This Chocolate Muffins recipe is simple to whip up and satisfying for all tummies! My kids go wild when I make this delightful treat. Their chocolatey taste is out of this world and will hit the spot when you’re craving something chocolate and delicious.
Best Ever Kid-Friendly Chocolate Muffins
If there’s such thing as an “easy sell” in our house, it’s chocolate. Nothing pleases everyone more than anything I make whose name starts with chocolate. In fact, my kids’ cheers of joy usually drown me out before I can even get the whole word out of my mouth!
Take this Chocolate Muffin recipe for instance. Recently, my little angels were in the midst of a quarrel at the kitchen table, and I was starting to lose my patience from all the bickering. Using my best diversionary skills I announced to them, “I made chocol…”. They were sold before they even knew what it was that I made. It’s amazing what power chocolate (in any form) has over my kids! After each of their first bites, there was peace in the world (at least momentarily)….and something delicious in their tummies.
I’ve started making a batch of these muffins and keeping them in the freezer so I can pop them into a lunchbox so the kids can have a little something special at school.
Why Make Chocolate Muffins?
- Irresistible Chocolatey Goodness: These muffins are packed with a rich chocolate flavor thanks to the cocoa and studded with decadent chocolate chips, making them a dream come true for chocolate lovers!
- Easy and Quick: These muffins are easy to make with simple ingredients (and instructions). They’re perfect for busy mornings or last-minute cravings when you (or your little ones) just need some chocolate.
- Versatile: Any occasion is a good occasion for chocolate muffins. They’re great with coffee for an easy breakfast, as a dessert after dinner, or as a sweet after-school snack! They’re incredibly versatile and always a crowd-pleaser.
- Family Favorite: These chocolate muffins’ texture are light as a feather, but also pack a rich punch of chocolate! The next time you’re trying to grab everyone’s attention, just whip up a batch of these and watch what happens! I can pretty much guarantee you’ll satisfy the whole family with these.
The Ingredients
- All purpose flour
- Unsweetened cocoa powder
- Granulated white sugar
- Baking powder
- Baking soda
- Kosher salt
- Milk
- Vegetable or canola oil
- Large egg
- Chocolate chips or chocolate chunks
How to Make Easy Chocolate Muffins
1. Prep Oven and Muffin Tin: Preheat the oven to 400° F. Grease or add paper liners to a regular (12) or mini (24) muffin tin.
2. Combine Dry Ingredients: In a medium bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a large bowl, whisk together the milk, oil, and the egg.
4. Make the Batter: Add the dry ingredients to the wet ingredients and stir just until combined. Stir in the chocolate chips.
5. Fill Muffin Pan: Fill the muffin cups 2/3 full.
6. Bake to Perfection: Bake 18 – 22 minutes (or 8-10 minutes for mini muffins), or until a wooden toothpick inserted into the center comes out clean.
Storage and Freezing Instructions
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: These muffins freeze beautifully! Once cooled completely, individually wrap each muffin in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To enjoy, thaw them at room temperature and warm them up in the microwave for a few seconds if desired.
Recipe Tip
This is a great recipe to get your kids involved with! Baking is more fun when you get to do it together. Let little ones help you sift the dry ingredients or fold in the chocolate chips so they can get involved with you in the kitchen!
More Muffin Recipes
There are so many muffin recipes on weelicious! Muffins are some of my favorite recipes to develop because they’re great for snacks or breakfast or anything in between really! And there are so many flavor options! Here are some of my favorites.
- Spinach Cake Muffins
- Chocolate Oat Muffins
- Apple Pie Muffins
- Flourless Pumpkin Chocolate Muffins
- Very Berry Muffins
With their rich flavor, moist yet fluffy texture, and easy prep, these muffins are sure to become a staple in your baking repertoire. Let me know in the comments if you have any questions and tag me on social media when you make these so I can see the big (chocolate covered) smiles on your kids faces!
Chocolate Muffins
Equipment
- muffin tin
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated white sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1/3 cup vegetable oil or canola oil
- 1 large egg, beaten
- 1/2 cup chocolate chips or chunks (you can use dark chocolate chips too!)
Instructions
- Preheat the oven to 400° F. Grease or add paper liners to a regular (12) or mini (24) muffin tin.
- In a medium bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together the milk, oil, and the egg. Add the dry ingredients and stir just until combined. Stir in the chocolate chips.
- Fill the muffin cups 2/3 full.
- Bake 18 – 22 minutes (8-10 minutes for mini muffins), or until a wooden pick inserted into the center comes out clean.
That’s what happened to mine. I wonder if adding chocolate pudding would work.
These are awesome. I didn’t think they were sweet enough the first time I made them, but my boys loved them. Now I add chocolate chips and they’re awesome!!
Do you think I could add spinach to this ?
These were SO GOOD!!!! And they looked very pretty haha. I did not have any baking soda but they still turned out awesome. Chocolate chips make them rlly good too 🙂
This is the first time I have ever left a comment about anything!! (If you can believe it). Your information is succienct and prints perfectly on one page. Thank you for being thoughtful.
I made these muffins today and followed the instructions exactly. The batter was very thick and the muffins look more like chocolate blobs with “rough” tops. Wondering if I did something wrong somehow. I did use brand new baking powder. Thoughts? Thank you!
How would I substitute almond flour for the all purpose?
they r cool!! awesome!!
I only had cake flour and ended up having to add an add’l 1/4 c. milk to get the batter to stir properly.
I only had cake flour and ended up having to add an add’l 1/4 c. milk to get the batter to stir properly.
I tried these yesterday thinking it would be a good pick me up. Husband and I tried one and it was very very bitter we didn’t get to finish it . Tasted more like cocoa then chocolate.
Good
We Just made this for my husbands bday cake – two layer bunt cake with Nutella filling between layers and melted chocolate on top as icing. The batter looked really thick – I may have Mis measured perhaps. So I added an oz more milk and Since I had dried cherries soaking in water I also added them too and a little bit of chocolate chips and turned out tasting super decadent. The only other substitutions I did was brown sugar and 2 oz of millet flour for apf. I like the ratio of sweetner to flour in your recipes. Ill try next time also using some sweet potato like one of the comments mentioned or maybe some bananas or avocado to make it more moist.
I have been looking forward to making these, and thought they would be a hit for sure; however, the oven temperature is clearly far too high to ensure muffins that aren’t totally dry on the tops. I even tried to save these (having made the recipe exactly as stated) with some chocolate glaze to hide the dry tops, but to no avail. If made with chocolate chips in the batter, and perhaps a lower temp oven, these might’ve been enjoyable.