Easy Chocolate Muffins are a chocolate muffins recipe with self-rising flour. I don’t buy self-rising flour all the time, but I do appreciate the convenience of it. My favorite brand here in the United States is White Lily, which is made with a softer wheat. Gold Medal and King Arthur also make self-rising flour.
Easy Chocolate Muffins Notes
As for the muffins, these are quick and easy and have just the right amount of chocolate. They dome nicely and are dense and heavy enough so as not to be confused with chocolate cupcakes. With just 1/4 cup of sugar they aren’t very sweet, but the added 1/2 cup chocolate chips balances things out. Still, I recommend using a “generous” ¼ cup of sugar, unless you are really keen on not-too-sweet muffins, in which case you should stick with the ¼ cup.
The evaporated milk is an unusual ingredient for muffins, but it helps the muffin’s texture by adding extra dairy and less moisture. One of these days I may try reformulating the recipe with dried milk powder. Either way, I’d use it again. This recipe is going to be a mainstay, but I plan on increasing the sugar just a tad.
Easy Chocolate Muffins
- 3/4 cup plus 2 tablespoons self rising flour 110 grams
- 3 tablespoons unsweetened natural cocoa powder 14 grams
- 1/4 cup granulated sugar 60 grams
- 5 tablespoons salted butter, melted and cooled 71 grams
- 1 large egg
- 3 oz evaporated milk (1/4 cup plus 2 tablespoons) 84 grams
- 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips**
- Preheat oven to 400 degrees F. Line 6 muffin cups with large paper liners
- Mix flour, cocoa and sugar in a mixing bowl.
- Whisk butter, egg, evaporated milk and vanilla in a separate bowl.
- Add milk mixture to flour mixture and stir until just combined. Fold in chocolate chips. Spoon the mixture evenly into prepared muffin cups. Put muffins in the oven on center rack.
- Reduce heat to 350 F.
- Bake for 17-20 minutes or until a toothpick inserted comes out with most crumbs. Cool on a wire rack
UPDATE: I tested these again and added 2 tablespoons of brown sugar. With the extra 2 tablespoons, the muffins were sweet — not overly so, but more dessert-like. If you know you like sweet muffins, you may want to add the extra brown sugar. I wouldn’t add over 2 T.