Milk Chocolate Muffins

Is a chocolate muffin essentially a cupcake? Maybe. Does it matter? NOPE.

Parker and I made a batch of these muffins last weekend and I LOVE making recipes that I can make all in one bowl and don’t need a mixer. I think that is a big reason why I make muffins so much! There is something so easy about just needing a big glass bowl and a wooden spoon.

I had a large milk chocolate bar that I chopped up, but you could also use any kind of chocolate chips for this recipe! All three of my kids have enjoyed these and I have, too.

Chocolate Muffins

Makes 12 muffins

  • 1 1/2 cups all-purpose flour

  • 1/2 cup cocoa powder

  • 2/3 cup white sugar

  • 1/4 tsp salt

  • 1 egg

  • 1 cup milk

  • 1 tsp pure vanilla extract

  • 1/2 cup flavorless oil

  • 1 cup chocolate chips or chunks (I chopped up milk chocolate) - plus a little more for topping.

Directions:

  1. In a bowl, whisk together the flour with the cocoa powder and add the sugar and salt and mix.

  2. Add the egg, milk, vanilla, oil and mix with a wooden spoon until combined and no large chunks remain.

  3. Stir in the chocolate.

  4. Using an ice cream scoop, scoop into muffin tins lined with liners or sprayed with non-stick spray. Once scooped into tins, top with remaining chocolate.

  5. Bake at 425 degrees for about 13-15 minutes. Check every minute toward the end and take out when a toothpick comes out clean. Take out and let cool. Remove and store in air-tight container at room temperature for the week.

Breakfast, Breads, SnacksAnna Beckrecipes, Recipes