Bittersweet Chocolate Chip Muffins Use Vegetable Oil Recipes

There’s something undeniably comforting about muffins, especially when they combine the rich depth of bittersweet chocolate with a tender crumb. Using vegetable oil in your muffin recipes not only keeps them moist but also adds a subtle lightness that butter sometimes can’t achieve.

Whether you’re whipping up a batch for breakfast, an afternoon snack, or a delightful dessert, these bittersweet chocolate chip muffins are an absolute crowd-pleaser.

In this recipe, you’ll discover the perfect balance of intense chocolate flavor and soft, fluffy texture, all achieved with simple pantry staples. The vegetable oil helps keep the muffins moist for days, while the bittersweet chocolate chips add that luxurious touch of indulgence.

If you love baking that’s straightforward yet impressive, this recipe is definitely for you!

Why You’ll Love This Recipe

These muffins are a wonderful treat for chocolate lovers who want a deep, satisfying flavor without overwhelming sweetness. Using vegetable oil instead of butter makes the texture incredibly tender and moist, and they’re surprisingly easy to whip up.

Whether you’re a beginner baker or a seasoned pro, this recipe is forgiving and flexible.

Plus, these muffins freeze well, so you can enjoy them anytime you want a quick chocolate fix. They’re perfect for breakfast on-the-go, a midday snack, or even a cozy dessert paired with a cup of tea or coffee.

If you adore recipes like this, be sure to check out our Banana Pancake Recipe Men Eat Vegan Too Made Easy for another delicious breakfast idea!

Ingredients

• 2 cups (250g) all-purpose flour
• 1/2 cup (40g) unsweetened cocoa powder
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150g) granulated sugar
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 1 cup (240ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
• 2 teaspoons vanilla extract
• 1 cup (175g) bittersweet chocolate chips

Equipment

• Muffin tin (12-cup)
• Muffin liners or non-stick spray
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
2. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
3. Combine wet ingredients: In a medium bowl, beat the eggs lightly. Add the vegetable oil, buttermilk, and vanilla extract; whisk until smooth.
4. Bring it all together: Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold everything together until just combined. Avoid overmixing to keep the muffins tender.
5. Add chocolate chips: Fold in the bittersweet chocolate chips evenly throughout the batter.
6. Fill the muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full for nice domed tops.
7. Bake: Place the tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra moisture, consider adding 1/4 cup of sour cream or Greek yogurt to the wet ingredients.

If you prefer a nuttier twist, stir in 1/2 cup chopped walnuts or pecans with the chocolate chips.

Try swapping the bittersweet chocolate chips with dark or semi-sweet varieties depending on your sweetness preference.

For a vegan option, substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk and yogurt.

Nutrition Facts

Serving Suggestions

These muffins are incredibly versatile. Serve them warm with a pat of butter or your favorite nut butter for a comforting breakfast.

They also pair wonderfully with a cup of coffee or tea for a mid-afternoon treat. For a decadent dessert, add a scoop of vanilla ice cream alongside a warm muffin.

If you want to turn these muffins into a more substantial breakfast, pair them with a fresh fruit salad or a smoothie bowl. For savory lovers, a side of scrambled eggs or a simple green salad balances the chocolatey sweetness perfectly.

Conclusion

With just a handful of ingredients and simple steps, these bittersweet chocolate chip muffins using vegetable oil are a delightful treat that combines rich flavor with a tender crumb. The use of vegetable oil ensures the muffins stay moist and fluffy, making them ideal for any time of the day.

Whether you’re packing them for school lunches, serving them at brunch, or enjoying them with a hot drink, they’re sure to please everyone.

Baking is all about experimenting and enjoying the process, so don’t hesitate to try the variations mentioned to customize your muffins. For more delicious and easy recipes, check out our extensive collection like A to Z Vegetarian Recipes for Every Meal and Occasion or explore wholesome grain options in Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy baking!

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