Homemade Chocolate Muffins are a must for this summer. You will enjoy them for breakfast, lunch or dinner and even a snack. I love to put semi-chocolate sweet chocolate chips in them, but you can use any chocolate chips that you like.
Sometimes we even use Homemade Chocolate Muffins for dessert. We had a picnic this week and I took Homemade Chocolate Muffins and the kids really enjoyed them. The sour cream or yogurt helps keep them moist and delicious. Allow your muffins to cool completely on a cooling rack before placing into an air tight container.
What Ingredients Do I Need For Homemade Chocolate Muffins?
Here’s a list of ingredients you’ll need to make these Muffins (scroll down for the full recipe):
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Cocoa powder
- Milk
- Cooking oil
- Brown sugar
- Sour cream or Greek yogurt
- Large egg
- Vanilla extract
- Ground cinnamon (optional)
- Semi sweet chocolate chips
How Do I Make Homemade Chocolate Muffins?
Here’s the simple steps you’ll follow to make these Muffins (scroll down for the full recipe):
- Sift the flour, baking powder, soda, and salt into a mixing bowl.
- Put the milk into a medium pan and place over medium heat. Heat just until hot. Remove from the unit and then add the cocoa powder.
- Add the brown sugar, oil, egg, sour cream, vanilla extract and the cinnamon. Add the 1 cup of chocolate chips.
- Prepare a muffin pan by using muffin liners or spray each muffin hole with non-stick cooking spray.
- Divide the dough into 16 equal portions in each muffin cup, then top with additional chocolate chips.
- Bake the muffins @ 425 degrees for 6 minutes then reduce the heat of the oven to 350 degrees and cook the muffins for an additional 12-16 minutes depending on your oven.
- Remove the muffins from the oven and allow them to cool.
You can use papers for your muffins, or I really like these reusable muffin liners that you just spray with cooking spray and then wash them.
Other Add-In Options For Your Muffins Might Include:
- Orange zest
- Mint flavoring (with chipped Andes Mints)
- Craisins
- White Chocolate Chips
- Butterscotch Chips
- Peanut Butter Chips (or chopped mini Reese’s)
- Cinnamon Chips
- Milk Chocolate Chips
- Chopped nuts of your choice
More Delicious Muffins:
Homemade Chocolate Muffins
![Homemade Chocolate Muffins](https://myrecipetreasures.com/wp-content/uploads/2024/07/IMG_1873-735x952.jpg)
Homemade Chocolate Muffins just might be your new favorite muffins. They are moist, delicious and packed with chocolate flavor.
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup cocoa powder
- 3/4 cup milk (Whole milk)
- 1/2 cup oil, canola, or any neutral flavored oil
- 1 cup packed brown sugar
- 3/4 cup sour cream or Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1 cup semi sweet chocolate chips (plus extra for the top)
Instructions
- Sift the flour, baking powder, soda, and salt into a mixing bowl.
- Put the milk into a medium pan and place over medium heat. Heat just until hot. Remove from the unit and then add the cocoa powder. Whisk until nice and smooth.
- Add the brown sugar, oil, egg, sour cream, vanilla extract and the cinnamon. Whisk until almost combined. Add the 1 cup of chocolate chips. Do not over mix. Mix just to combine the mixture.
- Prepare a muffin pan by using muffin liners or spray each muffin hole with non-stick cooking spray.
- Divide the dough into 16 equal portions in each muffin cup, or make 12 large muffins and 8 small muffins, then top with additional chocolate chips.
- Bake the muffins @ 425 degrees for 6 minutes then reduce the heat of the oven to 350 degrees and cook the muffins for an additional 12-16 minutes depending on your oven. Check the muffins around the extra 12 minute mark. Use a cake tester or a wooden pick to make sure the centers of the muffins are done, when the tooth pick comes out clean.
- Remove the muffins from the oven and allow them to sit in the pan for 5 minutes. Then transfer them to a cooling rack.
- Store the muffins on the counter in an airtight container. If the muffins become too moist in the container crack or remove the lid just a little bit.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 259Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 19mgSodium 182mgCarbohydrates 31gFiber 1gSugar 18gProtein 4g