Double Chocolate Muffins
Some days you just need chocolate—lots of it. These double chocolate muffins are my go-to when I need a quick baking solution that’s guaranteed to satisfy every sweet tooth in the house. They’re soft, fluffy and bursting with gooey chocolate in every bite.
40 min
Easy
12
Recipe Ingredients
- 150 grams caster sugar
- 75 grams unsalted butter, at room temperature
- 50 millilitres vegetable oil
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 200 millilitres milk, at room temperature
- 50 millilitres plain yogurt, at room temperature
- 250 grams plain flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon instant espresso powder (optional)
- 150 grams chocolate chips (100 grams for the batter, 50 grams for the topping)
Methods
1. Preheat the Oven and Prepare the Muffin Tin
Preheat the oven to 200°C (400°F) and grease a standard 12-hole muffin tin, or line it with muffin liners.
2. Mix Wet Ingredients
In a large mixing bowl, cream together 75 grams of unsalted butter and 150 grams of caster sugar until light and fluffy.
Pour in 50 millilitres of vegetable oil and mix to combine.
Add 1 large egg and 1 teaspoon of vanilla extract. Mix until well combined.
Stir in 200 millilitres of milk and 50 grams of plain yogurt. The mixture may look slightly curdled, but that’s fine.
3. Mix Dry Ingredients
In a separate bowl, whisk together 250 grams of plain flour, 30 grams of unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
4. Make the Batter
Gradually fold the dry ingredients into the wet ingredients until just combined. Don’t overmix. The batter will be slightly thick.
Fold in 100 grams of chocolate chips.
5. Bake in Two Steps
Divide the batter evenly amongst the prepared muffin liners. Sprinkle the remaining chocolate chips over the tops of the muffins for an extra burst of chocolatey goodness.
- Bake in the preheated oven at 200°C (400°F) for about 5 minutes. This gives a high rise.
- Then lower the temperature to 180°C (350°F) and bake for another 12–15 minutes, or until a toothpick inserted in the centre comes out with just a few moist crumbs (not wet batter).
6. Serve
Allow the double chocolate muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Serve them alongside a steaming cup of coffee or a refreshing glass of milk for the ultimate treat.
Tips for Success
To ensure that your muffins turn out really well, here are a few additional tips:
Mixing Method: To prevent dense muffins, avoid overmixing after adding the dry ingredients to the wet.
Sifting Cocoa: Cocoa powder can clump—sifting ensures even distribution and a smooth batter.
Storage: Store the muffins in an airtight container at room temperature for two to three days, or freeze them for up to two months.
Variations to Try
- Chocolate Orange Muffins: Add 1 tablespoon of orange zest and replace 50 millilitres of milk with fresh orange juice. Garnish with candied orange zest.
- Chocolate Banana Muffins: Replace the yogurt and 50 millilitres of milk with 1 mashed ripe banana for a fruity touch and extra moisture.
- Stuffed Muffins: Before baking, press a teaspoon of chocolate spread or peanut butter into the centre of each muffin.
Related Recipes
Looking for more delicious muffin recipes? Try these next:
Conclusion
Every bite of these double chocolate muffins is a little moment of chocolaty joy. Serve them warm with a glass of milk or a cup of coffee and enjoy the irresistible homemade delicacy.
Other Recipes
This Italian Sponge Cake—light and airy and naturally leavened—is just the kind of bake that showcases the seasonal flavours. Paired with a tangy lemon curd, it feels like sunshine with every bite.
There are times when a bake exceeds all expectations—and not because it’s extravagant or fussy, but because the flavours simply belong together. This Swiss roll was just that. Inspired by the warmth and richness of Dubai-style chocolate, I folded pistachios and tahini into a velvety cream, added a crunchy layer of kataifi, and wrapped everything in a soft cocoa sponge. The first bite? I was at a loss for words. Just that rare feeling of stillness when something tastes exactly the way it should. If you love texture, balance and elegant flavours, this is for you.
These golden kataifi tartlets filled with Mascarpone and apricots offer the perfect balance of crispy, creamy, and fresh— with just enough sweetness from a simple drizzle of honey.
Looking for a simple and satisfying lunch idea that makes the most of summer zucchini? This crustless Zucchini Feta Bake is light yet flavourful, easy to prepare, and perfect for when your fridge is full of zucchini. With just a handful of everyday ingredients, you’ll have a wholesome meal ready in under an hour — no crust, no rolling, no stress.
If a sunny island getaway could fit in your oven, it might taste like these mango coconut scones. Sweet, juicy mango, toasted coconut and a golden scone base—it’s a tropical twist on a timeless classic that will bring sunshine to your table any time of year.
There’s something about mango that instantly lifts a bake — the colour, the scent, the tropical sweetness. This Mango and Lemon Twisted Wreath is made with an easy enriched dough, filled with silky mango curd and a sprinkle of lemon zest sugar. Shaped into a twisted wreath, it becomes an eye-catching centrepiece for any table — yet it’s surprisingly beginner-friendly.
Comments