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Chocolate Muffins

March 6, 2012

Chocolate.

If there’s such thing as an “easy sell” in our house, nothing pleases everyone more than absolutely anything I make whose name starts with chocolate. In fact, my kids’ cheers of joy usually drown me out before I can even get the whole word out of my mouth.

Take these Chocolate Muffins for instance. Recently, my two little angels were in the midst of a quarrel at the kitchen table and I was starting to lose my patience from all the bickering. Using my best diversionary skills I announced to them, “I made chocol…”. They were sold before they even knew what it was that I made — amazing, the power chocolate in any form has over my kids. After each of their first bites, there was peace in the world (at least momentarily)….and something delicious in their tummies.

These chocolate muffins are light as a feather, but also pack a rich punch of chocolate. The next time you’re trying to grab everyone’s attention, just whip up a batch of these and watch what happens!

*The ever sweet and talented Recipe Girl posted these muffins on her site last week, but just in case you didn't see them and wanted to make sure you got to see them here!

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Chocolate Muffins  (12 regular-sized or 24 mini-muffins)

  • Prep Time:5 minutes,
  • Cook Time: 20 minutes,
  • Total Time: 25 minutes,

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated white sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup vegetable or canola oil
  • 1 large egg, beaten

Preparation

  1. 1. Preheat the oven to 400° F. Grease 12 regular or 24 mini muffin tins.
  2. 2. In a medium bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. 3. In a large bowl, whisk together the milk, oil, and the egg. Add the dry ingredients and stir just until combined.
  4. 4. Fill the muffin cups 2/3 full.
  5. 5. Bake 18 – 22 minutes (8-10 minutes for mini muffins), or until a wooden pick inserted into the center comes out clean.
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Comments






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  1. Pingback: Chocolate Muffins | Filipino Food and Recipes

  2. erica90250

    April 10, 2013 at 10:08 am

    Reply

    I added a bit more milk & 1 1/2 tsp of vanilla- baked at 350 for 18 minutes & they made the perfect little breakfast muffin. My 4 year old loves these! Thank you!

  3. vensel96

    March 8, 2013 at 10:51 am

    Reply

    I just made this recipe this morning. I added 1/2 a cup of pureed beets and about 2 tspns vanilla. Also, I ran out of white sugar so used brown sugar instead. I also added 1 TBSpn of butter I didn’t have any issues with dryness. I read all the comments about the dryness and that is the only reason I added the butter. They were perfect. The texture is fluffy. They are not too sweet, but that allows the cocoa flavor to come through. If you like it a little more sweet, I would suggest adding a bit more sugar. Since I’ll be using these for my cake decorating class and will be using butter cream frosting, I don’t need them to be any sweeter! Great Job Catherine – I never knew how to work or cook with Beets, but you showed me not to be afraid of them and to actually enjoy them in all your tutorials and recipes. THANK YOU!

  4. Sarah

    February 14, 2013 at 9:52 am

    Reply

    Disappointed. They didn’t take sweet enough. They tasted dry and like unsweetened cocoa powder :(

  5. Jessica

    February 13, 2013 at 2:27 pm

    Reply

    Made these today – so yummy and EASY! Blogging about ‘em and linking tomorrow – thank you, as always Catherine!!!!

  6. Sarah

    February 7, 2013 at 4:20 pm

    Reply

    I have made these twice. The first time, I followed the recipe exactly but they were a bit dry (but still good). I made them again today and added half of a large sweet potato (mashed) and reduced the temp to 375 for 18 minutes! They turned out really delicious!

  7. Carolina B.

    January 11, 2013 at 8:06 am

    Reply

    Just made those and loved it! So good!! :) )

  8. Ishma

    December 5, 2012 at 1:22 am

    Reply

    Can I use olive oil instead of vegetable oil?

    • catherine

      December 5, 2012 at 12:43 pm

      Reply

      I use vegetable oil because it is a neutral flavor. I wouldn’t like the flavor of the olive oil in a chocolate muffin, but if you don’t mind that then it is a great substitute!

  9. Sandy

    December 4, 2012 at 1:05 am

    Reply

    My daughter! loves them now she able to like vegetable

  10. erica90250

    November 8, 2012 at 6:14 pm

    Reply

    Thank you! My 4 yr old loved these! I increased the vegetable oil to 1/2 cup and baked at 350 degrees for 18 minutes. Perfect!

  11. carole ann

    October 8, 2012 at 1:36 am

    Reply

    just found your website would love to have some more

  12. Pingback: Menu Plan: October 1st « Just a Mama's Stories

  13. Eileen

    September 13, 2012 at 12:07 pm

    Reply

    These were very simple to make, thanks you. My husband, son and daughter were fighting over the last one!

  14. Franki

    July 9, 2012 at 2:45 pm

    Reply

    My daughter & I just made these for the first time today — delicious! We read the comments about them turning out dry, so we kept an eye on them and they were great. Another wonderful weelicious recipe!

  15. Ruth Pinnell

    July 6, 2012 at 12:35 pm

    Reply

    Noticing the remarks about the muffins turning out dry – some ovens run hotter than others, so it’s good to check with an oven thermometer. Also, using dark or non-stick pans can lead to overcooked baked goods, and manufacturers recommend reducing oven temps by 25 degrees for these types of pans….

  16. Pingback: Recipe Roundup • Saving by Making

  17. Connie

    May 4, 2012 at 1:46 pm

    Reply

    Thank you so much Catherine. Your blog is so inspired it made my day. Please keep it up. Thanks.

  18. Connie

    May 4, 2012 at 1:41 pm

    Reply

    Can I substitute coco powder to blueberry? Please advise.

    Thanks.

  19. Misty

    March 22, 2012 at 2:07 pm

    Reply

    Mmmm… gonna try these out today!!

  20. Rebecca

    March 21, 2012 at 9:22 am

    Reply

    Hmmm…I must have done something wrong because they turned out very dry. I’ll try again another day! I love your blog – thank you for all of your hard work!

  21. Julie

    March 19, 2012 at 9:05 pm

    Reply

    One of the things I like best about this website is that it does use normal, basic ingredients but still provides a lot of recipes that are much healthier than store-bought, processed food.

  22. JEANNINE

    March 12, 2012 at 6:11 pm

    Reply

    Yummy, we added pureed spinach for a little extra.

  23. Mattie

    March 11, 2012 at 9:43 pm

    Reply

    Could I substitute honey or agave nectar in place of the sugar?

    • catherine

      March 12, 2012 at 11:31 am

      Reply

      Yes, use 3/8 Cup Honey and reduce the oil to 2 Tbsp!

      • Mattie

        March 12, 2012 at 1:03 pm

        Reply

        Thank you!

  24. Lindsay V

    March 10, 2012 at 1:03 pm

    Reply

    I think the vanilla was a good addition. These turned out delicious!

  25. LittleK

    March 10, 2012 at 12:47 pm

    Reply

    We made these this morning-and they were a little bit on the thick side, so I added in about 1-2 tbsp of plain yogurt, also used some olive oil instead as we don’t have vegetable or canola. Added about 1 tsp of vanilla and 1/4 c chocolate chips. Also made some raspberry glaze to go on top. They weren’t too sweet, which made them great for a mid-morning treat for our whole family. They baked for 18 minutes exactly and were PERCECT!!! Thank you for the recipe-it was basic and simple, and so tasty!

    • LittleK

      March 10, 2012 at 12:47 pm

      Reply

      whoops! meant to say PERFECT, not PERCECT!

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