Quick chocolate muffins: simple and delicious to prepare in no time!

By Cookist

These quick and easy chocolate muffins are perfect for when you're craving something sweet and chocolatey but don't have a lot of time. With just a few simple ingredients (eggs, flour, sugar, cocoa powder, milk, and chocolate) and minimal prep work, you can have a batch of delicious muffins ready in no time. These double-chocolate muffins are moist, fluffy, and full of rich chocolate flavors that will satisfy any sweet tooth. Whether you're looking for a quick breakfast treat or a tasty dessert, these chocolate muffins are sure to hit the spot. These quick chocolate muffins are the perfect on-the-go snack. Easy to make, delicious to eat, and you can add them to your lunch box for work or school.

Chocolate Muffin Ingredients

  • Eggs: use large eggs that are at room temperature
  • Vegetable oil – used instead of butter; creates a moist muffin
  • Sugar – use granulated sugar
  • Milk – use full-fat milk for best results
  • Flour – use all-purpose flour, not cake flour
  • Cocoa powder – use natural, unsweetened cocoa powder
  • Baking powder – use baking powder, and not baking soda!
  • Chocolate – use any chocolate bar (cut into cubes) for the center of the muffin


The number one tip for making moist muffins is to not overmix! This will lead to a tough, dense muffin instead of one that’s light and fluffy. Once you’ve mixed the sugar and eggs until foamy, whisk in the dry ingredients gently without overmixing.

Use room temperature ingredients for best results.

For a richer chocolate flavor, use Dutch-process cocoa powder. Dutch process cocoa powder is made by washing the cocoa beans in an alkaline solution, which neutralizes the acidity. This makes the chocolate darker in color, and gives it a better flavor.

Add a teaspoon of instant coffee to the muffin batter to accentuate the chocolate flavor! Don’t worry, you won’t taste the coffee!

To test if your baking powder is still active, mix a cup of hot water with 2 teaspoons of baking powder. If it fizzes immediately, it’s active. If not, it’s time to buy new baking powder!

To ensure easy removal from the muffin tin, allow the muffins to cool in the tin for at least 10 minutes before you attempt to remove them. You can also use cupcake paper cases.

Instead of white chocolate, you can also add a bit of blueberry jam, caramel, or Nutella to the center.

How to Store Quick Chocolate Muffins

These Quick Chocolate Muffins will freeze well. Simply wrap the individual muffins tightly with cling wrap and store them in the freezer for up to 3 months. Thaw at room temperature or thaw at 50% power in the microwave. You can also store them at room temperature for up to 2 days, or in the fridge for up to a week.

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Pinch of salt
vanilla sugar
8g (2 tsp)
150g (¾ cup)
Vegetable Oil
130ml (½ cup)
200ml (4/5 cup)
250g (2 cups)
30g (3 tbsp)
Baking powder
15g (3 tsp)
white chocolate, broken into cubes


Combine the eggs, salt, vanilla, and sugar in the mixing bowl. Whisk until smooth.

Add the oil and milk, and mix again.

Place a sieve on top of the batter, then sift in the flour, cocoa, and baking powder.

Mix well until just combined (a few lumps are fine).

Pour half of the batter into the muffin tins.

Place the white chocolate cubes in the batter.

Pour the remaining batter into the muffin cups, covering the white chocolate pieces. Bake at 360°F/180°C for 25 minutes.

Serve and Enjoy!

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