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Chocolate Muffin

Close-up of moist chocolate muffin interior with chocolate chips
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Seriously, these are the best! Super moist, packed with chocolate, and surprisingly simple to whip up. They make the kitchen smell amazing and are perfect anytime. Let’s bake some happiness!

Ingredients

Scale
  • 125g Butter: Make sure it’s nice and soft (room temp is key!)
  • 100g Brown Sugar: For that lovely deep flavour.
  • 1 tsp Vanilla Essence: Or chocolate essence for extra punch!
  • 2 Large Eggs: Room temp if you can remember.
  • 125g All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tbsp Cocoa Powder: Unsweetened or Dutch-process works great.
  • 2 tbsp Buttermilk: (Or make your own: 2 tbsp milk + 1/2 tsp lemon juice/vinegar, rest 5 mins)
  • 1/3 cup Chocolate Chips: Semi-sweet, milk, dark – your choice! (+ a few extra for sprinkling!)

Instructions

  1. Get Ready: Heat your oven to 180°C (350°F). Line a muffin tin with 4-5 liners.
  2. Cream Butter & Sugar: In a big bowl, beat the soft butter, brown sugar, and vanilla with a mixer (or whisk) until it looks light and fluffy (takes a few minutes!).
  3. Add Eggs: Beat in the eggs, one at a time, mixing well after each.
  4. Mix Dry Stuff: In a separate bowl, whisk together the flour, baking powder, baking soda, and cocoa powder.
  5. Combine Gently: Add the flour mix and the buttermilk to the butter mixture. Using a spatula, fold just until combined. Don’t overmix! A few lumps are totally fine – that means tender muffins!
  6. Fold in Chips: Gently fold in the chocolate chips.
  7. Fill & Bake: Spoon the batter into the liners, filling them about 2/3 to 3/4 full. Sprinkle a few extra chips on top if you like! Bake for 15-20 minutes. They’re done when a toothpick stuck in the centre comes out clean (or with moist crumbs, not wet batter).
  8. Cool Down: Let the muffins cool in the tin for 5-10 minutes before moving them to a wire rack to cool completely. Waiting is hard, but worth it!

Notes

  • Serving: Amazing warm! Great with coffee, milk, or just as they are. A little butter doesn’t hurt either!
  • Tip: Using an ice cream scoop makes filling the liners super easy and keeps the muffins the same size.
  • Another Tip: Sifting the cocoa powder helps prevent lumps!
  • Storage: Keep cooled muffins in an airtight container. They’ll last about 3-4 days at room temp, a week in the fridge, or 3 months in the freezer (wrap them well!).
  • Reheating: Warm fridge/room temp muffins gently in the microwave (10-15 secs) or a low oven/toaster oven. For frozen, thaw first or give them a bit longer.

Enjoy your delicious homemade muffins!

Find it online: https://recipesh.com/chocolate-muffin/