Yield: 12 muffins
Serving size: 1 muffin
Prep time: 20 minutes
Resting time: 10 minutes
Baking time: 18–23 minutes
Total time: About 50 minutes
Difficulty: Easy
Oven: 425°F (220°C), then 350°F (175°C)
Ingredients
Dry Ingredients
1½ cups (195 g) all-purpose flour
½ cup (45–50 g) unsweetened cocoa powder
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Wet Ingredients
2 large eggs, room temperature
¾ cup (180 ml) buttermilk
¼ cup (60 ml) neutral vegetable oil
¼ cup (60 g) sour cream or plain Greek yogurt
2 teaspoons vanilla extract
Chocolate
1 cup (170 g) semi-sweet chocolate chips
½ cup (85 g) additional chocolate chips for the tops
Full Detailed Instructions
1. Prepare the oven and pan
Preheat your oven to 425°F (220°C).
Line a 12-cup muffin pan with paper liners.
For taller, more dramatic muffin tops, make sure the batter is not spread too thin across the cups.
2. Combine the dry ingredients
Add the following to a large mixing bowl:
Flour
Cocoa powder
Granulated sugar
Brown sugar
Baking powder
Baking soda
Salt
Whisk everything together thoroughly.
Tip: If your cocoa powder has lumps, sift it first. This gives you a smoother chocolate batter.
3. Combine the wet ingredients
In a separate bowl, add:
Eggs
Buttermilk
Vegetable oil
Sour cream or Greek yogurt
Vanilla
Whisk until the mixture is smooth and well combined.
Don’t worry if the mixture isn’t completely glossy—the sour cream can make it slightly thick.
4. Add wet ingredients to dry ingredients
Pour the wet mixture into the bowl containing the dry ingredients.
Using a rubber spatula or wooden spoon, gently fold everything together.
Do not use an electric mixer.
Stop mixing as soon as you no longer see large streaks of dry flour.
A slightly lumpy batter is completely fine.
Important: Overmixing develops too much gluten and can make the muffins tough and dense.
5. Add the chocolate chips
Add 1 cup (170 g) chocolate chips.
Gently fold them through the batter.
For the best chocolate flavor, you can use a mixture of:
Semi-sweet chocolate chips
Dark chocolate chips
Mini chocolate chips
6. Rest the batter
Let the batter rest for approximately 10 minutes.
This allows the flour to absorb some of the liquid and helps produce a thicker batter and better muffin tops.
7. Fill the muffin cups
Divide the batter evenly between the 12 muffin liners.
Fill each one about ¾ to almost completely full.
Don’t worry if the batter looks higher than you normally fill cupcakes—the goal is a large bakery-style muffin.
Sprinkle the remaining ½ cup chocolate chips generously over the tops.
8. Bake
Place the muffin pan in the fully preheated oven.
First stage
Bake at:
425°F (220°C) for 5 minutes
Second stage
Without opening the oven door, reduce the temperature to:
350°F (175°C)
Continue baking for approximately 13–18 minutes.
The total baking time will generally be 18–23 minutes.
9. Check for doneness
Insert a toothpick into the center of one muffin.
It should come out with:
A few moist chocolate crumbs
Melted chocolate is okay
Wet, liquid batter
Be careful not to overbake. Slightly underbaked-looking chocolate muffins often finish setting as they cool.
10. Cool
Remove the pan from the oven.
Allow the muffins to cool in the pan for 5 minutes.
Then transfer them to a wire rack.
For the best experience, serve them slightly warm so the chocolate chips are soft and melted.
Tips for Perfect Muffins
For very tall muffin tops
The most important steps are:
Start with a very hot oven at 425°F.
Use a relatively thick batter.
Don’t overmix.
Don’t underfill the muffin cups.
Don’t open the oven during the first 5 minutes.
For extra-moist muffins
Use sour cream or Greek yogurt and don’t overbake.
For stronger chocolate flavor
Use dark cocoa powder and dark/semi-sweet chocolate chips.
You can also replace 2 tablespoons of buttermilk with cooled strong coffee. The coffee won’t make the muffins taste like coffee; it enhances the chocolate flavor.
For a more fudgy center
Add 50–75 g melted dark chocolate to the wet ingredients. Allow it to cool slightly before mixing it in.
Optional Add-Ins
You can add:
½ cup chopped walnuts
½ cup chopped pecans
½ cup white chocolate chips
½ cup peanut butter chips
½ cup chopped dark chocolate
A small pinch of flaky sea salt on top
For a nut version, ½ cup toasted walnuts or pecans works especially well with the chocolate.
Approximate Nutrition
Per 1 muffin, based on 12 muffins:
Nutrient Approx. amount
Calories 330–360 kcal
Total Fat 15–17 g
Saturated Fat 6–8 g
Carbohydrates 45–48 g
Sugar 27–30 g
Protein 5–6 g
Fiber 3–4 g
Sodium 250–320 mg
Nutrition will vary depending on the exact chocolate chips, cocoa powder, dairy products, and portion size.
Recipe Q&A
Can I use milk instead of buttermilk?
Yes. For a closer buttermilk substitute, mix ¾ cup milk with 2¼ teaspoons lemon juice or white vinegar. Let it sit for about 5 minutes before using.
Can I use butter instead of oil?
Yes. Use about 60 g melted butter. Oil generally gives a softer, moister muffin, while butter gives more buttery flavor.
Why did my muffins not rise?
Common causes are:
Old baking powder/baking soda
Overmixing
Oven temperature too low
Batter cups not filled enough
Opening the oven too early
Why are my muffins dry?
Most likely they were baked too long or too much flour was used. Measure flour by weight if possible.
Can I make these without sour cream?
Yes. Use 60 g plain Greek yogurt, or increase the buttermilk slightly.
Can I make mini muffins?
Yes. Bake at around 350°F (175°C) and start checking them after 10–12 minutes.
Can I freeze them?
Yes. Cool completely, place in an airtight freezer bag/container, and freeze for up to 3 months.
Thaw at room temperature or microwave for about 10–20 seconds to soften them.
How should I store them?
Keep them in an airtight container at room temperature for 2–3 days. For the best texture, don’t refrigerate unless necessary, because refrigeration can make them firmer.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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