Updated: Aug 16, 2020
If you’re anything like me and have intense chocolate cravings often and a simple chocolate bar can’t satisfy the cravings, you’ve come to the right place. I have the perfect recipe to satisfy your cravings for chocolate, and you’ll need simple kitchen ingredients, and you’ll need to put aside maybe 30 minutes.
The recipe is for a batch of loaded chocolate muffins. Yes, loaded chocolate muffins. I’ve used three variants of chocolate in these muffins — in the batter itself and as toppings. These muffins are as chocolatey as muffins can get, and they’re so delicious; I cannot get enough of them!
These loaded chocolate muffins are super simple to make; they’re incredibly delicious; they’re eggless and, most importantly, incredibly chocolatey. This recipe is also beginner-friendly, so if you’re an amateur baker or this is your first time baking, you can absolutely nail these muffins.
What’s in these loaded chocolate muffins?
As mentioned above, the ingredients in these chocolate muffins are standard things you probably have in your pantry.
You shouldn’t shy away from chocolate desserts just because recipes call for eggs, which is precisely why I’ve made this recipe eggless to make it accessible for people with dietary restrictions and people who don’t like eggs. Essentially in any cake, eggs are mainly used for leavening or creating air pockets in the batter. Eggs can easily be replaced with some baking soda and yogurt. The soda reacts to the acids in yogurt and creates air.
These muffins call for all-purpose flour, oil, powdered sugar, vanilla extract, and milk. I add baking soda, baking powder, and yogurt for leavening.
For the chocolate part — I add cocoa powder to the batter, and I fold in dark chocolate chunks into it. I also top the muffins with dark chocolate chips to add another chocolate dimension. I want you to taste the chocolate in every bite you take.
Now, you can feel free to use whole wheat flour instead of all-purpose if you wish to. And you can add in alternate mix-ins if you don’t want too much chocolate, although I don’t think ‘too much chocolate’ is a thing.
This recipe is 100% beginner-friendly, and it requires no special equipment. You don’t need an electric mixer to make the batter, all you need is a trustworthy wire whisk and a rubber spatula.
Apart from that, you will need a muffin tin because we are making muffins here. And instead of using muffin liners, I’ve used 15x15 centimeter pieces of parchment paper and pressed them into a greased muffin tin. I find that these parchment paper ‘muffin liners’ are taller, and hence the muffins end up being taller. Of course, you can use regular muffin liners if you want to.
Here’s everything you need to make these loaded chocolate muffins:
Two mixing bowls
Ice cream scoop or ⅓ cup measure
The Recipe For Loaded Chocolate Muffins
Yields: 8 muffins
Time: 30 minutes
140 grams (1 ¼ cup) powdered sugar
75 grams (¼ cup) neutral oil (sunflower/vegetable/rice bran/canola)
112 grams (½ cup) yogurt
1 teaspoon vanilla extract
50 grams (¼ cup) milk
155 grams (1 ¼ cup) all-purpose flour
48 grams (3 tablespoons) cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
100 grams (¾ cup) chopped dark chocolate chunks
70 grams (7 tablespoons) dark chocolate chips
Preheat the oven to 200°C. Grease and line a muffin tin with parchment paper cups or muffin liners. Butter the insides of the muffin liners and dust them with cocoa powder.
In a mixing bowl, add all of the dry ingredients — flour, cocoa powder, baking soda, baking powder, and salt. Whisk them until combined.
In a separate mixing bowl, add the powdered sugar and oil. Whisk until the two are incorporated, and there are no lumps visible.
Add the yogurt and milk to the mixture and mix. Next, add the vanilla extract and mix that in as well.
Slowly add the dry ingredients into the wet ingredients and whisk until everything is combined. Do not overmix.
Add the chopped chocolate chunks to the muffin batter and fold them in gently with a rubber spatula.
Add about ⅓ cup of the batter into each cavity of the prepared muffin tin.
Top each muffin with some chocolate chips.
Bake the muffins at 200°C for 16-20 minutes.
This recipe is also a great one if you're looking for a no-oven bake. You can make these either in an air-fryer or on a stovetop.
For an air-fryer, you need to preheat it to 200°C and bake the muffins in a well-greased steel bowl that is about 3-4 inches wide. You would have to "bake" them for anywhere between 15-20 minutes.
As for the stovetop, you will need a deep frying pan and a small steel stand used to hold hot vessels. You will need to place the stand inside the pan and place it on medium heat. You will then need to cover the pan and let it heat up for about 10-15 minutes. You will use the same 3-4 inch wide steel bowls and grease them generously before pouring your batter. Place the bowls on the stand and then, you will "bake" them on low heat for at least 30 minutes or until a toothpick inserted in comes out clean (or with no batter, as these muffins will have molted chocolate chunks inside).
For both these no-oven methods, you will need to grease the bowls generously. You also have to fill them only halfway through because these muffins will rise. And to de-mold, I suggest you let the muffins cool down for 10 minutes and then run a clean knife around the edges and turn the muffins onto a platter.