These hot chocolate muffins give you all the comforting flavor of hot cocoa, but in moist muffin form, peppered with melty chocolate chips.
Using real hot chocolate mix as the base of the batter, this easy muffin recipe has a unique and distinct flavor. Plus, they’re easy to whip up, requiring just one bowl and less than 30 minutes to make!
For the most decadent muffins, you can use this homemade hot chocolate mix in the batter!
As a busy mom with a refined palate, I truly adore one bowl baking! Less cleanup is ALWAYS a plus! Between that and the quickness and the only requiring 10 ingredients of this recipe, it’s everything I look for when baking—easy, efficient, and elevated!
Hot Cocoa Muffins Ingredients
Here’s everything you need:
- Hot chocolate mix. Use your favorite! The flavor of your muffins will replicate the flavor of the hot chocolate the mix makes. This is especially delicious with homemade hot chocolate mix.
- All-purpose flour.
- Granulated sugar.
- Salt.
- Baking powder.
- Oil. Any neutral oil will do. I usually use vegetable or coconut oil, but canola and grapeseed work, too!
- Milk. Any milk will do- dairy or nondairy. If you do use nondairy milk, make sure it is unsweetened and unflavored (though unsweetened vanilla works in a pinch).
- Egg. This recipe works with a flax egg.
- Vanilla extract.
- Mini chocolate chips.
How to Make Muffins with Hot Chocolate Mix
Batter Up!
Start by whisking together your dry ingredients. Flour, hot chocolate mix, sugar, baking powder, and salt. Make sure their is no lumps before you add the wet ingredients.
Time for the oil, milk, egg, and vanilla extract. Use the whisk again to combine until smooth. Use a rubber spatula to push any ingredients that stick to the sides of the bowl into the batter.
Once your batter is well-combined, add the mini chocolate chips and use a spatula to fold.
How to Perfectly Bake Muffins
Make sure your oven is fully preheated to 400°F. Line your muffin tin with paper liners or these reusable silicone liners for a more sustainable option.
Fill the cups ¾ of the way with batter. I love to use a large cookie scoop to do so. It makes it so easy!
Bake the muffins on the top rack for 15-17 minutes or until a toothpick comes out clean. Allow them to cool for at least 15 minutes before diving in.
How to Properly Store Your Hot Chocolate Muffins
These chocolatey muffins should be covered or stored in an airtight container to keep them fresh as long as possible.
They will stay moist and delicious at room temperature for 3-4 days before they start to dry out.
You can also freeze them to keep them fresh even longer. They can be frozen for up to 6 months and easily thawed out at room temperature or overnight in the refrigerator.
One-Bowl Hot Chocolate Muffins
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Reusable Baking Cups (optional)
Ingredients
- 1 cup hot chocolate mix
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup neutral oil (vegetable, canola, grapeseed, or coconut)
- ½ cup milk of choice (any unsweetened & unflavored milk)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips (dark, milk, or semi-sweet chocolate)
Instructions
- Preheat the oven to 400°F and line a muffin tin.
- To a large mixing bowl, add the hot chocolate mix, flour, sugar, baking powder, and salt and whisk until well-combined.
- Add the oil, milk, egg, and vanilla extract and whisk again until smooth.
- Fold in the mini chocolate chips.
- Fill each muffin cup about ¾ of the way and bake on the top rack for 15-17 minutes until a toothpick comes out clean. Cool and enjoy!
Pro Tips
- Aside from the chocolate chips, almost all of the flavor in these muffins comes from the hot chocolate mix, so use a mix you like!
