How to Make the Best Dark Chocolate Muffins
Why This Recipe?
This is a great, simple recipe for how to make dark chocolate muffins. I don't use any cocoa powder in my chocolate muffins, just real 70% dark chocolate—leaving them rich, moist, and totally yummy.
This is a simple muffin recipe and is easily adaptable if you want to add extra ingredients like nuts or dried fruit.
- 5 oz dark 70% chocolate, broken into chunks
- 1/2 cup unsalted butter
- 2 cups plain white flour
- 1/2 cup soft brown sugar
- 1 cup milk
- 2 teaspoons baking powder
- 1/2 tsp salt
- 2 large eggs, lightly beaten
- 1 cup chocolate chunks or chips
- First prep your muffin tin, either using butter to grease the tins or using paper cups.
- Pre-heat your oven to 180C or 350F.
- Melt the butter and chocolate chunks together either in a bowl over a saucepan of water or in a microwave. I find using a microwave on a lower power for 1 min at a time is best. Using 50% power on 3 or 4 separate minutes works for me—just make sure to stir it well after each time.
- Sieve the flour, sugar, baking powder, and salt into a large bowl and mix together.
- In a separate bowl, lightly beat the egg and gradually add the milk.
- Mix the egg mixture into the dry ingredients a bit at a time, until it is all combined. If it seems a little too dry or sticky, add a little more milk, but no more than 1/4 cup.
- Add the chocolate gradually until the whole amount is added and fully combined with the batter; it should be a smooth colour throughout.
- Next add the chocolate chunks—or any other ingredient you wish, such as nuts or dried fruit—and mix so they are evenly combined.
- Fill each of your muffin cups 2/3 of the way up, and place in the centre of your oven for 18-20 minutes.
- Remove from the oven and place on a wire rack to cool. Then enjoy!