Chocolate Muffins

Decadent chocolate-filled muffins that are calorie-conscious, perfect as a sweet treat or family snack.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour Provides structure; consider using whole wheat for added fiber.
½ cup cocoa powder Delivers a rich chocolate flavor; Dutch-processed cocoa can yield a smoother taste.
1 cup white granulated sugar Sweetens the muffins; coconut sugar can be a lower-glycemic alternative.
1½ teaspoons baking powder Makes the muffins rise; ensure it’s fresh for optimal lift.
pinch kosher salt Enhances sweetness and balances flavors.

Wet Ingredients

2 large eggs Binds the ingredients; room temperature helps for even baking.
½ cup sour cream Adds moisture and richness; plain yogurt works as a substitute.
½ cup vegetable or canola oil Keeps the muffins tender; melted coconut oil is a great alternative.
¾ cup buttermilk Contributes tang and moisture; homemade buttermilk works by adding vinegar to regular milk.
2 teaspoons pure vanilla extract Provides depth of flavor; pure extracts are always the best choice.
2 cups chocolate chips Add bursts of chocolate goodness; try using dark chocolate for a richer flavor.

Method

Preparation

In a large mixing bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking powder, and kosher salt until well combined. Set aside.
In a separate bowl, whisk together the eggs, sour cream, vegetable oil, buttermilk, and vanilla extract until smooth and fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until combined. Avoid overmixing to maintain a light texture. Fold in the chocolate chips evenly.
Cover the batter and let it sit at room temperature for 20 minutes.

Baking

Preheat the oven to 425°F and line a 12-cup muffin pan with paper liners.
Using a cookie scoop or spoon, divide the batter evenly among the muffin liners, filling each ¾ full. Sprinkle additional chocolate chips on top for extra decadence.
Bake the muffins at 425°F for 5 minutes, then reduce the temperature to 350°F without opening the oven and continue baking for 8–10 minutes.
Remove the muffins from the oven and sprinkle lightly with flaky sea salt for contrast, if desired. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to three days, or frozen for up to three months. For a variety, try adding nuts or using different types of chocolate chips.