Delicious ‘bakery style’ chocolate muffins was a dream for me. Finally!! A perfect chocolate muffin that’s super moist, tender and bursting with chocolate flavor made yesterday. Really so easy to make and a good recipe to keep the kids busy! Muffins are always a popular treat and there are lot of flavors and variety to choose. I like to have this muffins topped with vanilla ice cream. In a ice cream bowl place chocolate muffins, then top with scoops of vanilla ice cream and the caramel sauce. Is there anything better than chocolate and vanilla together? So lets see the detailed recipe with step by step cooking pictures follows.

This are the perfect muffins for true chocolate lovers, as they are chocolate flavored and really moist. Buttermilk is used in chocolate muffins recipe and if you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked good tender. Do not over bake muffins, then they will be dry. So check them towards the end of baking and they are done when they are firm to the touch and a toothpick inserted in the center of a muffin comes out clean.

Tips- If you don’t have buttermilk, you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Just stir the vinegar into the milk and then let it stand 5 to 10 mins before using. Mix the wet ingredients together in one bowl and mix the dry ingredients in another. Don’t over stir or beat the batter after adding flour. The final mix should slightly thicker and scoopy consistency. All ingredients should be in room temperature before you start baking.

                       1 cup = 250 ml

How to Make Chocolate Muffins- Best Easy, Perfect and Moist Chocolate Muffins Recipe

In a large bowl, toss together the flour, cocoa powder, baking powder, baking soda and salt. Sift together 2 or 3 times at least and set aside. 

In a large bowl, whisk together butter and sugar until soft and creamy. 

Then add in egg and whisk until foamy and fluffy. 

Pour in butter milk and vegetable oil give it a good mix. 

Add the dry ingredients little by little and fold it very gently until combined. Mix very gently, do not over mix the batter.

Arrange the paper cups in muffin tray and evenly fill the muffin cups with the batter. Fill muffin cups two-thirds full. 

Bake in 180 degree C for 20 mins in a preheated oven until risen, firm to the touch and a skewer inserted in the middle comes out clean.

Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely. Look my muffins how soft and airy it is. 

Enjoy!! Happy Baking and stay healthy.