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5 from 20 votes

Chocolate Muffins Recipe

Chocolate muffins are loaded with chips and chunks. Every chocolate lover will appreciate these rich and indulgent muffins!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 24 muffins
Author: Lil' Luna


  • 3 cups all-purpose flour
  • 1 cup Dutch process cocoa powder or unsweetened cocoa powder
  • ¾ cup sugar
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • 2 cups milk
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup semisweet chocolate chips plus more for topping
  • ½ cup milk chocolate chips plus more for topping


  • Preheat the oven to 350°F.
  • Prepare a 24-cup muffin tin or two 12-cup tins with liners or cooking spray. Set aside.
  • In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt.
  • In a separate bowl, combine milk, oil, eggs, and vanilla. Whisk until incorporated and egg yolks are broken. Fold in chocolate chips.
  • Fold the wet mixture into the dry ingredients. Do not overmix, but make sure you do not have any dry spots.
  • Spoon batter into the prepared tins to fill about three-quarters of the way full. Sprinkle on additional chocolate chips.
  • Bake for 20–22 minutes, or until an inserted toothpick comes out clean.
  • Cool in tins for about 10 minutes before moving to a wire rack to cool completely.



Make ahead of time. Place in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. These muffins also freeze well. Place muffins in a single layer in a resealable plastic freezer bag and freeze for up to 3 months.
Baking time. Because each oven seems to bake a little differently, it can be easy to overbake muffins. Check your muffins about 5 minutes before the end of the baking time. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are done; otherwise, cook for another few minutes.
CHOCOLATE BREAD. Prepare the chocolate muffin batter and spoon it into two well-greased 5-x-9-inch loaf pans. Bake at 350°F for 38–42 minutes. Let cool in the pans before moving to a wire rack.


Serving: 1muffin | Calories: 162kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 205mg | Potassium: 142mg | Fiber: 2g | Sugar: 12g | Vitamin A: 74IU | Vitamin C: 0.02mg | Calcium: 43mg | Iron: 2mg