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Moist Chocolate Muffins

Moist Chocolate Muffins

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 35 m
LONESTAR1

LONESTAR1

One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day..

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

Sarah Jo
93

Sarah Jo

1/29/2013

I cut the sugar back by half and I used homemade unsweetened applesauce for half of the yogurt and half of the oil called for in this recipe. I also used mini chocolate chips. Baked at 350*, these muffins were done in a little over 22 minutes. They did take longer to bake because I really filled my muffin tins--my muffins were GINORMOUS. One of THE BEST chocolate muffins we've ever had. Noone could tell that I cut back the sugar or the fat in the recipe. It still tasted luscious.

Mini Binoy
66

Mini Binoy

8/23/2012

Really one of the luscious muffins I have ever baked.. Very chocolatey n it tasted yummier n more moist the next day .I didnt make any changes in the recipe.The baking time might vary a bit.. I preheated the oven to 190 degrees only. Got 24 muffins and 3 small cup cakes.

HalfBaked
52

HalfBaked

9/19/2012

I really like this recipe. With my first batch, it made two dozen regular sized muffins and one dozen mini muffins, and they were all gone within a few days. My second time around I tweaked the recipe a little, using 1/4 tsp mint extract instead of vanilla and mint chocolate chips. Tasty either way, but I am going to try it with a number of different chip combinations because the recipe is so simple, tasty and adaptable.

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