Light and fluffy Chocolate Muffins, perfect for morning tea at home or school. Made from pantry staples with milk chocolate drops folded through and scattered on top.
I have a range of different muffin recipes on my website from Banana to Caramilk to Apple and Oat. But what I didn't have, until now, was Chocolate Muffins.
Another great melt-and-mix recipe, these tasty muffins are so easy to whip up and are perfect for school lunches. I like to keep them in the freezer so we don't have to eat them all in one go!
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Ingredient notes:
- Chocolate drops: I love the look of chocolate drops in, and on top of muffins. Of course you could use chocolate chips or a chopped-up chocolate block if you prefer.
- Vegetable oil: Sunflower, olive and coconut oil could all be used in this recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 190°C fan bake. Line a muffin tray with cases.
In a large bowl whisk together the sugar, butter, oil, eggs, milk and vanilla.
Sift in the flour, cocoa and baking powder. Pour in most of the chocolate drops (reserve some for the topping). Stir until just combined.
Divide the mixture between the muffin cases and top each one with extra chocolate drops.
Bake for 20 minutes until cooked through.
Remove from the oven and let muffins cool for a few minutes in the tin, then transfer to a wire rack.
Recipe FAQs:
These chocolate muffins will keep well for up to 4 days in an airtight container. After that point they have the potential to dry out.
Absolutely. Simply replace the plain flour with gluten free flour. Gluten free baking can go drier at a faster rate than regular baking. If the muffins won't all be eaten on the day of baking, I would recommend freezing them as soon as they have cooled to room temperature.
Storage:
These muffins can be stored in an airtight container in the pantry for up to 4 days.
They can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months.
Top tips:
I often make muffins for school lunches. As soon as they have cooled to room temperature, I place them in an airtight container in the freezer. In the morning when I'm making school lunches I place a frozen muffin in each lunchbox. The muffin will have defrosted by morning tea time and has the added benefit of keeping everything else cool.
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Chocolate Muffins
Soft chocolate muffins made with milk chocolate drops.
Ingredients
- 1 cup white sugar
- 150g butter, melted
- ½ cup plain vegetable oil
- 2 eggs
- 1 cup milk
- 1 tsp vanilla essence
- 2 ½ cups plain flour
- ½ cup cocoa powder
- 1 Tbsp baking powder
- 1 cup milk chocolate drops
Instructions
- Preheat the oven to 190°C fan bake. Line a muffin tray with cases.
- In a large bowl whisk together the sugar, butter, oil, eggs, milk and vanilla.
- Sift in the flour, cocoa and baking powder. Pour in most of the chocolate drops (reserve some for the topping). Stir until just combined.
- Divide the mixture between the muffin cases and top each one with extra chocolate drops.
- Bake for 20 minutes until cooked through.
- Remove from the oven and let muffins cool for a few minutes in the tin, then transfer to a wire rack.
Notes
- Feel free to use your favourite type of chocolate in these muffins - milk, dark, white or caramilk.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 378Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 54mgSodium: 202mgCarbohydrates: 41gFiber: 2gSugar: 21gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Amy says
Probably the best chocolate muffin recipe I have tried, so easy and very moist will be my go to recipe from now on. Thanks
VJ cooks says
Oh thank you for the lovely feedback, Amy. I'm so pleased you enjoyed them!
Fiona says
I can't believe how easy these are! I made a batch after dinner for school lunches tomorrow, so quick! Thanks for this get recipe!
Jade says
I am terrible at baking however thanks to this recipe I’ve made gorgeous homemade muffins! Great recipe! Will 100% use again and again!
VJ cooks says
That makes me so happy to hear! Thank you for the feedback, Jade.
Brooklyn says
These muffins are so delicious and so easy to make!!!! Definitely going to be my go-to muffin recipe from now on!
Amanda says
My 4 year old son and I made your muffins today. The recipe was very clear and easy to follow and the muffins are delicious! They are slightly crispy on top and have a fluffy and moist interior. Thank you so much!
VJ cooks says
Awesome. Thank you for the feedback, Amanda 🙂
Danielle says
Really random lol but every muffin/cupcake recipe I try I have more mix than the standard 12 tin allows for. I've even brought a few tins and they are the same. Am I the only one with this problem? Lol
VJ cooks says
Haha yes this can happen with different recipes depending on how full you make them. If I have extra I just use another tin!
Haylee says
I have this issue as well so I sit it in the fridge and make another lot, they are more like mini muffins but I make 24 out of this recipe. I used a bigger one today I found in cupboard and that was perfect for the size of this recipe, so I’d guess most of us have trays you’d use for cupcakes instead of muffins.
Brittany Parker says
So yummy!! My new go to recipe. I have 2 young boys and although chocolate is delicious and always a fav, it gets messy lol. Do you have a vanilla muffin recipe that is your go to?
VJ cooks says
These vanilla cupcakes are delicious - https://vjcooks.com/classic-vanilla-cupcakes/
Or you could try one of my Easy Oaty Muffin recipes - https://vjcooks.com/oat-muffins/
Amy says
Kids loved them! Nice for the lunchbox. Thanks for the easy recipe.
VJ cooks says
Awesome, thank you for the feedback 🙂
Charmaine Fleming says
Is it OK to use coconut oil..I'm out of other oil
VJ cooks says
It might alter the overall taste a little but it will still work.
Georgina Condoleon says
Hi! Can’t wait to try! What is a substitute we can use instead of vegetable oil? Xxx
VJ cooks says
Olive oil, coconut oil or avocado oil could be used in place of vegetable oil.
Gem says
If you forget the milk - all is not lost , they turned into delicious sort of cookie muffins. So good I would be tempted to repeat this mistake!!
VJ cooks says
Oh yummy, what a happy accident!