If you love Starbucks chocolate muffins, you’re in the right place.
This muffin recipe is slightly different from a sponge cake—no need to whip egg whites—yet it still delivers a soft, tender crumb.
Don’t be fooled by the dark color; these muffins taste every bit as good as they smell, and they’re just as satisfying as any fancy bakery treat.
This recipe makes 4–6 muffins (standard paper liners).
Ingredients
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Cake flour – 85 g (about ¾ cup)
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Cocoa powder – 30 g (about ¼ cup)
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Granulated sugar – 80 g (about ⅓ cup + 1 tbsp)
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Unsalted butter – 60 g (about 4 tbsp)
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Eggs – 1 large
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Milk – 80 ml (about ⅓ cup)
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Salt – 0.5 g (about ⅛ tsp)
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Baking soda – 1.5 g (about ¼ tsp)
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Baking powder – 2.5 g (about ½ tsp)
Instructions
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Prep and measure all ingredients in advance.
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Let the butter soften to room temperature, then cut it into small cubes.
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Using an electric mixer, beat the butter briefly until smooth, slightly increased in volume, and lighter in color.
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Add the sugar and beat until well combined.
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Lightly beat the egg, then add it to the butter mixture in three additions, mixing thoroughly after each.
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When smooth and silky, set aside.
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In a separate bowl, combine the cake flour, cocoa powder, salt, baking soda, and baking powder.
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Mix well and sift together.
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Add the milk to the butter-egg mixture, but don’t stir yet.
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Add the sifted dry ingredients on top.
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Using a spatula, gently fold the batter until smooth and no lumps remain—avoid overmixing.
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Preheat oven to 350°F (180°C). Spoon the batter into paper muffin cups, filling each about two-thirds full. (These muffins rise a lot—overfilling may cause overflow.)
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Bake in the center rack for about 30 minutes, until set.
Results & Serving
These chocolate muffins are incredibly soft and moist, with a subtle chocolate aroma and just the right amount of sweetness. Perfect for breakfast, dessert, or a cozy coffee break.