Go Back
A freshly baked moist chocolate muffin recipe displayed on an elegant blue and white plate with scattered chocolate chips.
Layla

Moist Chocolate Muffins

Bakery-style chocolate muffins with a tender crumb and deep cocoa flavor that stay moist for days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cup all-purpose flour spooned and leveled
  • 0.75 cup unsweetened cocoa powder Dutch-processed preferred
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cup vegetable oil keeps muffins moist
  • 1 cup whole milk room temperature
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 0.5 cup hot coffee or hot water, deepens chocolate flavor

Equipment

  • 12-cup muffin tin
  • Paper Liners
  • Large mixing bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 425F. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined and no cocoa lumps remain.
  3. In a separate bowl, whisk oil, milk, eggs, and vanilla until smooth. Stir in hot coffee - the batter will look thin and slightly curdled, which is normal.
  4. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined - about 12 strokes. Some small lumps are fine. Let batter rest 5 minutes; it will thicken slightly.
  5. Divide batter among muffin cups, filling each nearly to the top. Bake at 425F for 5 minutes, then reduce heat to 350F and bake 15-18 minutes more until tops spring back when lightly pressed.
  6. Cool in pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

The high initial oven temperature creates a tall domed top, then lowering the heat ensures even baking without drying out. For extra richness, fold in 1 cup semisweet chocolate chips before resting. These keep beautifully at room temperature for 3 days in an airtight container, or freeze up to 2 months.