Who can resist chocolate muffins? Not us! These gooey, chocolate chip-studded treats are ready in just 30 minutes, so you can skip the trip to the bakery. Once you savor a warm muffin fresh from your own oven, you’ll never want to buy pre-made again. The combination of melty chocolate and rich espresso is pure bliss!
Published April 30 2021-Modified September 8 2024
What you will need to make these chocolate muffins
- Flour: Provides structure and stability to the muffins.
- Baking powder: Acts as a leavening agent to help the muffins rise.
- Baking soda: Works with the baking powder to create a light, airy texture.
- Cocoa powder: Adds rich chocolate flavor.
- Salt: Enhances the overall flavor and balances the sweetness.
- Egg: Binds the ingredients together and helps with the texture.
- Milk: Adds moisture and richness to the batter.
- Canola oil: Provides moisture and a tender crumb.
- Sugar: Sweetens the muffins and helps with browning.
- Milk chocolate chips: Adds bursts of creamy, melty chocolate flavor throughout the muffins.
- Coarse sugar: Sprinkled on top for a sweet, crunchy finish.
How to make these chocolate muffins:
Preheat your oven to 400°F (200°C) so it’s ready when you start baking. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cocoa powder, and salt. Make sure the mixture is smooth and lump-free. In a separate bowl, combine the wet ingredients: egg, milk, canola oil, and sugar. Whisk until well combined and smooth.
Gradually add the dry mixture to the wet ingredients, stirring until you have a smooth, lump-free batter. Fold in a portion of the chocolate chips, ensuring they are evenly distributed throughout the batter.
Line a 12-cup muffin tin with cupcake liners, then scoop the batter evenly into each one. Sprinkle the tops of the muffins with the remaining chocolate chips and a sprinkle of coarse sugar to give them a crunchy finish.
Bake the muffins in your preheated oven for about 20 minutes, rotating the pan halfway through to ensure even baking. You’ll know the muffins are done when they spring back after being lightly pressed on top. Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Upscale Your Chocolate Muffins to Bakery Quality
Use Fancy Cupcake Liners: Elevate your muffins with stylish, decorative cupcake liners. Opt for liners in elegant patterns or metallic finishes, which not only make your muffins look more refined but also add a touch of sophistication to your baking presentation. These liners often have a sturdier construction than standard ones, which helps your muffins maintain their shape and adds a professional touch to your baked goods.
Use Large Chocolate Chips—and Put Extra on Top: For a more indulgent experience, incorporate large chocolate chips into the batter. These big chunks of chocolate melt beautifully, creating pockets of gooey chocolate in every bite. For an extra flourish, sprinkle additional chocolate chips on top of each muffin before baking. As they melt during baking, they create an appealing, chocolatey crown that adds both visual appeal and an extra burst of flavor.
Sprinkle with Coarse Decorator Sugar for That Crispy Top: Give your muffins a delightful, bakery-worthy finish by sprinkling coarse decorator sugar on top before baking. This sugar crystallizes as the muffins bake, forming a sweet, crunchy crust that contrasts wonderfully with the soft, tender muffin interior. The glossy, sparkly finish also enhances the overall look, making your muffins resemble those you’d find in an upscale bakery.
Update the flavor for these chocolate muffins:
- Peanut Butter Chips: For a nutty twist, substitute some or all of the chocolate chips with peanut butter chips. This adds a rich, creamy flavor that pairs beautifully with chocolate.
- White Chocolate Chips: Swap the milk chocolate chips for white chocolate chips for a sweeter, creamier flavor.
- Dark Chocolate Chips: Use dark chocolate chips instead of milk chocolate for a more intense chocolate experience.
- Butterscotch Chips: These offer a warm, caramel-like flavor that complements the chocolate.
- Mint Chips: For a refreshing minty touch, substitute with mint-flavored chips.
Storing Chocolate Muffins:
- Room Temperature (up to 3 days):
- Allow the muffins to cool completely before storing.
- Place them in an airtight container, separating layers with parchment paper to prevent sticking.
- Keep the container in a cool, dry place out of direct sunlight.
- Refrigeration (up to 1 week):
- If you need to store them longer, wrap each muffin individually in plastic wrap or foil and place them in an airtight container.
- Store in the refrigerator.
- Freezing (up to 3 months):
- Wrap each muffin tightly in plastic wrap or foil, then place them in a freezer-safe bag or container.
- Label with the date and freeze.
Reheating Chocolate Muffins:
- Room Temperature Muffins:
- If stored at room temperature, you can enjoy them as is or warm them slightly in the microwave for 10-15 seconds.
- Refrigerated Muffins:
- Remove the muffin from the fridge and let it come to room temperature, or warm it in the microwave for 15-20 seconds.
- Frozen Muffins:
- To thaw, let the muffin sit at room temperature for 1-2 hours, or use the microwave to defrost (start with 20-30 seconds and add more time if needed).
- After thawing, reheat in the oven at 350°F (175°C) for about 5-10 minutes to regain that freshly baked texture.
Equipment
- muffin tin
- muffin liners
- mixing bowl
- icecream scoop
Ingredients
Instructions
- Preheat oven to 400
- Combine flour, baking powder, baking soda, cocoa powder and salt in a bowl. Whisk to combine until no lumps remain.1 ¾ cups flour, 2 teaspoon baking powder, ½ teaspoon baking soda, 1/3 cup cocoa powder, ½ teaspoon salt
- Whisk egg, milk, canola oil and sugar in a mixing bowl. Add in flour mixture and whisk until no lumps remain.1 egg, 1 cup milk, 2/3 cup canola oil, ¾ cup sugar
- Stir in 1 cup of the chocolate chips. Scoop the batter evenly into 12 cupcake liners. Top with remaining chocolate chips and course sugar. Bake for 20 minutes, rotating halfway through. Muffins are done when they spring back after being lightly pressed.1 ½ cups milk chocolate chips divided, 3 tablespoons course sugar
Notes
Nutrition
Here are few other favorite muffin recipes we love to make!
Rich, moist, and bursting with chocolate flavor—these muffins are a chocolate lover’s dream! My whole family LOVED them! Thank you for the recipe!
Ned,
So glad you and your family loved them!
Dina and Bruce
Where is the coffee kick in this recipe? Do you add liquid coffee or espresso powder?
Donna,
Well now, I was making some adjustments to a few chocolate recipes, and to be honest, I should not have added that coffee kick comment, however, next time we make these will use some espresso powder in the liquid for these. A tablespoon added to the liquid ingredients will due! Thank you for your call out!!