These muffins are light and fluffy with a rich chocolate flavor and melty chocolate chips in every bite. They’re also kid-approved and freezer-friendly—so you can always have a stash ready!
🛒 What You’ll Need
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs (room temperature)
- ¾ cup milk (whole or 2%)
- ½ cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 1 cup chocolate chips (plus extra for topping)
👩🍳 Pro Tips
- Don’t overmix—mix just until combined to keep muffins fluffy.
- Room temp eggs & milk help create a smooth batter.
- Extra chips on top give a bakery-style look.
- Fill muffin cups about ¾ full for nice domes.
- Bake at a slightly higher temp for the first 5 minutes for a better rise.
🧰 Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Muffin tin
- Paper liners (optional)
- Cooling rack
🔄 Substitutions & Variations
- Double chocolate: Use dark cocoa powder + extra chips
- Dairy-free: Use almond milk + coconut oil
- Mocha muffins: Add 1 tsp instant coffee to the batter
- Nutty twist: Add chopped walnuts or pecans
⏱️ Make Ahead Tips
- Bake, cool, and freeze for up to 3 months in an airtight bag.
- Thaw overnight or microwave 20–30 seconds to warm.
👩🍳 Instructions
Step 1: Preheat & Prep
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together eggs, milk, oil, and vanilla until smooth.
Step 4: Combine & Add Chocolate Chips
Pour wet ingredients into dry ingredients and gently mix until just combined. Fold in chocolate chips.
Step 5: Fill & Bake
Divide batter evenly among muffin cups, filling about ¾ full. Sprinkle extra chocolate chips on top. Bake at 400°F for 5 minutes, then reduce to 350°F (175°C) and bake for 12–15 minutes more, or until a toothpick comes out clean.
Step 6: Cool & Serve
Cool muffins in tin for 5 minutes, then transfer to a rack. Enjoy warm or at room temperature.
🧊 Leftovers & Storage
- Store in an airtight container at room temp for 3 days
- Refrigerate for up to 5 days
- Freeze for up to 3 months
💬 Final Thoughts
These Easy Chocolate Muffins are the perfect no-fuss recipe—rich, fluffy, and loaded with chocolate. 🧁 They’re great for kids’ lunchboxes, brunch spreads, or sneaky midnight snacks.
Next, I can give you a triple chocolate bakery-style version if you want something even more indulgent.
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