Best Moist Chocolate Muffins Recipe – Super Moist and Chocolaty!
If you’re a chocolate lover, these Moist Chocolate Muffins will be your new favorite treat. They’re incredibly moist thanks to the yogurt in the batter and bursting with chocolaty goodness from both cocoa powder and chocolate chips. Perfect for breakfast, a snack, or dessert, these muffins are a delight any time of day.
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The Best Moist Chocolate Muffins Recipe
These moist chocolate muffins are not only delicious but also easy to make. With a prep time of just 15 minutes and a cook time of 20 minutes, you’ll have a dozen scrumptious muffins ready in under an hour. The key to their moistness is the yogurt, which adds a delightful texture and flavor.
Notes on Ingredients
- All-purpose flour: The base for the muffins, providing structure.
- White sugar: Adds sweetness.
- Semisweet chocolate chips: Provide bursts of chocolate in every bite.
- Unsweetened cocoa powder: For rich chocolate flavor.
- Baking soda: Helps the muffins rise.
- Plain yogurt: Keeps the muffins moist.
- Milk: Adds moisture and richness.
- Vegetable oil: Keeps the muffins tender.
- Egg: Binds the ingredients together.
- Vanilla extract: Enhances the overall flavor.
How to Make Moist Chocolate Muffins
- Gather ingredients: Measure out all your ingredients to ensure you have everything ready.
- Preheat the oven: Set your oven to 400 degrees F (200 degrees C) and line 12 muffin cups with paper liners.
- Mix dry ingredients: In a large bowl, combine the flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda.
- Prepare wet ingredients: In a separate bowl, whisk together the yogurt, milk, oil, egg, and vanilla until smooth.
- Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until just blended.
- Fill muffin cups: Fill the prepared muffin cups 3/4 full with the batter and sprinkle with the remaining 1/4 cup chocolate chips.
- Bake: Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
How to Serve Moist Chocolate Muffins
These muffins are best enjoyed fresh out of the oven, but they also taste amazing the next day. Serve them with a glass of milk for breakfast, a cup of coffee for an afternoon snack, or as a dessert with a scoop of vanilla ice cream.
How to Store Moist Chocolate Muffins
Store your moist chocolate muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins for up to 3 months. To thaw, simply leave them at room temperature or warm them in the microwave.
FAQs About Moist Chocolate Muffins
Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt can be used, but it may make the batter thicker. You might need to add a bit more milk to achieve the right consistency.
Can I substitute the vegetable oil with butter?
Yes, melted butter can be used instead of vegetable oil, but it might alter the texture slightly.
How can I make these muffins dairy-free?
You can substitute the yogurt with a dairy-free yogurt and use a plant-based milk like almond or soy milk.
The Best Moist Chocolate Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 cup semisweet chocolate chips divided
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup plain yogurt
- ½ cup milk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Gather ingredients.
- Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper muffin liners.
- Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl.
- Whisk yogurt, milk, oil, egg, and vanilla in separate bowl until smooth.
- Pour yogurt mixture into the chocolate mixture and stir until batter is just blended.
- Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
