Moist Chocolate Muffins

Here’s a recipe for Moist Chocolate Muffins, perfect for any chocolate lover! These muffins are rich, tender, and full of decadent chocolate flavor. Whether for breakfast or a sweet treat, they’re sure to satisfy your chocolate cravings.

Ingredients (Makes 12 muffins):

For the muffins:

• 1 3/4 cups (220g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1/2 cup (120ml) whole milk
• 1/2 cup (120ml) vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup (90g) mini chocolate chips (optional, but adds extra chocolatey goodness)
• 1/2 cup (120ml) boiling water (this helps make the muffins moist)

For topping (optional):

• Extra mini chocolate chips for sprinkling on top before baking
• A dusting of powdered sugar (optional, for serving)

Instructions:

1. Preheat the oven and prepare the muffin tin:

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.

2. Make the dry ingredients:

• In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir to combine and set aside.

3. Mix the wet ingredients:

• In another bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.

4. Combine the wet and dry ingredients:

• Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix—this will ensure the muffins stay light and tender.
• Stir in the mini chocolate chips (if using).

5. Add boiling water:

• Slowly add the boiling water to the muffin batter, mixing gently. The batter will be quite thin, but that’s okay! It’s what makes the muffins moist and fudgy.

6. Fill the muffin tin and bake:

• Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way full.
• Sprinkle a few extra mini chocolate chips on top of each muffin for a little extra indulgence.
• Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

7. Cool and serve:

• Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
• Optionally, dust with powdered sugar before serving for a touch of elegance.

Tips:

• For extra richness: Try using sour cream or Greek yogurt in place of some of the milk. This will make the muffins even more moist and flavorful.
• Storage: Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months—just thaw and enjoy!
• Add-ins: You can mix in chopped chocolate, nuts, or dried fruit to customize the muffins to your liking.

These Moist Chocolate Muffins are a chocolate lover’s dream come true—rich, fudgy, and completely irresistible. Enjoy every bite!