Spicy Tomato Pepper Sauce with Garlic and Onion
Rich and indulgent muffins loaded with cocoa powder and big chunks of chocolate, perfect for breakfast, snacks, or dessert.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup milk
- 1/2 cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 1 cup chocolate chunks (dark or semi-sweet)
- 1/2 cup chocolate chips (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, oil, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Fold in chocolate chunks.
- Divide batter evenly among muffin cups. Sprinkle with chocolate chips if desired.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra richness, use buttermilk instead of milk.
- You can substitute white chocolate chunks for contrast.
- These muffins freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg