Ultimate Moist One-Bowl Double Chocolate Muffins
Make rich, fudgy chocolate muffins quickly using this simple one-bowl method. These bakery-style muffins stay moist for days.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix with a whisk or spatula until just combined. Do not overmix.
- Carefully pour the boiling water into the batter and mix until smooth. The batter will be thin.
- Gently fold in 3/4 cup of the chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the remaining chocolate chips on top of each muffin.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra fudgy results, use buttermilk instead of regular milk.
- You can prepare the dry ingredients ahead of time and store them in an airtight container for up to one week.
- These muffins freeze well; wrap cooled muffins individually in plastic wrap before placing them in a freezer bag.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 25
- Sodium: 180
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 30