These 5-Minute Moist Chocolate Microwave Muffins are a game-changer for anyone craving a quick, decadent treat. Rich, fudgy, and impossibly soft, they’re packed with deep chocolate flavor that feels indulgent yet effortless. Perfect for busy mornings or late-night cravings, they come together in just 15 minutes of prep and 2 minutes of cooking—no oven required.
Each bite delivers a melt-in-your-mouth texture, with a moist crumb that’s perfectly balanced by a hint of sweetness. The aroma of warm chocolate fills your kitchen instantly, making it impossible to resist. Whether you’re a baking novice or a seasoned pro, these muffins are a foolproof way to satisfy your chocolate cravings in record time.
Ingredients for Quick & Easy Chocolate Muffins
- Dry Ingredients:
- 1 cup (5oz/142g) all-purpose flour
- ½ cup (4oz/115g) white sugar
- ⅓ cup (2oz/57g) chocolate chips (plus extra for topping)
- ¼ cup (1oz/28g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients:
- 1 small egg
- ½ cup (4oz/115g) plain yogurt (can substitute with sour cream)
- ¼ cup (2floz/57ml) whole milk (any milk variety works)
- ¼ cup (2floz/57ml) vegetable oil (or melted butter)
- ½ teaspoon vanilla extract
- Extra:
- 1 cup (6oz/170g) chocolate chips (for sprinkling on top)
Step-by-Step Instructions
- Set up 5 silicone cupcake molds on a large plate. They don’t need to be greased.
- In a medium bowl, use a sieve to combine the dry ingredients: flour, sugar, ⅓ cup chocolate chips, cocoa powder, baking soda, and salt. Mix well.
- In a separate measuring jug, whisk together the wet ingredients: egg, yogurt, milk, oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix.
- Fill each muffin cup about ¾ full with the batter. Sprinkle the remaining 1 cup chocolate chips on top of each muffin for extra gooeyness.
- Microwave the muffins for 45 seconds. Check them—if they’re still wet, rotate the plate and microwave for another 30 seconds to 1 minute. (Note: Timing depends on your microwave’s wattage. For a 1200W microwave, total time is usually 1–1.5 minutes.)
- The muffins are done when they have no wet batter left and have risen slightly. Let them cool for a few minutes before enjoying.
- Repeat with the remaining batter. These muffins are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 4 weeks.
Quick and Easy Serving Suggestions
These 5-Minute Moist Chocolate Microwave Muffins are perfect on their own, but you can elevate them with a dollop of whipped cream or a drizzle of chocolate ganache. For a fruity twist, serve with fresh berries or a dusting of powdered sugar. They’re also great paired with a glass of cold milk or a hot cup of coffee for a cozy treat.
Storage and Reheating Tips
These muffins are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag for up to 4 weeks. When ready to enjoy, thaw at room temperature or microwave for 10-15 seconds to warm them up.
Recipe Variations to Try
Switch things up by adding a handful of chopped nuts, like walnuts or pecans, for extra crunch. You can also swap the chocolate chips for white chocolate or butterscotch chips for a different flavor profile. For a healthier option, try using whole wheat flour and reducing the sugar by a tablespoon or two.
Microwave Wattage and Timing Tips
Since microwaves vary in power, start with the suggested 45 seconds and check for doneness. If your microwave is less than 1200 Watts, you may need to add 10-15 seconds at a time. Look for a risen muffin with no wet batter on top. Rotating the plate halfway through ensures even cooking.
Why Silicone Molds Work Best
Silicone cupcake molds are ideal for this recipe because they’re non-stick and heat-resistant, making cleanup a breeze. If you don’t have silicone molds, use microwave-safe ramekins or coffee mugs, but be sure to grease them lightly to prevent sticking.
5-Minute Moist Chocolate Microwave Muffins
Equipment
- silicone cupcake molds
- large plate
- sieve
- medium bowl
- measuring jug
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (5oz/142g)
- ½ cup white sugar (4oz/115g)
- ⅓ cup chocolate chips (2oz/57g)
- ¼ cup unsweetened cocoa powder (1oz/28g)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 small egg
- ½ cup plain yogurt (4oz/115g)
- ¼ cup whole milk (2floz/57ml)
- ¼ cup vegetable oil (2floz/57ml)
- ½ teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Set up 5 silicone cupcake molds on a large plate and set them aside. No need to butter them.
- Into a sieve over a medium bowl, combine flour, sugar, 3/4 of the chocolate chips, cocoa powder, and baking soda.
- In a separate measuring jug, whisk egg, yogurt, milk, oil, and vanilla until smooth.
- Pour the wet into the dry chocolate mixture and stir until the batter is just blended.
- Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
- Microwave the muffins for 45 seconds, check and rotate on the plate, and microwave for another roughly 30 seconds-1 minutes. This timing is based on my microwave which is 1200 Watts so check the wattage of your microwave because your timing may vary.
- Once your muffins have no more wet batter and they rise they are done.
- Set the muffins over to cool down and continue cooking off the rest of your batter.
- The muffins are best enjoyed the day they are cooked.
- Store any leftovers in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 4 weeks.
