18 Decadent Chocolate Muffin Recipes Irresistible

Calling all chocolate lovers! If you’re craving something rich, indulgent, and downright irresistible, you’ve come to the right place. These 18 decadent chocolate muffin recipes are everything you need for a sweet escape—whether it’s a cozy weekend treat or a quick pick-me-up. From gooey double chocolate to espresso-kissed delights, get ready to bake your way to happiness. Trust us, your taste buds will thank you!

Double Chocolate Chip Muffins

These rich, bakery-style muffins pack a double dose of chocolate—cocoa in the batter and melty chips in every bite. Perfect for lazy weekend brunches or a sweet afternoon pick-me-up!

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup cocoa powder, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/2 cup oil, 2 eggs, and 2 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (a few lumps are okay). Fold in 1 cup chocolate chips.
5. Divide batter evenly among muffin cups, filling each 3/4 full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.

The secret? Underbaking slightly for ultra-moist centers with pockets of gooey chocolate. Let cool 5 minutes before devouring!

Tip: Toss chocolate chips in 1 tbsp flour before folding in—this helps prevent sinking to the bottom.

Chocolate Banana Muffins

These tender, chocolate-studded banana muffins are the perfect way to use up overripe bananas—plus, they come together in just one bowl!

Ingredients

• 1 ½ cups mashed ripe bananas (about 3 medium)
• ½ cup granulated sugar
• ⅓ cup packed light brown sugar
• ½ cup melted unsalted butter, slightly cooled
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together mashed bananas, ½ cup granulated sugar, ⅓ cup brown sugar, melted butter, egg, and 1 tsp vanilla until smooth.
3. Gently fold in flour, 1 tsp baking soda, and ½ tsp salt until just combined (don’t overmix). Stir in ¾ cup chocolate chips.
4. Divide batter evenly among muffin cups, filling each about ¾ full. Bake for 18–20 minutes, until a toothpick inserted comes out clean.

The melted butter keeps these muffins extra moist, while the double hit of sugars caramelizes into a bakery-worthy domed top.

Tip: For extra melty chocolate pockets, reserve a few chips to press on top of the batter before baking.

Triple Chocolate Muffins

These decadent muffins pack a triple punch of chocolate—cocoa in the batter, melted chocolate swirled in, and melty chocolate chips for good measure. Perfect for when you need a serious chocolate fix!

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 cup milk
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips, melted
• ½ cup semi-sweet chocolate chips (unmelted)

Instructions:

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together 1 ¾ cups flour, ½ cup cocoa powder, 1 cup sugar, 2 tsp baking powder, and ½ tsp salt.
3. In another bowl, mix 1 cup milk, ½ cup oil, 2 eggs, and 1 tsp vanilla until smooth. Pour into dry ingredients and stir until just combined.
4. Fold in ½ cup melted chocolate chips until marbled, then gently mix in ½ cup unmelted chocolate chips.
5. Divide batter evenly among muffin cups (they’ll be nearly full). Bake for 20–22 minutes, until a toothpick comes out with moist crumbs.

The melted chocolate creates rich ribbons in every bite, while the chips stay gooey—ideal for serving warm with a glass of cold milk.

Tip: For extra indulgence, sprinkle the tops with flaky sea salt before baking.

Chocolate Peanut Butter Muffins

These decadent muffins combine rich cocoa and creamy peanut butter for a breakfast treat that feels like dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/3 cup creamy peanut butter
• 1 large egg
• 3/4 cup whole milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. Whisk together 1 1/2 cups flour, 1/2 cup cocoa powder, 2 tsp baking powder, 1/2 tsp salt, and 1/2 cup sugar in a large bowl.
3. In another bowl, beat 1/3 cup peanut butter, 1 egg, 3/4 cup milk, 1/4 cup oil, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined. Fold in 1/2 cup chocolate chips.
5. Divide batter evenly among muffin cups (about 3/4 full). Bake for 18-20 minutes until a toothpick comes out clean.

The magic here? Swirling extra peanut butter into the batter before baking creates pockets of melty goodness. These stay moist for days thanks to the oil-peanut butter combo.

Tip: For bakery-style domes, let the batter rest 10 minutes before baking.

Chocolate Zucchini Muffins

These moist, fudgy muffins sneak in a veggie boost without sacrificing an ounce of chocolatey goodness—perfect for a sneaky-smart breakfast or afternoon pick-me-up.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups shredded zucchini (unpeeled, squeezed dry)
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a bowl, whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. In another bowl, beat ¾ cup sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla until smooth. Fold in shredded zucchini.
4. Gradually mix dry ingredients into the wet batter until just combined. Stir in ½ cup chocolate chips.
5. Divide batter evenly among muffin cups (about ¾ full). Bake for 20–22 minutes, or until a toothpick comes out clean.

The zucchini keeps these muffins incredibly tender, while the double hit of cocoa and melty chocolate chips satisfies every sweet tooth. No one will guess there’s a veggie hiding inside!

Tip: For extra richness, swap ¼ cup of oil with melted butter—just let it cool slightly before mixing.

Chocolate Raspberry Muffins

These tender, fudgy muffins are studded with juicy raspberries for a sweet-tart contrast that’ll make them disappear fast!

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 large egg
• 1 cup whole milk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups fresh raspberries (plus extra for topping)
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 ¾ cups flour, ½ cup cocoa powder, 1 cup sugar, 2 tsp baking powder, and ½ tsp salt.
3. In another bowl, beat 1 egg, then stir in 1 cup milk, ⅓ cup oil, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, mixing just until combined (batter will be thick). Gently fold in 1 ½ cups raspberries and ½ cup chocolate chips.
5. Divide batter evenly among muffin cups, filling each ¾ full. Press 2–3 extra raspberries onto each muffin top.
6. Bake for 20–22 minutes, or until a toothpick inserted comes out clean (avoiding melted chocolate). Cool in the pan for 5 minutes before transferring.

The raspberries burst into jammy pockets while the cocoa-rich batter stays luxuriously moist—no dry muffins here!

Tip: Toss raspberries in 1 tbsp flour before folding in to prevent sinking.

Chocolate Orange Muffins

These tender, citrus-kissed muffins are studded with melty chocolate—a cozy morning treat that feels just a little fancy.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 cup whole milk
• 1/4 cup melted unsalted butter, cooled
• 1 tbsp finely grated orange zest (from 1 medium orange)
• 1 tsp vanilla extract
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat the egg, then whisk in 1 cup milk, 1/4 cup melted butter, 1 tbsp orange zest, and 1 tsp vanilla.
4. Pour wet ingredients into dry ingredients, stirring just until combined (a few lumps are fine). Fold in 3/4 cup chocolate chips.
5. Divide batter evenly among muffin cups (they’ll be about 3/4 full). Bake for 18–20 minutes, until tops spring back when lightly pressed.

The bright orange zest cuts through the rich chocolate, making these muffins feel balanced—not too sweet, but totally indulgent.

Tip: For extra orange flavor, brush warm muffin tops with a simple syrup made from 2 tbsp orange juice and 1 tbsp sugar.

Chocolate Coconut Muffins

These tender, tropical-inspired muffins are packed with rich chocolate and sweet coconut—perfect for breakfast or an afternoon pick-me-up.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup coconut milk (canned, full-fat)
• 1/3 cup melted coconut oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup shredded sweetened coconut
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup cocoa powder, 1 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup coconut milk, 1/3 cup melted coconut oil, 1 egg, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined. Fold in 1/2 cup shredded coconut and 1/2 cup chocolate chips.
5. Divide batter evenly among muffin cups (about 3/4 full) and bake for 18–20 minutes, until a toothpick comes out clean.

The double hit of coconut—milky richness and chewy shreds—makes these muffins taste like a decadent treat, but they’re surprisingly simple to whip up.

Tip: For extra texture, sprinkle a pinch of shredded coconut on top before baking.

Chocolate Hazelnut Muffins

These Chocolate Hazelnut Muffins are a dreamy twist on a classic—rich cocoa meets nutty crunch in every bite, perfect for lazy weekend mornings or a sweet afternoon pick-me-up.

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped hazelnuts
• 1/2 cup chocolate chips

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup cocoa powder, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/2 cup vegetable oil, 1 egg, and 1 tsp vanilla until smooth. Pour into dry ingredients and stir until just combined.
4. Fold in 1/2 cup chopped hazelnuts and 1/2 cup chocolate chips.
5. Divide batter evenly among muffin cups and bake for 18–20 minutes, until a toothpick comes out clean.

The magic here? The hazelnuts toast slightly as they bake, adding a warm, buttery depth to the chocolatey crumb. Tip: For extra indulgence, drizzle melted Nutella over the cooled muffins!

Chocolate Mint Muffins

These Chocolate Mint Muffins are a dreamy twist on classic chocolate muffins, with a refreshing hint of peppermint that makes them irresistible.

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup chocolate chips

1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix milk, vegetable oil, eggs, 1 tsp vanilla extract, and 1/2 tsp peppermint extract until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (don’t overmix). Fold in chocolate chips.
5. Divide batter evenly among muffin cups, filling each 3/4 full. Bake for 18–20 minutes, or until a toothpick comes out clean.

The cool peppermint and rich chocolate combo makes these muffins taste like a cozy holiday treat—perfect with a mug of hot cocoa. Tip: For extra minty flavor, swap half the chocolate chips for chopped peppermint candies!

Chocolate Espresso Muffins

These rich, bakery-style muffins pack a double dose of indulgence—deep chocolate flavor with a bold espresso kick. Perfect for your morning coffee break or an afternoon pick-me-up!

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tbsp instant espresso powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• 1 large egg
• ¾ cup whole milk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
2. Whisk together 1 ¾ cups all-purpose flour, ½ cup cocoa powder, 1 tbsp espresso powder, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. In another bowl, beat 1 cup sugar, the egg, ¾ cup milk, ⅓ cup oil, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined. Fold in ½ cup chocolate chips.
5. Divide batter evenly among muffin cups (about ¾ full) and bake for 18–20 minutes, until a toothpick comes out clean.

The espresso amplifies the chocolate flavor without overpowering it, and the tender crumb stays moist for days. Tip: For extra decadence, warm muffins slightly and serve with a dollop of mascarpone!

Chocolate Cherry Muffins

These tender, fudgy muffins are studded with juicy cherries and rich chocolate—perfect for a sweet morning treat or an afternoon pick-me-up.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh or frozen pitted cherries, chopped
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup cocoa powder, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/3 cup vegetable oil, 1 egg, and 1 tsp vanilla until smooth. Pour into dry ingredients and stir just until combined (don’t overmix).
4. Fold in chopped cherries and 1/2 cup chocolate chips.
5. Divide batter evenly among muffin cups (about 3/4 full). Bake for 18–20 minutes, or until a toothpick comes out clean. Cool for 5 minutes before serving.

The cherries add a bright, tart contrast to the deep chocolate flavor, while the melted chocolate chips make every bite extra indulgent.

Tip: If using frozen cherries, don’t thaw them—toss in 1 tbsp flour first to prevent sinking.

Chocolate Almond Muffins

These rich, nutty muffins are a chocolate lover’s dream, with a tender crumb and just the right amount of crunch from toasted almonds.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped toasted almonds
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup cocoa powder, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, 1 egg, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in 1/2 cup chopped almonds and 1/2 cup chocolate chips.
5. Divide batter evenly among muffin cups and bake for 18–20 minutes, until a toothpick comes out clean.

The double hit of chocolate and almonds makes these muffins feel indulgent, yet they’re simple enough for a weekday breakfast. Tip: For extra crunch, sprinkle a few extra almonds on top before baking.

Chocolate Pumpkin Muffins

These rich, spiced muffins blend the cozy flavors of pumpkin and chocolate for a treat that’s perfect with your morning coffee or as an afternoon pick-me-up.

Ingredients

• 1 ¾ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a bowl, whisk together 1 ¾ cups flour, ⅓ cup cocoa powder, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp pumpkin pie spice.
3. In another bowl, mix pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ⅓ cup oil, eggs, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined. Stir in ¾ cup chocolate chips.
5. Divide batter evenly among muffin cups (about ¾ full). Bake for 20–22 minutes, until a toothpick comes out clean.

The secret to these muffins? The pumpkin keeps them super moist, while the double hit of cocoa and chocolate chips makes them decadent without being overly sweet.

Tip: For extra gooey pockets, reserve a few chocolate chips to press on top of the muffins before baking.

Chocolate Caramel Muffins

These rich, gooey muffins are like a dessert and breakfast hybrid—perfect for when you need a little indulgence with your morning coffee.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup buttermilk
• 1 tsp vanilla extract
• 12 soft caramel candies, unwrapped
• 1/4 cup mini chocolate chips

Instructions:

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
2. Whisk together 1 3/4 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
3. In another bowl, beat 1 cup sugar, 1/3 cup oil, and the egg until smooth. Stir in 1 cup buttermilk and 1 tsp vanilla.
4. Fold dry ingredients into the wet mix until just combined. Spoon batter into liners until halfway full.
5. Press a caramel candy into the center of each muffin, then top with remaining batter. Sprinkle with 1/4 cup chocolate chips.
6. Bake for 18–20 minutes, until tops spring back when touched. Let cool 5 minutes before serving.

The hidden caramel center melts into a luscious ribbon, making every bite a sweet surprise. Tip: Warm leftovers for 10 seconds in the microwave to revive the gooey caramel!

Chocolate Sour Cream Muffins

These rich, tender muffins strike the perfect balance between decadent chocolate flavor and a subtle tang from sour cream—ideal for breakfast or an afternoon pick-me-up.

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 ¾ cups flour, ½ cup cocoa powder, 1 tsp baking powder, 1 tsp baking soda, and ½ tsp salt.
3. In another bowl, beat 1 cup sugar, 2 eggs, 1 cup sour cream, ½ cup oil, and 1 tsp vanilla until smooth. Fold wet ingredients into dry until just combined (batter will be thick). Stir in ½ cup chocolate chips.
4. Divide batter evenly among muffin cups (about ¾ full). Bake for 18–20 minutes, until tops spring back when lightly pressed.

The sour cream keeps these muffins irresistibly moist, while the double dose of chocolate (cocoa and chips) makes them feel like a treat. They’re even better the next day—if they last that long!

Tip: For bakery-style domed tops, let the batter rest for 15 minutes before baking.

Chocolate Oatmeal Muffins

These chocolate oatmeal muffins are the perfect cozy treat—moist, hearty, and just sweet enough to feel like dessert without the guilt.

• 1 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

1. Preheat oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the oats, flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups (about 3/4 full). Bake for 18–20 minutes, or until a toothpick comes out clean.

The oats add a satisfying chewiness, while the double dose of chocolate keeps these muffins rich and indulgent. Tip: For extra texture, sprinkle a few extra oats and chocolate chips on top before baking!

Chocolate Avocado Muffins

These rich, fudgy muffins sneak in creamy avocado for extra moisture—no one will guess it’s there!

Ingredients

• 1 cup mashed ripe avocado (about 2 medium)
• 1/2 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a bowl, whisk together mashed avocado, 1/2 cup granulated sugar, 1/3 cup brown sugar, 1/4 cup coconut oil, eggs, and 1 tsp vanilla until smooth.
3. In another bowl, sift together flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Fold dry ingredients into the wet mix until just combined. Stir in chocolate chips.
4. Divide batter evenly among muffin cups (about 3/4 full). Bake for 18–20 minutes, or until a toothpick comes out with moist crumbs.
5. Cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

The avocado keeps these muffins luxuriously tender, while the double hit of cocoa and chocolate chips satisfies any sweet tooth. Tip: For extra gooeyness, press a few extra chocolate chips on top of the batter before baking.

Conclusion

With 18 luscious chocolate muffin recipes to choose from, there’s a perfect treat for every craving! Whether you’re baking for a special occasion or just because, these decadent options are sure to delight. Give them a try, and don’t forget to share your favorite in the comments or pin this roundup for later. Happy baking!