Chocolate Muffins

Chocolate Muffins

Who loves chocolate muffins? Everybody! And these gooey chocolate chip studded chocolate muffins can be on the table in 30 minutes! Once you taste a warm muffin fresh out of the oven, you will never buy pre-made muffins again! The melty chocolate, combined with the dark, rich flavor of the muffin is heavenly!

Make them just like a bakery:

  • Use fancy cupcake liners
  • Use large chocolate chips-and put extra on top
  • Sprinkle with course decorator sugar for that crispy top


How do I store these muffins?

There are a few ways to store muffins.

  • Storage: Store these  muffins in an airtight container at room temperature for up to 4 days-if they last that long 🙂 You can also store them in the fridge for a week.
  • Freezing: Once completely cool, the muffins can be wrapped in plastic wrap and transferred to an airtight container or zip-top bag and frozen for up to 3 months. Thaw at room temperature.

Use half peanut butter chips and half cholate chips if your have a peanut butter and chocolate lover in your house! Just add the chocolate chips on the top, as they will melt better.

chocolate muffins in blue wrappers

Chocolate Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 408kcal
Author: Bruce and Dina Miller


  • muffin tin
  • muffin liners
  • mixing bowl
  • icecream scoop


Ingredients for Chocolate Muffins

  • 1 ¾ cups flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup cocoa powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup milk
  • 2/3 cup canola oil
  • ¾ cup sugar
  • 1 ½ cups milk chocolate chips divided
  • 3 tablespoons course sugar


  • Instructions for Chocolate Muffins
  • Preheat oven to 400
  • Combine flour, baking powder, baking soda, cocoa powder and salt in a bowl. Whisk to combine until no lumps remain.
    1 ¾ cups flour, 2 teaspoon baking powder, ½ teaspoon baking soda, 1/3 cup cocoa powder, ½ teaspoon salt
  • Whisk egg, milk, canola oil and sugar in a mixing bowl. Add in flour mixture and whisk until no lumps remain.
    1 egg, 1 cup milk, 2/3 cup canola oil, ¾ cup sugar
  • Stir in 1 cup of the chocolate chips. Scoop the batter evenly into 12 cupcake liners. Top with remaining chocolate chips and course sugar. Bake for 20 minutes, rotating halfway through. Muffins are done when they spring back after being lightly pressed.
    1 ½ cups milk chocolate chips divided, 3 tablespoons course sugar


Muffins can be stored in a sealed container for up to a week. You may also freeze for up to 3 months.


Calories: 408kcal | Carbohydrates: 51g | Protein: 3g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 227mg | Potassium: 177mg | Fiber: 1g | Sugar: 33g | Vitamin A: 53IU | Calcium: 94mg | Iron: 1mg
Tried this recipe?Let us know how it was!

I hope you enjoy these chocolate muffins as much as I do. If you try them, please let me know what you think in the comments!

Here are few other favorite muffin recipes we love to make!



Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.


  1. Pingback:Healthy Lemon Blueberry Muffins with Poppyseeds -

  2. Pingback:Apple Monkey Bread with Bourbon Cream Cheese Glaze Featured

5 from 1 vote (1 rating without comment)

Leave a Reply

Recipe Rating

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.