Best Chocolate Muffins

Chocolate muffins are moist, deeply chocolatey, and studded with melted chocolate chips in every bite. With a secret ingredient that makes them taste like they came from an expensive café and a tender crumb that stays fresh for days, this is THE chocolate muffin recipe you’ve been searching for.

Love More Muffins? Try My Pumpkin Cinnamon Roll Muffins or this Apple Spice Muffins next.

Why You’ll Love This Recipe

Rich, moist, and wonderfully chocolatey, these muffins deliver deep cocoa flavor in every bite. With a tender crumb and melty pockets of chocolate, they’re perfect for breakfast, snacking, or a simple sweet treat any time of day.

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Ingredient List

Dry Ingredients:

• 1 3/4 cups plain flour (all-purpose flour)
• 1 1/4 tsp baking soda (bi-carb)
• 1/2 tsp salt
• 1/2 cup Dutch process cocoa powder, sifted
• 1 tbsp instant coffee granules or powder (optional but SO recommended!)

Wet Ingredients:

• 3/4 cup milk, full fat, HOT
• 1/2 cup canola oil (or vegetable or other neutral flavoured oil)
• 1 cup brown sugar, packed
• 1 tsp vanilla extract
• 3/4 cup sour cream or thick plain yogurt (fridge-cold is fine)
• 1 large egg (55-60g / 2oz) (fridge-cold is fine)

Mix-ins:

• 1 1/2 cups dark chocolate chips (US: semi-sweet chips)

Notes on Substitutions:

• No sour cream? Thick plain Greek yogurt works beautifully! Just make sure it’s the thick stuff, not runny yogurt.
• Dutch process vs regular cocoa: Dutch process gives a deeper, more mellow chocolate flavor, but regular unsweetened cocoa will work in a pinch.
• Skip the coffee? You can, but I promise you won’t taste it! It just makes the chocolate taste MORE like chocolate. Magic!
• Oil alternatives: Stick with neutral oils like vegetable, canola, or light olive oil. Coconut oil works too but may add a slight flavor.

Why These Ingredients Work

Let me break down the genius behind this recipe, because understanding WHY ingredients work makes you a better baker!

Hot milk + cocoa powder: This is called “blooming” the cocoa, and it’s a game-changer. The heat activates compounds in the cocoa that intensify the chocolate flavor. It’s like turning up the volume on your chocolate!

Instant coffee: Don’t panic! You won’t taste coffee in the finished muffins. Coffee is a natural flavor enhancer for chocolate, making it taste richer and more complex. It’s like the secret weapon of chocolate baking.

Just 1 egg (not 2!): Most muffin recipes use 2 eggs, but egg whites can make baked goods dry. Using just one egg keeps these muffins incredibly moist and tender.

Oil instead of butter: Butter is delicious, but it firms up when cold, which can make muffins feel dry. Oil stays liquid even at room temp, keeping these muffins soft and moist for days.

Brown sugar: Not only does it add a gorgeous caramel undertone, but brown sugar is more hygroscopic than white sugar (fancy word alert!), meaning it attracts and holds onto moisture. That’s why these stay fresh so long!

Sour cream: This is the moisture MVP! It adds tanginess that balances the sweetness and keeps the batter thick enough to create those beautiful domed tops. The acidity also reacts with the baking soda for extra lift.

Dark chocolate chips: Because more chocolate is ALWAYS the answer. They create pockets of melted chocolate throughout and make the tops look irresistible.

Essential Tools and Equipment

You don’t need fancy equipment for these! Here’s what you’ll need:

• Standard 12-hole muffin tin
• Paper muffin liners (makes cleanup a breeze!)
• Two large mixing bowls
• Fine mesh sieve (for sifting – don’t skip this!)
• Whisk (no electric mixer needed!)
• Measuring cups and spoons
• Kettle or microwave (to heat the milk)
• Toothpick (for testing doneness)
• Wire cooling rack

How To Make Chocolate Muffins

Step 1: Preheat and Prep

Set your oven to 210°C / 410°F (190°C fan). Yes, that’s HOT! We’re starting high to create that gorgeous dome. Position your oven shelf in the top third of the oven – this helps create those bakery-style tops. Line your 12-hole standard muffin tin with paper cases.

Step 2: Sift Dry Ingredients

Into a large bowl, sift together the flour, baking soda, and salt. Set this aside – we’ll come back to it in a minute. Sifting isn’t just fancy baker stuff; it removes lumps and aerates the flour for a lighter texture!

Step 3: Bloom the Cocoa

Here’s where the magic happens! In a separate bowl, sift your cocoa powder (lumpy cocoa = lumpy muffins, and nobody wants that). Add the instant coffee granules and pour in the HOT milk. Whisk like your life depends on it until the mixture is completely smooth and lump-free.

Step 4: Add Remaining Wet Ingredients

To your beautiful bloomed cocoa mixture, add the brown sugar, oil, egg, sour cream, and vanilla extract. Whisk everything together until it’s completely smooth and unified. The mixture should look glossy and smell absolutely heavenly.

Step 5: Mix Flour In

Now for the moment of truth! Pour your wet mixture into the bowl with your sifted flour. Whisk everything together until the batter is smooth and glossy. You’ll notice this batter is thinner than typical muffin batters – that’s exactly what we want! It’s what creates that incredibly tender, moist crumb.

Step 6: Add Chocolate Chips

Stir in most of your chocolate chips, but hold back about 1/4 cup for topping. Fold them in gently – we’re not trying to win a mixing competition here! You want those chocolate chips distributed throughout for maximum chocolate in every bite.

Step 7: Fill Muffin Tin

Divide your batter evenly between the 12 muffin holes. Fill them up to about 0.5cm / 0.2″ from the rim of the paper liner. This is IMPORTANT – overfill them and you’ll have a messy overflow situation in your oven.

Step 8: Top with Chocolate Chips

Take those reserved chocolate chips and pile them right in the middle of each muffin. Don’t worry about making them look perfect – they’ll spread as they bake and create that gorgeous, chocolate-studded top that looks like it came from a fancy bakery.

Step 9: Bake at High Temp, 5 Minutes

Pop those babies into your preheated 210°C / 410°F (190°C fan) oven and bake for exactly 5 minutes. This high initial temperature is crucial – it gives the muffins a quick rise and creates those beautiful domed tops. Set a timer because 5 minutes goes by fast!

Step 10: Lower Oven, 20 Minutes

After 5 minutes, turn your oven DOWN to 190°C / 375°F (170°C fan) without opening the door. Bake for another 20 minutes, but start checking at the 15-minute mark. Insert a toothpick into the center – if it comes out clean or with just a few moist crumbs (not raw batter), they’re done.

Step 11: Cool

Let the muffins rest in the tin for a few minutes – they’re quite delicate when they first come out and need a moment to set up. Then carefully transfer them to a wire cooling rack. Try to wait at least 15 minutes before diving in. This cooling time helps the texture set properly.

You Must Know

The batter is supposed to be thin! If you’re used to making muffins, this batter will look alarmingly thin. Trust the process! This thin batter is exactly what creates that incredibly moist, tender crumb. Thick batter = dry muffins.

Don’t overfill those muffin cases! I know it’s tempting to fill them to the top for mega-muffins, but stop at 0.5cm from the rim. These babies rise A LOT, and overfilling leads to overflow disasters. Ask me how I know.

Handle with care when hot! These muffins are quite fragile straight out of the oven. If you try to move them too quickly, they might break apart. Give them those few minutes to firm up in the tin first.

Personal Secret: I always use full-fat dairy (whole milk and full-fat sour cream). Low-fat versions have more water and less fat, which can make your muffins less rich and more prone to drying out.

Pro Tips & Cooking Hacks

Room temperature matters (but not for everything!) The egg and sour cream can be cold from the fridge – no need to bring them to room temp. This actually helps keep the batter from getting too warm before baking.

Check early, check often: Start checking your muffins at the 15-minute mark on the second bake. Every oven is different, and you’d rather check early than overbake. Dry muffins make me sad!

The toothpick test is your friend: Insert it into the center (not near the edge where it bakes faster). Clean or with a few moist crumbs = done. Raw batter = needs more time. Melted chocolate = pick a different spot to test!

Double-sift the cocoa: I actually sift my cocoa twice – once alone, then again when I add the coffee and milk. Cocoa powder is notoriously lumpy, and lumps don’t disappear once you add wet ingredients.

Use quality cocoa: The chocolate flavor is the star here, so use good cocoa powder! Dutch process gives the deepest flavor, but even a good quality regular cocoa makes a huge difference.

Common mistake to avoid: Don’t open the oven door during that first 5 minutes! You’ll let out all the heat and your muffins won’t get that initial rise they need for those gorgeous domes.

Smart shortcut: Make a double batch of the dry ingredients and store half in an airtight container. Next time you want muffins, you’ve already done half the work!

Flavor Variations / Suggestions

Double Chocolate: Add 1/2 cup of cocoa nibs to the batter along with the chocolate chips for extra chocolate texture and crunch.

Chocolate Orange: Add 2 teaspoons of orange zest to the wet ingredients and swap half the chocolate chips for dark chocolate orange chips. Divine!

Mint Chocolate: Swap the vanilla extract for peppermint extract (use 1/2 tsp as it’s stronger) and use dark chocolate chips with a few crushed candy canes on top.

Mocha Madness: Increase the instant coffee to 2 tablespoons for serious coffee lovers. These taste like a mocha in muffin form!

White Chocolate Raspberry: Use white chocolate chips instead and fold in 3/4 cup of fresh or frozen raspberries (gently!).

Nutty Chocolate: Stir in 1/2 cup of chopped toasted pecans or walnuts along with the chocolate chips.

Mexican Hot Chocolate: Add 1/2 tsp cinnamon and a tiny pinch of cayenne pepper to the cocoa mixture. Spicy and sweet!

Peanut Butter Chocolate: Swirl 1/4 cup of peanut butter through the batter before baking (don’t fully mix in – you want swirls!). Add Reese’s pieces on top instead of chocolate chips.

Make-Ahead Options

Batter prep: You can mix up the dry ingredients and store them in an airtight container for up to a month. When you’re ready to bake, just make the wet ingredients and combine! I don’t recommend making the full batter ahead as the leavening starts working once wet and dry are combined.

Freeze the muffins: These freeze beautifully! Once completely cooled, wrap each muffin individually in plastic wrap, then place them all in a freezer bag. They’ll keep for up to 3 months. To thaw, just leave them at room temperature for an hour or microwave for 20-30 seconds.

Freeze the baked muffins: You can also portion the batter into the muffin tin, top with chocolate chips, and freeze the whole tin! Once frozen solid, pop out the batter portions and store in a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time.

Morning prep tip: If you want fresh muffins for breakfast, prep all your ingredients the night before. Keep wet and dry separate, then mix and bake in the morning. From mixing to oven only takes 5 minutes!

Recipe Notes & Baker’s Tips

About that high starting temperature: The two-temperature method isn’t just being fancy! That initial blast of high heat causes rapid expansion, creating the beautiful dome. Then we lower the temp to bake the center through without burning the outside. It’s science!

Why sour cream over yogurt? While both work, sour cream is thicker and has a higher fat content, which makes for even more tender muffins. If using yogurt, make sure it’s thick Greek yogurt, not the runny stuff.

The one-egg secret: This is one of my favorite muffin tricks! Most recipes use 2 eggs, but egg whites can dry out baked goods. One whole egg gives you the binding and richness without the dryness.

Oil vs butter debate: I tested these with both, and the oil version stays moister for much longer. Butter tastes amazing fresh but firms up when cooled, making the muffins seem drier. For muffins that stay perfect for days, oil is the winner!

Paper liner tip: Use sturdy paper liners or double them up. The batter is quite moist, and flimsy liners can get soggy or stick.

Serving Suggestions

These chocolate muffins are perfect any time of day! Serve them warm for breakfast with a cup of coffee (the chocolate + coffee combo is unbeatable). They’re also amazing as an afternoon snack with a cold glass of milk – very nostalgic!

For a decadent dessert, warm a muffin for 15 seconds in the microwave and top with a scoop of vanilla ice cream and chocolate sauce. Trust me on this one – it’s basically a lava cake!

They’re also fantastic for:

• Weekend brunch (they look impressive but are so easy!)
• Lunchbox treats (wrap them individually)
• Bake sale stars (they always sell out first!)
• Afternoon tea parties
• Late-night chocolate cravings (no judgment!)

Optional garnishes: Dust with powdered sugar for a pretty finish, drizzle with chocolate ganache for extra decadence, or top with whipped cream and fresh berries for a fancy touch.

How to Store Your Chocolate Muffins

Room temperature: Store in an airtight container at room temperature for up to 3 days. They stay incredibly moist the entire time! I line the container with paper towels to absorb any excess moisture.

Refrigerator: You can refrigerate them for up to 5 days in an airtight container, but I find room temp is better for texture. If you do refrigerate, warm them for 10-15 seconds in the microwave before eating.

Freezer: Wrap each muffin individually in plastic wrap, then place all wrapped muffins in a freezer-safe bag or container. Freeze for up to 3 months. Label with the date so you remember when you made them!

Reheating instructions:

• From room temp: Microwave for 10-15 seconds
• From frozen: Microwave for 30-40 seconds, or thaw at room temp for 1 hour
• Oven method: Wrap in foil and warm at 150°C/300°F for 10 minutes (perfect if reheating multiple muffins)

Allergy Information

Contains:

• Gluten (wheat flour)
• Dairy (milk, sour cream)
• Eggs
• Possible soy (depending on chocolate chips)

Substitution suggestions:

Gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum. I’ve had success with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. The texture is slightly different but still delicious!

Dairy-free:

• Use almond milk, oat milk, or soy milk (heated) instead of regular milk
• Replace sour cream with dairy-free yogurt (like coconut yogurt or almond yogurt – make sure it’s thick!)
• Use dairy-free chocolate chips (many dark chocolate chips are naturally dairy-free – check labels!)

Egg-free: Replace the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The muffins will be slightly denser but still delicious!

Nut allergies: These muffins are naturally nut-free! Just make sure your chocolate chips don’t contain nuts and aren’t made in a facility that processes nuts if the allergy is severe.

Vegan version: Combine the dairy-free and egg-free substitutions above for a fully vegan muffin!

Questions I Get Asked A Lot

My muffins didn’t dome – what happened?

Usually this is because the oven wasn’t hot enough at the start, or the oven door was opened during that crucial first 5 minutes. Make sure your oven is fully preheated to 210°C/410°F and resist the urge to peek! Also check that your baking soda is fresh – old leavening = flat muffins.

Why are my muffins dry?

The most common culprit is overbaking! Start checking at 15 minutes and pull them out as soon as a toothpick comes out clean. Even 2-3 extra minutes can dry them out. Also make sure you’re using full-fat milk and sour cream – low-fat versions have more water and less fat, leading to drier muffins.

The batter seems too thin – did I do something wrong?

Nope! This batter is supposed to be thin – much thinner than typical muffin batter. This is what creates that incredibly tender, moist crumb. If your batter is thick like cake batter, you might have added too much flour (did you spoon and level, or scoop and pack?). But if it’s pourable and smooth, you’re perfect!

Do I have to use brown sugar?

You can use white granulated sugar, but I really recommend brown! Brown sugar adds a lovely caramel flavor and helps keep the muffins moist longer. If you only have white sugar, use 1 cup and add an extra tablespoon of oil to help with moisture retention.

My chocolate chips sank to the bottom – help!

This usually happens if the batter is too thin (did you overmix?) or the chocolate chips are too heavy. Next time, try tossing the chocolate chips in a tablespoon of flour before folding them in – this helps them stay suspended in the batter. Also make sure not to add them all at once; fold them in gently!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your chocolate muffins turned out! Did you try any of the flavor variations?