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Easy One-Bowl Double Chocolate Chip Muffins

Three moist chocolate muffins stacked on a white plate, one with a bite taken out, topped with chocolate chips.
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Make rich, moist chocolate muffins with a brownie texture using this simple one-bowl recipe. These double chocolate chip muffins are quick to prepare and perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk (or milk mixed with 1/2 teaspoon vinegar)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water or hot coffee
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until fully combined. This is your dry mix.
  3. Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix with a whisk or spatula until just combined. Do not overmix; a few small lumps are fine.
  4. Gently stir in 1/2 cup of the chocolate chips.
  5. Carefully pour the hot water or hot coffee into the batter and mix until smooth. The batter will be thin.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Sprinkle the remaining 1/2 cup of chocolate chips over the tops of the batter.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out with moist crumbs attached.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist chocolate muffins, use hot coffee instead of hot water; it deepens the cocoa flavor without making the muffins taste like coffee.
  • You can make these freezer friendly muffins by wrapping cooled muffins tightly in plastic wrap and then foil. They keep well for up to three months.
  • This recipe uses simple pantry ingredients for easy chocolate baking from scratch.

Nutrition

Find it online: https://cookingbyjade.com/easy-one-bowl-chocolate-muffins/