Go Back
Easy Chocolate Muffins Recipe: Moist, Rich, and Ready in 35 Minutes

Easy Chocolate Muffins Recipe

These easy chocolate muffins are moist, tender, and packed with chocolate chips. The quick batter comes together in one bowl plus a jug, then bakes into 12 delicious breakfast muffins.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 250 g Plain/all-purpose flour
  • 25 g Unsweetened cocoa powder
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda/bicarbonate of soda
  • 85 g Golden caster sugar or granulated sugar
  • 100 g Chocolate chips
Wet Ingredients
  • 2 large Large eggs, lightly beaten
  • 250 ml Milk
  • 100 ml Neutral-flavored vegetable oil
Topping
  • A few Extra chocolate chips, optional

Method
 

Step-by-Step
  1. Heat the oven to 200°C, 180°C fan/convection, or 400°F. Line a 12-cup muffin tin with paper cases.
  2. Sift the flour, cocoa powder, baking powder, and baking soda into a large bowl. Stir in the sugar and chocolate chips.
  3. In a separate bowl or jug, whisk together the lightly beaten eggs, milk, and vegetable oil until combined.
  4. Pour the wet mixture into the dry mixture and stir briefly until the flour has just disappeared. Keep the batter slightly lumpy and do not beat it smooth.
  5. Divide the batter among the muffin cases, filling each about two-thirds to three-quarters full. Scatter a few extra chocolate chips over the tops if desired.
  6. Bake for approximately 20 minutes, or until the muffins are risen and a skewer inserted into the center comes out clean or with a few moist crumbs.
  7. Leave the muffins in the tin for several minutes, then transfer them to a wire rack to cool. Serve warm or allow them to cool completely before storing.

Notes

Use unsweetened cocoa powder rather than drinking chocolate mix. A neutral oil keeps the muffins moist while allowing the chocolate flavor to stand out. Mix only until combined because overmixing can create dense or rubbery muffins. Store cooled muffins in an airtight container and enjoy within a few days.