These chocolate muffins are super moist and rich with a deep chocolate flavor that really hits the spot! They’re so easy to make and are hands down some of the best chocolate muffins I’ve ever had.
Why You’ll Love These Chocolate Muffins
I don’t use the word ‘best’ lightly, but these chocolate muffins honestly deserve to have that title! Here are the main reasons why I think you’ll agree with me after trying them out 🙂
Super moist
I have had one too many dry muffins in my time so whenever I share a muffin recipe, I make sure they’re super moist (like my blueberry muffins and banana crumble muffins). This recipe is no exception.
The secret to moist muffins (and cakes too) is using unflavored vegetable oil (I typically use canola oil) and is what I’ve used in this recipe. It keeps the muffins super moist (for days!). Another ingredient I used (which is actually quite commonly used in many chocolate muffin recipes) is sour cream as it adds great additional moisture and flavor to the muffins. You can subtitute the sour cream in this recipe with yoghurt too (Greek yogurt or regular with both work) , though I do prefer the sour cream when it comes to muffins as it provides a slightly denser texture.
Deep, rich chocolate flavor
These chocolate muffins scream chocolate! I made sure to use heaps of cocoa powder (without the muffins having a bitter taste) to add loads of chocolate flavor. The cocoa powder is also bloomed with hot water, which helps to release more of the flavor from the cocoa.
These muffins are also packed with chocolate chips which take the overall chocolate flavor to another level!!
Easy to make
As with most muffins, this recipe is so ridiculously easy to make (it’s almost dangerous!). It uses the traditional muffin method of making cake batter (mix the dry and wet ingredients separately then combine them), with no special equipment or electric mixers needed.
How to Make Chocolate Muffins
Preheat oven to 190℃ (375℉) conventional (see note 2 if using a convection oven) and line a 12-hole standard muffin tin with muffin liners. This recipe makes about 15 muffins, so line a second muffin pan (if you have one) with a few paper liners, or see note 3 if you only have one tray.
Sift together flour, baking soda, baking powder and salt. Use a whisk or fork to mix until well combined and set aside for now.
In a large bowl add in cocoa powder, instant coffee powder and hot water. Use a whisk to mix until well combined and smooth.
Add in brown sugar, vegetable oil, vanilla extract/essence, sour cream and egg. Whisk until well combined and smooth.
Add pre-sifted dry ingredients into wet mixture and stir until well combined, but avoid overmixing. Get batter off of whisk as the rest of the mixing will be done with a spatula.
Reserve about 1/3 cup of the chocolate chips for later and add remaining chocolate chips into the batter. Fold with a spatula until just combined. Do not overmix.
Distribute the batter into the muffin liners until they’re ¾ full. Do not fill to the top otherwise the muffins will overflow. Sprinkle reserved chocolate chips on the top of the muffins.
Bake for 20-25 minutes or until a toothpick comes out mostly clean or with a few moist crumbs on it.
Allow the muffins to cool for 10 minutes in the tray, before transferring to a wire rack. Allow them to cool for another 15-20 minutes before eating. Enjoy!
How to Store Chocolate Muffins
These muffins can be kept at room temperature in an airtight container for up to 4 days, after which is best to keep in the fridge for up to a week.
The Best Chocolate Muffins
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1½ cups (180 g) all purpose flour
- ¾ tsp baking soda
- 1½ tsps baking powder
- ½ tsp salt
- ¾ cup (75 g) unsweetened cocoa powder - Use Dutch-processed cocoa powder for a deep color to your muffins like mine
- 2 tsps instant coffee powder - you can use 2/3 cup of fresh brewed coffee in replacement of the instant coffee powder and hot water.
- ⅔ cup (150 g) hot water
- 1 cup (200 g) soft light brown sugar
- ½ cup (105 g) unflavored vegetable oil - I use canola oil
- 2 tsps vanilla essence/extract
- ¾ cup (180 g) sour cream - room temperature, you can use yoghurt as a substitute (see note 1)
- 1 large egg - room temperature
- 1¾ cups (300 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 190℃ (375℉) conventional (see note 2 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. This recipe makes about 15 muffins, so line a second tray (if you have one) with a few muffin liners, or see note 3 if you only have one tray.
- Sift together flour, baking soda, baking powder and salt. Use a whisk or fork to mix until well combined and set aside for now.
- In a large bowl add in cocoa powder, instant coffee powder and hot water. Use a whisk to mix until well combined and smooth.
- Add in brown sugar, vegetable oil, vanilla, sour cream and egg. Whisk until well combined and smooth.
- Add pre-sifted dry ingredients into wet ingredients and whisk until well combined, but avoid overmixing. Get batter off of whisk as the rest of the mixing will be done with a spatula.
- Reserve about 1/3 cup of the chocolate chips for later and add remaining chocolate chips into the batter. Fold with a spatula until just combined. Do not overmix.
- Distribute the batter into the muffin liners until they're ¾ full. Do not fill to the top otherwise the muffins will overflow. Sprinkle reserved chocolate chips on the top of the muffins.
- Bake for 20-25 minutes (be sure to check at the 20 minute mark to make sure they don't overbake and then bake more if needed) or until a toothpick comes out mostly clean or with a few moist crumbs on it.
- Allow the muffins to cool for 10 minutes in the tray, before transferring to a wire rack. Allow them to cool for another 15-20 minutes before eating. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
46 Comments
Hi. I made this today and wow absolutely amazing💯. Thank you for sharing your recipes and for going into such detail. I have tried a few and they have been so delicious💃. You are so appreciated.🤗
Aww yay! So glad you loved the chocolate muffins Glenda and that you’ve enjoyed some of the other recipes too 😀
Really appreciate the wonderful feedback 🙂
Can I use a cake pan for this?
Can’t wait to try it out
All your recipes have been working for me.🥺❤️❤️❤️❤️😍
I sell cakes with these recipes thank you so much for sharing your recipes.
Learning new ones everyday you’re amazing 😍
Hi Mashuko! 🙂 I haven’t tried that myself, but it may work fine! Alternatively, you may want to try my chocolate sheet cake recipe and add in more chocolate chips if you like 🙂
Thank you so much for the wonderful feedback Mashuko, so happy to hear you’re loving the recipes and that they’re helping with your business 😀
Okay…SO! Guys this is so worth the effort. It’s barely any effort honestly. I ended up making soooo many substitutions because I was craving something sweet and made this on a whim before checking if I actually had all the ingredients😅 I substituted half the oil with melted butter, only had 3/4 the amount of cocoa powder, I only had about 1/4 of the amount of chocolate, I used low fat yogurt mixed with milk instead of the sour cream, and I used white sugar instead of brown. And you know what?! It still tasted AMAAAAZING! The fact that it came out so good after all my changes is just so cool! That’s how I knew MK was a legend. 1000/10!! 😅❤️
Aww yay! So so happy to hear you loved the muffins Amy 😀 really appreciate the detailed feedback and so glad it all still worked out despite the substitutions haha 😀
Hands down, the best chocolate muffin recipe I’ve made! Super moist and chocolatey but not too sweet.
Thanks Maryam!
Yay! So so happy to hear you loved the recipe Hiba 😀 really appreciate the feedback 🙂
Assalamualaikum wrwb
I did exactly how you have said
But as soon as I put the dry ingredients to the wet once the batter looked very weird after mixing it was sticky and breaking when lifted not smooth batter
What could be the reason for this
Please can you guide
Wassalaam! 🙂 So sorry to hear the batter didn’t seem quite right! Hmmm I am really not too sure why this would have happened. It could be because some of the ingredients weren’t at room temperature like the egg or sour cream, or there was too much flour or cocoa powder in the batter (or not enough water or oil to thin out the batter). I would recommend double checking the quantities used and to use gram measurements if possible for best results. Hope that helps for next time! 🙂
This are the best muffins I ever made. They are delicious!!! I will definitely will make it again and again.
Thank you for the good recepie.
M
Yay! So glad to hear you loved the muffins Marta 😀
The flavor is good. It’s between cake/brownie/muffin.
They were on the dry side, but maybe cooking them for 23 minutes was too long.
I loved the sour cream. It really stepped up the flavor!
I’ll be making them again only cooking for shorter time.
Hi Valerie! 🙂 So glad to hear you enjoyed the flavor, but sorry to hear they were a bit dry! These muffins should be super moist, so I wonder if perhaps there was a bit too much flour used (or not enough oil). I would recommend using the gram measurements for accuracy (if you didn’t already). They could have also been slightly overbaked, so best to check them at the earliest stated cooking time as everyones oven is a little different. Hope that helps for next time 😀
I’m definitely going to try this recipe, since i found you on youtube i’ve never had a failed recipe.
I’m thinking of selling cakes just wondering do you sell when you bake? Do you have different recipes when it comes to baking for selling vs for family?
Hi Alice! So happy to hear you’ve been enjoying the recipes and that you’re wanting to give this one a go 😀
I used to sell cakes many years ago, but don’t sell them anymore. Typically I use the same cake recipes for both selling/family, though when it comes to frostings I do prefer lighter frostings so prefer to use those for cakes that don’t need a super stable frosting like cakes for sale 🙂
Hope that helps and hope you enjoy the recipe!
Thank you for sharing❤
Please let us have a substitute for the egg in your recipe to make it vegan friendly😊❤💕
You’re so welcome Arshana! 🙂 Unfortunately I haven’t tried an egg substitute myself so can’t recommend anything at this stage, though adding in extra sour cream may work. Would love to hear how you go if you decide to try it out 🙂
Can you use creme fraiche instead of sour cream?
Hi Fatemah! 🙂 I haven’t tried that myself so I can’t say for sure, though I do think it should work fine 🙂
Would love to hear how you go if you decide to try it out!
Could you please put vegetable /vegan recipes as well. Thanks.
Hi Sam! Will keep that in mind for future recipes 🙂