You’ve done it! Search no further, for you have just uncovered THE BEST chocolate muffin recipe! These Moist Chocolate Chip Muffins are all that one longs for in a muffin – super chocolatey, dense, and moist. I’ve tried lots of chocolate chip muffin recipes in my time, and this recipes make our favorite. #chocolatemuffins #moistmuffins #chocolatechipmuffinrecipe
Super Moist Chocolate-Chip Muffins
If you love chocolate, then these Moist Chocolate-Chip Muffins MUST be in your recipe box. I do love a good chocolate chip muffin, but something about a chocolate muffin that’s dotted with warm, melty chocolate chips just brings out the choco-holic in me! Of course my sons never complain when they see chocolate muffins sitting on the counter either. The best part is that these decadent little morsels actually taste as good as they look!
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The Secrets to Moist Chocolate Chip Muffins – One Key Ingredient and One Solid Technique
So what’s the secret to Moist Chocolate Chip Muffins? There’s TWO of them, actually. First: Applesauce! In addition to milk, oil, and eggs, adding applesauce to this muffin batter provides just a little extra punch of moisture to the recipe. Applesauce also adds some sweetness so your chocolate-chip muffins are the perfect level of sweet and the perfect kind of moist. No more crumbly muffins….ever! Secondly, be sure to cover these muffins with a sheet of foil once you remove them from the oven. My Grandma Lucille showed me how to do this with cakes that were hot from the oven and I’ve always done this with my muffins, as well. Such a great kitchen hack!
Ingredients in Moist Chocolate Chip Muffins
Flour. Flour creates the foundation of your muffins, providing a nice thick batter that holds up your chocolate chips within each muffin.
Baking soda. This leaven-er is what give your muffins their lift.
Granulated sugar and dark brown sugar. Sweetness. I really like the depth that the dark brown sugar adds to the flavors in these muffins, too.
Vanilla extract. Flavor.
Chocolate chips and cocoa powder. Here’s what provides your FIX. 🙂
Oil, milk, and applesauce. These two ingredients produce a moist, tender muffin. If you prefer, you could do half oil and half melted butter to up the ante on the flavor.
Eggs. Eggs add moisture and provide a binder.
Yep. You’ll Want to Take These Muffins Everywhere You Go!
I love taking these Moist Chocolate Chip Muffins to family and church gatherings. They also make sweet blessings for teachers, coworkers, and classrooms! Need more? Double the batch. Want to eat them guilt-free? Make mini-muffins instead in this mini-muffin pan. And substitute a bag of mini-chocolate chips in place of the regular-sized chocolate-chip bag. No matter how you bake them, these muffins taste as good as they look every time!
Recipe Tips for Making Super Moist Chocolate Chip Muffins
- The recipe instructs to barely combine the muffin batter ingredients. Why? Over mixing the batter for muffins can cause them to be tough and chewy. Gently mixing the ingredients together just until they have incorporated yields the light and tender texture we love in a muffin.
- Can I use different flavors of chips in my chocolate muffins? Surely! We’ve used peanut butter chips as well as chocolate mint chips and white chocolate chips in these chocolate muffins and they are super yummy. During the holidays, it might even be fun to add cinnamon chips to the batter.
- To save calories and fat, can I substitute more applesauce in place of the oil in this recipe? You can, but it will definitely affect the outcome. I’ve tried this in the past and it work okay, but the muffins were just so-so. I’ve found that I’d rather eat just ONE really good, satisfying and moist muffin in place of TWO just so-so muffins.
- Can I freeze these muffins? Absolutely and they freeze great. I like to double up on this recipe and make 2-3 batches at once. Once baked and completely cooled, I place them into air tight containers and store them in the freezer.
- Why do the instructions say to cover the hot muffins with a sheet of foil when you remove them from the oven? This is a secret technique that my Grandma Lucille taught me (my Mom always did it, too) when baking cakes. If you cover a cake that’s hot from the oven with foil, this traps the heat inside, creating condensation; the foil forces that condensation down into your cake, causing it to be wonderfully moist! I use this same technique when I make my muffins, though I just gently lay the sheet of foil over the top of the muffins and let them cool.
Try these Cherry Pecan Banana Muffins – another family favorite that’s tender and delicious. (And such a great way to use up over-ripened bananas from your freezer.)
Printable Directions for Super Moist Chocolate Chip Muffins – Just Print and Go
Super Moist Chocolate-Chip Muffins
You've done it! Search no further, for you have just uncovered THE best chocolate muffin recipe! These Moist Chocolate Chip Muffins are all that one longs for in a muffin - super chocolatey, dense, and moist.
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 cup semi-sweet chocolate chips, divided use
- 1/2 cup cocoa powder
- 1 tsp. vanilla extract
- 1 egg
- 1 cup applesauce
- 1/2 cup milk
- 1/2 cup oil
Preheat oven to 350 degrees F. Grease 12 muffin cups or line muffins cups with paper muffin liners.
In a large mixing bowl, combine the flour, baking soda, salt, sugar, brown sugar, ¾ cup chocolate chips, and cocoa powder.
In a separate bowl, whisk together the vanilla, egg, applesauce, milk, and vegetable oil until smooth; pour into flour mixture and stir until the mixture is just combined. Don't over mix!
Divide the prepared batter between the 12 prepared muffin cups, filling each one about 2/3 full. Divide the remaining ¼ cup of chocolate chips between muffins, sprinkling them over the top of each one.
Bake muffins, uncovered, on center rack, in preheated oven until a toothpick inserted into the center comes out clean, 20-25 minutes.
As soon as the muffins are removed from the oven, gently place a sheet of foil on top. Let the muffins cool covered, then remove them from the muffin tin. Store in an air tight container.
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Let’s Get You Cookin’,
This recipe was happily shared on The Country Cook’s Weekend Potluck and Southern Bite’s Meal Plan Monday!