Easy and Fluffy Chocolate Muffins Recipe 

These easy and fluffy chocolate muffins are a delightful treat for any occasion. Made with simple ingredients and bursting with rich chocolate flavor, they are perfect for breakfast, snacks, or dessert. Here’s a description of this mouthwatering recipe:

These chocolate muffins are irresistibly moist and tender, with a rich cocoa flavor that will satisfy any chocolate craving. Each bite is filled with the perfect balance of sweetness and decadence, making them a favorite among both kids and adults alike.

The batter comes together quickly and easily, requiring just a few basic ingredients that you likely already have in your pantry. With a simple mix of flour, cocoa powder, sugar, eggs, buttermilk (or a substitute), vegetable oil, and vanilla extract, you can whip up a batch of these muffins in no time.

Once baked, the muffins rise beautifully, forming a soft and fluffy texture that melts in your mouth. The aroma of chocolate fills the kitchen as they bake, creating an irresistible temptation that is hard to resist.

Whether enjoyed warm straight from the oven or cooled to perfection, these chocolate muffins are sure to become a new favorite in your household. Serve them as a quick breakfast on busy mornings, pack them in lunchboxes for a sweet midday treat, or indulge in them as a decadent dessert after dinner.

With their irresistible flavor and fluffy texture, these easy chocolate muffins are guaranteed to delight your taste buds with every bite. Enjoy them with a glass of milk, a cup of coffee, or simply on their own for a delightful chocolatey indulgence that everyone will love.


  • Peanut Butter Filling:
  • 8 oz cream cheese softened
  • ½ cup peanut butter (145g)
  • ½ cup granulated sugar (100g)
  • 1 large egg lightly beaten
  • ½ tsp vanilla


  • ½ cup canola oil vegetable oil would also work
  • 1 cup granulated sugar (200g)
  • ½ cup milk
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • ⅔ cup sour cream (150g)
  • 2 cups all-purpose flour (240g)
  • ½ cup cocoa powder (50g)
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 cups semisweet chocolate chips divided


Preheat oven to 350F and line 18 muffin cups with cupcake liners (or lightly grease and flour).
Prepare Peanut Butter Filling first by microwaving cream cheese and peanut butter at 10 second intervals until it is easily stirred and combine.
Stir in granulated sugar, egg, and vanilla. Set aside. In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.
Gently fold in sour cream until just-combined. In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.
Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 ½ cup chocolate chips. Scoop chocolate muffin batter into prepared muffin tin, filling only ½ full.
Scoop heaping spoonfuls (I used a heaping 1 ½” cookie dough scoop) peanut butter mixture on top of the chocolate batter, then cover with a layer of chocolate batter so that muffin cup is filled ⅔ TO ¾ of the way full.
Repeat until all batter has been dispersed. Sprinkle tops of muffins with remaining chocolate chips. Bake on 350F for 22-25 minutes (toothpick inserted in center should come out mostly clean, with a few crumbs.

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