Moist Chocolate Muffins with Chunks (Print Version)
# Ingredients:
→ For the batter
01 -
125ml vegetable oil (sunflower or germ oil works best)
02 -
60g unsweetened cocoa powder
03 -
200g granulated sugar
04 -
1 teaspoon pure vanilla extract
05 -
2 large eggs, at room temperature
06 -
200g all-purpose flour
07 -
200ml milk
08 -
A pinch of salt
→ For the mix-in
09 -
200g chocolate chunks or chips (use baking-stable ones that won't melt completely)
# Instructions:
01 -
Preheat your oven to 350°F (180°C), or 320°F (160°C) for convection ovens. Line a 12-cup muffin tin with paper liners.
02 -
In a large bowl, whisk together the cocoa powder, flour, sugar, and salt until well combined and no lumps remain.
03 -
In a separate bowl, thoroughly whisk the eggs, milk, vanilla extract, and oil until smooth and well blended. Pour this mixture into the dry ingredients and gently stir just until combined - a few small lumps are perfectly fine!
04 -
Fold in the chocolate chunks, being careful not to overmix. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
# Notes:
01 -
For the most tender muffins, mix the batter gently and just until the ingredients are combined - overmixing develops gluten and makes them tough.
02 -
For an extra moist result, brush the tops with a little milk while they're still warm from the oven.