Chocolate Muffins are moist, rich, and perfect to make ahead for a decadent breakfast, or a satisfying snack. Perfect for chocolate lovers!
Muffins make the perfect breakfast baked good. For more of my favorite Muffins, check out my Bran Muffins, and Cinnamon Streusel Muffins.
Why You’ll Love These Chocolate Muffins?
- Rich cocoa and chocolate chips give these muffins plenty of chocolate flavor throughout.
- With how easy they are to make ahead, these are a convenient grab-and-go breakfast, or afternoon snack.
Sabrina’s Chocolate Muffin Recipe
Chocolate Muffins are the perfect sweet treat to add to your breakfast table on a weekend morning. Or, the next time you’re too rushed for homemade breakfast, you can grab one on your way out the door. This is a great recipe to make ahead of time. Finally, when you do have time, enjoy fresh out of the oven with a steaming cup of coffee, Scrambled Eggs, and Air Fryer Bacon for a great morning. And if you need more inspiration, don’t hesitate to check out the Variations section for ideas.
Recipe Card
Ingredients
- 3 tablespoons vegetable oil
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 large egg
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup miniature semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Line a 12 cup muffin tin with muffin liners.
- In a large bowl add the vegetable oil, sour cream, sugar, egg, whole milk, and vanilla extract and whisk until fully combined.
- Into a second bowl sift the flour, cocoa powder, baking powder, baking soda, and salt and whisk until just combined.
- Add dry ingredients to the wet ingredients and whisk until just combined.
- Stir in ½ cup of chocolate chips.
- Using a ¼ cup ice cream scoop, scoop the batter into each liner.
- Top with ½ cup of chocolate chips.
- Bake for 18-20 minutes or until a toothpick comes out clean.
Nutrition
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Chef’s Note
Chocolate Muffins can be tricky to tell when they’re done, so make sure to use a toothpick to check for doneness in step 9. You don’t want to see any wet batter, but also be careful that you’re not mistaking melted chocolate chips for batter that’s underbaked. So if you have to, check in a couple of spots in the center.
Table of contents
Can this be made ahead of time?
If you want to use this recipe for meal prep, you can freeze the muffins for up to 3 months. Or make them a few days in advance to eat throughout the week. To get ready for a quick breakfast in the morning, leave them out at room temperature overnight.
How to Store
- Serve: These can be enjoyed fresh or saved for later. Just be sure not to leave muffins uncovered for more than a few hours, or they’ll start to dry out.
- Store: These keep best in an airtight container at room temperature. Line the container with paper towels to absorb any extra moisture for best results. They’ll stay good for 4-5 days like this.
- Freeze: To freeze, put the muffins in a freezer-safe container and store them for up to 3 months.
Variations
- Healthy Chocolate Muffins: You can alter the ingredients in this recipe to make them meet your dietary needs. Use white whole wheat flour and replace the sour cream with nonfat Greek yogurt, and use honey as your sweetener. If you need a gluten-free version, make with buckwheat flour or another gluten-free option.
- Jumbo: For a bakery style muffin, use the same recipe but bake them in a jumbo muffin pan. Usually, these large pans have cups that are double the standard size. So instead of 12, you’ll make 6 large muffins. Keep in mind, the larger muffins will require a slightly longer baking time.
- Mini: Use a mini muffin pan instead of the standard. The minis will bake quicker.
- Mix-ins: Feel free to replace the semisweet chocolate chips with milk chocolate, white chocolate, or dark chocolate chunks. Use different nuts like almonds or pecans. For other mix-ins, try cinnamon chips, dried cranberries, or fresh berries.
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