Homemade chocolate muffins are a quick and easy treat! They get their deep chocolate flavor from cocoa powder and chocolate pudding mix. Not too sweet but will satisfy your sweet tooth. Ready to eat in 30 minutes!
These fluffy 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. This recipe was originally published in 2020 and was updated in 2024 with new photos and tips.
Welcome to My Kitchen Serenity! I'm excited to share with you my recipe and how to make the best chocolate muffins!
I know you love muffins, but you'll also love this simple 9x13 cake recipe - a one-bowl cake that's full of flavor and topped with creamy frosting.
Jump to:
- Why You'll Love These Muffins
- For the Chocolate Lovers
- Ingredients with Notes
- Ingredient Substitutions and Additions
- How to Make Easy Chocolate Muffins
- How to Serve Muffins
- Muffin Variations
- Tips for Success
- Frequently Asked Questions
- How to Store Baked Muffins
- How to Freeze Baked Muffins
- Best Muffin Container for Travel
- More Popular Muffin Recipes
- Recipe
- Comments
Why You'll Love These Muffins
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.
Another reason to love these muffins is they aren't too sweet (sweetness level is adjustable), but sometimes I like to sprinkle them with powdered sugar to dress them up a bit.
For the Chocolate Lovers
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!
Who doesn't love muffins (they're basically miniture cakes, right?)! You're sure to love this Triple Layer Chocolate Cake. It's a little more involved than these muffins, but totally worth the effort (I've heard it's the best chocolate cake ever!).
Ingredients with Notes
Here's a photo of all the ingredients needed to make chocolate muffins. Under the photo is some information about the key ingredients.
All-purpose flour - do not substitute with self-rising flour.
Unsweetened cocoa powder - look for the "natural" unsweetened cocoa powder. It's the most common kind of cocoa powder; Nestle and Hershey's brands are good picks.
Dry chocolate pudding mix - use the instant pudding mix! It's amazing how just a little bit ensures moist muffins.
Granulated sugar - with only 1 cup of sugar, these muffins are semi-sweet. Add more sugar if you prefer a sweeter muffin.
Eggs - room temperature eggs are preferred so they'll blend better with the cold butter mixture. If you forget to take them out of the fridge beforehand, no worries; go ahead and put them in the batter cold.
Butter - butter adds flavor and moisture. Use salted or unsalted butter. The butter needs to be room temperature so it will properly blend with the sugar to become creamy.
Milk (or buttermilk) - regular whole milk is fine but if you have any buttermilk you're trying to use up, here's a great opportunity!
Ingredient Substitutions and Additions
- For more intense vanilla taste, use vanilla bean paste instead of vanilla extract.
- If you have Dutch-process cocoa, please use it! It's more expensive than the natural kind, but it actually adds a much deeper chocolate flavor.
- My daughter likes to add chocolate chips to the mix when she makes them for her family.
- Instead of butter, you can use vegetable oil or canola oil.
- Sprinkle chopped pecans or walnuts or chocolate chips on top of the muffins before baking them.
How to Make Easy Chocolate Muffins
We think these muffins are the best! However, be sure to follow the recipe card at the bottom of the page when you get ready to make them.
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) and mix well with your electric mixer.
Step 3 - Fill muffin cups.
Step 4 - Bake as directed!
How to Serve Muffins
Enjoy these muffins while they're still warm! They're wonderful the next day, too.
For a fancy look, after they've cooled off, sprinkle the tops with powdered sugar.
Serve with a glass of cold milk or a cup of hot coffee! Have one for breakfast, an afternoon snack, or small dessert. It's so simple to pack one inside a lunch bag, too.
Muffin Variations
- Add chopped pecans to the muffin tops before baking.
- Add some chocolate chips to the batter.
- Sprinkle the tops of the cooked, completely cooled muffins with powdered sugar.
- Add a dollop of whipped cream to the cooled muffin top just before serving.
- My husband loves to spread peanut butter on top of these muffins right before eating them.
Tips for Success
You don't have to be a pro to make delicous homemade muffins -- follow these easy tips for success, and you'll make the best muffins in your own kitchen!
- Let your oven fully preheat before putting the muffins in.
- Bake in the center of your oven, on the middle oven rack.
- Use paper liners and non-stick spray for easy removal.
- Make sure your ingredients are fresh and not expired.
- Do not make major ingredient substitutions (this will change the flavor and texture).
Frequently Asked Questions
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.
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!
Some key tips include (1) don't overmix the batter, (2) use room temperature ingredients, (3) don't overbake them, and (4) add a little dry chocolate pudding mix to the batter!
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!
More Popular Muffin Recipes
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Recipe
Easy Chocolate Muffins Recipe
Equipment
- muffin pan
- muffin liners optional
- large mixing bowl
- measuring spoons
- measuring cup(s)
- Electric mixer
Ingredients
- ½ cup butter (room temperature)
- 1-½ cups 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
- Optional: powdered sugar for dusting after the muffins have cooled off. Or before baking, top the muffins with chocolate chips or chopped nuts.
Instructions
- Preheat oven to 350°F. Spray a standard muffin pan with non-stick cooking spray and set aside. Tip: spray each cup and the entire top of the muffin pan so the "muffin tops" won't stick to the pan.
- 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).½ cup butter (room temperature), 1-½ cups granulated sugar, 2 large eggs, 1 cup milk (or buttermilk), 1 teaspoon pure vanilla extract
- Add dry ingredients and mix until well blended (about 2 minutes with mixer on slow-medium speed).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
- Fill muffins cups all the way to the top -- for that "muffin top" look (or just under the rim).
- 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.
- If desired, sprinkle the completely cooled off muffins with powdered sugar.Optional: powdered sugar for dusting after the muffins have cooled off. Or before baking, top the muffins with chocolate chips or chopped nuts.
Notes
-
- For more intense vanilla taste, use vanilla bean paste instead of vanilla extract.
-
- If you have Dutch-process cocoa, please use it! It's more expensive than the natural kind, but it actually adds a much deeper chocolate flavor.
-
- My daughter likes to add chocolate chips to the mix when she makes them for her family.
-
- Instead of butter, you can use vegetable oil or canola oil.
-
- Sprinkle chopped pecans or walnuts or chocolate chips on top of the muffins before baking them.
Nutrition
This recipe was originally published in 2020 and was updated in 2024.
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.
Comments
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