Chocolate Muffins for the First Day of School

Chocolate muffins for the first day of school are soft, moist muffin-cookies baked in 30 minutes with no mixer, made from ingredients already in the kitchen. A sweet fix for the first morning of the year.

Why skipping the mixer works better here

Good muffins rely on a batter that isn't overmixed. An electric mixer develops the gluten in the flour and produces a tough, gummy muffin instead of a soft one. Mixing with a spatula for a few strokes by hand, stirring with a spatula until the dry lumps just disappear, is how you get a tender crumb.

How to make a double batch for the freezer

Double all the quantities, bake in two tins and cool completely before freezing each muffin separately in a zip bag. In the morning, take one out and microwave for 20 seconds, or leave at room temperature until you head out the door, so the soft texture holds.

The recipe

Chocolate Muffins for the First Day of School

Soft, moist chocolate muffin-cookies baked in 30 minutes with no mixer, made from basic ingredients already in the kitchen.

• Servings 12 muffins
• Prep 10 min
• Cook 20 min
• Total 30 min

Print recipe

Ingredients

• 2 cups / 250 g all-purpose flour
• 3/4 cup / 150 g sugar
• 1/2 cup / 45 g cocoa powder
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup / 240 ml milk (or almond milk)
• 1/2 cup / 120 ml canola oil
• 2 eggs
• 1 tsp vanilla extract
• 3/4 cup / 130 g chocolate chips

Instructions

1. Preheat the oven to 355°F / 180°C and line a muffin tin with paper liners.

2. In a large bowl, mix the flour, sugar, cocoa, baking powder and salt.

3. In a separate bowl, mix the milk, oil, eggs and vanilla extract.

4. Add the wet ingredients to the dry ones and mix with a spatula until you get an even batter, without overmixing.

5. Fold in the chocolate chips.

6. Pour the batter into the tin, filling each cup two-thirds full, and bake for 18-20 minutes, until a toothpick comes out with just a few moist crumbs.

7. Cool in the tin for 5 minutes before transferring to a wire rack.

Frequently Asked Questions

Can I make the muffins the day before?
Yes, keep them in a sealed container at room temperature for up to two days, the texture stays moist.

Can I use grated milk chocolate instead of chips?
Yes, either works. Grated chocolate melts further into the batter and gives a gentler flavor than distinct chocolate chip pockets.

Why did my muffins come out flat?
Usually a sign that the baking powder is old or the oven wasn't fully preheated before baking. Check the expiration date and preheat the oven for 10 minutes first.