Chocolate muffins recipe taken years ago from the box of the famous unsweetened cocoa. These muffins are simple to make, and you can have your children help prepare the batter. The chocolate flavor is very strong; they are not very sweet and perhaps less fluffy than the muffins I’m used to, but they will win you over for their intense taste. These chocolate muffins contain little fat, making them suitable for everyone, and they pair well with all drinks, so you can enjoy them from breakfast to after dinner. For a more indulgent treat, you can have fun decorating your muffins with creams like camy cream, which does not require cooking.
For muffin lovers, here are two more simple and quick classic muffin recipes and a fitter recipe with only egg whites.
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: English
- Seasonality: Fall, Winter, and Spring
- Energy 133.37 (Kcal)
- Carbohydrates 19.64 (g) of which sugars 7.16 (g)
- Proteins 4.21 (g)
- Fat 5.62 (g) of which saturated 3.18 (g)of which unsaturated 1.96 (g)
- Fibers 2.05 (g)
- Sodium 14.82 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The main ingredient for making these chocolate muffins is excellent unsweetened cocoa
- 2 eggs
- 1/3 cup sugar
- 1/2 cup milk
- 3 1/2 tbsp butter (melted)
- 1 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tbsps dark chocolate chips
- to taste vanilla flavor (or vanilla extract)
- 1 packet baking powder
Tools
To mix the muffins, I use a stand mixer, but a regular electric mixer is fine too. For baking, paper liners in a muffin tray or silicone molds suitable for baking are important (as you can see from the photo)
- 1 Stand Mixer howork
- 12 Baking Cups
Preparation
The preparation of the batter is very simple, and you can have your children help you. Just be careful to keep the little ones away from the oven when you bake.
Start by beating the eggs with the sugar until well whitened, then add the rest of the ingredients in the order described, and you’ll get a nice compact batter to fill the liners (I put one tablespoon of batter per liner). Bake in a preheated oven at 356°F for 20 minutes, and you’re done. You’ll smell the chocolate aroma wafting through the kitchen.
NOTES
These muffins have a great smooth surface that, as I mentioned, is suitable for being topped with creams to prepare excellent cupcakes. You can store the muffins for a few days in an airtight container.
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