Easy Moist Chocolate Chip Muffins – Just Mix & Bake!
These ultra-moist chocolate chip muffins are rich, fluffy, and incredibly easy to make—no mixer needed! Perfect for breakfast, snack time, or dessert, they taste even better the next day.
Equipment
- Muffin molds (4.5 cm tall)
- Mixing bowls
- Whisk or spoon
- Microwave
- Oven
Ingredients
- 1 cup cake flour (100g)
- 3 tablespoons cocoa powder (20g)
- 1 teaspoon baking powder (4g)
- 2/3 cup granulated sugar (100g)
- 70g unsalted butter
- 1/2 cup milk (70g)
- 1 large egg (50g)
- A pinch of salt (about 1g)
- 1/2 cup chocolate chips (70g)
Instructions
- Prep Dry Ingredients:Sift together cake flour, cocoa powder, and baking powder into a bowl. Add sugar and mix to combine.
- Melt Butter:In a microwave-safe bowl, combine milk, unsalted butter, and salt. Microwave for 1 minute. Stir until the butter fully melts.
- Add Egg:Once the butter mixture has cooled slightly, add the egg and whisk until well blended.
- Combine:Pour the wet mixture into the dry ingredients. Stir until smooth and glossy. If the batter is too thin, add a spoonful of flour.
- Add Chocolate Chips:Fold in the chocolate chips, reserving a few to sprinkle on top.
- Fill Muffin Molds:Spoon or pipe the batter into muffin molds (about 90g or 2/3 full). Top with remaining chocolate chips.
- Bake:Preheat oven to 170°C (340°F). Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve:Let muffins cool completely before removing from the molds. Enjoy fresh, or let them rest at room temperature overnight for an even richer flavor and texture.
Notes
Pro Tips & Variations:
- Let them rest overnight: These muffins become extra moist and chocolatey after resting at room temperature for a day.
- Storage: Keep at room temperature for up to 5–7 days, or freeze for up to 3 weeks.
- Customize: Swap chocolate chips with nuts, dried fruit, or white chocolate.
- No cake flour? Use all-purpose flour and add 1 tsp cornstarch per cup for a lighter crumb.