Oh these muffins! They will rise and crack beautifully, have a fluffy, soft crumb with a deep sweet chocolate flavor. They come together quickly and can be out of the oven in an hour, just in time for that craving. Make a large batch and freeze so you never run out of them.
A cousin to our much loved brownie muffins, these are fluffier and have chocolate chips.
There is something about a pan of towering chocolate muffins coming out of the oven. The moment you realize they rose as you wanted them to, and know that the amount of chocolate in them is just what you were craving.
All you need after that is some patience while they cool down.
About these chocolate muffins
- Very easy to make: you just need a large bowl, a whisk and a muffin pan, no electric beaters needed. They come together very quickly and take half an hour to bake.
- Freezer friendly: they are great to make ahead and freeze for future cravings. Warm them slightly in the oven before eating.
- Kid friendly: they are a crowd pleaser so you can never go wrong adding them to a celebration table. And they're easy enough to make with the kids.
Ingredients
This recipe uses simple ingredients that you probably have at home.
- Chocolate: the recipe calls for semi-sweet chocolate and that can vary, but use a good baking brand for best results. Links to the ones I use in the Notes section of the recipe card at the end of this post.
- Chocolate chips: use semi-sweet chocolate chips. Unless you want a much sweeter muffin and want to use part of milk chocolate chips.
- Cocoa powder: always use unsweetened cocoa, suitable for baking.
- Sugar: both white and brown sugar (light or dark) are used for this recipe.
- Unsalted butter.
- Flour: it calls for all purpose flour but cake flour also works if that's all you have.
- Salt: I always use kosher salt.
- Baking powder: it's the leavener that will make them rise, so make sure it hasn't expired.
- Eggs: fresh, large is the standard for the recipes in this blog.
- Vanilla: I always recommend using pure vanilla extract or paste. But if you're used to using vanilla essence (artificially flavored) it works just fine.
Easy steps
As with most one bowl recipes, especially if they're muffins that need to be mixed and not beaten, the best tool is a hand whisk.
- Butter, chocolate and sugar: first the butter is melted with the chocolate, similar to what we do when making brownies. Then the sugars are added and mixed well. This will make sure the temperature lowers before adding the eggs. Image 1
- Eggs and flavorings: there's no need to add the eggs one at a time. So add them in two parts, two each time, and mix well to incorporate. This means that the egg whites are completely integrated. They tend to take longer to brake down, so have patience as you whisk. Image 2
- Dry ingredients: also called the flour mixture, they are made up by the flour, salt and baking powder in the recipe. They're added towards the end, usually sifted, and then are lightly mixed. We don't want to beat much after adding them because that will make the gluten in the flour start to develop and will make the muffins not as fluffy and soft as we want. Image 3
- Final batter: before the chocolate chips are added to the chocolate mixture, you need to have a shiny, smooth batter with no flour spots left. Image 4
Chocolate chips
Half of the specified amount goes into the batter and then you sprinkle the other half before baking (image below). Use a rubber spatula (instead of the whisk) to mix them at the end.
They add an extra dose of chocolate flavor to the crumb, and also some crunch to the muffin tops, and who doesn't like that, right?
Type of chocolate chips to use: I like the regular morsels, but you can use mini chocolate chips which will be less noticeable when you bite.
Baking these chocolate muffins
How to prepare the muffin pan? You can use paper cups or grease the pans, the old fashioned way.
- Paper liners: also called muffin liners or cupcake cups, it's the easiest way because there's no need to butter or spray the metal pan (muffin tin) and there's little washing up afterwards. You will have less crust as it will only form at the top, not the sides or bottom.
- Butter or spray: if you don't want to use paper liners because you want more crust (the batter needs to be in contact with the metal for this to happen), simply butter or use a baking spray to prevent the muffins from sticking.
Frequently asked questions
Have the ingredients at room temperature, don't over beat the batter, use baking powder, and bake them at the right temperature. All these steps will make your muffins rise better which will make them light and fluffy.
My experience is that you can bake them at a constant 350°F (180°C) and have them rise very well. But some recipes need a medium/high oven (around 375°F/190°C) during the first ten minutes to get the oven boost that will help make them grow. It depends a lot on the recipe: if it's a dense batter, if it has add-ins that weighs it down, or if it's a light batter.
If you gently touch the muffin top with your finger, it should feel springy and resilient and not feel wet. You should not be able to leave a dent on the muffin. If the top gives and the finger leaves a definite mark, it needs further baking. It's a good idea not to rely on a cake tester or toothpick to check for doneness.
Top tips
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- How to melt the butter and chocolate: I use the microwave (short 15 second spurts and mixing well after each of them) but you can also melt them on top of a double boiler, being careful that the water is not touching the bottom of the bowl.
- Flavorings: this recipe makes a simple chocolate muffins with chips for an extra boost. But you can flavor them with spices like cinnamon, add milk or white chocolate chips for a sweeter version, add a tablespoon of your favorite liqueur, or some orange zest for a more sophisticated muffin.
- How to freeze chocolate muffins: you can make them ahead or make a large batch and freeze them. I like to do so while slightly warm still as I feel they retain the moisture better after they're thawed. Always wrap them well in plastic wrap or freezer bag, or use an airtight container suitable for the freezer.
Related recipes you might like:
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Double Chocolate Muffins
Oh these muffins! They will rise and crack beautifully, have a deep sweet chocolate flavor with a fluffy, soft crumb. They come together quickly and can be out of the oven in an hour, just in time for that craving. Make a large batch and freeze so you never run out of them.
- Total Time: 40 minutes
- Yield: 12 regular muffins
Ingredients
- 1 cup unsalted butter
- 6 oz semi-sweet chocolate, in pieces
- ½ cup white sugar
- 1 cup dark brown sugar
- 4 eggs, at room temperature
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- 2 teaspoon vanilla extract or paste
- 1 cup chocolate chips (semi-sweet)
Instructions
- Preheat oven at 350ºF / 180ºC.
- Line 12 muffin cups with paper liners or butter them.
- Melt butter and chocolate (in the microwave in short 15 second spurts, mixing it well between each one, or over boiling water not touching the bottom of the bowl).
- Add both sugars and mix well.
- Add eggs, two at a time, and mix well but do not beat.
- Add flour, salt, cocoa powder, baking powder and vanilla. Mix well without beating. The batter will be shiny.
- Add half a cup of the chocolate chips to the batter and mix.
- Divide batter evenly between the prepared muffin cups.
- Top each muffin with some of the remaining half of chocolate chips, dividing evenly.
- Bake for about 25 minutes, or until a tester or toothpick inserted comes out clean. Don't over bake so they are as moist as possible.
- Let cool on a wire rack before eating.
- Keep leftovers covered with plastic wrap or in an airtight container for 3 days and then refrigerate or freeze, well wrapped.
Notes
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Chocolate, chips and cocoa powder: the ones I use the most are Ghirardelli Premium semi sweet chocolate chips, Toll House Baking chocolate chips, Ghirardelli Premium Baking Bar, Ghirardelli 60% premium baking chocolate, Hershey's unsweetened natural cocoa powder, Ghirardelli unsweetened cocoa powder.
How to melt the butter and chocolate: I use the microwave (short 15 second spurts and mixing well after each of them) but you can also melt them on top of a double boiler being careful that the water is not touching the bottom of the bowl.
Flavorings: this recipe makes a simple chocolate muffins with chips for an extra boost. But you can flavor them with spices like cinnamon, add milk or white chocolate chips for a sweeter version, add a tablespoon of your favorite liqueur, or some orange zest for a more sophisticated muffin.
How to freeze chocolate muffins: you can make them ahead or make a large batch and freeze them. I like to do so while slightly warm still as I feel they retain the moisture better after they're thawed. Always wrap them well in plastic wrap or freezer bag, or use an airtight container suitable for the freezer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Keywords: chocolate muffins
Chandra says
looks yummy
John / Kitchen Riffs says
Chocolate? Say no more! Excellent looking recipe -- thanks.
Paula Montenegro says
Thanks John! Wonderful to see you here after so many years.
angiesrecipes says
They look perfectly soft and tender! And I have all the ingredients 🙂