Chocolate Muffins Recipe

INGREDIENTS

• 1 cup granulated sugar 200 grams
• 6 tablespoons unsalted butter 85 grams, melted (¾ stick)
• ¼ cup vegetable oil 50 grams
• 1½ cups whole milk 341 grams, room temperature
• 2 large eggs 100 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• 2½ cups all-purpose flour 300 grams
• ½ cup unsweetened cocoa powder 42 grams
• 1 tablespoon baking powder 12 grams
• ½ cup mini chocolate chips 89 grams, plus more for topping

EQUIPMENT

• Kitchen Scale (optional)
• 2 Muffin Tin

Instructions

• Preheat oven to 425°F and line two 12-count muffin tins with 18 paper liners. Set aside.
• In a large bowl, whisk the granulated sugar, melted butter, and vegetable oil together.1 cup granulated sugar,6 tablespoons unsalted butter,¼ cup vegetable oil
• Add the milk, eggs, and vanilla. Whisk to combine.1½ cups whole milk,2 large eggs,1 teaspoon pure vanilla extract
• Whisk in the flour, cocoa powder, and baking powder, making sure to whisk just until no large lumps remain. You don’t want to ovemix.2½ cups all-purpose flour,½ cup unsweetened cocoa powder,1 tablespoon baking powder
• Add the mini chocolate chips and fold them into the muffin batter.½ cup mini chocolate chips
• Divide the batter between the muffin pans, filling each one completely full. Top with additional mini chocolate chips or coarse sugar, if desired.
• Bake at 425°F for 5 minutes. Then, reduce the oven temperature to 350°F and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
• Remove the muffins to a wire rack and allow them to cool completely before storing.

NOTES

• You can use brown sugar in place of the white sugar, if you prefer.
• In place of the butter, you can use an equal amount of vegetable oil.
• In place of the vegetable oil, you can use any other neutral oil, such as canola or coconut.
• Feel free to use whatever milk you have on hand, including plant-based milk.
• For gluten-free muffins, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
• Use whatever unsweetened cocoa powder you have on hand.
• For flavored chocolate muffins, swap the vanilla extract for orange or peppermint.
• To enhance the chocolatey flavor, add ½ teaspoon of instant espresso or instant coffee granules.
• Feel free to use whatever chocolate chips or flavored baking chips you like, such as milk, dark, white chocolate, peanut butter, butterscotch, or caramel!
• You can add up to ½ cup of other mix-ins, such as chopped nuts, candies, or dried fruits.
• Do NOT reduce the amount of sugar in these muffins; otherwise, they may turn out dry.
• Use room temperature milk and eggs for the fluffiest muffins.
• If your cocoa powder seems lumpy, sift it through a fine-mesh sieve to help it mix in more easily.
• Do NOT overmix the batter; otherwise, you will end up with tough muffins.
• Do NOT open the oven door while the muffins are baking. This could cause them to deflate.
• Take care not to overbake these muffins; otherwise, they will end up dry.

Storage: Store chocolate muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.