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:
Yield: 16 regular muffins
Homemade Chocolate Muffins
Homemade Chocolate Muffins just might be your new favorite muffins. They are moist, delicious and packed with chocolate flavor.
Prep Time
15 minutes
Cook Time
18 minutes
Additional Time
2 minutes
Total Time
2 minutes
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