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Best Moist Chocolate Muffins From Scratch

Close-up of a halved, moist chocolate muffin showing the rich interior texture and chocolate chips, with another whole chocolate muffin behind it.
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This recipe delivers bakery style chocolate muffins that are rich, fluffy, and incredibly moist. It is a simple, foolproof method perfect for beginners wanting to make delicious homemade chocolate muffins.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Carefully pour the hot water or coffee into the batter. Stir gently until the batter is smooth. The batter will be thin. This step develops the rich chocolate flavor.
  6. Fold in the chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 5 minutes at 400 degrees Fahrenheit. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra rich chocolate flavor, use hot brewed coffee instead of hot water. The coffee deepens the cocoa taste without making the muffins taste like coffee.
  • To ensure your muffins stay moist, avoid overmixing the batter after adding the flour. Mix only until the streaks of flour disappear.
  • If you want taller, bakery style tops, start the bake at a higher temperature (400°F) for the first 5 minutes before lowering it.

Nutrition

Find it online: https://blissbatter.com/chocolate-muffins-best-moist-recipe-from-scratch/