Chocolate muffins recipe

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Soft, moist chocolate muffins with a rich chocolate sponge and dark chocolate chunks. This recipe makes 12 muffins...

Chocolate muffins
  • Nut-free
  • healthy
Serves12
SkillEasy
Preparation Time25 mins (includes 10 mins cooling time)
Cooking Time30 mins (may take 5 mins longer)
Total Time55 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories326 Kcal16%
Sugar22 g24%
Fat11 g16%
Protein4 g8%
Carbohydrates37 g14%

Bake a batch of these classic chocolate muffins in just 30 minutes. 

Pack these rich chocolate muffins with plain chocolate chunks for an indulgent treat. Our tester Rebecca told us: "I make muffins for a living and this is how I would make chocolate ones. I’ve tried this recipe and it's really delicious." The secret ingredient of olive oil and a splash of milk makes them extra spongey and moist. 

Ingredients

  • 250g self-raising flour
  • 25g cocoa powder
  • 2tsp baking powder
  • 175g caster sugar (or 125g caster sugar and 50g muscovado sugar)
  • 175ml milk
  • 2 large eggs, beaten
  • 100ml mild olive oil (or you can use sunflower oil if too strong-flavoured)
  • 75g plain chocolate chunks
  • 1-2tsp vanilla extract

WEIGHT CONVERTER

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Method

  1. Preheat the oven to 170C, gas 5. Line a 12-hole deep muffin tray with paper muffin cases.
  2. Sift together the flour, cocoa and baking powder. Stir in the sugar. Add the remaining ingredients and mix lightly together.
  3. Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch. Cool for 10 mins; transfer to a wire rack and leave to cool completely.

Watch how to make chocolate muffins

Top tips for making chocolate muffins

If you can’t find plain chocolate chips, choose white or dark. You could also roughly chop a bar of chocolate and use that instead.

How do you make chocolate muffins extra moist?

In this recipe we've used olive oil instead of butter - using olive oil makes a much softer, silkier muffin mixture so once baked it leaves you with moist, spongey muffins. We've also used milk in this recipe, which again is a wet ingredient which increases the moisture of the batter as well as the sponge of the muffins after cooking.

Are muffins better made with oil or butter?

In our opinion, muffins are better made with olive oil, however they can be easily made with butter if you don't happen to have enough olive oil. We would recommend melting the butter and cooling before adding the wet muffin mixture, so its the same consistency as olive oil. In this recipe we've used 100ml of olive oil, this can be substitued with 100g of butter. 

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