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Hi Bold Bakers!
If you’re looking for the fastest way to make muffins, I have just the thing! Not only does my Moist Chocolate Microwave Muffins recipe yield perfect, moist, incredible muffins, but you can now have bakery-style muffins in record time.
I’m talkin’ a rich, moist muffin in just a few minutes in the microwave!
If you’re looking for a classic chocolate muffin recipe, baked in an oven, you have to try my Bakery-Style Double Chocolate Muffin recipe!
What Is A Microwave Muffin?
It’s exactly like it sounds: a muffin made in the microwave — and fast! In this case, a chocolate muffin, but you can really make any flavor you’d like. The microwave bakes your muffin quickly, keeping it moist, unlike the dry heat of an oven sometimes. They take only a few minutes to whip up, then under two to bake.
I love using my microwave for baking.
What You Need To Make Microwave Muffins
- Silicone Baking Cups
- Measuring spoons
- Measuring cups
- A bowl for mixing
- A spoon for mixing
How To Make Chocolate Muffins In The Microwave
Most of the time in this recipe actually comes from making the muffin batter — because they bake so fast in the microwave! Here’s how you make delicious chocolate muffins in no time at all (and don’t forget to get the full recipe with measurements, down below):
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Set up 5 silicone cupcake molds on a large plate and set them aside. No need to butter them, silicone does all the work for you!
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Into a sieve over a medium bowl, combine flour, sugar, 3/4 of the chocolate chips, cocoa powder, and baking soda.
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In a separate measuring jug, whisk egg, yogurt, milk, oil, and vanilla until smooth.
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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.
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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.
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Once your muffins have no more wet batter and they are risen they are done. Set the muffins over to cool down and continue cooking off the rest of your batter.
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The muffins are best enjoyed the day they are cooked.
Gemma’s Pro-Chef Tips For Making Microwave Muffins
- The yogurt is what makes these muffins soft, if you don’t have any you can use sour cream instead
- If you only want a few muffins you can half this recipe to make just 5
- Use good quality, unsweetened cocoa powder, not hot chocolate powder
- Don’t have a microwave? Bake at 350°F for roughly 15-18 minutes
- Muffins can be frozen for up to 4 weeks
- Mix the batter up to 12 hours in advance and keep in the fridge to have warm, freshly ‘baked’ muffins
- Get the silicone cupcake molds on Amazon
Storing Microwave Muffins
Most of my muffin recipes can be stored in an airtight container for up to three days, but these microwave muffins are best eaten straight away and not stored.
Make More Muffins!
- Double Chocolate Chip Muffins
- Crazy Muffins: One Base Muffin Recipe With Endless Flavor Variations
- Lemon Poppy Seed Muffins
And don’t forget to buy my Bigger Bolder Baking cookbook for more recipes!
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
5-Minute Chocolate Microwave Muffins Recipe
Ingredients
- 1 cups (5oz/142g) all-purpose flour
- ½ cup (4oz/115g) white sugar
- ⅓ cup (2oz/57g) chocolate chips
- ¼ cup (1oz/28g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 small egg
- ½ cup (4oz/115g) plain yogurt
- ¼ cup (2floz/57ml) whole milk
- ¼ cup (2floz/57ml) vegetable oil
- 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.
The website is horrible with all the popups on my screen I can’t even see the comment box while I’m typing right now!!
PS I cannot make this when I search for “easy and fast” but it calls for a lot of ingredients that I would have to go shopping for. I’m sure it would be awesome but it does not belong in the easy category.
Hi Gemma, if I would like to add bananas to the recipe, do I have to make any adjustments to the other ingredients?
Can we substitute chocolate chips and cocoa powder for something else?
Hi Gemma! Finally tried this recipe and am glad I did! They turned out absolutely amazing! Just wanted to check if your recipe for savoury muffins can also be made using the microwave.
Hi Gemma I love your recipes I’ve tried many of your recipes can you do me a favour please do mention nutritional information with the recipes if it’s possible for you
It will be a great help
Thanks in advance
Can you substitute the yogurt?
Hi i dont have micro wave can i use alternate ???
Hey, Gemma what is 3/4 cup of the batter can u please tell me how do I do it please tell me
I made this for the 2nd time and it came out so much better as I could adjust level of sweetness and how chocolatey I liked it. Came out perfect. Will try topping with dessicated coconut next time.
Hi Gemma. Love Can skim milk be used in place of whole milk? And plain Greek yogurt instead of plain yogurt? That’s the type of milk and yogurt typically in my fridge.