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

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.

Your toddler won’t eat? Help is here!

Sign up for our email updates to get tips and ideas sent to your inbox. 

Please enable JavaScript in your browser to complete this form.

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.

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 recipe, including the 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, 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 on wire rack with hand.

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 nonstick 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!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
chocolate muffins on wire rack.

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 94 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)
Save this recipe?
Enter your email to save this recipe in your inbox!
Please enable JavaScript in your browser to complete this form.

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!

This post was first published October 2022.

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 5 stars
    Amazing recipe. My whole family lives these. Especially my husband. We enjoy them as mini muffins. I easily made them vegan when breastfeeding and avoiding dairy for my daughter’s sensitivities. This is a staple!

    1. No, almond flour is not a good 1:1 substitute for wheat flour. You can use an all purpose gluten-free flour though.

  2. 5 stars
    These came out lovely. Wonderfully balanced and soft in both flavor and texture with a gentle chocolate aroma and subtle sweetness. They’re fluffy without being too airy and moist without being too dense. I wouldn’t say they’re indulgent, so don’t skip on the chocolate chips unless you and/or your littles don’t have much of a sweet tooth and want a very light snack 😉

  3. 5 stars
    These were a total hit for a 4yo old that used to eat everything, a super picky mom, and a GF dad. I subbed King Arthur’s 1:1 GF flour, and you’d never know! They were delicious and didn’t last 2 days in our house. Yum! There’s been a request to have these weekly. Thank you for this yumminess!

  4. 5 stars
    These are so so tasty and quick to put together. I used King Arthur 1:1 gluten free flour, and has some extra ripe bananas waiting to be used so swapped those for the yogurt (per Amy’s recommendation on IG) and they turned out perfect. Will make these regularly!

  5. 5 stars
    Another 5 star special! I make this to recipe, but just halve the choc chips (it feels a tad too much otherwise). Also when it’s a tight week I halve the amount of maple with sugar… Because cost of living 😂 but also when I can make it full maple syrup you don’t taste it. Which is wild to me! Great recipe. Thanks, Boss Amy

  6. 5 stars
    These were a big hit this week. To get a nice muffin top, I preheat the oven to 450 and drop to 375 when I put in the muffins.

  7. 5 stars
    This is one of our favorite recipes! It turns out perfect every time and is always so light and fluffy. This time we used peanut butter chips and baked in a 9×9 to make “cake”!

  8. 5 stars
    These muffins were enjoyed by myself, my husband, and my 4-year-old. Highly recommend as they are so easy, made with pantry staples, and are delicious. I like to use muffin liners in my muffin tins but know that these types of muffins tend to stick to the liners so I sprayed my liners with nonstick spray and that worked like a charm.

  9. 5 stars
    Loved these! Subbed for gluten free flour and used mini choc chips. Super fluffy and moist, tasted like Costco muffin but better! Most importantly my two girls (3 & 1) ate them which means it’s a success ☺️

See More Comments