Breakfast

5-Minute Moist Chocolate Microwave Muffins

4.72 from 25 votes
My 5-Minute Chocolate Microwave Muffins recipe yields perfectly moist and sweet muffins in practically no time at all!
Five microwave chocolate muffins on a platter.

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!

The tops of my chocolate muffins made in the microwave.

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

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):

  1. 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!
  2. Into a sieve over a medium bowl, combine flour, sugar, 3/4 of the chocolate chips, cocoa powder, and baking soda.
  3. In a separate measuring jug, whisk egg, yogurt, milk, oil, and vanilla until smooth.
  4. 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.
  5. 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.
  6. 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.
  7. The muffins are best enjoyed the day they are cooked.

A close up of the texture of my microwave muffins recipe.

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!

And don’t forget to buy my Bigger Bolder Baking cookbook for more recipes!

Full (and printable) recipe below!

Watch The Recipe Video!

5-Minute Chocolate Microwave Muffins Recipe

4.72 from 25 votes
My 5-Minute Chocolate Microwave Muffins recipe yields perfectly moist and sweet muffins in practically no time at all!
Author: Gemma Stafford
Servings: 10 muffins
Prep Time 15 mins
Cook Time 2 mins
My 5-Minute Chocolate Microwave Muffins recipe yields perfectly moist and sweet muffins in practically no time at all!
Author: Gemma Stafford
Servings: 10 muffins

Ingredients

  • 1 cups (5oz/142g) all-purpose flour
  • ½ cup (4oz/115g) white sugar
  • 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
  • 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.

Submit your own photos of this recipe

5 Images

Mishka Merugu

Agarwalk

zannatul

Chandrasyna Bagavathi

Niyah Abdelshafi

guest
43 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Sara
Sara
14 days ago

Hi i dont have micro wave can i use alternate ???

Anushka
Anushka
19 days ago

Hey, Gemma what is 3/4 cup of the batter can u please tell me how do I do it please tell me

JENNIFER TAN
1 month ago

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.

Lynda Kramer
Lynda Kramer
2 months ago

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.

Kaelani
Kaelani
3 months ago

What are the measurements? I couldn’t find them anywhere 😅

Beth
Beth
3 months ago

Can I use sour cream instead of yogurt?

Diya
Diya
3 months ago

Gemma these were amazing! This was my first attempt at making muffins and I am not the biggest fan of any chocolate flavored desserts, especially when it is THIS chocolatey,but I gave it a try and wow,you just changed my mind on this. They are perfectly moist and sweet,I was contemplating whether I should make frosting in case they’re try but No,they were PERFECT. thank you so much for this amazing recipe. 💛

Agarwalk
3 months ago

Lovely cupcakes Jemma. I was craving to make them ever since I saw them. Tried them today and they were so quick and awesome!

Mike L.
3 months ago

Best Microwave bake yet!! Must be the yogurt 😉 Thanks for sharing. *Our Micro is only 1000W so cooking 4 muffins at a time gave much better results needing only about 3 zaps. (5 muffins took too many zaps and they got dry after they cooled) Spreading them wider on the micro’s glass rotation plate worked better too. Thx again!

Mishka Merugu
3 months ago

They were just amazing
Thanks Gemma!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!