Chocolate lovers rejoice! These Death by Chocolate Muffins are the ultimate indulgence—crispy on the edges, soft and gooey in the center, and loaded with melty chocolate chips. Perfect for breakfast, dessert, or a sweet snack, this recipe uses simple pantry ingredients to deliver bakery-style muffins at home.

Chocolate Muffin Origins & Popularity

Chocolate muffins have a rich history in American baking, evolving from simple quick breads to indulgent desserts found in bakeries and cafes nationwide. They became particularly popular in the 20th century as chocolate became more accessible and affordable. Muffins are versatile, portable, and perfect for a sweet treat without the fuss of a layered cake. Baking them in muffin pans ensures that each portion has the perfect ratio of crispy edges and soft interior. This recipe elevates traditional chocolate muffins with extra chocolate chips and a touch of gooey richness from an added egg, making it a decadent treat your family and friends will crave.

Why the Ingredients Make These Muffins Perfect

Every ingredient in this recipe plays a crucial role. Cake flour creates a tender crumb, while cocoa powder brings deep chocolate flavor. Granulated sugar balances the slight bitterness of cocoa, and eggs add structure and moisture. Milk ensures a soft, moist texture, and melted margarine contributes buttery richness while helping form crisp edges. Chocolate chips provide pockets of melted chocolate in every bite. Together, these ingredients create a muffin that’s soft, rich, and perfectly chocolatey—ideal for satisfying any sweet tooth.

Why You’ll Fall in Love with These Muffins

These muffins are incredibly versatile. Serve them warm with a glass of milk for breakfast, pack them in lunchboxes, or enjoy them as an indulgent dessert. The chocolate chips melt slightly while baking, creating gooey centers, and baking in muffin tins ensures even cooking and a consistent texture. They’re also great for sharing at parties, brunches, or holiday gatherings. With minimal preparation and only 30 minutes from start to finish, this recipe is a convenient way to bring a little chocolate bliss into your daily life.

Ingredients

• 2 1/4 cups cake flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cocoa powder
• 1/2 cup margarine, melted
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla essence
• 1 cup chocolate chips

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray with nonstick cooking spray.

Step 2: Combine Dry Ingredients

Whisk together cake flour, sugar, baking powder, salt, and cocoa powder in a medium bowl.

Step 3: Mix Wet Ingredients

In a large bowl, whisk melted margarine with milk and eggs until smooth. Add vanilla essence and mix well.

Step 4: Incorporate Dry & Wet

Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain a tender texture.

Step 5: Add Chocolate Chips

Fold in chocolate chips for extra gooey pockets of chocolate.

Step 6: Fill Muffin Cups

Spoon batter evenly into 24 muffin cups, filling each about 3/4 full.

Step 7: Bake & Cool

Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool for 5 minutes in the pan, then transfer to a wire rack.

Recipe Timing & Nutrition

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 24 muffins
• Calories: ~180 per muffin

Can I make these muffins ahead of time?

Yes! Store cooled muffins in an airtight container for up to 3 days, or freeze for 1 month. Reheat in the microwave for 15–20 seconds to enjoy fresh-baked warmth.

Can I use butter instead of margarine?

Absolutely. Butter adds extra richness and flavor. Melt it before combining with cocoa for best results.

Can I make these muffins gluten-free?

Yes! Substitute the cake flour with a 1:1 gluten-free flour blend. The texture will remain soft, but slightly denser than traditional muffins.

How do I make them extra fudgy?

Add an additional egg or reduce baking time by 1–2 minutes to get a gooier center.