Chocolate Muffins
Deeply chocolate, with chips folded through.
Bobbie has confirmed the ingredient amounts, the yield (8 to 12 muffins), a conventional oven at 325°F, a 12 to 20 minute baking time tested with a toothpick, that she mixes the batter in a Kitchen Aid mixer, uses a silicone muffin pan (no greasing needed), fills each cup about three-quarters full, cools them on the counter top, stores them in an airtight container at room temperature (good for about a week), and freezes them in an airtight container to thaw to room temperature and warm at 300°F for 5 to 10 minutes. Substitution confirmed: a gluten-free 1:1 flour blend works in place of the regular flour. The photo is taken from Bobbie's original muffin recipe sheet. Bobbie confirmed the full recipe. The original card accidentally listed baking powder twice — use 2 tsp baking powder and ½ tsp baking soda, not the duplicate. The milk (¾ cup whole milk) was missing from the card and has been added back. Use standard-size semisweet chips (not minis) for distinct melted chocolate pockets. Optional bakery tips from Bobbie: for a double-chocolate bakery muffin, increase the chips to ¾ cup, mixing most into the batter and reserving about ¼ cup to scatter over the tops before baking; for an especially deep chocolate flavour, replace ¼ cup of the milk with ¼ cup hot coffee (it won't taste of coffee — it just intensifies the cocoa).
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-process for a darker, smoother, bakery-style chocolate flavour; natural unsweetened also works)
- 1 cup granulated sugar
- ½ cup melted butter
- ¾ cup milk (whole milk is best)
- 2 large eggs
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup semisweet chocolate chips (standard size, not minis)
Buy the ingredients on Amazon
Step 1: tick the things you still need. Step 2: tap each one below to add it to your Amazon basket.
Tick items above to build your Amazon list
Each item opens Amazon in a new tab so you can pick your brand and size. Amazon doesn't let other sites fill your basket in one tap.
As an Amazon Associate, Bobbie's Kitchen earns from qualifying purchases, at no extra cost to you.
Method
- 1
Preheat the oven to 325°F (conventional oven). Set out a silicone muffin pan (no greasing needed).
- 2
In a Kitchen Aid mixer bowl, combine the flour, cocoa, sugar, baking powder, baking soda and salt.
- 3
Add the melted butter, milk, eggs and vanilla extract, and mix on low speed until just combined — do not overmix.
- 4
Fold in the semisweet chocolate chips.
- 5
Divide the batter among the muffin cases, filling each cup about three-quarters full (makes 8 to 12).
- 6
Bake for 12 to 20 minutes, until a toothpick inserted into the centre of a muffin comes out clean.
- 7
Cool on the counter top.
- 8
Keep in an airtight container at room temperature — good for about a week, though they never last that long.
- 9
To freeze, place cooled muffins in an airtight container and freeze. To serve, remove from the freezer and let them come to room temperature, then warm them in the oven at 300°F for 5 to 10 minutes.
Get this in a pack
Chocolate Muffins is printed in The Family Baking Pack
14 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$12
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Muffin Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026