Ingredients:
Irresistible Chocolate Mani (Muffins) – Rich, Moist, and Loaded with Chocolate!
There’s something undeniably comforting about a warm, fresh-out-of-the-oven chocolate muffin. Soft, fluffy, and studded with melty chocolate chips, these Irresistible Chocolate Mani are everything a chocolate lover dreams of—moist, rich, and absolutely addictive. Whether you’re making breakfast more exciting, looking for a decadent snack, or baking a sweet treat for loved ones, this recipe delivers every time.
With just a handful of pantry staples, you can whip up a batch of these bakery-style chocolate muffins that rival any café’s. And the best part? They’re incredibly easy to make.
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🧁 Ingredients & Their Roles
1 ¾ cups all-purpose flour – The base that gives structure to the muffins.
1 cup granulated sugar – Adds sweetness and helps create a tender crumb.
½ cup unsweetened cocoa powder – Brings deep, rich chocolate flavor.
1 teaspoon baking powder – Helps the muffins rise and stay fluffy.
½ teaspoon baking soda – Reacts with the buttermilk to add lift.
½ teaspoon salt – Balances the sweetness and enhances the chocolate taste.
1 cup buttermilk – Provides moisture and a slight tang, making the muffins soft and tender.
2 large eggs – Binds the ingredients and helps the muffins hold their shape.
2 teaspoons vanilla extract – Adds a warm, aromatic note.
1 cup chocolate chips (semi-sweet or dark) – Melty pockets of chocolate in every bite.
Optional: chopped nuts or chocolate chunks – For added texture and extra indulgence.
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👨🍳 Step-by-Step Instructions
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil or butter.
2. Mix the Dry Ingredients:
In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth and creamy.
4. Combine Wet and Dry:
Gently fold the wet mixture into the dry ingredients using a spatula or wooden spoon. Mix just until combined—don’t overmix! A few lumps are totally fine.
5. Add the Chocolate Goodness:
Stir in the chocolate chips, and if you’d like, toss in nuts or chocolate chunks for extra flavor and crunch.
6. Fill the Muffin Tin:
Divide the batter evenly between the muffin cups, filling each about ¾ full.
7. Bake to Perfection:
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter!).
8. Cool and Enjoy:
Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely (if you can wait!).
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⭐ Why This Recipe is Loved
Super Moist & Soft – Thanks to the buttermilk and oil combo.
Intensely Chocolatey – With both cocoa powder and chocolate chips.