The Ultimate Chocolate Chocolate-Chip Muffin Recipe
You’ve done it! Search no further, for you have just uncovered THE BEST chocolate muffin recipe in the land. These Moist Chocolate Chocolate-Chip Muffins are all that one longs for in a muffin – super chocolate-y, dense, and moist.
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.
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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 just a little 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.
Other Easy Breakfast Recipes to Enjoy –
- COWBOY BREAKFAST BITES
- VERY BERRY FRENCH TOAST BAKE
- HONEY BUN BREAKFAST CAKE
- HOW TO COOK CRISPY BACON RIGHT IN YOUR OVEN
- INSTANT POT CHEESY-BACON EGG BITES
- HOW TO MAKE CHOCOLATE PEANUT BUTTER MUFFINS
Printable Directions for Super Moist Chocolate Chocolate-Chip Muffins
Super Moist Chocolate-Chip Muffins
- 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
- Preheat oven to 350 degrees F. Grease 12 muffin cups or line muffin cups with paper muffin liners.
- 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 preheated oven until a toothpick inserted into the center comes out clean, 20-23 minutes. Remove 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.
- 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.
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