Quick chocolate muffins recipe
- Dish type
- Mini cakes
- Chocolate muffins
These chocolate muffins are light and fluffy and are pretty simple to make! It makes 12 muffins in only 30 minutes!
London, England, UK
10 people made this
IngredientsMakes: 12 quick chocolate muffins
- 170g (6 oz) butter, at room temperature
- 90g (3 oz) brown sugar
- 90g (3 oz) granulated sugar
- 300ml soured cream
- 1/2 teaspoon brewed coffee or coffee extract
- 3 eggs
- 110g (4 oz) self raising flour
- 60g (2 oz) cocoa powder
- 1 tablespoon baking powder
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat the oven to 180 C / Gas 4. Line a 12 hole muffin tin with paper cases.
- In a bowl combine the butter and sugars and using a hand mixer, beat till the mixture is light and soft. Mix in the soured cream and coffee and slowly add the eggs in, one at a time, until well incorporated.
- In another bowl roughly mix together the flour, cocoa and baking powder. Then sift half the mixture in to the liquid mixture and fold it in. Repeat for a second time adding in all the flour mixture until well incorporated. Spoon into the prepared paper cases filling only to 2/3 full to allow for a good rise.
- Bake in the preheated oven for 15 to 20 minutes or until risen and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a cooling rack before serving or decorating.
This would go well with buttercream frosting. I will post my butter icing recipe soon!
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Bisquick Chocolate Chip Muffins
Who doesn&rsquot love a freshly baked muffin? I personally could eat a whole pan all by myself! Nothing beats a warm chocolate chip muffin right out of the oven.
This recipe for Bisquick chocolate chip muffins is my favorite because it&rsquos so easy and fast. You&rsquoll have steaming muffins in less than 30 minutes!
Bisquick recipes are a fantastic way to speed things up in the kitchen.
Plus, you probably already have the mix in your pantry. Plus the bananas make this recipe extra special, adding moisture and a delectable depth of flavor.
Keep scrolling for this simple recipe plus some tips and tricks to make the best chocolate chip muffins you&rsquove ever had!
Moist Chocolate Muffins
- Skill Level: Easy
- Add to favorites
- Servings : 12
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 1:35 h
Moist Chocolate Muffins
Moist Chocolate Muffinss – ingredients and method
- 2 cups all-purpose flour
- 1 cup white sugar
- 3/4 cup chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 egg
- 1 cup plain yogurt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/4 cup chocolate chips
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Low-Carb Double Chocolate Muffins Recipe
This Low-Carb Double Chocolate Muffins Recipe brings chocolate to the breakfast table in a healthy way. These decadent muffins can be part of a low-carb, keto, gluten-free, grain-free, LCHF, diabetic, Atkins, or Banting diet.
Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!
I love eating chocolate any time of day, but I’m a huge fan of having it for breakfast. The mere thought of eating chocolate for breakfast is enough to draw me out of my warm bed in the morning. Starting the day with chocolate just seems to set the day off on a good note.
Specifically, starting the day with these chocolate muffins isn’t just a glorious, chocolate experience, but also provides good nutrition to fuel you through your morning.
Now, keep in mind, I’m not talking about the kind of muffins loaded with sugar, trans fats and other inflammatory oils. These might taste good for a few minutes, but won’t provide what the body needs to feel great and fuel it through the morning. Instead, my chocolate muffins have loads of antioxidants from the cocoa and dark chocolate, trace minerals and fiber from the almond flour, and, if you use grass-fed butter, anti-inflammatory omega 3 fatty acids. I can’t think of a better way to start the day.
These chocolate muffins are not only low-carb and full of good stuff, they taste great too! They have rich chocolate flavor from the cocoa powder in the batter. In addition to the cocoa powder, I stirred in chunks of dark chocolate to add delicious pockets of melted chocolate in the final product.
This recipe makes 12 muffins. If this is too many, feel free to cut the recipe in half. One thing I would like to point out, however, is that they keep great in the fridge or the freezer. This means that you can make them over the weekend, or whenever you have time, and enjoy them for breakfast all week. I love popping one in the oven to reheat while I get dressed in the morning. By the time I’m ready for my day, I have a delicious, warm breakfast waiting for me.
If you’re like me and love having chocolate for breakfast, you may want to check out some of my other recipes. My Easy Guilt-Free Chocolate Waffles and my Low-Carb Chocolate Pancakes with Peanut Butter Cream both start the day with chocolate. Enjoy!
Chocolate Muffins are simple to whip up and satisfying for all tummies.
If there&rsquos such thing as an &ldquoeasy sell&rdquo in our house, nothing pleases everyone more than absolutely anything I make whose name starts with chocolate. In fact, my kids&rsquo cheers of joy usually drown me out before I can even get the whole word out of my mouth.
Take these Chocolate Muffins for instance. Recently, my little angels were in the midst of a quarrel at the kitchen table and I was starting to lose my patience from all the bickering. Using my best diversionary skills I announced to them, &ldquoI made chocol&hellip&rdquo.
They were sold before they even knew what it was that I made. Amazing, the power chocolate in any form has over my kids. The apple doesn't fall far from the tree here. Chocolate is my own weakness, too. Whether it's in the form of a loaf, mousse, or ice cream topping, I can get behind any chocolate creation just like my kids. maybe even more so than my kids.
After each of their first bites, there was peace in the world (at least momentarily)&hellip.and something delicious in their tummies.
These chocolate muffins are light as a feather, but also pack a rich punch of chocolate. The next time you&rsquore trying to grab everyone&rsquos attention, just whip up a batch of these and watch what happens! I can pretty much guarantee you'll be the favorite family member for at least a few minutes.
Keep a batch on hand in the freezer to throw into school lunches during the week. They're great with coffee for a quick breakfast, or as a chocolate treat for an after school snack. I know I can often use a chocolate pick me up, and almost nothing makes my kids happier. Who can blame them?!
Tag me @weelicious on social media when you make these so I can see the big (chocolate covered) smiles on your kids faces!
Chocolate Chocolate Chip Muffins
The other day my daughter asked me to make muffins. Not just any muffins, mind you, but chocolate chocolate chip muffins. years ago I used to keep a homemade master mix on hand, a homemade Bisquick type concoction, for making muffins, pancakes, etc. Recently I’ve started making that mix again so this was a perfect time to develop a recipe using that mix and some instant chocolate oatmeal I’ve had in the cabinet.
I’ve adapted the instructions so that you can certainly use regular instant oatmeal in this recipe. I just happened to have this chocolate instant oatmeal on hand:
If you have old fashioned oats, you will want to grind them up in the food processor first as instant cooks a lot faster than old fashioned. if you want to sneak some healthy goodness in here, toss in a tablespoon of wheat germ! These muffins are great, but don’t let them sit out too long. Store them in a container if they won’t be eaten right away.
Chocolate Chocolate Chip Muffins
2/3 cup milk
1/3 cup packed brown sugar
2 tablespoons canola oil
2 cups Master Mix
3 tablespoons cocoa
scant 1/2 cup quick cooking oats or instant chocolate oatmeal
1 cup chocolate chips, divided
Preheat oven to 400 F and spray bottoms only of a 6 cup jumbo muffin pan*. In large bowl, whisk together milk, brown sugar, oil and egg. Stir in master mix, cocoa, and oats just until moistened. Mix only until moistened, batter may be lumpy, do not over mix. Fold in 2/3 cup of the chocolate chips and divide batter evenly among muffin cups. Sprinkle remaining 1/3 cup of chocolate chips on top of muffins.
Bake 8 minutes at 400 F, then reduce temperature to 350 F and bake an additional 18-20 minutes. Cool in pan for 5 minutes then remove to rack to cool completely.
The recipe for the Master Mix that I make is here. You can substitute your own homemade baking mix or use Bisquick.
Healthy muffins are more dense than typical muffins. These tips will help you get the best results.
- Use parchment paper baking cups to keep the muffins from sticking. The healthy muffins tend to stick to other paper muffin liners. (Tip: If your muffins are already stuck to the liners wait overnight and they should easily peel off.)
- Press lightly on the top of a muffin when checking for doneness. It should spring back. If the muffin top stays indented or feels mushy the center is probably underbaked.
- To get your muffins to look like my photos fill the baking cups very close to the top. Add 5-10 minutes of baking time. (This makes about 12 muffins instead of 14.)
In Step 2, reduce flour to 1 cup, and add 3/4 cup yellow cornmeal.
Bran-RaisinIn Step 2, reduce flour to 1 1/2 cups, and add 1 cup bran and 1 teaspoon ground cinnamon replace butter with 3/4 cup vegetable oil (such as safflower). At the end of Step 2, fold 3/4 cup raisins into batter.
At the end of Step 2, fold 1 1/2 cups semisweet chocolate chips into batter.
BlueberryAt the end of Step 2, fold 1 1/2 cups blueberries (fresh or frozen) into batter.
At the end of Step 2, fold 3/4 cup chopped pecans and 3/4 cup dried cherries into batter.
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup beaten yoghurt (curd)
- 1 tablespoon vanilla extract
- 3 tablespoon chocolate chips
- 1 teaspoon baking powder
- 3/4 cup granulated sugar
- 1 pinch salt
- 1 tablespoon cocoa powder
- 2 tablespoon refined oil
How to make Eggless Chocolate Muffins
Step 1 Mix the dry ingredients
Take a bowl and add sugar, yoghurt and oil to it. Mix the ingredients well till sugar dissolves completely. Now sieve all-purpose flour, baking powder, baking soda, cocoa powder, salt to incorporate air in it.
Step 2 Mix dry and wet ingredients
Add the dry ingredients into wet ingredients, do not over beat, just mix it well. Preheat a big kadhai on high flame with perforated plate in it for 10 minutes.
Step 3 Add batter into moulds
Shift the cake batter into aluminium moulds which are greased with oil earlier and dust it with all-purpose flour. Add 3 tbsp choco chips and place the moulds in the kadhai and on the perforated plate and cover with a lid.
Step 4 Bake the muffins
Keep this on high flame for 15 minutes then lower down the flame. Bake for another 30 - 35 minutes till done, check by inserting a toothpick, if it comes out clean your cake is ready.
Step 5 Let the muffins cool down
After baking is done, shift the kadhai on a cooling rack for half an hour. Let the lid remain, do not open and let the water droplets appear on the lid.
Step 6 Garnish with melted chocolate and serve
Take out your moulds from the kadhai and remove them from moulds after they cool down. Pour melted chocolate over it before serving. Make sure you try this recipe, rate it and leave your comment in the section below.
Chocolate Breakfast Muffins
These muffins are rich and tender, high-rising, and deep chocolate, both in color and flavor. Warm from the oven, spread with butter or raspberry jam, they're a totally decadent way to greet the day. We recommend them anytime you feel like treating yourself to something really special. And, by the way, they don't need to be relegated to the breakfast table frosted with fudgy icing, they double as an awesome cupcake. A final aside — one of the King Arthur taste-tester comments we received was as follows: "This is the best chocolate thing I've ever had to eat in my whole life, and the best thing I've ever eaten here at King Arthur." Fair praise, indeed!
- 2/3 cup (57g) Dutch-process cocoa
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups (266g) light brown sugar
- 1 teaspoon baking powder
- 3/4 teaspoon espresso powder, optional
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (170g) chocolate chips
- 2 large eggs
- 3/4 cup (170g) milk
- 2 teaspoons vanilla extract
- 2 teaspoons vinegar
- 8 tablespoons (113g) melted unsalted butter or 1/3 cup (66g) vegetable oil or pearl sugar, for topping, optional
Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar.
Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend there's no need to beat these muffins, just make sure everything is well-combined.
Chocolate Breakfast Muffins
Scoop the batter into the prepared muffin pan the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar.
Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
Tips from our Bakers
Want to temper the sweetness of these muffins by reducing their sugar? See how in our blog article, How to reduce sugar in muffins.