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Chocolate Muffins

Looking for the ultimate chocolate muffins recipe to win over the hearts of all chocolate lovers? You’re in the right spot! 

Packed with rich cocoa and melty chocolate chips, each bite of these treats is a journey to chocolate paradise. 

This recipe creates the most moist, flavorful, and irresistible chocolate muffins you’ll taste. 

Bunch of Chocolate Muffins with Chocolate Chips on Top
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Whether you’re looking for a sweet breakfast treat or seeking that afternoon pick-me-up, I’ve got you!

Don’t just bookmark this recipe. Make it your baking staple! Ready to embark on this chocolatey journey? Let’s get started!

Chocolate Muffins

After many weekend experiments (and a few misadventures), this muffin recipe hits all the right notes. 

Each bite brings a deep cocoa taste dotted with melty semi-sweet chocolate chips. It has that dreamy balance between rich and sweet.

And the recipe couldn’t be more straightforward. It’s all about using everyday ingredients but creating something luxurious.

Whether you’re a pro or a beginner baker, this recipe has your back. It’s forgiving, simple, and, most importantly, delicious. 

I can’t wait for you to try it and share your muffin tales!

Chocolate Muffins Ingredients on a White Surface


Ready to whip up some magic? Let’s start by rounding up our all-star ingredients. Here’s what you need for this chocolatey treat:

  • Flour: The main dry ingredient. It gives structure to the muffins.
  • Cocoa powder: It enhances the chocolate flavor and activates the baking soda.
  • Baking powder and baking soda: The leavening agents to help the batter rise into tall, domed muffins.
  • Salt: It enhances the flavors of the other ingredients.
  • Light brown sugar: It adds sweetness and moisture to the muffins. The acid in the sugar also helps activate the baking soda.
  • Butter: It provides flavor and moisture.
  • Vegetable oil: It keeps the muffins moist. Combining butter and oil results in a better texture than using all of one or the other.
  • Eggs: They help bind the ingredients together and contribute to the muffins’ rise and structure.
  • Vanilla extract: It enhances the flavor.
  • Milk: It adds moisture and helps to create a tender crumb in the muffins. 
  • Chocolate chips: They add chunks of chocolate for extra chocolatey goodness.

How to Make Chocolate Muffins

Who would’ve thought baking a batch of muffins could be this easy? Check out these easy-to-follow steps!

1. Preheat the oven to 425°F and line a muffin tin with paper liners.

2. Combine the dry and wet ingredients separately. Then gently mix them into a smooth batter. Add the chocolate chips just before it’s fully blended.

3. Portion and bake. Fill the muffin liners about 3/4 full. Sprinkle the remaining chocolate chips on top and bake for 5 minutes. Lower the heat to 350°F and bake for another 15 minutes or until a toothpick comes out clean.

4. Cool the muffins in the tin for 10 minutes, then move them to a wire rack until they’re fully cooled. Dig in and enjoy!

Bunch of Chocolate Muffins on a Round  Plate with Parchment Paper

Tips for the Best Muffins

Are you tired of taking out flat and sunken muffins from the oven? Do you hate the unevenly cooked batter when you bite into this fluffy treat?

Here are some tried-and-tested tips to elevate your muffin-making game:

  • Quality Matters: Use high-quality cocoa powder and chocolate chips. The richness and depth of flavor they bring are incomparable. 
  • Don’t Overmix: This is a golden muffin-making rule! Mix by hand, with a whisk (for the wet) and a spatula (for the batter).
  • Use Room Temperature Ingredients: This ensures even mixing and a better muffin texture.
  • Melted Butter & Oil Combo: This duo gives muffins a soft, moist crumb while imparting a rich, buttery flavor.
  • Watch the Oven: All ovens are unique, so check your muffins a few minutes before the suggested time. Use the toothpick test. If it comes out clean, they’re done!
  • Double the Chocolate: Want to make your muffins extra chocolatey? Add some cocoa nibs or extra chocolate shavings on top before baking.
  • Get Creative: Add nuts and dried fruits for added texture. Or swirl in peanut butter or caramel for an added layer of flavor.
Chewy Chocolate Muffins on a Table

How to Store, Freeze, and Reheat

Now that you’ve baked delightful chocolate muffins, you might wonder how to store and freeze them. 

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Here’s a simple guide to ensure your muffins stay as delectable as the moment they leave the oven:

To Store: Place cold muffins in an air-tight container with a paper towel at the bottom. Store at room temp for 1-2 days or in the fridge for 3-4 days.

To Freeze: Freeze the muffins in a single layer on a baking sheet. Then, transfer them to a freezer bag for up to three months.

To Reheat: Thaw frozen muffins on the counter for 30-60 minutes. Reheat muffins in the microwave in 15-second intervals until warm.

More Muffin Recipes You’ll Love

Morning Glory Muffins
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Apple Cinnamon Muffins
Kodiak Cake Muffins

Chocolate Muffins

Course: DessertCuisine: American


Prep time


Cooking time





These homemade chocolate muffins are top-notch! This easy recipe results in moist, sweet, delicious muffins every time.


  • 2 cups all-purpose flour

  • 1/2 cup cocoa powder

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup light brown sugar, packed

  • 1/2 cup melted butter

  • 1/4 cup vegetable oil

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 cup milk

  • 1 1/2 cups semi-sweet chocolate chips, divided


  • Preheat the oven to 425 degrees Fahrenheit. Line a muffin tin with paper liners.
  • In a bowl, sift and mix the flour, cocoa powder, baking powder, baking soda, and salt.
  • Mix the brown sugar, melted butter, and vegetable oil in a separate large bowl until it’s well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  • Add the dry and wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix everything with a spatula just until well combined. Fold in 1 cup of the chocolate chips.
  • Scoop the batter evenly into the muffin cups, filling them 3/4 full. Sprinkle the tops with the remaining 1/2 cup of chocolate chips.
  • Bake at 425 degrees Fahrenheit for 5 minutes. Reduce the temperature to 350, and continue baking for 15 minutes more, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!


  • Don’t Overmix: This is a golden muffin-making rule! Mix by hand, with a whisk (for the wet) and a spatula (for the batter).
Chocolate Muffins

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

4 thoughts on “Chocolate Muffins”

    • Hi Valsala! Here is the recipe in grams and ml:

      240 grams all-purpose flour
      50 grams cocoa powder
      1 teaspoon baking powder (about 5 grams)
      1 teaspoon baking soda (about 5 grams)
      1/2 teaspoon salt (about 2.5 grams)
      210 grams light brown sugar
      120 grams melted butter
      60 ml vegetable oil
      2 large eggs
      2 teaspoons vanilla extract (about 10 ml)
      235 ml milk
      240 grams semi-sweet chocolate chips

  1. Son and grandchildren loved it. Told I can make it “anytime”. I added 1tsp of instant espresso coffee and a few nuts with the chocolate chips on top.


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