ALL RECIPESJANUARY 12, 2021

Moist Chocolate Muffins

These muffins are so moist and chocolatey. They are easy to make and become tastier and moister the next day. Yum!

These muffins are so moist and chocolatey. They are easy to make and become tastier and moister the next day. Yum!

INGREDIENTS / 12

METHOD / 14

2 MIN READ

01
Preheat your oven to 375 degrees F.
Line a muffin tray with paper liners and set it aside.
02
Add the flour and sugar into a mixing bowl.
03
Add the cocoa powder.
04
Add the salt, baking powder, and baking soda.
05
Add 3/4 of the chocolate chips and reserve the rest for topping. Mix to combine and set aside.
06
Add the eggs into another bowl.
07
Add the buttermilk or sour milk.
If you cannot get buttermilk, make sour milk. To make 1 cup of sour milk,
Add one tablespoon of lemon juice or vinegar into a 1-cup measuring cup, top it with milk, mix to combine, and let it sit for about 10 minutes, then use as needed.
08
Add the butter (melted and cooled) and oil.
Use only oil for super moist muffins, I added butter just because of flavour.
09
Add the vanilla essence and mix until it's combined.
10
Pour the wet ingredients into dry.
11
Use a spatula to mix just until it's smooth. Do not over mix.
12
Scoop batter into paper liners. You should get 15 muffins from this recipe.
13
Top with the leftover chocolate chips. Coat them with a bit of flour so they don't sink to the bottom.
Bake at 375 degrees F for 15 to 18 minutes.
14
Take out the muffins from the oven and allow them to cool in the tray for 5 to 10 minutes before transferring them to a wire rack to cool completely.