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Instant Pot Chocolate Muffins Recipe

★★★★★

4.9 from 130 reviews
  • Author: Julian
  • Total Time: 32 minutes
  • Yield: 7 servings 1x

Description

Delicious and moist chocolate muffins made effortlessly using an Instant Pot. These chocolate muffins are rich, fluffy, and packed with chocolate chips, perfect for a quick dessert or breakfast treat without the need for an oven.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup butter (melted)
  • 1/2 cup white granulated sugar
  • 1 egg
  • 1/3 cup milk

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

Additional

  • 1/3 cup chocolate chips
  • Baking spray (for greasing the mold)
  • Powdered sugar and strawberry jam (optional for topping)

Instructions

  1. Combine Butter and Sugar: Add melted butter and white granulated sugar to a large bowl and whisk until the mixture is shiny and smooth, ensuring that the sugar is well incorporated.
  2. Add Egg: Crack one egg into the bowl and whisk thoroughly to combine with the butter and sugar mixture.
  3. Mix Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and cocoa powder to the wet mixture. Whisk well until all dry ingredients are fully incorporated.
  4. Add Milk: Pour in the milk and whisk again until the batter is smooth and consistent.
  5. Fold in Chocolate Chips: Stir in the chocolate chips evenly throughout the muffin batter.
  6. Prepare the Mold: Spray the pressure cooker egg mold with baking spray to prevent sticking, then fill each mold 3/4 full with the prepared muffin batter. Cover the filled mold loosely with foil to protect from water condensation during cooking.
  7. Add Water to Instant Pot: Pour 1 1/2 cups of water into the Instant Pot and place the trivet inside to hold the mold above the water.
  8. Place Mold in Instant Pot: Set the muffin batter mold on top of the trivet inside the Instant Pot.
  9. Seal and Cook: Lock the Instant Pot lid and set the valve to sealing. Cook on High Pressure for 12 minutes to allow the muffins to bake through via steam pressure.
  10. Natural Pressure Release: Once the cooking time ends, allow the Instant Pot to release pressure naturally for 10 minutes for gentle finishing of the muffins.
  11. Open and Remove: Carefully unlock and open the lid, remove the mold from the pot, and allow the muffins to cool slightly in the mold.
  12. Serve: Gently remove the muffins from the mold. Optionally, sprinkle with powdered sugar and top with strawberry jam before serving for an enhanced flavor experience.

Notes

  • Ensure the mold is only filled 3/4 full to give muffins room to rise without overflow.
  • Using natural pressure release helps achieve a better texture and prevents the muffins from deflating.
  • If desired, substitute milk with a non-dairy alternative for a dairy-free variation.
  • Chocolate chips can be replaced with nuts or dried fruit as per preference.
  • Make sure to cover the molds loosely with foil to prevent water droplets from falling onto the muffins during cooking.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Keywords: Instant Pot chocolate muffins, easy chocolate muffins, pressure cooker muffins, chocolate chip muffins, quick dessert

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Find it online: https://juliandempsey.com/instant-pot-chocolate-muffins-recipe/