Easy Moist Chocolate Muffin Recipe: The Perfect Treat
These easy moist chocolate muffins are the perfect treat when you’re craving something sweet and chocolatey. They’re simple to make and come together in just 26 minutes, making them ideal for a quick dessert or snack. With a rich chocolate flavor and a soft, moist texture, these muffins are sure to become a family favorite. Whether you’re making them for a gathering or just for yourself, they’re bound to impress!
Why Will You Love This Recipe?
- Quick and easy – You can whip up these muffins in under 30 minutes, making them perfect for last-minute cravings or busy schedules.
- Moist and rich – The combination of cocoa, sour cream, and hot water ensures these muffins are incredibly moist and full of deep chocolate flavor.
- Perfect for any occasion – These muffins are great for breakfast, dessert, or as a snack. Plus, they’re easy to pack for school or work.
Recipe Variations
- Add chocolate chips – Stir in ½ cup of chocolate chips for an extra burst of chocolate in every bite.
- Top with nuts – Sprinkle some chopped walnuts or almonds on top before baking for a crunchy twist.
- Make them gluten-free – Swap out the all-purpose flour for a gluten-free flour blend to make these muffins gluten-free.
- Add a fruity touch – Mix in some fresh or dried raspberries for a chocolate-fruit combo that’s sure to please.
Tools You’ll Need
- Muffin tin – You’ll need a 12-cup muffin tin to bake these muffins perfectly.
- Paper liners – These help prevent sticking and make cleanup a breeze.
- Electric mixer – For combining the wet and dry ingredients smoothly.
- Spatula and Mixing Bowls
FAQ
Can I freeze them?
Yes, these muffins freeze well. Once cooled, place them in an airtight container and freeze for up to 3 months. Thaw at room temperature or heat in the microwave for a quick treat.
How should I store leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. They stay moist and delicious for days!
Can I use another type of flour?
Yes, you can use whole wheat flour for a healthier twist, or a gluten-free flour blend if needed. Just keep in mind the texture may change slightly.
What can I serve these with?
These muffins are delicious on their own, but you can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Is this recipe suitable for every diet?
This recipe contains dairy and eggs, but you can adapt it to be dairy-free by using almond milk and dairy-free yogurt.
Other Chocolate Recipes You’ll Love
- Creamy Mocha Chocolate Cupcakes
- German Chocolate Cupcakes With Frosting
- Texas Sheet Cake Cookies
- Chocolate Mousse Cake
- No Bake Chocolate Banana Cake
- Chocolate Peanut Butter Pie
- Double Chocolate Hand Pies
- Chewy Brown Sugar Chocolate Chip Cookies
- Healthy No-Bake 2 -Ingredient Chocolate Cake
Easy Moist Chocolate Muffin Recipe
Equipment
- 1 Spatula
Ingredients
- 1¾ cups all-purpose flour 200 g
- ¼ cup cocoa powder 30 g
- ⅓ cup brown sugar 80 g
- ⅓ cup white sugar 60 g
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ⅓ cup sunflower oil 80 ml
- ⅓ cup milk 80 ml
- 1 egg
- 1 tsp vanilla extract
- ¼ cup sour cream 60 g
- ⅓ cup hot water 80 ml
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- Heat the water until hot, but not boiling, in the microwave or on the stove.
- In a mixing bowl, combine the flour, brown sugar, white sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together the egg, vanilla extract, sour cream, oil, and milk.
- Pour the wet ingredients into the dry ingredients and mix on low speed for 2 minutes.
- Gradually add the hot water to the mixture while continuing to mix for another 10 seconds.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 16-18 minutes. Do not overbake!
- Remove from the muffin tin and let them cool slightly before serving. Enjoy!
