\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nCostco doesn\u2019t make their famous double chocolate muffins anymore, so I had to crack the code and make a version at home. These copycat muffins are rich, moist<\/strong>, and loaded with deep chocolate flavor<\/strong>!<\/p>\n<\/figure>\n\nReasons You\u2019ll Love This Recipe<\/h2>\n\nCostco Copycat:<\/strong> Do your kids miss the chocolate muffins from Costco? This is the perfect homemade version!<\/li>\nSuper Easy and Totally Delicious! <\/strong>With just a few pantry staples and barely any prep, you can have a fresh batch ready in no time. <\/li>\nGreat Addition to Any Brunch or Gathering:<\/strong> I like to serve them as part of a brunch spread with my favorite breakfast casserole<\/a> or sheet pan eggs<\/a> and bacon<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Chocolate Muffins<\/h3>\n<\/figure>\n\nButtermilk:<\/strong> If you don\u2019t have buttermilk on hand, you can make your own using this recipe<\/a>!<\/li>\nDutch Process Cocoa<\/a>:<\/strong> This ingredient is the secret to that deep, dark chocolate flavor. Regular cocoa powder will work, but your muffins will be lighter in color and taste. <\/li>\nChocolate Chunk Choices:<\/strong> Chopped baking chocolate melts best, but chips work too. Mix it up with milk, white, or peanut butter chips.<\/li>\nWhich is better, Butter or Oil?<\/strong> Oil keeps these chocolate muffins extra moist, but you can swap in melted butter if you prefer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Chocolate Muffins From Scratch<\/h2>\nThis chocolate muffin recipe is easier than you might think! With just a few simple steps, you\u2019ll have rich, moist, tender muffins ready to enjoy. You don\u2019t even need a mixer!<\/p>\n\nWhisk Dry Ingredients:<\/strong> Preheat the oven to 425\u00baF. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside. Add the cocoa powder, flour, baking powder, baking soda, and salt to a medium bowl. Whisk until combined. Set aside.<\/li>\nStir in the Sugars and Oil:<\/strong> Add the brown sugar, sugar, and oil to a large bowl and mix until combined. Add the buttermilk, sour cream, and vanilla<\/a> and mix until combined.<\/li>\nEggs:<\/strong> Add the eggs and mix until combined.<\/li>\nCombine Wet and Dry Ingredients:<\/strong> Add the flour mixture to the buttermilk mixture and mix until fully combined.<\/li>\nAdd Chocolate:<\/strong> Fold in the chopped chocolate by hand.<\/li>\nBake:<\/strong> Scoop the batter evenly into the prepared muffin tin,<\/a> filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you\u2019d like. Bake for 6 minutes at 425\u00baF before lowering the temperature to 375\u00baF and baking for an additional 11-13 minutes. Remove the pan from the oven and let the muffins cool for about 5 minutes in the pan. Then, remove the chocolate muffins to a baking wire rack to finish cooling completely.<\/li>\n<\/ol>\n\nReason For Different Baking Temps<\/h2>\nWhy start baking at 425\u00baF and then finish at 375\u00baF?<\/strong> Starting at 425\u00baF helps the muffins rise and form a domed top; dropping to 375\u00baF lets the centers bake evenly.<\/p>\n<\/div>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tips<\/h2>\nMy Favorite Muffin Liners:<\/strong> I use paper liners called tulip liners<\/a> for these muffins! They let you fill the muffin cups higher, resulting in gorgeous, tall muffins just like the ones from your favorite bakery.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00be cup Dutch process cocoa powder<\/span>, 1 \u00bd cups all-purpose flour<\/span>, 1 \u00bd teaspoons baking powder<\/span>, \u00be teaspoon baking soda<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup packed dark brown sugar<\/span>, \u2153 cup granulated sugar<\/span>, and \u00bd cup vegetable oil<\/span> to a large bowl and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup buttermilk<\/span>, \u00bd cup sour cream<\/span>, and 1 teaspoon vanilla extract<\/span> and mix until combined. Add 2 large eggs<\/span> and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix until fully combined. Fold in \u00be cup roughly chopped semi-sweet chocolate<\/span> by hand.<\/span><\/p>\n<\/li>\n\nScoop the batter evenly into the prepared muffin pan, filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you would like.<\/span><\/p>\n<\/li>\n\nBake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Costco doesn\u2019t make their famous double chocolate muffins anymore, so I had to crack the code and make a version at home. These copycat muffins are rich, moist<\/strong>, and loaded with deep chocolate flavor<\/strong>!<\/p>\n<\/figure>\n\nReasons You\u2019ll Love This Recipe<\/h2>\n\nCostco Copycat:<\/strong> Do your kids miss the chocolate muffins from Costco? This is the perfect homemade version!<\/li>\nSuper Easy and Totally Delicious! <\/strong>With just a few pantry staples and barely any prep, you can have a fresh batch ready in no time. <\/li>\nGreat Addition to Any Brunch or Gathering:<\/strong> I like to serve them as part of a brunch spread with my favorite breakfast casserole<\/a> or sheet pan eggs<\/a> and bacon<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Chocolate Muffins<\/h3>\n<\/figure>\n\nButtermilk:<\/strong> If you don\u2019t have buttermilk on hand, you can make your own using this recipe<\/a>!<\/li>\nDutch Process Cocoa<\/a>:<\/strong> This ingredient is the secret to that deep, dark chocolate flavor. Regular cocoa powder will work, but your muffins will be lighter in color and taste. <\/li>\nChocolate Chunk Choices:<\/strong> Chopped baking chocolate melts best, but chips work too. Mix it up with milk, white, or peanut butter chips.<\/li>\nWhich is better, Butter or Oil?<\/strong> Oil keeps these chocolate muffins extra moist, but you can swap in melted butter if you prefer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Chocolate Muffins From Scratch<\/h2>\nThis chocolate muffin recipe is easier than you might think! With just a few simple steps, you\u2019ll have rich, moist, tender muffins ready to enjoy. You don\u2019t even need a mixer!<\/p>\n\nWhisk Dry Ingredients:<\/strong> Preheat the oven to 425\u00baF. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside. Add the cocoa powder, flour, baking powder, baking soda, and salt to a medium bowl. Whisk until combined. Set aside.<\/li>\nStir in the Sugars and Oil:<\/strong> Add the brown sugar, sugar, and oil to a large bowl and mix until combined. Add the buttermilk, sour cream, and vanilla<\/a> and mix until combined.<\/li>\nEggs:<\/strong> Add the eggs and mix until combined.<\/li>\nCombine Wet and Dry Ingredients:<\/strong> Add the flour mixture to the buttermilk mixture and mix until fully combined.<\/li>\nAdd Chocolate:<\/strong> Fold in the chopped chocolate by hand.<\/li>\nBake:<\/strong> Scoop the batter evenly into the prepared muffin tin,<\/a> filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you\u2019d like. Bake for 6 minutes at 425\u00baF before lowering the temperature to 375\u00baF and baking for an additional 11-13 minutes. Remove the pan from the oven and let the muffins cool for about 5 minutes in the pan. Then, remove the chocolate muffins to a baking wire rack to finish cooling completely.<\/li>\n<\/ol>\n\nReason For Different Baking Temps<\/h2>\nWhy start baking at 425\u00baF and then finish at 375\u00baF?<\/strong> Starting at 425\u00baF helps the muffins rise and form a domed top; dropping to 375\u00baF lets the centers bake evenly.<\/p>\n<\/div>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tips<\/h2>\nMy Favorite Muffin Liners:<\/strong> I use paper liners called tulip liners<\/a> for these muffins! They let you fill the muffin cups higher, resulting in gorgeous, tall muffins just like the ones from your favorite bakery.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00be cup Dutch process cocoa powder<\/span>, 1 \u00bd cups all-purpose flour<\/span>, 1 \u00bd teaspoons baking powder<\/span>, \u00be teaspoon baking soda<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup packed dark brown sugar<\/span>, \u2153 cup granulated sugar<\/span>, and \u00bd cup vegetable oil<\/span> to a large bowl and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup buttermilk<\/span>, \u00bd cup sour cream<\/span>, and 1 teaspoon vanilla extract<\/span> and mix until combined. Add 2 large eggs<\/span> and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix until fully combined. Fold in \u00be cup roughly chopped semi-sweet chocolate<\/span> by hand.<\/span><\/p>\n<\/li>\n\nScoop the batter evenly into the prepared muffin pan, filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you would like.<\/span><\/p>\n<\/li>\n\nBake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This chocolate muffin recipe is easier than you might think! With just a few simple steps, you\u2019ll have rich, moist, tender muffins ready to enjoy. You don\u2019t even need a mixer!<\/p>\n
Why start baking at 425\u00baF and then finish at 375\u00baF?<\/strong> Starting at 425\u00baF helps the muffins rise and form a domed top; dropping to 375\u00baF lets the centers bake evenly.<\/p>\n<\/div>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tips<\/h2>\nMy Favorite Muffin Liners:<\/strong> I use paper liners called tulip liners<\/a> for these muffins! They let you fill the muffin cups higher, resulting in gorgeous, tall muffins just like the ones from your favorite bakery.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00be cup Dutch process cocoa powder<\/span>, 1 \u00bd cups all-purpose flour<\/span>, 1 \u00bd teaspoons baking powder<\/span>, \u00be teaspoon baking soda<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup packed dark brown sugar<\/span>, \u2153 cup granulated sugar<\/span>, and \u00bd cup vegetable oil<\/span> to a large bowl and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup buttermilk<\/span>, \u00bd cup sour cream<\/span>, and 1 teaspoon vanilla extract<\/span> and mix until combined. Add 2 large eggs<\/span> and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix until fully combined. Fold in \u00be cup roughly chopped semi-sweet chocolate<\/span> by hand.<\/span><\/p>\n<\/li>\n\nScoop the batter evenly into the prepared muffin pan, filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you would like.<\/span><\/p>\n<\/li>\n\nBake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
My Favorite Muffin Liners:<\/strong> I use paper liners called tulip liners<\/a> for these muffins! They let you fill the muffin cups higher, resulting in gorgeous, tall muffins just like the ones from your favorite bakery.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00be cup Dutch process cocoa powder<\/span>, 1 \u00bd cups all-purpose flour<\/span>, 1 \u00bd teaspoons baking powder<\/span>, \u00be teaspoon baking soda<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup packed dark brown sugar<\/span>, \u2153 cup granulated sugar<\/span>, and \u00bd cup vegetable oil<\/span> to a large bowl and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup buttermilk<\/span>, \u00bd cup sour cream<\/span>, and 1 teaspoon vanilla extract<\/span> and mix until combined. Add 2 large eggs<\/span> and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix until fully combined. Fold in \u00be cup roughly chopped semi-sweet chocolate<\/span> by hand.<\/span><\/p>\n<\/li>\n\nScoop the batter evenly into the prepared muffin pan, filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you would like.<\/span><\/p>\n<\/li>\n\nBake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00be cup Dutch process cocoa powder<\/span>, 1 \u00bd cups all-purpose flour<\/span>, 1 \u00bd teaspoons baking powder<\/span>, \u00be teaspoon baking soda<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup packed dark brown sugar<\/span>, \u2153 cup granulated sugar<\/span>, and \u00bd cup vegetable oil<\/span> to a large bowl and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup buttermilk<\/span>, \u00bd cup sour cream<\/span>, and 1 teaspoon vanilla extract<\/span> and mix until combined. Add 2 large eggs<\/span> and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix until fully combined. Fold in \u00be cup roughly chopped semi-sweet chocolate<\/span> by hand.<\/span><\/p>\n<\/li>\n\nScoop the batter evenly into the prepared muffin pan, filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you would like.<\/span><\/p>\n<\/li>\n\nBake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00be cup Dutch process cocoa powder<\/span>, 1 \u00bd cups all-purpose flour<\/span>, 1 \u00bd teaspoons baking powder<\/span>, \u00be teaspoon baking soda<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup packed dark brown sugar<\/span>, \u2153 cup granulated sugar<\/span>, and \u00bd cup vegetable oil<\/span> to a large bowl and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup buttermilk<\/span>, \u00bd cup sour cream<\/span>, and 1 teaspoon vanilla extract<\/span> and mix until combined. Add 2 large eggs<\/span> and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix until fully combined. Fold in \u00be cup roughly chopped semi-sweet chocolate<\/span> by hand.<\/span><\/p>\n<\/li>\n\nScoop the batter evenly into the prepared muffin pan, filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you would like.<\/span><\/p>\n<\/li>\n\nBake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00be cup Dutch process cocoa powder<\/span>, 1 \u00bd cups all-purpose flour<\/span>, 1 \u00bd teaspoons baking powder<\/span>, \u00be teaspoon baking soda<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup packed dark brown sugar<\/span>, \u2153 cup granulated sugar<\/span>, and \u00bd cup vegetable oil<\/span> to a large bowl and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup buttermilk<\/span>, \u00bd cup sour cream<\/span>, and 1 teaspoon vanilla extract<\/span> and mix until combined. Add 2 large eggs<\/span> and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix until fully combined. Fold in \u00be cup roughly chopped semi-sweet chocolate<\/span> by hand.<\/span><\/p>\n<\/li>\n\nScoop the batter evenly into the prepared muffin pan, filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you would like.<\/span><\/p>\n<\/li>\n\nBake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add \u00be cup Dutch process cocoa powder<\/span>, 1 \u00bd cups all-purpose flour<\/span>, 1 \u00bd teaspoons baking powder<\/span>, \u00be teaspoon baking soda<\/span>, and \u00bd teaspoon salt<\/span> to a medium bowl and whisk until combined. Set aside.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup packed dark brown sugar<\/span>, \u2153 cup granulated sugar<\/span>, and \u00bd cup vegetable oil<\/span> to a large bowl and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup buttermilk<\/span>, \u00bd cup sour cream<\/span>, and 1 teaspoon vanilla extract<\/span> and mix until combined. Add 2 large eggs<\/span> and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix until fully combined. Fold in \u00be cup roughly chopped semi-sweet chocolate<\/span> by hand.<\/span><\/p>\n<\/li>\n\nScoop the batter evenly into the prepared muffin pan, filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you would like.<\/span><\/p>\n<\/li>\n\nBake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add \u00bd cup packed dark brown sugar<\/span>, \u2153 cup granulated sugar<\/span>, and \u00bd cup vegetable oil<\/span> to a large bowl and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd \u00bd cup buttermilk<\/span>, \u00bd cup sour cream<\/span>, and 1 teaspoon vanilla extract<\/span> and mix until combined. Add 2 large eggs<\/span> and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix until fully combined. Fold in \u00be cup roughly chopped semi-sweet chocolate<\/span> by hand.<\/span><\/p>\n<\/li>\n\nScoop the batter evenly into the prepared muffin pan, filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you would like.<\/span><\/p>\n<\/li>\n\nBake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add \u00bd cup buttermilk<\/span>, \u00bd cup sour cream<\/span>, and 1 teaspoon vanilla extract<\/span> and mix until combined. Add 2 large eggs<\/span> and mix until combined.<\/span><\/p>\n<\/li>\n\nAdd the flour mixture to the sugar mixture and mix until fully combined. Fold in \u00be cup roughly chopped semi-sweet chocolate<\/span> by hand.<\/span><\/p>\n<\/li>\n\nScoop the batter evenly into the prepared muffin pan, filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you would like.<\/span><\/p>\n<\/li>\n\nBake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add the flour mixture to the sugar mixture and mix until fully combined. Fold in \u00be cup roughly chopped semi-sweet chocolate<\/span> by hand.<\/span><\/p>\n<\/li>\n\nScoop the batter evenly into the prepared muffin pan, filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you would like.<\/span><\/p>\n<\/li>\n\nBake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Scoop the batter evenly into the prepared muffin pan, filling the wells about \u2154 of the way full. You can add additional chopped chocolate on top if you would like.<\/span><\/p>\n<\/li>\n\nBake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Bake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.<\/span><\/p>\n<\/li>\n\nRemove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Remove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions<\/strong><\/span><\/p>\n\nRoom Temperature:<\/strong> Store leftover muffins in an airtight container at room temperature for up to 5 days.<\/li>\nIn the Refrigerator:<\/strong> For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!<\/li>\nIn the Freezer:<\/strong> Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>306<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>36<\/span>g<\/span><\/span>Protein: <\/span>5<\/span>g<\/span><\/span>Fat: <\/span>17<\/span>g<\/span><\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>35<\/span>mg<\/span><\/span>Sodium: <\/span>247<\/span>mg<\/span><\/span>Potassium: <\/span>209<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>19<\/span>g<\/span><\/span>Vitamin A: <\/span>121<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>78<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Easy Muffin Recipes<\/h2>\nChocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Chocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!<\/p>\n<\/div>\n<\/header>\n<\/section>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/02\/chocolate-muffins-1.jpg\"\/)
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