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.
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.
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