Chocolate Muffin Loaf
A moist and rich chocolate muffin loaf that’s perfect for breakfast or an indulgent snack. This loaf combines the texture of a muffin with the convenience of a loaf, packed with cocoa and chocolate chips for extra chocolaty goodness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10
Ingredients
1 3/4 cups (220 grams) all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (150 grams) granulated sugar
1/4 cup (50 grams) packed light brown sugar
2 large eggs
1/2 cup (120 ml) vegetable oil
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
3/4 cup (130 grams) semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate medium bowl, whisk together the granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract until smooth and combined.
Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Fold in the semi-sweet chocolate chips gently with a spatula.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Transfer the loaf to a wire rack and let it cool completely before slicing.