Double Chocolate Muffins are not only delicious but super simple to make. They’re packed full of chocolate and I’ve added yogurt to make them rich, fluffy and moist.
why are they double chocolate muffins?
These are Double Chocolate Muffins because chocolate has been used in two ways. The muffin batter uses cocoa powder which is the first type of chocolate.
The second chocolate element are the chocolate chunks which is doubling up the chocolate goodness.
You could easily make these triple chocolate muffins by using a combination of different chocolate chunks. White chocolate would look great against the deep, rich muffins.
muffins are so easy to make
One of my favourite things about baking muffins is just how easy they are to make. You don’t need any specialist equipment or any real effort to make them.
Unlike cupcakes and most cakes where I think it is easier to use a mixer; a large bowl and a spoon is all you need for muffins.
Simply mix all of the dry ingredients together in a bowl and the wet ingredients in a jug. Combine the two and mix very briefly and that’s all the work done!
This makes them perfect for children to get involved with; or if you want something easy to bake.
moist & fluffy muffins
Although muffins are really easy to make, there is one vital tip. Do not overmix your muffin batter! If you overmix, you run the risk of tough muffins instead of them being light and fluffy.
This is why I add the chocolate chunks in with the dry ingredients and not at the end like I would do when making cookies for example. You are then mixing the batter as few times as possible.
When it comes to combining the wet and dry ingredients, you are looking to mix them just until you can’t see any flour anymore. Don’t be tempted to keep mixing!
I use the combination of oil and yogurt in all of my muffin recipes but it works especially well in these because cocoa powder has drying tendencies.
This is where the yogurt and the oil keeps these Double Chocolate Muffins super moist and light.
which chocolate is recommended to use?
I like to use milk chocolate because it is my preference, but you could just as easily use dark or white chocolate instead.
You could even go crazy and use a combination of milk, dark and white chocolate to make them triple chocolate muffins.
Whether you use chunks, chips or chop up a chocolate bar is up to you. All of them work just as well as each other so it is just a case of whichever you have in your cupboard.
Which oil is best to use?
When using oil in baking, you want to use something with a very neutral flavour. I tend to use vegetable oil (canola oil) but sunflower oil would work just as well.
I wouldn’t recommend using olive oil for these muffins because the flavour is a lot stronger and could affect the overall taste of the chocolate muffins.
will these muffins taste like coffee?
Not at all. I like to use coffee in my chocolate bakes because it enhances the chocolate flavour. The coffee deepens the rich, chocolatey flavour – who wouldn’t want that?!
But don’t panic, you won’t taste coffee in the final muffins. I don’t like the taste of coffee so I wouldn’t want my muffins to taste like chocolate!
Instant coffee powder is the preferred type to use as it disperses more easily in the muffin batter. But I have used instant coffee granules many times and they have always turned out perfectly.
how long will these muffins keep for?
As with all muffins, these Double Chocolate Muffins are best eaten on the day you bake them or the next day.
After this they will still be good to eat but they become a little more dry. To revive them slightly you could heat them for a twenty seconds or so in the microwave.
If you would like them to keep for longer I would recommend freezing them.
How to freeze these muffins
I like to freeze the muffins individually so you can defrost as many as you need. I wrap them thoroughly in cling film and you can then put them in a bag to keep them all together.
They can be left in the freezer for up to three months. When you want to eat one, just leave it at room temperature to defrost for a couple of hours.
other recipes you might like
- Chocolate & Banana Muffins
- Gluten Free Blueberry Muffins
- Easy Jam Muffins
- Nutella Stuffed Muffins
- Banana & Peanut Butter Muffins
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Double Chocolate Muffins
Double Chocolate Muffins are not only delicious but super simple to make. They're packed full of chocolate and I've added yogurt to make them rich, fluffy and moist.
- 150 g caster sugar
- 300 g plain flour
- 50 g cocoa powder
- 3 tsp baking powder
- pinch salt
- ¼ tsp instant coffee
- 180 g milk chocolate chunks
- 70 ml vegetable oil
- 350 g non fat Greek yogurt
- 1 egg
- ½ tsp vanilla extract
- 50 ml semi skimmed milk
- 20 g milk chocolate chunks
Preheat the oven to 180°C (fan assisted, 200°C non fan) and line a muffin tin with muffin cases
In a large bowl add 150g caster sugar, 300g plain flour, 50g cocoa powder, 3 tsp baking powder, pinch of salt, ¼ tsp instant coffee and 180g milk chocolate chunks. Mix thoroughly
In a large jug mix together 70ml vegetable oil, 350g non fat Greek yogurt, 1 egg, ½ tsp vanilla extract and 50ml semi skimmed milk
At the wet ingredients to the dry ingredients and mix briefly until the ingredients are just combined
Divide the batter between the 12 cases
Sprinkle 20g of chocolate chunks over the top of the muffins
Bake in the oven for 20 minutes until a cocktail stick comes out clean
These muffins are best eaten on the day they are baked or the next day.
Nutritional information is given as a guide only and may vary.