Cocoa Chocolate Chip Muffins

We’ve made orange cranberry muffins, date muffins, even corn spinach feta muffins together. But we haven’t made chocolate muffins?! That changes today. I’ve finally gotten the 10/10 approval rating from the kids on this recipe and am excited to share it with you today. Of course, chocolate chips still included.

Achieving Higher Levels of Moisture

Of course taste has to be great but what’s most important to me in sharing a muffin recipe is the moisture. Muffins should be moist throughout, no one enjoys coming to a batch and seeing only the tops have been eaten! So many factors can go into how moist (or not moist) a bake is.

1. Do not overmix. Just as a general rule in baking, unless instructed, don’t!
2. On that note, be careful not to overbake and therefore dry out your muffins
3. If you are going to substitute with ingredients that potentially dry out (think high-fiber ingredients), then refrigerate your dough for about one hour before baking
4. Be generous on the add-ins. Here we are using chocolate chips, but for any muffins you make, those fix-ins tend to add their own moisture which helps the entire muffin’s levels
5. Done everything right and still feel like your muffins are not moist enough? Add a little bit of fat, an extra tablespoon of butter should do the trick

Size Matters

The size of your muffin certainly matters here. Baking time varies on the size of the batter in your muffin liners. I recommend filling the liners until they are 3/4 of the way full. This allows room for the tops to rise and also allows for a sizeable muffin. We all know the excitement of a bakery sized muffin at a coffee shop, why not treat ourselves to the same at home?