💡 Recipe Highlights
- •The Muffins: Crisp on the outside and super fluffy inside, these chocolate muffins are made with sour cream, chocolate hazelnut spread, and plenty of chocolate chips.
- •Time Commitment: Quick batter prep with just a few simple steps and a fast bake in the oven.
- •Method: Ingredients are mixed right in your Thermomix®, gently folding in the chocolate chips on reverse mode.
Hands down, this is the best and easiest recipe for delicious chocolate muffins.
They are insanely good and guaranteed to win over anyone who takes a bite.
Slightly crisp on top, soft and fluffy on the inside, and completely packed with rich chocolate—these are truly in a league of their own.
Best of all, these chocolate muffins are ridiculously easy to whip up. Plus, using your Thermomix® makes prep so much faster than mixing everything by hand!
You can never go wrong with a batch of these quick muffins—they’re a total crowd-pleaser for kids and adults alike.
In my easy recipe with simple step-by-step instructions, I’ll show you how to whip these up with just a few quick steps. In no time at all, you’ll have insanely delicious homemade chocolate muffins right from your Thermomix®!
These chocolate muffins are:
- Super quick and easy to whip up.
- Absolutely delicious.
- Super budget-friendly.
- Perfect for almost any occasion.
- Great as an afternoon snack, an on-the-go treat, or paired with a hot cup of coffee.
- Easy to make ahead of time, making them a hit for birthdays and parties.
My top tips for making the best chocolate muffins
If you like, dust the muffins with a little powdered sugar right before serving.
Feel free to swap the chocolate chunks for other fun mix-ins!
Caramel bits or white chocolate chips work amazingly well here. Fresh fruit like cherries, blueberries, or raspberries are also fantastic options.
If you’re using fruit, just be sure to gently fold it into the batter by hand so the berries stay intact.
Be careful not to overmix the muffin batter! Overmixing can cause the muffins to turn out tough and heavy instead of light, soft, and fluffy.
For that exact same reason, try to make sure all of your ingredients are at room temperature before you start baking.
Can You Make These Muffins Ahead of Time?
You can definitely make these muffins a day in advance! They taste just as amazing the next day.
They’ll keep well for at least 3 days, and you can totally still enjoy them after that—even if they end up being just a tiny bit drier by then.
Pro Tip: If your muffins start to feel a little dry, just pop them in the microwave for a few seconds to warm them up. They’ll taste good as new! 😉
Muffin FAQs
What Ingredients Do You Need for Chocolate Muffins?
- 300 g all-purpose flour
- 120 g granulated sugar
- 200 g sour cream
- 100 g sunflower or canola oil
- 2 medium eggs
- 50 g milk
- 50 g chocolate hazelnut spread (like Nutella)
- 150 g dark chocolate chunks or chocolate chips
- 30 g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
Note: You’ll find the full list of ingredients and step-by-step instructions further down in the recipe card.
How to Make Chocolate Muffins
Instructions:
Line a 12-cup muffin tin with paper liners, or grease it well.
Preheat your oven to 350°F (180°C) conventional (or 320°F / 160°C convection).
First, weigh out and whisk together the dry ingredients in a bowl: flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
Add all the wet ingredients—sour cream, oil, milk, eggs, and chocolate hazelnut spread—directly into the mixing bowl. Mix for 15 sec / speed 4.
Next, add the dry ingredients and mix briefly but thoroughly for 10 sec / speed 4.
Finally, add 100 g (~3.5 oz) of the chocolate chunks and fold them into the batter for 4 sec / speed 4 / reverse mode.
Divide the batter evenly among the prepared muffin cups using a piping bag or two spoons.
Scatter the remaining chocolate chunks on top and bake on the lower oven rack for 20–25 minutes.
Toward the end of the baking time, do a quick toothpick test. Insert a wooden toothpick straight into the center of a muffin. If wet batter sticks to it, they need a couple more minutes. If the toothpick comes out clean, your muffins are done!
Let the muffins cool in the muffin pan for about 5 minutes, then remove them and let them cool completely on a wire rack (loosely covered to stay moist).
Enjoy!
Note: You’ll find the exact measurements and step-by-step instructions in the printable recipe card below.
The listed prep and cook times are averages.
Alright, now go have fun baking and enjoy every single bite!
If you loved this easy chocolate muffin recipe, you might also want to check out my amazing German Nut Corners (Nussecken) 🙂
Happy baking,
Christoph
PS: Never want to miss a recipe? Come follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave a comment below and rate it 5 stars! 🙂
Chocolate Muffins
Click stars to rate now
Zutaten
- 300 g All-purpose flour
- 120 g Sugar
- 200 g Sour cream
- 100 g Sunflower or canola oil
- 2 Eggs Medium
- 50 g Milk
- 50 g Hazelnut spread (like Nutella)
- 150 g Dark chocolate chunks or chocolate chips
- 30 g Unsweetened cocoa powder
- 1 tsp Baking powder
- ¼ tsp Baking soda
- 1 pinch Salt
Zubereitung
- Line a 12-cup muffin tin with paper liners, or grease the cups well.
- Preheat your oven to 180 °C conventional or 160 °C convection.
- To make the batter, weigh all the dry ingredients into a bowl and whisk to combine: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Weigh all the wet ingredients—sour cream, oil, milk, eggs, and hazelnut spread—directly into the mixing bowl. Mix for 15 sec / speed 4.
- Next, add the dry ingredients and mix briefly but thoroughly for 10 sec / speed 4.
- Finally, add 100 g of the chocolate chunks and mix into the batter for 4 sec / speed 4 / reverse.
- Divide the batter evenly among the prepared muffin cups using a piping bag or two teaspoons.
- Sprinkle the remaining chocolate chunks on top and bake on the lower rack for 20-25 minutes.
- Towards the end of the baking time, test for doneness with a toothpick. Insert a wooden toothpick into the center of a muffin: if it comes out with wet batter attached, they need a bit more time. If it comes out clean, your muffins are perfectly baked!
- Let the muffins cool in the tin for about 5 minutes, then remove them and let them finish cooling on a wire rack (covered lightly to keep them moist).
Notes
- If you like, dust the muffins with a little powdered sugar right before serving.
- Feel free to swap out the dark chocolate chunks for caramel bits or white chocolate chips!
- Berries like cherries, blueberries, or raspberries are delicious additions, too. Just gently fold them into the batter by hand so they stay whole.
Chocolate Muffins
Click stars to rate now
Zutaten
- 300 g All-purpose flour
- 120 g Sugar
- 200 g Sour cream
- 100 g Sunflower or canola oil
- 2 Eggs Medium
- 50 g Milk
- 50 g Hazelnut spread (like Nutella)
- 150 g Dark chocolate chunks or chocolate chips
- 30 g Unsweetened cocoa powder
- 1 tsp Baking powder
- ¼ tsp Baking soda
- 1 pinch Salt
Zubereitung
- Line a 12-cup muffin tin with paper liners, or grease the cups well.
- Preheat your oven to 180 °C conventional or 160 °C convection.
- To make the batter, weigh all the dry ingredients into a bowl and whisk to combine: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Weigh all the wet ingredients—sour cream, oil, milk, eggs, and hazelnut spread—directly into the mixing bowl. Mix for 15 sec / speed 4.
- Next, add the dry ingredients and mix briefly but thoroughly for 10 sec / speed 4.
- Finally, add 100 g of the chocolate chunks and mix into the batter for 4 sec / speed 4 / reverse.
- Divide the batter evenly among the prepared muffin cups using a piping bag or two teaspoons.
- Sprinkle the remaining chocolate chunks on top and bake on the lower rack for 20-25 minutes.
- Towards the end of the baking time, test for doneness with a toothpick. Insert a wooden toothpick into the center of a muffin: if it comes out with wet batter attached, they need a bit more time. If it comes out clean, your muffins are perfectly baked!
- Let the muffins cool in the tin for about 5 minutes, then remove them and let them finish cooling on a wire rack (covered lightly to keep them moist).
Notes
- If you like, dust the muffins with a little powdered sugar right before serving.
- Feel free to swap out the dark chocolate chunks for caramel bits or white chocolate chips!
- Berries like cherries, blueberries, or raspberries are delicious additions, too. Just gently fold them into the batter by hand so they stay whole.
