Chocolate Muffins Recipe
These chocolate muffins are rich, moist, and perfectly fluffy; the ultimate homemade treat for breakfast or dessert. Made with Greek yogurt and cocoa powder, they deliver that bakery-style texture every time.
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Servings: 12 muffins
Calories: 295kcal
Cost: $6
Equipment
- Muffin tin
- Paper or silicone liners
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Oven thermometer
Ingredients
- 2 cups all-purpose flour or gluten-free blend for gluten-free version
- ¾ cup unsweetened cocoa powder use high-quality Dutch-processed for best flavor
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup granulated sugar adjust for sweetness preference
- 1 cup Greek yogurt adds moisture and protein
- ½ cup vegetable oil or melted butter
- 2 large eggs room temperature
- ⅓ cup milk dairy or non-dairy
- 2 teaspoon vanilla extract
- 1 ripe banana mashed; optional for moisture
- 1 ½ cups semi-sweet chocolate chips or white chocolate chips
- ½ cup chopped nuts optional
Instructions
- Preheat oven to 375°F and line muffin tin with paper or silicone liners.
- Whisk flour, cocoa, baking powder, baking soda, salt, and sugar in a large bowl.
- In a separate bowl, combine Greek yogurt, oil, eggs, milk, vanilla, and banana.
- Gently fold wet ingredients into dry ingredients; avoid overmixing.
- Add chocolate chips and nuts; mix lightly.
- Fill muffin cups ⅔ full and bake 18–22 minutes.
- Cool in the pan for 5 minutes, then transfer to a rack to cool fully.
Notes
Nutrition information is automatically calculated and should be used only as an approximation.
Nutrition
Serving: 85g | Calories: 295kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 180mg | Potassium: 220mg | Fiber: 3g | Sugar: 20g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2.3mg