These Chocolate Muffins with choc chips are rich, soft and wonderfully chocolatey without being overly sweet. They’re the kind of muffins that disappear almost as quickly as they cool, with a tender crumb and little pockets of melted chocolate throughout. Perfect for lunchboxes, afternoon tea or whenever a chocolate craving strikes.
There are certain things I just can’t seem to stop buying at the supermarket, and chocolate muffins are one of them. Every time I bring home one of those little packs of four, they’re gone within minutes. I don’t think they’ve ever survived a full day in our house!
So I decided it was time to find a homemade version that was just as good—if not better. And this is it.
These Chocolate Muffins are incredibly easy to make. The batter comes together in about five minutes using simple pantry ingredients and they only need 15–20 minutes in the oven. After a short cooling time they’re ready to devour. I’ve realised that whether there are four muffins or fourteen muffins on offer, they’ll all be finished by the end of the day!
That’s why it’s often a good idea to pop a batch in the freezer. They tend to last a little longer there… purely because of the defrosting time—which, to be honest, isn’t actually that long! They freeze and defrost beautifully, making them perfect for those mornings when you suddenly realise someone needs something for a lunchbox, or for an afternoon pick-me-up with a cup of tea.
They’re soft, fluffy and chocolatey without being overly sweet, and because the recipe only uses half a cup of chocolate chips, you get little bursts of melted chocolate throughout without the muffins feeling too rich.
This recipe makes around 12–14 regular muffins, but it also works beautifully as mini muffins for lunchboxes, birthday parties or afternoon tea.
Every family needs a reliable chocolate muffin recipe, and I have a feeling this one is going to become a regular in your kitchen too.
Easy Chocolate Muffins (with Choc Chips)
Prep Time: 5 minutes- Cook Time: 15-20 minutes
- Total Time: 25 minutes
Yield: 12–14 muffins 1x
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Pin RecipeDescription
These Easy Chocolate Muffins are soft, fluffy and packed with chocolate flavour, making them the perfect treat for lunchboxes, afternoon tea or a weekend bake. Made with simple pantry staples and ready in under 30 minutes, they’re guaranteed to become a family favourite.
Ingredients
- 2 cups cake flour or all-purpose flour
- ¾ cup caster sugar or white sugar
- ⅓ cup cocoa powder, sifted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1¼ cups milk
- ⅓ cup vegetable oil
- 2 teaspoons vanilla essence
- ½ cup chocolate chips
Instructions
- Preheat the oven to 200°C. Line a 12-hole muffin tin with paper muffin cases.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt.
- In a separate jug, whisk together the eggs, milk, oil and vanilla essence until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix – a few small lumps are perfectly fine.
- Fold through the chocolate chips.
- Divide the batter evenly between the muffin cases, filling each about three-quarters full.
- Bake for 15–20 minutes, or until the muffins have risen and a skewer inserted into the centre comes out with a few moist crumbs attached.
- Leave the muffins in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t overmix the batter or your muffins can become dense.
- Fill the muffin cases only three-quarters full to give them lovely domed tops.
- Store in an airtight container for up to 3 days, or freeze for up to 2 months.
- They’re delicious served slightly warm with a little butter or simply as they are.
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