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.
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.
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.
- 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.
- 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.
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.
Try these recipes, next:
- chocolate madeleines with a chocolate shell
- a fancy chocolate mud cake, easy to make
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.
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