I’ve been searching for the perfect chocolate muffin recipe for a while. Every recipe I’ve tried has been disappointing. Chocolate flavor too mild, texture too spongy, batter too dry, etc. I was looking for a chocolate muffin that had a deep chocolate flavor, was sweeter than what would be considered a healthy breakfast, but not as sweet as a cake, with a texture that is that of a muffin rather than a cupcake.
My search is finally over. During my last attempt at a chocolate muffin recipe, a reader, Meryl, left me a message. She suggested a chocolate muffin recipe by King Arthur’s Flour. As soon as she made the suggestion I got excited. I had a feeling I had found “the recipe.” You see Meryl is the same person who introduced me to my favorite chocolate cake recipe when I was on my search for the best chocolate cake. I stopped my search after I tried the Cook’s Illustrated Chocolate Cake she suggested to me.
Meryl was generous enough to provide me with the recipe with her notes. I wanted to make the recipe for a while, but I was always missing an ingredient. Finally, I got around to it this weekend. The recipe was so easy to whip together. Could the best chocolate muffin recipe really be this simple?
After I let the muffins cool, I took one bite, and I knew my search was over. These were exactly what I was looking for in a chocolate muffin. I only wish that the I hadn’t used oversized muffin cups because I ended up slightly overbaking my first batch. I realize taste is very subjective and so this might not be the “best” recipe for you, but it the perfect recipe for me. Thank you, Meryl!
Best Chocolate Muffins (from King Arthur’s Flour)
Yields: 12 muffins
INGREDIENTS:
2/3 cup Dutch-process cocoa
1 3/4 cups All-Purpose Flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon espresso powder, optional
3/4 teaspoon salt
1 cup chocolate chips
2 eggs
1 cup (8 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (1 stick) butter, melted
coarse pearl sugar, for topping (optional) (I omitted this)
DIRECTIONS:
Preheat the oven to 400°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt, and chocolate chips. (I put the chocolate chips in last after the rest of the batter was finished). Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there’s no need to beat these muffins, just make sure everything is well-combined. (I still had some little bumps in mine. I then stirred in the chocolate chips).
Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a “mushroom” shape. Sprinkle with pearl sugar, if desired. (I left out the pearl sugar)
Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
Best Chocolate Muffins
Ingredients
- 2/3 cup Dutch-process cocoa
- 1 3/4 cups all-Purpose Flour
- 1 1/4 cups light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp espresso powder optional
- 3/4 tsp salt
- 1 cup chocolate chips
- 2 eggs
- 1 cup (8-oz) fat free milk
- 2 tsp vanilla
- 2 tsp vinegar
- 1/2 cup (1 stick) unsalted butter melted
Instructions
- Preheat the oven to 400°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt, and chocolate chips. (I put the chocolate chips in last after the rest of the batter was finished). Set aside.
- In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined. (I still had some little bumps in mine. I then stirred in the chocolate chips).
- Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape.
- Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
Notes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Made them this morning and…they were delish. Just a couple of tweaks – added 1 more tsp of vinegar (I used apple cider vinegar), 1/4 less brown sugar (cos I love my sweets not too sweet, used canola oil instead of butter and only baked for 16mins.
Result was light, fluffy and MOIST! Love it!
Also to the people using the buttermilk in place of milk – milk + 3tsp = buttermilk substitute, so if you use buttermilk don’t add the vinegar. 😉
Thanks for providing us with your tweaks. I’ll have to try some of them out.
Absolutely delighted with this recipe so easy and keeps really well! Thank you for sharing
I’m glad you like it. It’s my go-to recipe.
OH my! That makes me drool.=D
Hi, do you whisk the egg until pale or just slightly whisk it? So far im looking for the best muffin, looking forward to ur answer. Thank you so much! 🙂
I just did slight whisk. Good luck!
This was strange. They came out dry and not enough of a chocolatey flavour. I wonder what went wrong?
I’m not sure. It sounds like something is missing or wasn’t measured right. You added everything? And you used dutch processed cocoa as opposed to regular cocoa?
Hi Kirby,
I am writing from Kenya. I got hold of this recipe on Sunday and have made it today with my kids help. The muffins are amazing. Thanks to you and Meryl. I am sticking to this!
Wow, all the way from Kenya. Hi! So glad you enjoyed. =)
You did it! I, too, have been on a quest to find the perfect chocolate muffin. My son only liked a certain muffin mix and I am trying to decrease as many processed food as possible. I just found your site and THERE WAS THIS RECIPE! I made them last night without a single change and my son said,”These are the best-keep this recipe1″ Thanks, Martha
Yay! So happy you feel the same way!
I really enjoyed these muffins. The tops turned out a little scorched, but because they were chocolate, they didn’t look it. I think the temperature might be too high? I might try it at 350ºF instead? What do you think that would do? Nevertheless, they were everything you said they would be. I tried Nigella’s recipe a few years ago, and it was so pale and un-chocolate-y. This recipe’s a keeper! I’ve already shared it with all my friends on Facebook! 😉
Hmm, muffins usually need the higher baking temp. I’d suggest taking them out a little earlier or maybe moving your oven rack lower. You can try reducing oven temp slightly, but I think 350 will be too low
wow, best muffins ever, the recipe is spectacular, sooo delicious, I use regular HEB cocoa and the flavor is excellent, my kids are loving me, thanks for the recipe, cheers from Mexico.
Yay! So glad you and your kids enjoy it
Hey Kirbie 🙂
First of all I want to tell you that these muffins looks absolutely brilliant! Exactly what I was looking for! But I wonder about 2 things:
-can you use melted chocolate instead of cocoa powder? I’ve only got Nesquik at home.. :/
-and I’m confused about the vinegar.. does it give the muffin a special flavour? I’ve never heard of vinegar in muffins 😀
I hope you can answer me really quickly but if not it’s no problem.. it might help the others ^_^
Melly
Hi Melly. I’ve nevr tried it with melted chocolate instead of cocoa powder, but I imagine it wouldn’t be exactly the same since melted chocolate has more liquidness to it. I don’t quite know what the vinegar does as I am no expert at baking. I imagine it has some sort of chemical reaction that is why these muffins taste the way they do.
Melly, the vinegar reacts with the baking soda to make the muffins rise.
DOUBLE thumbs up for this sinful muffin ! I am an avid baker and was looking for something extra awesome in the muffin department for a homemade drop off gift to a friend who has experienced a loss. I have a second batch on the go as i write this. SIMPLE AND SCRUMPTIOUS.I am certain this will be a requested recipe to share , thanks for your share !
So glad you love it!
hi,dont have dutch processed cocoa….live in austria…what can i use instead?
I’m not sure. The dutch processed cocoa is what give it that rich chocolate flavor.
Hi
I’m so excited to try this recipe. For the espresso powder is that an instant espresso powder?
I use the baking espresso powder.
years of searching for a nice chocolate muffins recipe is finally over today!!! thank you sooo much for posting it,I have just finished baking and the results are scrumptious!!! I just added some vanilla essence instead of coffee delish!!! rose
glad you like it!
sorry if my question sounds stupid but:
= is it the milk liquid one or by milk this means yoghurt?
thank you! = )
liquid milk
Can’t wait to try these! Have you heard of anyone trying without the chocolate chips? Or did they melt pretty well into the muffin?
You might find the muffins a bit plain without the chips. It’s also not very sweet without them