Easy Chocolate Muffins Recipe

Baked chocolate muffins on a white serving platter.

These quick and easy chocolate muffins are a sweet homemade treat! Dry chocolate pudding mix ensures a nice fluffy muffin. Cocoa powder gives a nice chocolate flavor. Ready to enjoy in 30 minutes.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 211kcal

Author Anne Clark

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

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.

Tips and Helpful Information

These muffins are sweet but aren't over-the-top sweet like a cupcake. I suggest doing a little taste test after you've mixed up the batter. Just a tiny taste (½ teaspoon) is all you need to determine if the batter is sweet enough for you. If you determine that you'd like a sweeter muffin, add an additional ½ cup sugar to the batter.

Optional: cool muffins completely and then sprinkle with powdered sugar. Or, add a dollop of whipped cream and sprinkle of cocoa powder on top to fancy them up.

Nutrition