Easy Chocolate Muffins Recipe

Helene

(1)

Have you been craving something chocolatey but don’t want to spend hours in the kitchen? This chocolate muffins recipe is your answer. Packed with chocolatey flavor, these muffins are quick, easy to make and are sure to be a hit with anyone who loves chocolate.

a batch of chocolate muffins with a bottle of milk in the background.

Chocolate muffins in a nutshell

  • Easy to prepare: Less than 10 min of prep time and 20 minutes of baking. These muffins are easy to make, even for novice bakers with a simple list of ingredients and basic mixing techniques.
  • Decadent and indulgent flavor: these chocolate muffins are made with cocoa powder to have a rich, deep, and indulgent chocolate flavor that is hard to resist. 
  • Versatility: These muffins are perfect for afternoon tea, a mid-day pick-me-up snack, or even a dessert.
  • Moist and tender texture: These chocolate muffins are moist and soft, thanks to the full-fat heavy cream, the key ingredient in this recipe.
a chocolate muffin on a marble serving board, set on a pink napkin.

Ingredient Notes

Here are a few notes about ingredients.

  • All-purpose flour, baking powder, salt
  • Dutch-process cocoa powder: Use good quality cocoa powder to make these muffins for a rich flavor.
  • Fine sugar: I used caster sugar, but granulated sugar also works.
  • Heavy cream: full fat, don’t go for a light version. The fat gives the rich texture and helps to keep the chocolate muffins moist.
  • Milk: cocoa powder is a drying ingredient, so adding extra liquid is best to keep the muffins moist. Use whole milk or 2% fat.
  • Vegetable oil: neutral flavor. Don’t replace it with butter; it will lead to dry muffins.
  • Chocolate chunks or chips for double chocolate muffins, but that’s optional. They’re also delicious without them.
  • Eggs and vanilla extract
  • Chocolate chunks or chips for double chocolate muffins, but that’s optional. They’re also delicious without them.

How to make this chocolate muffins recipe?

The recipe for these muffins is simple:

  • In one large bowl, add the dry ingredients, and combine.
  • In another bowl, add the wet ingredients, whisk until combined.
process to make some chocolate muffins: dry ingredients on the left side and wet ingredient on the right side.
  • Pour wet ingredients into dry ingredients and chocolate chips if used and fold them together with a rubber spatula until the batter is just combined. Avoid overmixing. The batter should be a bit thick and airy.
  • Distribute the batter among the muffin tins, 3/4 full.
  • Sprinkle with remaining chocolate chips.
process to make some double chocolate muffins with the batter on the left side and the muffin tin, filled with the batter on the right side.
  • Bake for 20-25 minutes at 180C (350F) until a toothpick inserted into the center comes out with a few dry crumbs.
  • Cool in the tin for 5 minutes before removing to cool completely on a wire rack.

Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions at the end of this post.

Tips

Anyone can make this easy chocolate muffins recipe, but here are a few tips to optimize your success:

  • Ingredients at room temperature to ensure to blend them together more easily. For refrigerated heavy cream, just 10-15 min out of the fridge should be enough; that’s not a product you want to keep too long at room temperature.
  • Don’t over-mix the batter. Mix ingredients just until they’re combined: overmixing the batter can cause dry muffins.
  • Use an aluminum muffin tin for best results. They distribute the heat more evenly.
  • Don’t overfill muffin tins. It’s best to fill them 3/4 full to give them enough room to rise and avoid spilling.
  • Sprinkle chocolate chips in the center rather than along the sides to keep a beautiful dome shape on your chocolate muffins.
  • Don’t over-bake the muffins.
  • If you want to eat them slightly warm with melty chocolate chunks, reheat them in the microwave for 20 seconds (1000w). Adjust the time according to the power.

FAQ

How to store these chocolate muffins?

They’re best the day they’re made. 

If you have leftovers, store them in an airtight container for up to 2 days at room temperature. If the following day, they dry a bit, which is normal due to the cocoa powder, reheat them in the microwave, and the softness and moisture will be back.

Can we freeze them?

Yes, for up to 2 months. Wrap them in cling film and store them in an airtight container.

What to serve with these muffins?

These muffins are good all on their own but if you’re looking to elevate these muffins even further, here are a few delightful serving suggestions:

  • Pair them with a scoop of ice cream: lightly reheat the muffins before adding the ice cream.It creates a delightful contrast of temperatures and textures.
  • Drizzle them with peanut butter.
  • Serve with a spoonful of jam – Raspberry jam pairs particularly well with chocolate muffins.
  • Add a dollop of freshly whipped cream to your muffins.
3 chocolate muffins on a rectangular marble board.

Variation

  • White Chocolate Chips: Instead of using regular chocolate chocolate chips, swap them out for white chocolate chips. Just keep in mind the muffins will be a bit sweeter.
  • Espresso: To enhance the chocolate flavor even more, add a teaspoon of espresso powder to the batter (with the dry ingredients). The hint of coffee is subtle but intensifies the chocolate flavor.
  • Nuts: add texture and crunch with your favorite chopped nuts into the batter: walnuts, peanuts, almonds, or pecans.
  • For a small batch, divide the ingredients by 2.
The image showcases two pictures side by side. On the left, there is a chocolate muffin placed on a dessert plate, surrounded by other muffins in the background. On the right, a chocolate muffin cut in half to reveal the chocolate chips hidden inside.

Try these recipes, next:

If you tried this easy chocolate muffins recipe or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.

Find me on Instagram, Facebook and Pinterest for even more tips and recipes.

Easy chocolate muffins recipe

  • Prep time: 8 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Serves: 8

Chocolate muffins recipe, easy and quick to make, perfect for chocolate lovers.

Ingredients

  • 170 g (1 cup + 1/3 cup) all-purpose flour
  • 50 g (1/2 cup) Dutch process cocoa powder
  • 1.5 teaspoons baking powder
  • 130 g (2/3 cup) fine sugar
  • 1 pinch salt
  • 2 large eggs
  • 180 ml (¾ cup) heavy cream - full fat
  • 30 ml (2Tbsp) milk
  • 45 ml (1/4 cup) vegetable oil - neutral flavor
  • 1 teaspoon vanilla extract
  • 130 g (2/3 cup) semi-sweet chocolate chips (50% cocoa content) - optional

Method

  • 1)

    Preheat the oven to 180°C (350°F), fan off. Line a muffin tin with 8 muffin cases.

  • 2)

    In a large bowl, sift the flour, cocoa powder and baking powder. Add in the sugar and salt. Whisk until combined. Set Aside.

  • 3)

    In another bowl, add the wet ingredients: eggs, heavy cream, milk, oil, and vanilla extract. Whisk until combined.

  • 4)

    Pour wet ingredients into dry ingredients, and chocolate chips if used (keep some to sprinkle on the top of the muffins), and fold them together with a rubber spatula until the batter is just combined. Avoid overmixing. The batter should be a bit thick and airy.

  • 5)

    Distribute the batter among the muffin tins, 3/4 full. Sprinkle with remaining chocolate chips. To keep a beautiful dome shape on your chocolate muffins, sprinkle the chocolate chips in the center rather than along the sides.

  • 6)

    Bake for 20-25 minutes until a toothpick inserted into the center comes out with a few dry crumbs.

  • 7)

    Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Notes

– US/UK standard Baking Spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Scroll back to read tips, variationsstep-by-step photos and FAQ within the blog post that you might find helpful.

Leave a comment

Your email address will not be published. Required fields are marked *

Please rate the recipe:  

Previous Recipe Next Recipe