This easy single-serve Chocolate Chip Muffin In a Mug is ready in 90 seconds to fix all your sweet cravings any time of the day!
Plus, this is a vegan mug cake recipe, 100% egg-free, dairy-free, and low-sugar.
Kids love mug cakes, especially school kids! Mug cakes are the easiest recipes to teach kids how to bake.
They can easily measure, stir and bake their own recipe with minimal help from parents and it’s a great start to learning how to bake for yourself.
So today, let me share a new addition: the Chocolate Chip Muffin In a Mug.
How To Make Chocolate Chip Muffin In a Mug
It’s pretty simple to make mug cakes, but there are a few tips and tricks to make them right every time.
The first thing I learned is that mug cakes shouldn’t use eggs or dairy!
The ingredients to make a fluffy muffin in a mug are:
- All-Purpose Flour – that’s the flour you should use for a fluffy, airy mug cake. Don’t use whole wheat flour or oat flour. The cake wouldn’t rise, and even if it’s a healthier choice, you may be disappointed by the texture.
- Baking Powder
- Granulated Sugar – any healthier option to white sugar works well, including unrefined cane sugar, erythritol for a sugar-free option, or coconut sugar.
- Almond Milk – or any milk you love, but I found almond milk the best option to make a light and fluffy mug cake.
- Canola Oil or light olive oil for a healthier twist. Any vegetable oil, including coconut oil, works well.
- Vanilla Extract
- Dark Chocolate Chips – I used a low-sugar version made at 70% from cocoa.
First, choose a microwave-safe coffee mug that is tall with at least 12-oz volume. In fact, mug cakes rise better in a narrow tall mug than in a wide mug.
Next, stir the dry ingredients together in the mug.
Add the flour, sugar, and baking powder, and stir or whisk until well combined.
Finally, stir in the liquid ingredients: milk, oil, and vanilla extract.
Fold in the dark chocolate chips at the end – keep a few to add on top of the hot baked mug cake at the end!
Serve your Chocolate Chip Muffin In a Mug immediately.
Mug cakes don’t last long, and you can’t store a cooked mug cake for later. They dry out, get chewy, and are just not good, even after just a few hours.
To serve this mug cake, add some of the extra toppings below on top or some of the ingredients below:
- Dust of powdered sugar
- Whipped cream
- Peanut butter
- Almond butter
Frequently Asked Questions
Below are my answers to your top questions about mug cake recipes.
How Long Should Mug Cakes Be In The Microwave?
Microwaves, like your oven, have power settings. Most microwaves run at 900W, and a 12-0z mug cake needs 90 seconds to be set in the middle but still moist.
However, if you are unsure about your microwave power, start with 60 seconds and return to the microwave in 10-second bursts until fully cooked through.
A mug cake is cooked when it rises above the mug rim for 15-20 seconds.
Can I Bake Mug Cakes?
Yes, a mug cake recipe is basically a cake batter, so you can bake it in an oven-safe ramekin.
Bake in the center rack at 350°F (180°C) for 12-20 minutes – the timing depends on the width of the ramekin.
Note that baked mug cakes won’t raise as much, and they are usually dryer.
Can I Use Other Flours?
This recipe also works with all-purpose gluten-free flour, but the texture varies depending on the flour brand.
The recipe won’t work with coconut flour, almond flour, or oat flour.
Have you made this muffin-in-a-mug recipe? Share a comment or review below to connect with me!
Chocolate Chip Muffin In A Mug
- In a microwave-safe 12-oz-tall coffee mug, stir in the flour, baking powder, and sugar.
- Stir in oil, vanilla extract, and milk until it forms a muffin batter.
- Fold in 1 tablespoon chocolate chips and stir to combine. Sprinkle the remaining 1/2 tablespoon of chocolate chips on top.
- Microwave for 90 seconds on high power 900W until the muffin rises above the coffee mug and the top is set.
- Cool for a few minutes and serve. Don't store the cooked mug cake.