Chocolate Muffins

Chocolate Muffins



– ½ cup flour

– 3 tbsp unsweetened cocoa powder

– ½ tsp baking soda

– ½ tsp salt

– ½ egg (whisk an egg and use half of it- could also use 1 egg yolk instead)

– ¼ cup milk

-½ tsp lemon juice or white vinegar

– ¼ cup vegetable oil

– ½ cup granulated sugar

-¼ cup hot coffee (or hot water but coffee is recommended, see notes)


1. Preheat oven to 350 F (180 C) and line a cupcake pan with 7-8 cupcake liners

2. Combine the milk and lemon juice/vinegar in a small bowl or measuring cup and set aside

3. In a medium bowl, sift in the flour, cocoa powder, baking soda and salt. Whisk together and set aside

4. In a large bowl, add the egg, milk mixture, oil and sugar. Beat with a whisk or electric mixture until bubbles form

5. Add in the dry ingredients and mix until mostly combined

6. Pour in the hot coffee and combine until a batter forms. Do not overmix (the batter should be thin)

7. Fill each cupcake liner halfway full and bake in preheated oven for 15-20 minutes

8. Remove from the oven once cooked completely and allow to cool in the pan for at least 5 minutes before serving.




Milk and lemon juice/vinegar: Buttermilk can also be used as a substitute (if you use buttermilk, don’t add any additional lemon juice or vinegar) The acidity brings out a slight tang which perfectly matches with the sweetness of the muffins. The acid also tenderizes the gluten, allowing for a more soft texture. Regular milk would also work as a replacement 

Sifting the dry ingredients: Although not completely necessary, sifting is usually always recommended in baking. Especially since cocoa powder tends to clump together, using a sift allows you to break apart the lumps of cocoa, allowing it to be better distributed.

Coffee: Coffee may be substituted for hot water, but it is highly recommended to use coffee even if you don’t like the taste! There will only be a small quantity of coffee in this batter, which is used to intensify the chocolate flavor (you can’t taste it at all!)

Do not overmix: As with the majority of baked goods, do not overmix the batter! If overworked, the gluten in the flour will develop strands, making the muffins dense and heavy.

Do not overbake: Remove the muffins from the oven as soon as a toothpick comes out clean when inserted! If it spends longer than is needed, the muffins are going to turn out dry


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