I never eat chocolate muffins at cafes. I find most of them dry and flavourless. Most if the time I bake my mud cake muffins with different fillings, but sometimes I crave a moist fluffy chocolate muffins. This recipe is my go-to recipe for super moist chocolate muffins with chocolate chunks, and it’s almost the same recipe as my chocolate layer cakes.
The muffins base is not too sweet, so you don’t need to be afraid to add sweet milk chocolate chunks or top with sweet frosting. The recipe contains 2 dl of cocoa powder, so you can understand how intense the flavour will be!
Go on and try with your favourite chocolate bar chopped and mixed into the batter. I add 100 grams of chocolate chunks but add more you really like the chunks! I made 12 large muffins, but you can make smaller and reduce the baking time (20 cupcake size).
Recipe for the most moist chocolate muffins you ever will eat (saftiga chokladmuffins)
- 3 dl flour
- 3.3 dl sugar
- 2 dl cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate
- 1 tbsp vanilla sugar
- 0.6 dl natural tasting oil (I use canola oil)
- 1.8 dl milk
- 1 tbsp white wine vinegar
- 1.9 dl cold water
- 2 eggs
- 100 g of your favourite chocolate, chopped
Preheat the oven to 180 degrees C. Line a tray with muffins cases.
Mix all the dry ingredients together in a large bowl. Add all remaining ingredients (not chocolate chunks) and whisk together. Add half of the chunks and pour the batter into the muffins cases. Top with rest of the chocolate.
Bake in the middle of the oven for about 16-26 minutes depending on the size. Try with a tooth pick to be sure that they are ready.
Make a hole in the muffins and fill with something delicious and top with a tasty frosting!
