Ready in a flash and absolutely delicious! These moist chocolate muffins are a big hit for both adults and children.
Hello my dear readers,
Do you know this? Suddenly you have a sudden desire for great moist chocolate muffins, but only a little time and hardly any baking ingredients at home? I hear you. And today I have the perfect easy chocolate muffin recipe for you - created out of necessity: ravenous chocolate hunger, no more butter at home, stress, want something sweet immediately 😉 …
These sugar-free and egg-free vegan banana oatmeal muffins are perfect for those who eat consciously. Not only toddlers love the fast, healthy breakfast muffins!
Taste and Occasion
I have made these chocolate muffins for many parties and other celebrations, and they are always an absolute hit! As the many dear comments from readers on our German blog show. They taste very delicious, even "pure." And that is almost an understatement ?. But if you like, you can refine the muffins even further.
But of course you can make them for many other occasions as well, and be it only to please yourself. And there is always a good reason to bake something nice with chocolate, right?
The chocolate muffins may not be prepared as fast as the chocolate cupcake or the "fastest cake in the world" from the microwave. And that's because they belong in a different league: they are, in fact, a real cake, an authentic pastry that more than deserves the name.
I want to focus on two special ingredients:
I am using dark chocolate in this recipe, together with baking cocoa. This is my secret formula to get the muffins most, and to strengthen their "chocolaty" taste. Don't tell anyone 😉
Second, I am using oil instead of butter. That's just a personal preference. I'm using sunflower oil or Rapeseed Oil
How to make Chocolate Muffins
The recipe is quickly made:
Preheat your oven to 355°F / 180°C top and bottom heat.
Melt the chocolate or couverture. In parallel, mix the dry ingredients in a bowl (flour, cocoa, sugar, baking powder, salt).
After you mixed them, whisk the moist ingredients and add them to the dry ingredients.
Stir briefly but thoroughly with the melted chocolate. Do not stir for too long, so that the dough does not become tough!
Pour the dough into muffin cups and sprinkle with chocolate drops as desired—Bake muffins for about 20-25 minutes.
The recipe results in 12 normal moist chocolate muffins or 8 giant muffins as in the picture. Because some people asked: The muffins are solid cupcake wrappers from Miss Etoile. They are also available as a baking set with decoration, in red and black for sweet tables and Co. Enjoy the muffins!
What I often do is enrich the basic chocolate muffin recipe with a few chocolate drops. If you want it to be even more extra opulent, you can add a frosting to the muffins; here is a collection of great topping recipes.
By the way, this is also a great recipe for baking with children (or baking for children) because the chocolate muffins are easy. The recipe does not involve any problematic preparation steps except for melting the chocolate.
Easy and Moist Chocolate Muffins
- 260 grams wheat flour
- 30 grams baking cocoa
- 110 grams sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 100 grams chocolate or couverture, both melted
- 3 eggs medium sized
- 130 ml oil
- 200 ml milk
- Chocolate drops optional, as desired
- Melt the chocolate or couverture. Preheat the oven to 180 degrees top and bottom heat.
- Mix the dry ingredients in a bowl: flour, cocoa, sugar, baking powder, salt. Whisk the moist ingredients and add to the dry ingredients. Stir briefly but thoroughly with the melted chocolate. Do not stir for too long, so that the dough does not become tough!
- Pour the dough into muffin cups and sprinkle with chocolate drops as desired. Bake muffins for about 20-25 minutes.
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