Best 5 Chocolate Cake Muffins Recipes

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Indulge in the ultimate chocolatey delight with our tantalizing Chocolate Cake Muffins! These delectable treats are a symphony of rich chocolate flavor, boasting a moist and fluffy crumb that melts in your mouth. Perfect for any occasion, whether it's a cozy breakfast, an afternoon snack, or a special dessert. With three irresistible recipes to choose from, you'll find the perfect chocolate muffin to satisfy your cravings. Dive into the classic Chocolate Muffins, featuring a simple yet divine combination of cocoa powder and chocolate chips. For a decadent twist, try the Chocolate Chip Cookie Dough Muffins, where gooey chocolate chip cookie dough is swirled into the velvety chocolate batter. And for those who love a fudgy experience, the Chocolate Fudge Muffins are a must-try, offering an intense chocolate flavor with a rich fudge center. Get ready to embark on a chocolate muffin baking adventure that will leave you and your loved ones utterly smitten!

Here are our top 5 tried and tested recipes!

CHOCOLATE SPONGE CAKE MUFFINS



Chocolate Sponge Cake Muffins image

A chocolate muffin with a sponge cake texture that goes well for brunch or dessert with a nice chocolaty flavor.

Provided by Cheerios

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
4 eggs
1 cup chocolate milk
1 cup white sugar
1 cup finely shredded coconut
1 cup quick-cooking oats
¼ cup chocolate chips, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
  • Mix flour, baking powder, and baking soda together in a small bowl.
  • Beat eggs in a large bowl with an electric mixer on medium speed until light and frothy, about 3 minutes. Add chocolate milk, sugar, coconut, and oats; beat until thoroughly combined, about 2 minutes. Slowly add flour mixture to the bowl and beat together until no lumps remain in batter.
  • Scoop batter into muffin cups, filling each 2/3 of the way full. Sprinkle a few chocolate chips on top of each muffin.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven and allow to cool, about 25 minutes, before transferring to a serving plate.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 40 g, Cholesterol 63.7 mg, Fat 8.7 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 134.1 mg, Sugar 21.4 g

CHOCOLATE CHIP CARROT CAKE MUFFINS



Chocolate Chip Carrot Cake Muffins image

A regular carrot cake muffin with melted chocolate added to the mix.

Provided by skylarb

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 50m

Yield 24

Number Of Ingredients 13

2 cups all-purpose flour
2 cups white sugar
1 cup shredded coconut
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
2 cups shredded carrots
1 ½ cups oil
1 (8 ounce) can crushed pineapple
3 eggs
2 teaspoons vanilla extract
1 (6 ounce) package chocolate chips, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Whisk flour, sugar, coconut, cinnamon, baking soda, nutmeg, and salt together in a large bowl; add carrots, oil, pineapple, eggs, and vanilla extract and mix until batter is evenly combined. Fold chocolate chips into batter; spoon into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 30 minutes. Cool muffins for 20 minutes before serving.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 33.3 g, Cholesterol 23.3 mg, Fat 17.4 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 4.4 g, Sodium 125.9 mg, Sugar 23.5 g

CHOCOLATE CHIP CRUMB CAKE MUFFINS



Chocolate Chip Crumb Cake Muffins image

Scrumptious chocolate muffins for a special breakfast treat. Photo and recipe from Gale Gand

Provided by Lynnda Cloutier

Categories     Other Breakfast

Number Of Ingredients 17

FOR THE TOPPING:
1/4 cup packed light brown sugar
1/3 cup flour
1/4 tsp. ground cinnamon
3 tbsp unsalted butter, room temperature, cut into pieces
1/3 cup mini chocolate chips
FOR THE MUFFINS:
1 1/2cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, 1 stick
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1 1/4 cups sour cream

Steps:

  • 1. Heat oven to 375. Line regular muffin tins with 24 paper liners or line extra large muffin tins with 12 paper liners. To make topping, in mixer, fitted with paddle attachment, mix the brown sugar, flour and cinnamon and mix on low speed. Add butter and mix on low speed til crumbly. Mixture will look sandy at first, and then will bind into crumbs. This may take several minutes, so keep mixing til larger crumbs form. Add the chocolate chips and mix just til they are dispersed. You can make this topping in advance and keep it in an airtight container in refrigerator for up to a week. To make muffins, sift together flour, cocoa powder, baking powder and baking soda and salt in a bowl. Set aside. In bowl of mixer, (no need to wash the bowl after making the topping) fitted with whip attachment, beat butter on medium speed til it is light and fluffy. Then add sugar and mix well. Mix in the eggs, one at a time, and then mix in the vanilla. Add a third of the dry ingredients and mix til barely combined. The mix in a third of the sour cream. Repeat til all dry ingredients and sour cream are added and mixed til just combined. Scoop batter into lined muffin tins, filling them about halfway. Spoon topping onto tops of the muffins. Bake til muffins are cooked through and the topping is golden brown, 20 to 25 minutes for regular muffins, 25 to 30 minutes for extra large muffins. Serve warm or at room temperature. Makes 24 regular or 12 large muffins

CHOCOLATE CHIP CARROT CAKE MUFFINS (SMALL BATCH)



Chocolate Chip Carrot Cake Muffins (small batch) image

Most recipes will make 12 muffins and I really can't eat that many! This recipe is for Chocolate chip carrot cake muffins, something different and great for chocolate lovers that maybe live alone or with a spouse or want to take a nice little gift to a lonely neighbor. Add coffee or tea and some fresh fruit for a basket for a...

Provided by Catherine Thompson Floyd

Categories     Muffins

Time 25m

Number Of Ingredients 19

MUFFINS
1/2 c plus 1 tbsp all purpose flour
3 Tbsp sugar
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon, ground
3 Tbsp semisweet chocolate chips, chopped
2 Tbsp vegetable oil
2 Tbsp egg, well beaten
3 Tbsp pineapple, crushed, canned, very well drained
1/2 tsp vanilla
1/3 c carrots, grated
3 Tbsp walnuts, chopped
2-3 Tbsp raisins, or to taste
CREAM CHEESE GLAZE
1 oz cream cheese, room temp
1/2 c confectioner's sugar, sifted
2 tsp pineapple juice (reserved from drained pineapple)

Steps:

  • 1. Preheat oven to 350 degrees. Line 3 cups of jumbo muffin pan (3/4 cup capacity) with paper liners or lightly butter the bottoms of the cups and then rub a little bit of butter around the rim of each cup to help the muffins form a nice rounded top. Set aside. (or 4 to 5 regular size muffin cups)
  • 2. Place flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl and blend to mix the ingredients thoroughly. Sprinkle the chocolate chips over the mixture and blend. Transfer this mixture to a bowl and make a well in the center of the mixture.
  • 3. Place the oil, egg and vanilla in a bow and blend. Mix in the carrots, pineapple, walnuts and raisins. Pour this mixture into the center of the flour mixture and stir just until the dry ingredients are moistened. Don't over mix, please!
  • 4. Spoon the batter into the prepared muffin cups, dividing it evenly. Fill the empty muffin cups with water halfway, which prevents scorching. Bake the muffins approximately 25 minutes or until toothpick inserted in center comes out clean.
  • 5. Cool 5 minutes, carefully remove muffins and water from tin. Cool muffins completely. Drizzle tops with cream cheese glaze, if desired, but they are great without the glaze!
  • 6. For cream cheese glaze, just mix cream cheese, confectioner's sugar and pineapple juice to desired consistency, smooth and creamy.

CHOCOLATE CHIP COFFEE CAKE MUFFINS



CHOCOLATE CHIP COFFEE CAKE MUFFINS image

Categories     Dessert

Number Of Ingredients 11

1 cup (7 oz) granulated sugar
1 1/2 cups (7.5 oz) all-purpose flour
1/2 cup (3.5 oz) packed dark brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1-inch pieces
3 large eggs
1/2 cup sour cream
mini chocolate chips (optional)

Steps:

  • Preheat oven to 350 F. Line a muffin pan with paper liners (or grease well with butter). In the bowl of a food processor, pulse the granulated sugar, 1/2 cup of flour, and 1/4 cup of the brown sugar until combined. Remove 3/4 cup of this mixture to a medium bowl and whisk with the remaining 1/4 cup of brown sugar and the cinnamon to make the streusel for the muffins. To the remaining sugar mixture in the food processor, add the remaining 1 cup of flour, baking powder, salt and baking soda and pulse until combined. Scatter the butter evenly over the mixture in the work bowl and pulse about 10 times, or until the pieces of butter are the size of small pebbles. Add the eggs and sour cream and pulse until the batter comes together - it will be quite thick. The batter may look dry at first, just keep pulsing, it'll come together! Add about 1 generous tablespoon of batter to the bottom of each liner in the muffin pan. Top the batter in each well with about 1 1/2 tablespoons of the streusel mixture then sprinkle mini chocolate chips over the streusel - I used about 10 per muffin, but you can use more or less (or skip them entirely) depending on your preferences. Distribute the remaining batter evenly in the wells. Don't worry if it doesn't completely cover the streusel - it'll spread and cover as it bakes. Bake for 20-24 minutes, or until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove the muffin pan to a wire rack and let the muffins cool for about 5 minutes, then transfer them to the rack to cool completely. Meanwhile, if you want to glaze the muffins, you can put it together. Add 1 cup of confectioners' sugar to a bowl then whisk in about 2 tablespoons of milk - add it a little at a time until you achieve your desired consistency. Drizzle over the tops of the muffins.

Tips:

  • Use unsweetened cocoa powder and boiling water to create a rich chocolate flavor in the muffins.
  • Sour cream adds moisture and density to the muffins, making them extra decadent.
  • Use a large bowl to mix the batter to ensure all the ingredients are well combined.
  • Line the muffin tins with paper liners for easy removal.
  • Bake the muffins at a high temperature for a few minutes, then reduce the temperature to finish baking. This creates a crispy crust and a moist center.
  • Let the muffins cool completely before frosting them. This will help the frosting set properly.

Conclusion:

These chocolate cake muffins are a delicious and easy-to-make treat that is perfect for any occasion. With their rich chocolate flavor, moist texture, and creamy frosting, these muffins are sure to be a hit with everyone who tries them. Whether you're serving them for breakfast, lunch, or dinner, these muffins are sure to satisfy your sweet tooth.

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