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.
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Welcome to My Kitchen Serenity! I’m excited to share with you my recipe and how to make the best chocolate muffins! These muffins are perfect when you’re wanting something a little sweet and fully satisfying. They’ve got a rich fudgy flavor that’s a must for chocolate lovers.
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.
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.
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. These muffins freeze well, too. Freeze the leftovers, then 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.
Ingredients Needed
please scroll down to printable recipe card for ingredient details and step by step instructions with photos
All purpose flour
Unsweetened cocoa powder
Dry chocolate pudding mix
Granulated sugar
Baking powder
Baking soda
Salt
Eggs
Butter
Milk (or buttermilk)
Vanilla extract
Kitchen Tools Needed
Muffin pan
Muffin liners
Large mixing bowl
Measuring cups
Measuring spoons
Electric mixer
Directions
Step 1: Preheat oven to 350°F. Spray a standard muffin pan with non-stick cooking spray and set aside.
Step 2: 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).
Step 3: Add dry ingredients and mix until well blended (about 2 minutes with mixer on slow-medium speed).
Step 4: Fill muffins cups about 3/4 full.
Step 5: 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. Optional: cool muffins completely and sprinkle with powdered sugar.
Storing 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).
Freezing 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!
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.
Transporting Muffins
So now that you’ve made these delicious muffins, what 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 Muffin Recipes
Easy Homemade Chocolate Muffins
Equipment
- muffin pan
- muffin liners
- large mixing bowl
- measuring spoons
- measuring cup(s)
- Electric mixer
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk (or buttermilk)
- 1 teaspoon pure vanilla extract
- 1-1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons dry chocolate pudding mix
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 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 3/4 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
