Decadent Chocolate Muffins
Decadent Chocolate Muffins
Ingredients
For the Chocolate Muffin Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
For the Chocolate Bases and Drizzle
- 4 ounces dark chocolate, chopped
For the Garnish
- 1/4 cup pistachios, chopped
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with 4 paper muffin liners, ensuring they are evenly spaced if not filling all cavities.
⏱️ 5 min•🌡️ 375
- 2
Melt 2 ounces of the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring until smooth, or using a double boiler.
⏱️ 3 min
- 3
Using a piping bag with a small round tip (or a spoon), pipe or spoon about 1 tablespoon of the melted chocolate into the bottom of each prepared muffin liner, creating a decorative, web-like pattern. Place the muffin tin in the refrigerator for 5 minutes to allow the chocolate bases to set slightly.
⏱️ 5 min
- 4
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min
- 5
In a separate medium bowl, whisk together the large egg, milk, vegetable oil, and vanilla extract until smooth.
⏱️ 2 min
- 6
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the chocolate chips.
⏱️ 3 min
- 7
Remove the muffin tin from the refrigerator. Evenly divide the muffin batter among the 4 prepared liners, filling each approximately two-thirds full.
⏱️ 2 min
- 8
Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out with moist crumbs, but no wet batter. The tops should be domed and firm to the touch.
⏱️ 22 min•🌡️ 375
- 9
Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min
- 10
While the muffins cool, gently re-warm the remaining 2 ounces of melted dark chocolate if it has solidified. Use the same method as in Step 2.
⏱️ 3 min
- 11
Once muffins are cool, remove them from their paper liners. Arrange them on a white rectangular serving plate. Drizzle the tops of the muffins with the re-warmed melted chocolate in a decorative zig-zag pattern.
⏱️ 3 min
- 12
Garnish each chocolate-drizzled muffin with the chopped pistachios before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Decadent Chocolate Muffins
Ingredients
For the Chocolate Muffin Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
For the Chocolate Bases and Drizzle
- 4 ounces dark chocolate, chopped
For the Garnish
- 1/4 cup pistachios, chopped
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with 4 paper muffin liners, ensuring they are evenly spaced if not filling all cavities.
⏱️ 5 min•🌡️ 375 - 2
Melt 2 ounces of the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring until smooth, or using a double boiler.
⏱️ 3 min - 3
Using a piping bag with a small round tip (or a spoon), pipe or spoon about 1 tablespoon of the melted chocolate into the bottom of each prepared muffin liner, creating a decorative, web-like pattern. Place the muffin tin in the refrigerator for 5 minutes to allow the chocolate bases to set slightly.
⏱️ 5 min - 4
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min - 5
In a separate medium bowl, whisk together the large egg, milk, vegetable oil, and vanilla extract until smooth.
⏱️ 2 min - 6
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the chocolate chips.
⏱️ 3 min - 7
Remove the muffin tin from the refrigerator. Evenly divide the muffin batter among the 4 prepared liners, filling each approximately two-thirds full.
⏱️ 2 min - 8
Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out with moist crumbs, but no wet batter. The tops should be domed and firm to the touch.
⏱️ 22 min•🌡️ 375 - 9
Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min - 10
While the muffins cool, gently re-warm the remaining 2 ounces of melted dark chocolate if it has solidified. Use the same method as in Step 2.
⏱️ 3 min - 11
Once muffins are cool, remove them from their paper liners. Arrange them on a white rectangular serving plate. Drizzle the tops of the muffins with the re-warmed melted chocolate in a decorative zig-zag pattern.
⏱️ 3 min - 12
Garnish each chocolate-drizzled muffin with the chopped pistachios before serving.
⏱️ 1 min