Instant Pot Chocolate Muffins

Whenever I crave a moist and chocolatey flavor, I make these easy Instant Pot chocolate muffins. I love that in about 30 minutes I can satisfy my family sweet tooth by combining melted butter, all purpose flour, cocoa powder, granulated sugar, milk, and chocolate chips. This recipe is worth bookmarking and making for Mothers Day or any time a chocolate craving shows up.

Attention chocolate lovers! My Instant Pot chocolate muffins recipe is seriously addictive once you try it. I am just saying! As I have shared before, my kids and I love everything chocolate flavored, and some of our recent favorites include chocolate banana muffins and my Instant Pot flourless chocolate cake. I served that cake the other day when my girlfriends came over for brunch, and it was a total favorite.

These Instant Pot chocolate muffins are treats I enjoy all year long. I make them for Mothers Day, easy breakfasts, or brunch gatherings since they are simple to prepare and easy to plan ahead. They bring back memories of growing up, when chocolate filled mornings were common in my house because my mom and I both loved sweets. If you are new to using a pressure cooker, this recipe is a great place to start since it is quick, and uses basic ingredients I listed below. You can make several muffins at once and store them for later, assuming they are not all eaten right away.

Why you will love this recipe 

• Simple and chocolatey: I make this dessert when I want a dessert that is simple to make using chocolate chips. It tastes soft and creamy, which is a plus for a muffin.
• Quick to prep: This recipe takes about 10 minutes to prepare, which works well on busy days. I mix the dry ingredients, add the wet ingredients, and finish by folding in the chocolate chips.
• Rich chocolate flavor: I love how the rich cocoa goes with the melty chocolate chips, as a sprinkle of powdered sugar and a touch of strawberry jam add a touch of sweetness.
• Easy to serve: I serve these muffins as an afternoon treat, pack them as a snack for my kids for school, or add toppings when hosting family and friends.

What you will need

• Base ingredients: I use melted butter, granulated sugar, and an egg for a smooth and rich batter.
• Dry mix: I add all purpose flour, cocoa powder, baking soda, and baking powder.
• Milk and choco-chips: I whisk in milk for moisture and stir in chocolate chips for extra bursts of sweetness.
• Toppings: Powdered sugar and strawberry jam are my favorites.

How to make

Prepare the batter: I add the melted butter and white granulated sugar to a large bowl and whisk until smooth. Then I whisk in the egg, and mix until fully combined.

Combine dry ingredients: I mix in the flour, cocoa powder, baking soda, and baking powder.

Add wet ingredients: Next, I add the milk until the batter is smooth.

Incorporate chocolate chips: I sprinkle the chocolate chips into the batter and fold them in until they are mixed throughout.

Cook the muffins: I spray the egg mold with baking spray, fill each hole with the batter, and cover loosely with foil. I place the mold on the trivet inside the Instant Pot with water, lock the lid, and cook on High Pressure for 12 minutes, followed by a 10‑minute Natural Pressure Release.

Cool and serve: I carefully remove the mold, let the muffins cool slightly, then take them out. I sprinkle it with powdered sugar and add strawberry jam on top before serving.

Expert tip

Let the muffins cool before serving

I recommend you let the chocolate muffins cool slightly before removing them from the molds and serving to help them have the right shape and keep them tender. When you take them out too quickly, the texture can be fragile, and the muffins may crumble to pieces. Once they are cooled, the chocolate chips will not make the muffins soggy, and the powdered sugar and jam topping gives the muffins that appealing look on top. Just as my kids like it!

More tips to consider:

• I like to switch the flour to almond or coconut flour when I want a gluten free option.
• Using high quality cocoa and chocolate chips makes the flavor stand out and taste richer. Don’t be afraid to invest.
• Filling the molds only about 3/4  full gives the muffins space to rise properly without creating a mess in your oven.
• Removing the muffins right after the pressure is released keeps them tender and stops them from overcooking.

Recipe variations and add-ins:

• Berry sweet bite: I add 1 cup of fresh blueberries to the batter. They add bursts of fruity flavor and keep the muffins moist. This is my favorite!
• Nutty crunchy: When I want a nutty crunch, I stir in 3/4 cup chopped walnuts. My kids love this one.
• Coconut soft touch: I add 1 cup of shredded coconut, I love how it adds sweetness and makes the muffin chewy.
• Spicy: I add 1 teaspoon ground cinnamon and 1/4 teaspoon cayenne pepper to make the muffins rich and spicy.
• Mint cool treat: For a minty taste, I stir in 1 teaspoon peppermint extract and 1/2 cup white chocolate chips. This combination is so good!

Serving suggestions:

Since I enjoy baking, I make these instant pot chocolate muffins as a sweet treat for my family to enjoy. Additionally, they can be enjoyed as a dessert for holidays or celebrations. I love serving them alongside my Dubai chocolate pistachio cups or my chocolate French toast casserole because the more the dessert, the richer the table, and the more memories can be made while enjoying tasty treats. 

When I am planning a bigger gathering, as we often do as a family, these muffins pair well with main dishes like grilled whole chicken or Mediterranean salmon foil packets, which we look forward to as a family during holidays and birthdays. The best part is that leftovers make easy snacks the next day, which means I can quickly pack them into my kids’ lunch boxes, saving me time as a working mum.

How to store leftovers:

• Room temperature: I keep the muffins in an airtight container at room temperature for up to 2 days to keep them soft.
• Refrigerate: I make sure the muffins are fully cooled, then I refrigerate them for up to 5 days.
• Freeze: For longer storage, I keep them in a Ziploc bag and freeze them for up to 2 months.

Frequently asked questions

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