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.
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.
Double Chocolate Muffins https://www.curlyscooking.co.uk/double-chocolate-muffins/