How to make soft& Moist Chocolate Muffins At Home

The Ultimate Moist Chocolate Muffins 🍫✨

Get ready to bake the softest, fudgiest, and most irresistible chocolate muffins ever! These muffins are rich, moist, and packed with deep chocolate flavor, making them better than a bakery. The secret? A perfect blend of cocoa powder, vinegar+milk, and a touch of hot coffee to enhance the chocolatey goodness.

Why You’ll Love This Recipe:

✔ Super moist & fluffy – No dry muffins here!
✔ Easy, one-bowl recipe – Minimal effort, maximum flavor.
✔ Rich chocolate taste – Thanks to cocoa powder & coffee.
✔ Perfect for any occasion – Breakfast, snacks, or a sweet treat!
What You Need:
Simple pantry ingredients like flour, cocoa powder, eggs, and oil
Hot coffee (or hot water) for a deep, rich chocolate taste
Buttermilk to keep the muffins ultra-soft OR mil+vinegar

How to Make Them:

1️⃣ Mix dry ingredients.
2️⃣ Whisk wet ingredients.
3️⃣ Combine, then stir in hot coffee for extra richness.
4️⃣ Fill muffin liners & bake!
¾ cups (220g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 cup (200g) granulated sugar
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 large eggs
¾ cup (180ml) buttermilk (or ¾ cup milk + 1 tbsp vinegar)
½ cup (120ml) vegetable oil
1 teaspoon vanilla extract
½ cup (120ml) hot coffee (boosts chocolate flavor!)

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
Mix dry ingredients: In a large bowl, whisk flour, cocoa powder, sugar, salt, baking soda, and baking powder. Stir in chocolate chips.
Mix wet ingredients: In another bowl, whisk eggs, milk+, vinegar oil, and vanilla until smooth.
Combine: Gradually mix the wet ingredients into the dry. Stir gently. Add hot coffee last and mix until just combined (batter will be runny—don’t worry!).
Fill & Bake: Divide batter evenly into muffin liners (¾ full). Bake for 18-22 minutes or until a toothpick inserted comes out with a few moist crumbs.
Cool & Enjoy: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.milk, oil, and vanilla until smooth.
Combine: Gradually mix the wet ingredients into the dry. Stir gently. Add hot coffee last and mix until just combined (batter will be runny—don’t worry!).
Fill & Bake: Divide batter evenly into muffin liners (¾ full). Bake for 18-22 minutes or until a toothpick inserted comes out with a few moist crumbs.
Cool & Enjoy: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
These muffins are perfect as-is, Try them once, and you’ll never go back to store-bought muffins again! 😍🍩

Like & share if you love chocolate! 🍫🔥
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