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    Home » Desserts » Chocolate Muffins from Scratch

    Chocolate Muffins from Scratch

    Published: Nov 21, 2022 by Anne Clark · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Moist chocolate muffins from scratch are an easy sweet treat! Chocolate pudding mix ensures a nice fluffy muffin! Not too sweet but will satisfy your sweet tooth. Ready in 30 minutes!

    These muffins are perfect when you're wanting something a little sweet and a lot satisfying. They've got a rich fudgy flavor that's a must for chocolate lovers.

    Entire recipe cost of $23.00 (or $1.92 per muffin) is based on purchasing the store brand for every ingredient listed (as of November 2022).

    Baked muffins on white cake stand.

    Welcome to My Kitchen Serenity! I'm excited to share with you my recipe and how to make the best chocolate muffins!

    Jump to:
    • Why These Muffins are so Moist
    • What I Like About These Muffins
    • Chocolate Muffin Ingredients
    • How to Make Muffins 
    • Recipe Tips
    • Muffin Variations
    • Tips for Success
    • Frequently Asked Questions
    • How to Store Baked Muffins
    • How to Freeze Baked Muffins
    • Best Muffin Container for Travel
    • More Muffin Pan Recipes
    • Recipe

    Why These Muffins are so Moist

    I like to add a couple of tablespoons of instant chocolate pudding mix to the batter. The pudding mix adds more chocolate flavor and makes the muffins nice and fluffy.

    If you're totally a chocolate lover, I also recommend taking a look at my Chocolate Chess Pie. It's made from scratch, and I've received a ton of rave reviews about it as well!

    What I Like About These Muffins

    What I like about these muffins is they aren't too sweet but sometimes I like to sprinkle them with powdered sugar to dress them up a bit. My husband loves to spread peanut butter on these muffins. My daughter likes to add chocolate chips to the mix when she makes them for her family.

    Baked muffins on blue platter with a hand holding one half muffin.

    Make it fun and try different kinds of muffin liners. I have regular muffin liners in assorted colors and I also have the cute tulip-shaped muffin liners. I used both styles for the pictures so you can see them. This recipe makes 12 muffins and is ready in about 30 minutes.

    Enjoy these muffins with a glass of cold milk or a cup of hot coffee! Have one for breakfast or an afternoon snack. So simple to pack inside a lunch bag, too.

    Chocolate Muffin Ingredients

    please scroll down to the printable recipe card for ingredient details and step by step instructions

    ingredients measured out in individual containers.

    All-purpose flour - do not substitute with self-rising flour.

    Baking powder, baking soda, salt - helps the muffins rise

    Unsweetened cocoa powder - the store brand is fine but I usually reach for either Hershey's or Nestle's Toll House brand.

    Dry chocolate pudding mix - use the instant pudding mix! It's amazing how just a little bit ensures moist muffins.

    Granulated sugar - easily adjust the sweetness level. These muffins are semi-sweet. Add more sugar if you prefer a sweeter muffin.

    Eggs - large eggs, room temperature.

    Butter - butter adds flavor and moisture.

    Milk (or buttermilk) - regular whole milk is fine but if you have any buttermilk you're trying to use it, here's a great opportunity!

    Vanilla extract - or use vanilla bean paste for a richer vanilla flavor.

    How to Make Muffins 

    This recipe is so simple! Be sure to follow the recipe card at the bottom of the page when you get ready to make them.

    photo collage of recipe steps.

    Step 1 - Mix the "wet" ingredients first (softened butter, eggs, milk, vanilla extract).

    Step 2 - Then add the "dry" ingredients (sugar, flour, cocoa powder, pudding mix, baking powder, baking soda, salt) to the wet ingredients, and mix well with your electric mixer.

    Step 3 - Fill muffin cups.

    Step 4 - Bake!

    Recipe Tips

    Add more sugar to the batter if you want sweeter muffins!  One-half to one cup additional sugar to the batter makes them sweeter, like a cupcake.  Try one-half cup first, then taste test after mixing for sweetness, if desired.  Just a tiny taste (½ teaspoon) is all you need to determine if the batter is sweet enough for you.

    Use muffin liners for easy removal from the muffin pan.

    Muffin Variations

    • Add chopped pecans to the muffin tops before baking.
    • Add some chocolate chips to the batter (my husband’s suggestion, lol).
    • Sprinkle the tops of the cooked, cooled muffins with powdered sugar.
    • Add a dollop of whipped cream to the cooled muffin top just before serving.

    Are you a Fan of Chocolate Banana Muffins? Simply add 2 very ripe bananas that have been mashed with a fork (approximately ¾ to 1 cup) to the batter.  Voila!  Chocolate banana muffins!

    Tips for Success

    1. Let your oven fully preheat before putting the muffins in.
    2. Bake in the center of your oven, on the middle oven rack.
    3. Use a non-stick spray with the paper liners.
    4. Make sure your ingredients are fresh and not expired.
    5. Do not make major ingredient substitutions (this will change the flavor and texture).

    Frequently Asked Questions

    Can I substitute unsweetened cocoa with melted chocolate?

    Yes, but remember that a 1-ounce square of chocolate equals 3 tablespoons of cocoa powder. So you'll need approximately 3 ounces of melted unsweetened chocolate for this recipe.

    Can these be made gluten-free?

    Yes, but use caution. Not all gluten-free flours perform the same. A little birdie told me Pillsbury Gluten-Free Flour works very well for baking cakes and muffins since it contains much-needed xanthan gum. Use gluten-free baking powder. Use paper muffin tin liners or gluten-free non-stick spray. How easy is that!

    How to Store Baked Muffins

    To keep these muffins fresh and moist, store them in an airtight container at room temperature for up to 3 days (refrigerate them and they’ll keep fresh for a couple more days).

    How to Freeze Baked Muffins

    You can freeze muffins for up to 3 months if you wrap them tightly in aluminum foil or place in plastic freezer bags. They will be extra moist after thawing!

    For a single muffin, take one out of the freezer when you're ready for a treat. It only takes about 10-15 minutes for one to thaw on the countertop or wrap one frozen muffin in a paper towel and microwave on high for 10-15 seconds.

    Best Muffin Container for Travel

    So now that you’ve made these delicious muffins, what's the best way to transport them? I recently discovered a plastic carrier that’s perfect for transporting pies, muffins, and cupcakes. It’s the Southern Homewares 3-in-1 Plastic Holder Container. It offers easy-grip handles, a snap-tight lid, and it’s made out of durable plastic. Available now on Amazon!

    baked muffins in paper liners on white cake platter.

    More Muffin Pan Recipes

    • Easy Banana Nut Muffins Recipe
    • Applesauce Cinnamon Muffins
    • White Chocolate and Raspberry Muffins
    • Muffin Pan Cinnamon Rolls

    If you’d like some recipe inspiration delivered straight to your inbox, sign up for my email newsletter on my subscribe page.

    If you tried this recipe, please rate it and leave me a comment. I'd love to hear from you!

    Recipe

    Baked muffins on white cake stand.

    Easy Homemade Chocolate Muffins

    Moist chocolate muffins from scratch are an easy sweet treat!  Dry chocolate pudding mix ensures a nice fluffy muffin!  Not too sweet but will satisfy your sweet tooth.
    5 from 3 votes
    Print Pin For Later Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12
    Calories: 211kcal
    Author: Anne Clark
    Cost: 23.00

    Equipment

    • muffin pan
    • muffin liners
    • large mixing bowl
    • measuring spoons
    • measuring cup(s)
    • Electric mixer

    Ingredients

    • ½ cup butter (room temperature)
    • 1 cup granulated sugar SEE RECIPE NOTES
    • 2 large eggs
    • 1 cup milk (or buttermilk)
    • 1 teaspoon pure vanilla extract
    • 1-½ cups all purpose flour
    • ½ cup unsweetened cocoa powder
    • 2 tablespoons dry instant chocolate pudding mix
    • 2 teaspoons baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt

    Instructions

    • Preheat oven to 350°F. Spray a standard muffin pan with non-stick cooking spray and set aside.
    • Mix the butter and sugar in a large mixing bowl until creamy (takes about 5 minutes with mixer on medium speed). Add in the eggs, milk, and vanilla and mix until well blended (about 2 minutes with mixer on slow-medium speed).
    • Add dry ingredients and mix until well blended (about 2 minutes with mixer on slow-medium speed).
    • Fill muffins cups about ¾ full.
    • Place in the pre-heated oven and bake for 15 minutes.  Check for doneness by inserting a wooden toothpick into the center of a muffin.  If the toothpick comes out clean or with a tiny bit of batter on it, the muffins are ready to come out of the oven.  If there is a lot of batter on the toothpick, bake for another minute and check again. The goal is not to overbake the muffins or they will be dry.  Remove from oven and cool for at least 5-10 minutes before eating.

    Notes

    Tips and Helpful Information
    Add more sugar to the batter if you want sweeter muffins!  One-half to one cup additional sugar to the batter makes them sweeter, like a cupcake.  Try one-half cup first, then taste test after mixing for sweetness, if desired.  Just a tiny taste (½ teaspoon) is all you need to determine if the batter is sweet enough for you.
    Optional:  cool muffins completely and then sprinkle with powdered sugar or add a dollop of whipped cream.
    Variations
    • Add chopped pecans to the muffin tops before baking.
    • Add some chocolate chips to the batter (my husband’s suggestion, lol).
    • Sprinkle the tops of the cooked, cooled muffins with powdered sugar.
    • Add a dollop of whipped cream to the cooled muffin top just before serving.
    Entire recipe cost is based on purchasing the store brand for every ingredient listed (as of November 2022).
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 1serving | Calories: 211kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 306mg | Potassium: 115mg | Fiber: 2g | Sugar: 19g | Vitamin A: 309IU | Calcium: 77mg | Iron: 1mg

    This recipe was originally published in 2020 and was updated in 2022.

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at [email protected] 

    I’d love to hear from you!

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