Chocolate Muffins (Tall, Moist & Gooey)

Yield: 12 standard muffins
Prep: 15–20 minutes
Bake: 18–22 minutes
Difficulty: Easy–Intermediate

Why This Recipe Works

This recipe balances structure and tenderness for bakery-quality muffins.
Oil keeps the crumb moist, buttermilk reacts with baking soda for lift, and cocoa powder delivers deep chocolate flavor.
The baking method creates tall domes with soft interiors and gooey chocolate pockets.

Ingredients

Dry Ingredients

• 1¾ cups (220 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ½ cup (50 g) unsweetened cocoa powder, sifted
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract

Chocolate

• 1 cup (170 g) semi-sweet chocolate chips

Optional Add-Ins

• ½ cup chopped walnuts or pecans
• ½ cup dark chocolate chunks

Instructions

1. Preheat Oven:
   Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with liners.
2. Mix Dry Ingredients:
   In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
   In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
4. Combine:
   Add wet ingredients to dry and gently fold until just combined. Do not overmix.
5. Add Chocolate:
   Fold in chocolate chips (reserve some for topping if desired).
6. Rest Batter (Optional):
   Let batter rest for 10 minutes for better texture and height.
7. Fill Pan:
   Fill muffin cups nearly to the top. Sprinkle reserved chocolate chips on top.
8. Bake:
   Bake at 425°F (220°C) for 5 minutes, then reduce oven to 350°F (175°C) without opening the door.
   Bake another 13–17 minutes.
9. Cool:
   Let muffins cool 5 minutes in the pan, then transfer to a wire rack.

Pro Tips

Variations

• Double Chocolate: Add ½ cup melted dark chocolate to wet ingredients.
• Triple Chocolate: Mix white, milk, and dark chocolate chips.
• Espresso Chocolate: Add 1 teaspoon instant espresso powder.

Storage

• Room temperature (airtight): up to 3 days
• Refrigerator: up to 5 days
• Freezer: up to 2 months

Serving Ideas

• Serve warm with coffee or espresso
• Top with powdered sugar or chocolate drizzle
• Pair with vanilla ice cream

Conclusion

These chocolate muffins are tall, moist, rich, and packed with gooey chocolate.
With simple ingredients and the right technique, you’ll get professional bakery-style results every time.