5-Minute Moist Chocolate Microwave Muffins

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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):

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.

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!

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Whole Wheat Waffles Recipe (With Wheat Germ)