These chocolate muffins are quick and easy to make. They are just 2 ingredients and don’t require eggs, butter or oil. The muffins come out soft, tender and full of chocolate flavor. The batter takes only about 10 minutes to prepare and you don’t even need a mixer to make them.
Chocolate muffins stacked on top of each other.

When I’m craving chocolate muffins and don’t have a lot of time to make them, this is my go-to recipe to use. They are ready in less than 30 minutes, including baking time. I’m usually done with the batter before my oven is done preheating.

Ingredients

  • Chocolate Ice Cream
  • Self-Rising Flour

Chocolate Ice Cream: Make sure you use full fat chocolate ice cream. Ice cream contains a lot of ingredients usually used to make muffins which is why this recipe works. You can use ice cream that contains eggs or ice cream that doesn’t contain eggs. I have not tested this recipe using dairy-free ice cream.

Self-Rising Flour: Self-rising flour is all purpose flour that already has baking powder and salt mixed in, so that you don’t need to add those ingredients. If you don’t have self-rising flour, you can make your own using all purpose flour, baking powder and salt.

I also added some chopped chocolate to some of the muffins in these photos, but that is optional. The muffins can still be enjoyed without chocolate chips or chopped chocolate, like the ones below.
a chocolate muffin.

How to Make 2 Ingredient Chocolate Muffins

The ice cream is first melted down. The flour is then sifted in. Use a hand whisk to mix until the batter is smooth. The batter is then ready to go into a muffin pan and into the oven.
a muffin torn in half.

Muffin Texture and Sweetness

The muffin texture will vary a little depending on whether your ice cream contains eggs or not.

If you use an ice cream that contains eggs, the muffins will have a more tender crumb. If you use ice cream that doesn’t contain eggs, the muffins will have a slightly spongier texture, but they still taste good.

The muffins are lightly sweetened. If you prefer sweeter muffins, you can add chocolate chips or chopped chocolate.
chocolate muffins in a muffin pan.

More Easy Muffin Recipes

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4.80 from 10 votes

2 Ingredient Chocolate Muffins

Quick and easy chocolate muffins that are just 2 ingredients and take less than 10 minutes to prepare. These muffins don't need eggs, butter or oil.
Servings: 8 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Ingredients

  • 1 ½ cups (355 ml) melted full fat chocolate ice cream
  • 1 cup (125 g) self-rising flour

Instructions
 

  • Preheat oven to 350°F (177°C). Line 8 cavities in a 12-cup muffin pan with muffin liners. I like using parchment paper liners because the muffins easily peel off.
  • Add melted ice cream to a large mixing bowl. Sift in the flour. Stir with a hand whisk until no lumps of flour remain. If you wish to add chocolate chips or chopped chocolate, add it now and then stir in until evenly mixed. Let batter sit for about 1 minute and you should see it noticeably thicken.
  • Scoop batter into prepared muffin liners (I used an ice cream scooper), filling them about 3/4 full.
  • Bake muffins for about 12-15 minutes or until toothpick inserted comes out clean. These muffins cook very quickly so keep a close eye on them. You don't want to overcook them as that will cause them to be dry.

Notes

  • I used Lily's self-rising flour* to make this recipe.
  • I use this 12 cup muffin pan.*
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
  • To make your own self-rising flour, combine 1 cup all purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Whisk until thoroughly and evenly combined.
  • Completely melt your ice cream before measuring it for the recipe. Use a liquid measuring cup. I melted my ice cream in the microwave.
  • This recipe works both with ice cream that contains eggs and doesn't contain eggs. See post for more details on the difference in texture. If you are able to consume eggs, I did prefer the version with eggs, but both are good. I tested this with Haagen Dazs chocolate ice cream (contains eggs) and Breyers Classics chocolate ice cream (eggless). Make sure to use full fat ice cream or your recipe won't contain enough fat.
  • The 1 cup of flour is measured before sifting. But make sure to sift the flour into the batter. This will allow you to easily mix in the flour without overworking your batter. Otherwise, it is very difficult to mix out all of the flour lumps. If you don't own a flour sifter, you can use a fine mesh strainer to sift the flour.
  • These muffins are lightly sweetened. If you prefer more sweetness, add 1/2 cup of chocolate chips or chopped chocolate. You can either add all the chocolate into the batter (step 2), or add half of the chocolate into the batter and then sprinkle the remaining on top after the batter is in the muffin pan (this is what I did for the photos).
  • The estimated nutrition will vary depending on the ice cream you use. The estimated nutrition provided is calculated using Breyers Classic chocolate ice cream and does not include chopped chocolate.
 
Serving: 1muffin, Calories: 149kcal, Carbohydrates: 23g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Sodium: 214mg, Fiber: 1g, Sugar: 11g, NET CARBS: 22
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!