Fluffy, tender, and just sweet enough, these easy Chocolate Muffins are a favorite breakfast and snack to share with the kids. Bonus: They bake up in less than 20 minutes and store so well!

Chocolate muffins on cooling rack with hand.

Chocolate Muffins

We’ve long made our Chocolate Protein Muffins, Chocolate Chip Mini Muffins, and Chocolate Banana Muffins, but I had a craving for a straight-up Chocolate Muffin…so here we are. This muffin recipe, which is similar to my Yogurt Muffins, is both easy to make and super delicious.

We love these healthy muffins for their chocolate flavor but also because they are satisfying with the inclusion of yogurt and eggs for protein. They’re great on their own served warm or cold and pair nicely with diced berries or banana as an easy meal or snack.

What’s the secret to making moist muffins?

In this recipe, there are a few things that create very moist muffins. First, there’s a full cup of yogurt which adds a lot of moisture and fluffiness in the baked muffins. And the all-purpose flour keeps them light, too.

From there, stir the batter together gently. And transfer the baked muffins from the pan to a wire rack so they can cool fully on a wire rack. If they cool in the pan, they will likely continue to bake and may be tougher.

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Ingredients You Need

Here’s a look at the ingredients you need to make this muffin recipe, including dry ingredients and wet ingredients.

ingredients in chocolate muffins on counter.
  • Whole-milk plain yogurt: Full fat yogurt is best if possible. This helps the muffins be super moist and super tender.
  • Eggs: Large eggs help the muffins cook through and stay moist. See the Notes at the end of the recipe for the egg-free options.
  • Vanilla extract: Adding vanilla extract balances the flavor of the cocoa powder nicely.
  • Maple syrup: Or you can use honey for kids over age 1 or sugar to save a little money on groceries.
  • Unsalted butter: This needs to be melted and cooled, slightly so we can stir it into the batter. I prefer unsalted butter so I can decide how much salt to add.
  • All-purpose flour: This helps the muffins stay tender and light.
  • Unsweetened cocoa powder: I typically use SACO, Hershey’s Special Dark, or Trader Joe’s brand.
  • Baking powder and baking soda: A combination of these helps the muffins rise nicely and bake through properly.
  • Semi-sweet chocolate chips: You can use full size or mini chocolate chips. You could even use chocolate chunks. We stir these into the batter for extra chocolate flavor to make double chocolate muffins. (You can also use berries or diced fruit instead if you prefer.)

Step-by-Step Instructions

Here’s a look at how to make this recipes so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

how to make chocolate muffins in grid of 4 images.
  1. Preheat the oven. Grease a muffin pan. Stir together the yogurt, eggs, melted butter, milk, and vanilla in a large bowl.
  2. Add the flour, sugar, chocolate chips, baking powder, baking soda, and salt. Gently stir or whisk the mixture together.
  3. Divide batter among the muffin tin. (I prefer to use classic nonstick Pam instead of muffin liners as muffins without a lot of oil can stick to liners. If you want to use them, parchment ones may work better.)
  4. Bake until a cake tester or toothpick inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

Frequently Asked Questions

What kind of cocoa powder do you use in this chocolate muffin recipe?

I prefer Hershey’s Special Dark, SACO, or Trader Joe’s store-brand.

Can I make these without the chocolate chips?

Sure. You can trade in 1 cup of diced strawberries or bananas, or blueberries, to add more flavor in place of it if you prefer.

How do I make Chocolate Mini Muffins?

Follow the recipe and simply reduce the baking time to about 12 minutes.

What’s the difference between a chocolate muffin and a chocolate cupcake?

The main difference in my recipes is that chocolate muffins have more nutritious ingredients including yogurt and less added sugars so they are less sweet.

Chocolate muffins piled on plate.

How to Store

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.

Best Tips for Success

  • To make as mini muffins, divide batter in a greased 24-cup mini muffin pan and bake for 12-14 minutes.
  • Dairy-free: Use a nondairy Greek-style yogurt, like the plant-based options from Siggi’s, and a neutral oil, like canola oil or vegetable oil in place of the butter. (If the batter is very thick, add a few tablespoons of nondairy milk.)
  • Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
  • Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup additional milk. Proceed with the recipe.
  • I prefer dutch process cocoa powder from brands including SACO, Hershey’s Special Dark, and Trader Joes.
  • Coat pans with nonstick spray (I use classic Pam) to ensure they don’t stick.

I’d love to hear your feedback on this post, so please rate and comment below!

Chocolate muffins on cooling rack with hand.

Fluffy Chocolate Muffins

Fluffy, tender, and just sweet enough, these are delicious Chocolate Muffins to share with the kids. See the Notes for allergy swaps.
5 from 21 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Cuisine American
Course Breakfast
Calories 201kcal
Servings 12

Ingredients

  • cups all-purpose flour
  • ¼ cup cocoa powder (sifted if at all lumpy)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup whole-milk plain yogurt
  • cup maple syrup (or honey for kids over age 1)
  • 2 eggs (large)
  • ¼ cup unsalted butter (melted and cooled, slightly)
  • 2 teaspoons vanilla extract
  • ½ cup semi-sweet chocolate chocolate chips (I prefer mini or to chop up full-size to evenly distribute the chocolate)

Instructions

  • Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
  • In a medium bowl, stir together the flour, cocoa powder, chocolate chips, baking powder, baking soda, and salt.
  • Add the yogurt, maple syrup, eggs, butter, and vanilla.
  • Gently stir or whisk together.
  • Divide batter among the prepared muffin tin, using a heaping ¼ cup batter in each cup.
  • Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

Notes

  • Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
  • You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
  • To make as mini muffins, divide batter in a greased 24-cup mini muffin pan and bake for 12-14 minutes.
  • Dairy-free: Use a nondairy Greek-style yogurt, like the plant-based options from Siggi’s, and a neutral oil, like canola, in place of the butter.
  • Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
  • Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup additional milk. Proceed with the recipe.
  • Feel free to replace the chocolate chips with diced berries or other fruit, or to increase the amount of chocolate chips to 1 cup. Up to you!

Nutrition

Serving: 1muffin, Calories: 201kcal, Carbohydrates: 25g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 41mg, Sodium: 152mg, Potassium: 164mg, Fiber: 2g, Sugar: 10g, Vitamin A: 183IU, Vitamin C: 0.1mg, Calcium: 70mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    So tasty! I used a mix of milk chocolate chips & dark chocolate chunks since I didn’t have any semi sweet chocolate. Great way to get your chocolate fix without so much sugar. My 3 year old and I both loved them!

  2. 5 stars
    I have a small summer squash from my garden that I’d love to grate in to this recipe. Any tips on how to do that? I think there might be too much moisture. Thanks!

    1. Hi- I would grate it and squeeze it very dry with your hands, then pat with a clean kitchen towel. That should remove almost all of the moisture so you can probably add 1/2-1 cup. You will have more muffins (since you’ll have more batter) and they may need an extra minute or two to bake through. But I think it should work fine! Let me know!

  3. 5 stars
    These were fantastic! Just an fyi – I never have full fat yogurt but always have plain Greek yogurt on hand. I did half cup of that, half cup sour cream & had great results!

  4. 5 stars
    My 5 year old (that helped me make the muffins) says: “Her muffins are so good and I like her recipes. They are sooooo good.”

  5. 5 stars
    Wow! This recipe is fantastic. Very easy and minimal mess. We followed the recipe and it worked perfectly. Delicious, moist muffins the whole family enjoyed.

  6. 5 stars
    Made these yesterday with a little ‘help’ from my 3yr old! They were delicious, soft and moist freshly baked and reheated well today.

    I used 1/3 cup sugar and some milk instead of maple syrup, which seemed to work well. We also used your cream cheese frosting for added yum!

    Thanks for a great recipe!!!!

  7. 5 stars
    Absolutely delicious, moist and just the right amount of sweetness. I used honey, cacao, and 1/2 c semi-sweet chips because I wanted more chocolate for me 😊 Thanks for the recipe Amy!

  8. 5 stars
    Yummy!!!!!!!Thank you for the yummytoddlerfood, everything will be ok now as my toddler will eat their delicious food with yummy feeling…………….