Photo of Chocolate muffins by WW

Chocolate muffins

Total Time
35 min
15 min
20 min
Sometimes you need a quick bread, like these muffins, for a grab-and-go breakfast or even a snack or dessert. And, these rich tasting muffins offer everything you’d expect – they’re a moist crumbly cake with lots of chocolaty goodness. Experiment with this recipe and try sprinkling the muffins with a pinch of sea salt for a sweet and savory flavor contrast. Or consider adding 1/2 teaspoon of cinnamon for a touch of spice or swap hot water with hot coffee, or add 1/2 teaspoon of instant espresso to the dry ingredients for more depth and richness. Store leftover muffins at room temperature in an air-tight container for 2 to 3 days.


Cooking spray

2 spray(s)

All-purpose flour

1¼ cup(s)

Baking powder

1½ tsp

Baking soda

1 tsp

Table salt



9 Tbsp, granulated


2 large egg(s), beaten

Vanilla extract

1 tsp

Bittersweet chocolate

2½ oz

Unsalted butter

3 Tbsp

Hot water

1 cup(s), almost boiling

Powdered sugar (confectioner's)

1½ Tbsp


  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 15 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.