The Perfect Chocolate Muffin

I’m always looking for the perfect chocolate muffins recipe, the one that is moist and chocolaty, perfect for a 4pm snack as well as breakfast. I find most kind of bland, or too sweet, or too dry.

So here is my take.




Just in time to go with the hot chocolate that is brewing on your stovetop and the whipped cream that is plumping up in your mixer.




makes 12


2/3 cup cocoa, unsweetened

1 ¼ cup all-purpose flour

½ cup whole wheat flour

3/4 cup packed brown sugar

1 tsp baking soda

2 tsp baking powder

½ tsp fleur de sel or regular salt

1 cup chocolate chips or chunks

1/2 cup canola oil or melted butter

2 large eggs

3/4 cup milk

1 tsp white vinegar

1 tbsp vanilla



  1. Preheat oven to 350 F or 180 C and grease muffin tins with non-stick baking spray or line them with paper wrappers.
  2. In a large bowl, whisk the flours, brown sugar, baking soda, salt, and baking powder.
  3. In another bowl, mix the oïl (or butter), eggs, milk, vinegar, cocoa powder, and vanilla until frothy.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the chocolate chips.
  5. Fill each muffin cup 2/3rds full. I use an ice cream scoop to make this process easier and less messy.
  6. Bake for approximately 20-25 minutes, or until a cake tester comes out with just a few crumbs attached.




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