You’ve done it! Search no further, for you have just uncovered THE BEST chocolate muffin recipe in the land: How to Make Super Moist Chocolate Chocolate-Chip Muffins. These moist and chocolate-y muffins are all that one longs for in a muffin.
The Ultimate Chocolate Chocolate-Chip Muffin Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂
We love all things breakfast at my house, and for absolutely any meal, any time of the day. French toast for dinner? Yes! Bacon and Eggs for lunch? Sure thing. Chocolate Chocolate-Chip Muffins as midnight snack? You bet.
And to prove how much we enjoy breakfast foods around here, you can check out all my breakfast recipes right here. Whether it’s Creamed Eggs on Toast, Jan’s Sausage, Egg and Cheese Breakfast Casserole, or Ham and Cheddar Quiche, my family is on board with breakfast.
It seems as though my family has leaned more towards savory breakfast recipes, but that’s not always the case. We do really enjoy sweets for breakfast as well – Homemade Jumbo Cinnamon Rolls, Cherry Pecan Banana Bread, Cherry Cream Cheese Danish…just to name a few.
How to Make the Best Chocolate Chocolate-Chip Muffins
If you love chocolate, then these Moist Chocolate-Chip Muffins MUST be in your recipe box. I love all things chocolate, and there’s something especially yummy about chocolate muffins that are warm from the oven, all ooey-gooey and dotted with melted chocolate chips….yikes.
So many of you have reached out to share how much you’ve enjoyed this easy muffin recipe:
- Tammy says: “This is the second time I’m using this recipe. It’s easy & quick. Muffins are moist & delicious. Always double the recipe b/c they don’t last long.”
- Dallas says: “First time I’ve ever reviewed a recipe and I’ve been making these every month for about a year and they are amazing!! Kid & husband approved!”
- Sara says: “Made this muffin recipe today and it’s soooo delicious. Even my husband liked it and he’s not very keen on chocolate.”
- Reggie says: ” These are really easy to make, and absolutely yummy to eat!”
So What’s the Secret to Moist Chocolate Chocolate-Chip Muffins? There’s TWO.
- First: Applesauce! In addition to milk, oil, and eggs, adding applesauce to this muffin batter provides an extra punch of moisture to the recipe. Applesauce also adds a touch of 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 the muffin pan with a sheet of foil once you remove the muffins from from the oven. My Grandma Lucille showed me how to do this with cakes that are 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, baking soda, salt: Flour creates the foundation of your muffins, providing a nice thick batter that holds up your chocolate chips within each muffin. Baking sodas gives the lift to your muffins and salt adds flavor.
- Granulated sugar, dark brown sugar, vanilla extract: Sweetness. I really like the depth that the dark brown sugar adds to the flavors in these muffins, too. Vanilla extract adds more flavor.
- Chocolate chips and cocoa powder. Here’s what provides your FIX. 🙂
- Oil, milk, applesauce, eggs. These ingredients produce a moist, tender muffin. If you prefer, you could do half oil and half melted butter to add more flavor.
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 these muffins 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 when adding in the dry ingredients. Why does this matter?
- 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 all kinds of different chips in these muffins – peanut butter, chocolate mint, butterscotch, and white chocolate chip. 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 works pretty well, but changes the texture and structure of the muffin. I’ve found that I’d rather eat just ONE really good, satisfying-ly moist and yummy 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.
If I make mini-muffins instead of full-size muffins with this recipe, do I need to adjust the baking time?
- Yes. Reduce the baking time to 12-15 minutes for mini muffins. You could also make 6 large muffins with this recipe – in this case increase the baking time to 25-28 minutes.
And do give these Cherry Pecan Banana Muffins a try. They are another family favorite and such a great recipe for using up over-ripened bananas.
When I have leftover batter to bake just a few more muffins in the 12-count muffin pan, is there anything I need to know?
This is a very good question, and YES, you do! Fill the muffin cups with the remaining batter from your bowl. Next, fill each one of the empty cups in the muffin pan about half full of water. Yes – you will be “baking water”. 🙂
**The water keeps from ruining your muffin pan by baking with empty cups.
More Easy Breakfast Recipes to Enjoy –
- COWBOY BREAKFAST BITES
- VERY BERRY FRENCH TOAST BAKE
- HONEY BUN BREAKFAST CAKE
- MINI PUMPKIN MUFFIN BITES
- HOW TO COOK CRISPY BACON RIGHT IN YOUR OVEN
- INSTANT POT CHEESY-BACON EGG BITES
- HOW TO MAKE CHOCOLATE PEANUT BUTTER MUFFINS
Printable Super Moist Chocolate Chocolate-Chip Muffins Recipe –
Super Moist Chocolate-Chip Muffins
Ingredients
- 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
- additional chocolate chips for topping the muffins, if desired
Instructions
- Preheat oven to 350 degrees F. Grease 12 muffin cups or line 12 muffin cups with paper muffin liners. **Use a muffin pan that makes 12 standard-size muffins and 12 standard-size cupcakes.
- In a large mixing bowl, combine the flour, baking soda, salt, sugar, brown sugar, 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 muffin batter between the 12 prepared muffin cups, filling each one about 2/3 full. If desired, sprinkle a few additional chocolate chips over the top of the muffins. (You will have leftover batter at this point since the recipe makes approx. 15 total muffins.)
- Bake muffins, uncovered, on center rack, in the preheated oven until a toothpick inserted into the center comes out clean, 20-23 minutes.Remove the muffins from the oven, then loosely cover the muffin pan with a sheet of foil.
- Let the muffins cool, covered, then loosen and remove each one from the muffin tin; store in an air tight container. Cooled muffins can be placed in the freezer in an air tight container or wrapped in foil and placed into a large freezer bag.
Notes
- Don’t over mix the batter so that your muffins are tender in texture.
- Use other flavors of morsels to change-up the variety of these muffins.
- Cover the muffins with foil when you remove them from the oven to force the heat and condensation down into the muffins. This makes them super moist!
- These muffins freeze well. Double the recipe and have some for now and some for later.
- If you opt to make mini muffins, reduce the baking time to 12-15 minutes. If making extra-large muffins, increase the baking time to 25-28 minutes. Muffins are done when a toothpick inserted into the center comes out clean – don’t overbake.
Nutrition
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Let’s Get You Cookin’,
Chef Alli
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These are really easy to make, and absolutely yummy to eat!
Hi Reggie –
I agree. I was really pleased with this recipe when it came together – it’s a keeper!
Thanks for your comment here,
Chef Alli
Can I use yoghurt instead of applesauce?
Hi Janis – Yes! Use an equal amount.
Chef Alli
Made this muffin recipe today and it’s soooo delicious. Even my husband liked it and he’s not very keen on chocolate.
Hi Sarah – Yesssss! We love this muffin recipe, too. And you just reminded me that I need to make it very soon for the fam.
Thanks a bunch for your comment here,
Chef Alli
Can I substitute applesauce with something else? I live in Indonesia and we don’t have applesauce here. I got jellied cranberry sauce from my friend. Can I use it or replace it with sourcream or greek yogurt?
Hi Lusy –
I’ve never tried jellied cranberry sauce, but I’m thinking it would work. Jellied cranberry sauce may alter the flavors a little bit, but I bet the muffins would stil be delicious and moist. And, yes, I also think you could replace it with sour cream or Greek yogurt, as well. Hope you enjoy these muffins!
Chef Alli
First time I’ve ever reviewed a recipe but I’ve been making these every month for about a year and they are amazing!!
Kid & husband approved!
Hi Dallas –
Thanks for the comment you left on the Super Moist Chocolate-Chip Muffins. I’m sorry I missed it! I love getting comments so I try to reply right back. So glad to know you’re enjoying these chocolate muffins – they are the bomb at my house, too.
Thanks again,
Chef Alli
Do you think it’s ok to use almond flour instead. My daughter has celiac.
Hi Cindy –
I’ve not experimented using any other flours in this particular recipe – just all-purpose flour. I know the alternative flours react very differently (almond, coconut, etc), so I’m just not sure how they would turn out. So sorry!
Let me know if you try it and what the outcome is, please.
Sincerely,
Chef Alli
Do you know how many calories are in each muffin?
Hi Paige –
I’m sorry but I don’t know the calorie count. I’m working to add that feature to all of my recipes, but don’t have it just yet.
I hope you will the muffins a try – they are so so yummy!
Sincerely,
Chef Alli
I am wanting to make these for co worke s, but we gotta have nuts with our chocolate..Was thinking of adding walnuts or pecans.
Your advice… I am excited to try your recipe !!!
Hi Debbie –
If I had to choose, I’d opt for walnuts, but I bet pecans would be delicious just the same. So glad you enjoy these muffins!! We think they are the bomb.
Your fan,
Chef Alli
This is the second time I’m using this recipe. It’s easy & quick. Muffins are moist & delicious. Always double the recipe bc they don’t last long.
Hi Tammy –
Thank you for the rating and the comment on this recipe! I double the recipe when I make these muffins too – no kitchen should ever be without them, right??
Your fan,
Chef Alli
?- I only have cinnamon applesauce- would that work or has anyone tried? Thank you
Hi Christa –
I’ve never tried cinnamon applesauce in this recipe, but I bet it would work just fine since cinnamon compliments chocolate really well. If you try it, will you let me know?
Thank you,
Chef Alli
I made these today and they were delicious! They tasted almost like brownies! I made them into mini muffins and the batter yielded 46 mini muffins. I didn’t do the foil trick though because usually when you add applesauce to a baking recipe it turns out moist anyway, and they did! Awesome recipe.
Hi Sarah –
These muffins ARE like eating a brownie – I totally agree! We love this recipe too – I make it at least once a week at my house!
Chef Alli
Hello! This looks absolutely delicious ? Gonna try baking ’em real soon. May I know if I were to substitute the applesauce with greek yogurt how much would I need?
Thank you!
Hi Tasha –
Thanks for you comment and question here. To tell you the truth, I’ve never made these with substitution you’re asking about, but I will give it a try and get back with you. Stay tuned…. 🙂
These were good. I used both semi-sweet and milk chocolate chips. It made 19 muffins with the yellow scoop. They took 16 min to bake. Maybe next time I would add a bit of coffee or espresso powder to up the chocolate flavor even more.
Hi Sunshine Baker!
Love your suggestion of of using both the semi-sweet and milk chocolate chips. What is the yellow scoop? I always tell people that a recipe is just a guide – we have to make adjustments as we go depending on our kitchen, ingredients, temperature of ingredients, how our oven bakes, etc. I’m definitely going to try making these muffins with your suggestion of adding the espresso powder to amp up the chocolate flavor. Thanks so much!
Sincerely,
Chef Alli
Looks delicious & I definitely need to try this. ? by the way, can I omit the applesauce? Or is there a substitute for the apple sauce? TIA
Hi Mizz Jackie –
If you omit the applesauce, you may be able to increase the milk to 1 cup and the oil to 1 cup to keep the moisture level in the muffins. However, I’ve not tried that to see if it works, so I need to tell you that. You won’t taste the applesauce, but it’s a fabulous ingredients for these muffins in making them MOIST and TENDER! Hope you enjoy them.
Your fan,
Chef Alli
Best Chocolate muffin recipe ever. Bake a batch every two weeks and freeze. Have one every morning with my coffee and occasionally have another. Delicious!
Hi Martha –
I totally agree and don’t mean that in a “bragging” sort of way, at all. I remember how delighted I was when I made these muffins for the first time – we’ve been eating them on a very regular basis ever since. So glad to you know are enjoying them, too.
Thank you!!
Chef Alli
It’s such a pity you didn’t show a picture of the inside of your brownie….
Hi Marie –
Thank your for your comment here on the blog. I’m going to take your suggestion with some new photos showing the interior of the muffins – I hope I can show off the moist-ness and tenderness they have. Fingers crossed!
Chef Alli
Gonna make these today! Do you use sweetened applesauce
Hi Sarah –
Because that’s what I have on hand for my family, usually, that’s what I use in this recipe. These are the best muffins!! I hope you enjoy them.
Chef Alli
Hi Alli, I am wondering what size your muffins are. You talked about mini muffins, so I am assuming they are the real tiny cups? Are your muffins the next size up from there? As in cupcake size? When I think of muffins, I think of the jumbo size (like you can buy at Sam’s Club or Costco, etc.) that are about the size of a softball, but not round. Lol. They are quite big and very filling. Usually one is too much to eat at once. I am wanting to make these for a bake sale, and we charge $1 for each item. If I made the jumbo muffins, I could charge that much. But if I made the cupcake size, I’d have to sell at least 2 of them together. Hope I gave enough info for you to know what I’m talking about. 🙂 Thanks in advance!
Hi Patricia –
I’m so sorry that I didn’t see your comment/question here until just NOW!! Please forgive me. As for the size of the muffins in this recipe, they are cupcake size (use the standard 12 count muffin pan size). You’ll have enough batter leftover to make 3 additional muffins in a separate pan.
Mini muffins and extra-large muffins are always an option with any muffin batter – the cooking time will of course vary, but I know you already realize that!
I really appreciate these questions since it tells me I need to go back to that recipe and make some adjustments so it’s a clear and precise recipe.
Hope this helps and that you enjoy the muffins – please let me know if you have further questions!
Your fan,
Chef Alli