Photo of Chocolate Muffins by WW

Chocolate Muffins

Points® value
Total Time
36 min
10 min
26 min
Everything you’d expect – moist crumbly cake with lots of chocolaty goodness. Sprinkle on a pinch of sea salt for an unexpected flavour contrast.


Cooking spray

2 spray(s)

All-purpose flour

1¼ cup(s)

Baking powder

1½ tsp(s)

Baking soda

1 tsp(s)

Table salt



9 tbsp(s), granulated

Raw egg

2 large, beaten

Vanilla extract

1 tsp(s)

Bittersweet chocolate

2½ oz

Unsalted butter

3 tbsp(s)

Hot water

1 cup(s), almost boiling

Powdered sugar (confectioner's)

1½ tbsp(s)


  1. Preheat oven to 350°F. Line a 12-hole muffin pan with cupcake liners or coat pan with cooking spray.
  2. In a large bowl, sift together flour, baking powder, baking soda and salt; set aside.
  3. Using an electric mixer, in another large bowl, beat granulated sugar, eggs and vanilla until light and somewhat fluffy.
  4. Melt butter and chocolate in a double-boiler over very low heat, stirring constantly, so it doesn’t burn.
  5. With electric mixer running on slow, pour warm chocolate mixture into eggs until thoroughly combined. Add flour mixture and hot water, alternating in batches, until just combined.
  6. Pour batter into muffin holes about 2/3s full. Bake until a toothpick inserted in center of a muffin comes out clean, about 20 to 24 minutes. Place pan on a wire rack for 2 minutes and then remove cupcakes from pan to cool completely. Once cool, dust with powdered sugar. Yields 1 cupcake per serving.


Make these muffins your own: Add 1/2 teaspoon of cinnamon, swap hot water with hot coffee and/or add 1/2 teaspoon of instant espresso to the dry ingredients.