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muffins on white cake plate
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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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 193kcal
Author Anne Clark

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 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.

Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 313mg | Potassium: 106mg | Fiber: 1g | Sugar: 19g | Vitamin A: 309IU | Calcium: 74mg | Iron: 1mg