy and may not be completely accurate.