Preheat your oven to 400°F (200°C) so it’s ready when you start baking. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cocoa powder, and salt. Make sure the mixture is smooth and lump-free. In a separate bowl, combine the wet ingredients: egg, milk, canola oil, and sugar. Whisk until well combined and smooth.
Gradually add the dry mixture to the wet ingredients, stirring until you have a smooth, lump-free batter. Fold in a portion of the chocolate chips, ensuring they are evenly distributed throughout the batter.
Line a 12-cup muffin tin with cupcake liners, then scoop the batter evenly into each one. Sprinkle the tops of the muffins with the remaining chocolate chips and a sprinkle of coarse sugar to give them a crunchy finish.
Bake the muffins in your preheated oven for about 20 minutes, rotating the pan halfway through to ensure even baking. You’ll know the muffins are done when they spring back after being lightly pressed on top. Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Update the flavor for these chocolate muffins:
- Peanut Butter Chips: For a nutty twist, substitute some or all of the chocolate chips with peanut butter chips. This adds a rich, creamy flavor that pairs beautifully with chocolate.
- White Chocolate Chips: Swap the milk chocolate chips for white chocolate chips for a sweeter, creamier flavor.
- Dark Chocolate Chips: Use dark chocolate chips instead of milk chocolate for a more intense chocolate experience.
- Butterscotch Chips: These offer a warm, caramel-like flavor that complements the chocolate.
- Mint Chips: For a refreshing minty touch, substitute with mint-flavored chips.
Storing Chocolate Muffins:
- Room Temperature (up to 3 days):
- Allow the muffins to cool completely before storing.
- Place them in an airtight container, separating layers with parchment paper to prevent sticking.
- Keep the container in a cool, dry place out of direct sunlight.
- Refrigeration (up to 1 week):
- If you need to store them longer, wrap each muffin individually in plastic wrap or foil and place them in an airtight container.
- Store in the refrigerator.
- Freezing (up to 3 months):
- Wrap each muffin tightly in plastic wrap or foil, then place them in a freezer-safe bag or container.
- Label with the date and freeze.
Reheating Chocolate Muffins:
- Room Temperature Muffins:
- If stored at room temperature, you can enjoy them as is or warm them slightly in the microwave for 10-15 seconds.
- Refrigerated Muffins:
- Remove the muffin from the fridge and let it come to room temperature, or warm it in the microwave for 15-20 seconds.
- Frozen Muffins:
- To thaw, let the muffin sit at room temperature for 1-2 hours, or use the microwave to defrost (start with 20-30 seconds and add more time if needed).
- After thawing, reheat in the oven at 350°F (175°C) for about 5-10 minutes to regain that freshly baked texture.
Equipment
- muffin tin
- muffin liners
- mixing bowl
- icecream scoop
Ingredients
Instructions
- Preheat oven to 400
- Combine flour, baking powder, baking soda, cocoa powder and salt in a bowl. Whisk to combine until no lumps remain.1 ¾ cups flour, 2 teaspoon baking powder, ½ teaspoon baking soda, 1/3 cup cocoa powder, ½ teaspoon salt
- Whisk egg, milk, canola oil and sugar in a mixing bowl. Add in flour mixture and whisk until no lumps remain.1 egg, 1 cup milk, 2/3 cup canola oil, ¾ cup sugar
- Stir in 1 cup of the chocolate chips. Scoop the batter evenly into 12 cupcake liners. Top with remaining chocolate chips and course sugar. Bake for 20 minutes, rotating halfway through. Muffins are done when they spring back after being lightly pressed.1 ½ cups milk chocolate chips divided, 3 tablespoons course sugar
Notes
Nutrition
Here are few other favorite muffin recipes we love to make!
Ned says
Rich, moist, and bursting with chocolate flavor—these muffins are a chocolate lover’s dream! My whole family LOVED them! Thank you for the recipe!
Bruce and Dina Miller says
Ned,
So glad you and your family loved them!
Dina and Bruce