Muffins in 2 Minutes (Prep Time)

These quick and easy muffins come together in just 2 minutes of prep time, making them perfect when I need a last-minute treat. With a buttery base, light sweetness, and pockets of melty chocolate, they bake up soft, golden, and absolutely irresistible. I love how little time it takes to whip them up and how well they satisfy every muffin craving.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly fast to prepare and doesn’t sacrifice flavor. The batter comes together with basic ingredients I usually have on hand, and I don’t even need a mixer. The chocolate pieces melt into the soft crumb, giving each bite a rich touch. It’s the kind of no-stress recipe I turn to when I want something sweet, warm, and freshly baked in under 30 minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 120 g butter

• 300 g flour

• 120 g sugar

• 1 pinch of salt

• 120 ml milk

• 1 pack of vanilla sugar

• 1 pinch of baking powder

• 2 eggs

• 50 g chocolate (broken into pieces)

directions

1. I start by breaking the chocolate into small chunks and setting them aside.

2. In a large mixing bowl, I stir together the softened butter, flour, sugar, salt, milk, vanilla sugar, baking powder, and eggs until I have a smooth batter.

3. I spoon the batter into muffin cups, filling each about 3/4 full.

4. I press the chocolate pieces into the center or top of each muffin.

5. I bake them in a preheated oven at 180°C (356°F) for 20–25 minutes, or until golden and a toothpick inserted comes out clean.

6. I let them cool slightly before serving.

Servings and timing

This recipe makes about 12 standard muffins. It takes just 2 minutes to prep, and 20–25 minutes to bake, so I can have warm, fresh muffins ready in under 30 minutes.

Variations

• I sometimes add cinnamon or orange zest to the batter for a little extra flavor.

• Swapping the chocolate for berries or nuts gives a fun twist.

• For a richer version, I use brown sugar in place of white sugar for a hint of caramel.

• I’ve also mixed in a spoonful of yogurt for an extra moist texture.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days. To reheat, I warm one in the microwave for 10–15 seconds to bring back that fresh-baked feel. They also freeze well—I wrap them individually and thaw as needed.

FAQs

Can I use chocolate chips instead of broken chocolate?

Yes, I often use chocolate chips when I don’t feel like chopping. They melt just as nicely and save time.

Can I make this muffin batter ahead of time?

I prefer baking it right away, but I’ve refrigerated the batter for a few hours with good results. I just bring it back to room temperature before baking.

What kind of flour works best?

All-purpose flour is my go-to. If I want a lighter texture, I sometimes use cake flour.

Can I make these muffins dairy-free?

Yes, I’ve used plant-based milk and vegan butter substitutes. The muffins still bake up beautifully.

How do I know when the muffins are done?

I check by inserting a toothpick into the center—if it comes out clean or with just a few crumbs, they’re ready.

Conclusion

These quick-prep muffins are my go-to when I want something homemade without the wait. They’re fluffy, flavorful, and endlessly customizable. Whether I’m baking a batch for breakfast, snacks, or last-minute guests, I know I’ll get delicious results every time with just 2 minutes of effort.