5-Minute Moist Chocolate Microwave Muffins

Shaziya

These 5-Minute Moist Chocolate Microwave Muffins are a game-changer for anyone craving a quick, decadent treat. 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.

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Prep Time 15

Cook Time 2

Servings 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.

Keyword chocolate muffins, easy baking, microwave recipe, moist muffins, quick dessert