1. Preheat Oven and Prepare Muffin Pan:

  • Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease the cups.

2. Combine Dry Ingredients:

  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Mix Wet Ingredients:

  • In another bowl, beat together the milk, vegetable oil, eggs, and vanilla extract until well combined.

4. Combine Wet and Dry Ingredients:

  • Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  • Fold in 3/4 cup of chocolate chips.

5. Fill Muffin Cups and Bake:

  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with additional chocolate chips if desired.
  • Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

6. Cool and Serve:

  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • Enjoy the muffins warm or at room temperature.


  • For Extra Moisture: Add 1/2 cup of sour cream or Greek yogurt to the batter.
  • For a Richer Flavor: Substitute the 1 cup of milk with 1/2 cup of coffee and 1/2 cup of milk. The coffee will enhance the chocolate flavor without making the muffins taste like coffee.
  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw overnight at room temperature or warm briefly in the microwave.

These quick chocolate muffins are perfect for breakfast, a snack, or even as a dessert. They’re wonderfully versatile – enjoy them as they are, or customize with nuts, dried fruit, or a dollop of peanut butter for variety.

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