Best Ever Chocolate Muffins Recipe

Introduction

These Best Ever Chocolate Muffins are rich, moist, and packed with deep chocolate flavor. Perfect for breakfast, snacks, or a delightful dessert, they’re easy to make and sure to satisfy any chocolate lover’s craving.

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)
• 1 cup Buttermilk
• 2.8 ounces Butter
• 1 Egg

Instructions

1. Step 1: In a mixing bowl, combine the self-rising flour, caster sugar, unsweetened cocoa powder, and 100 grams of chopped semi-sweet dark chocolate. Mix until evenly blended.
2. Step 2: In a separate jug, whisk together the buttermilk, melted butter, and egg until smooth.
3. Step 3: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together until just combined—avoid overmixing to keep the muffins tender.
4. Step 4: Divide the batter evenly among the 12 holes of a muffin tin lined with paper cases. Sprinkle the remaining 100 grams of chopped dark chocolate over the tops and press lightly into the batter.
5. Step 5: Bake in a preheated oven at 400°F (200°C) for 20 minutes or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
7. Step 7: Serve warm or at room temperature and enjoy your chocolatey treat!

Tips & Variations

• Use milk chocolate instead of dark chocolate for a sweeter flavor.
• For extra moisture, add a tablespoon of sour cream or yogurt to the wet ingredients.
• Try folding in chopped nuts or chocolate chips for added texture.
• If you don’t have self-rising flour, substitute plain flour with 1 1/2 teaspoons baking powder and a pinch of salt.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. To keep them longer, freeze in a sealed bag for up to 2 months. Reheat gently in a microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, substitute the butter with a dairy-free margarine and use a plant-based milk mixed with a teaspoon of lemon juice or vinegar in place of buttermilk.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, the muffins are ready. Avoid opening the oven early to prevent sinking.

Best Ever Chocolate Muffins Recipe

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★★★★★

4.4 from 123 reviews

• Author: Cleo
• Total Time: 35 minutes
• Yield: 12 muffins 1x

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Description

These Best Ever Chocolate Muffins are rich, moist, and packed with semi-sweet dark chocolate chunks both in the batter and on top for an extra chocolatey delight. Perfectly balanced with the tang of buttermilk and a deep cocoa flavor, these muffins make a delicious breakfast treat or an indulgent snack.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups Self-Rising Flour
• 1 cup Caster Sugar
• 1/2 cup Unsweetened Cocoa Powder
• 100 grams Semi-Sweet Dark Chocolate (chopped, divided)

Wet Ingredients

• 1 cup Buttermilk
• 2.8 ounces Butter (melted)
• 1 Egg

Topping

• 100 grams Semi-Sweet Dark Chocolate (chopped, for sprinkling on top)

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Instructions

1. Combine Dry Ingredients: In a mixing bowl, whisk together the self-rising flour, caster sugar, unsweetened cocoa powder, and 100 grams of chopped semi-sweet dark chocolate until evenly combined.
2. Mix Wet Ingredients: In a separate mixing jug, whisk together the buttermilk, melted butter, and egg until smooth and fully integrated.
3. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold with a spatula or spoon until just combined, taking care not to overmix to keep the muffins tender.
4. Prepare Muffin Tin: Line a 12-hole muffin tin with paper cases. Divide the batter evenly among the holes, filling each about three-quarters full.
5. Add Chocolate Topping: Sprinkle the remaining 100 grams of chopped semi-sweet dark chocolate over the top of each muffin and gently press down so the chocolate adheres.
6. Bake Muffins: Bake in a preheated oven at 400°F (200°C) for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs attached.
7. Cool: Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely or serve warm.
8. Serve: Enjoy your luscious chocolate muffins freshly baked for breakfast, dessert, or anytime treat.

Notes

• Be careful not to overmix the batter as this can result in tough muffins.
• Using self-rising flour eliminates the need for additional leavening agents.
• The buttermilk adds moisture and a slight tang that balances the cocoa.
• Sprinkling extra chopped chocolate on top creates a gooey, chocolatey crust.
• If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Allow muffins to cool slightly before removing from the tin to prevent breaking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Chocolate muffins, dark chocolate, cocoa powder, buttermilk muffins, easy chocolate recipe, breakfast muffins