Make moist chocolate muffins every time! Our easy recipe uses hot water for rich flavor & melt-in-your-mouth texture. Includes tips for fluffy tops and gooey chips
Ingredients
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1 ¼ cups (250g) sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (175g) chocolate chips
Wet Ingredients:
- 2 large eggs (room temperature)
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable or canola oil
- 2 tsp vanilla extract
- ½ cup (120ml) very hot water or coffee
Steps
- Prep:
- Heat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add chocolate chips and toss to coat (this prevents sinking).
- Mix Wet Ingredients:
- In another bowl, beat eggs lightly.
- Stir in milk, oil, and vanilla until smooth.
- Combine Gently:
- Pour wet ingredients into dry ingredients.
- Stir just until no dry spots remain (do not overmix; lumps are ok).
- Add Hot Liquid:
- Pour in hot water or coffee.
- Stir gently until batter is smooth (it will be thin – that’s good!).
- Bake:
- Fill muffin cups nearly to the top.
- Place in oven, then immediately reduce heat to 350°F (175°C).
- Bake 18–22 min, until a toothpick comes out with moist crumbs (not wet batter).
- Cool:
- Let muffins rest in tin for 5 minutes.
- Transfer to a wire rack to cool completely (prevents soggy bottoms).