Make rich, fudgy chocolate muffins quickly using this simple one-bowl method. These bakery-style muffins stay moist and are perfect for breakfast or a snack.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 muffins
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup hot water or hot brewed coffee
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until combined.
Add the egg, vegetable oil, milk, and vanilla extract to the dry ingredients. Mix with a whisk or spatula until just combined. Do not overmix.
Carefully pour the hot water or coffee into the batter and mix until smooth. The batter will be thin.
Gently fold in 3/4 cup of the chocolate chips.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Using hot coffee instead of hot water deepens the chocolate flavor without making the muffins taste like coffee.
For extra bakery-style tops, sprinkle a small amount of coarse sugar over the batter before baking.
You can prepare the dry ingredients ahead of time and store them in an airtight container for up to one week.