Introduction: Moist Chocolate Muffins

About: Angie Liew (known as Huang) is the founder and author of Huang Kitchen. Being a self taught chef, she focuses on improving cooking recipes, documenting and creating step-by-step how to guides. Her recipes span…

If you love chocolate then you’ll love this recipe for chocolate chips chocolate muffins. These moist chocolate muffins give a double dose of chocolate, as they contain both cocoa powder and chocolate chips. They are rich, moist and chocolatey. These moist chocolate muffins are certainly any chocolate lover’s choice. It's also a delicious treat for dessert or even for a main meal.


{Dry Ingredients}

230 g all-purpose flour

170 g brown sugar

60 g unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

85 g semisweet chocolate chips & white chocolate chips

{Wet Ingredients}

2 Large eggs, lightly beaten

240 ml buttermilk

2 teaspoons vanilla extract

113 g butter, melted and cooled to room temperature

See the original recipe on my website

Step 1: Preheat Oven to 190 Degree C (375 Degree F).

The whole purpose of preheating the oven is to get it up to the desired temperature before you place the muffins in. Preheating the oven is especially important when baking these muffins as baking soda which acts leavening react to heat.

Also place oven rack in centre of oven. The middle of oven is best for even baking.

Step 2: Line a Muffin Pan With Muffin Liners. (Use a 12 or 24 Cup Muffin Pan)

You can also choose to butter or spray generously the muffin pan with cooking spray if muffin liners are not available.

Step 3: Measure All DRY Ingredients.

Proper and accurate measuring is critical to baking. Baking is s science, so when you mix together ingredients, you're creating chemistry so being precise is important.

Step 4: In a Large Bowl, Add All DRY Ingredients Except the Chocolate Chips.

Using a whisk, combine together the DRY ingredients until thoroughly mixed.

Step 5: Add in the Chocolate Chips.

Using a rubber spatula stir until the dark and white chocolate chips are well mixed into the DRY ingredients.

Step 6: Measure All WET Ingredients.

Baking is an art form that requires precise measuring so to ensure the best results, measure accurately the WET ingredients.

Step 7: In a Medium Size Bowl, Beat Lightly the 2 Large Eggs.

Lightly beat just to mix the yolk and the white and to have a uniform colour.

Step 8: Add in the Buttermilk, Vanilla Extract and Melted Butter. Mix Well.


It has a nice thick creamy texture with a rich tangy buttery taste that makes the baked muffins tender. You can also make your own buttermilk by adding 1 tablespoon white distilled vinegar or lemon juice to 1 cup of milk. Just stir the vinegar into the milk and let it stand for 5 to 10 minutes before using.

Vanilla extract:

This adds flavour to the muffins.

Melted butter:

To melt butter, place it in a deep microwave-safe bowl and cover with lid. Heat on high for 30 seconds to one minute. Melted butter is used for baked goods that needs gentle mixing such as muffins and other quick breads. The butter role in these muffins is to add flavour, colour and moisture.

Step 9: Then Fold the WET Mixture Into the DRY Mixture.

Folding is a gentle mixing method. The aim is to incorporate delicate ingredients without causing deflation. Folding also traps extra air in the batter and breaks up existing air bubbles into smaller ones.

Make a well in the centre of the DRY ingredients. Then gently pour WET ingredients into the centre. The well in the centre of DRY ingredients allows the dry ingredients to be folded over on top of the liquid and then gently incorporated just until mixed. This will also prevent over mixing which will result in tough muffins.

Step 10: Stir Only Until the Batter Is JUST Moistened and Combined.

Use a clean and dry large rubber spatula to fold the WET into the DRY ingredients. Do not OVER MIX.

Step 11: Using an Ice Cream Scoop, Spoon the Chocolate Batter Into the Muffin Cups.

The scoop method is perfect for thick or liquid like batters. By using the ice-cream scoop, we can evenly distribute the batter into each muffin cup and this will translates into same-sized muffins. Be sure to wipe the bottom of the scoop with a spoon or spatula so there will be no drips when you transfer the batter from the large bowl to the cups.

Step 12: Fill the Muffin Cups Till 3/4 Full With the Batter.

Evenly fill the muffin cups with the batter.

Step 13: Bake in the Preheated Oven for About 18 Minutes.

Most muffins are baked for 18 to 22 minutes. (Mini to Jumbo size muffins).

Everyone's oven may be different so do test the doneness of muffins by inserting a wooden toothpick into the centre of muffin. If the toothpick is clean when you remove it, the muffins are done. If wet batter or several moist crumbs cling to the toothpick after it is removed, the muffins need to be baked longer.

Step 14: Transfer the Hot Muffin Pan to a Rack and Let Cool About 5 Minutes.

Cool the muffins in the pan for 5 to 10 minutes before removing from the pan. When they are very hot, they are quite fragile. Cooling allows them to be easily removed from the pan.

Step 15: Then Transfer the Muffins to Cool Further on a Rack.

Cool the muffins completely on a wire rack before storing. The wire rack allows for air circulation around the whole muffins, which allows it to cool quicker.

Step 16: And We're Done!

These chocolate muffins taste so delicious, tasting of chocolate which comes from adding cocoa powder and chocolate chips. This moist chocolate muffin looks so darkly elegant, especially in its matching dark brown muffin liner. As always, ENJOY!

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