Chocolate Muffins For Any Time Of The Day
A decadent double chocolate chip muffin can be an indulgent way to start the day in the morning. Enjoy it with your favourite cuppa – either tea or coffee – you’ll definitely feel spoilt.
Bet you want your muffins to be squishy and without the firm texture of too much flour in them. And you want them to have the right amount of chocolatey taste. Not to mention the chocolate chips have to be generous.
Because they’re supposed to be your chocolatey treat in the morning, anyway. Though, technically you can always enjoy the triple chocolate muffins for any time of the day.
They are good to accompany your afternoon tea and delicious for an after-meal dessert with a cup of your espresso or any other hot drink you fancy.
And if you need a recipe idea of double chocolate indulgence in the form of cookies, you can try these double chocolate chip cookies by If You Give A Blonde A Kitchen.
I admit that to make these muffins, you will need a bit more ingredients. But I promise you they’re all easy ingredients. Nothing too fancy.
In total, there are 12 items you need for this recipe. And they are plain flour/ all-purpose flour, cocoa powder, salt, soft brown sugar, eggs, yoghurt, margarine or oil, honey, vanilla extract, milk chocolate chips, and dark chocolate chips.
When it comes to ingredients, I suggest you get the best quality as you can. Particularly for the cocoa powder and chocolate chips. Because they’re the main things in the recipe, so you want to ensure you get a good result from your hard work of making these double chocolate chip muffins.
I’m confident that you’ll love the method of making these muffins. Because you’ll only need to separate the dry and wet ingredients, then mix them until you get a smooth batter.
And I’ve done the lazier way of dumping every ingredient – minus the chocolate chips – in a mixing bowl and then blitz them with a handheld blender.
Once you get a smoothly mixed batter, add the chocolate chips and then divide the batter into muffin cups on a cupcake baking tray.
I must mention that when you bake muffins, you would need to preheat your oven and bake at a higher degree than you would usually bake a cake.
Because we want the raising agent to rise faster and create a nice dome on the top of the muffins.
If you keep the muffins in a tight-lidded food container or cake tin, they can stay fresh for almost a week (providing you can help yourself from not eating them all).
You can also freeze the muffins and store them in a ziplock bag before keeping them in the freezer. They keep well for 2 months. When you need them, take them out of the bag and let them thaw on a tray or a plate.
If you want, you can reheat the muffins in the microwave for about 10 seconds.
Thank you for reading this double chocolate chip muffins recipe. I hope you like it and will try it. When you do, I’ll appreciate it if you can share what you think about it in the comments below.
Before you go, don’t forget to check out my other chocolatey recipes that you may like.
- Chocolate chip cookies with coconut oil and muscovado sugar.
- Dairy-free chocolate brownies.
- Chocolate cake with chocolate mousse frosting.
- Soft and chewy chocolate chip cookies.
Thank you and all the best.
Easy Double Chocolate Chip Muffins Recipe
- Mixing bowls.
- Wooden spoon
- Handheld mixer
- Cupcake cases
- 1 ½ cup plain flour/ all-purpose flour.
- ¼ cup oz cocoa powder.
- 1 tablespoon baking powder.
- ⅛ teaspoon salt.
- ½ cup soft brown sugar.
- 2 large eggs.
- ¾ cup yoghurt I use Greek-style yoghurt.
- 6 tablespoons melted margarine or oil see the note.
- 2 tablespoons clear honey.
- 1 teaspoon vanilla extract.
- ½ cup milk chocolate chips.
- ½ cup dark chocolate chips.
- Prepare the muffin/ cupcake baking tray and line every hole with a muffin case.
- Preheat the oven to gas mark 6 at 200°C/ 400°F temperature.
- Place the dry ingredients such as soft brown sugar, flour, cocoa powder, baking powder and salt in a mixing bowl. Stir well using a wooden spoon or hand whisk.
- Put all the wet ingredients, i.e. yoghurt, melted margarine (or oil), eggs and vanilla extract, into a jug. Stir it until all is mixed and smooth.
- Make a well in the centre of the flour mix and pour in the egg mixture. Add in the honey. Then mix it using a handheld mixer or blender.
- Fold ⅔ of both chocolate chips in the mixture, leaving some chips for later.
- Spoon the muffin batter into the prepared tin cases.
- Scatter the leftover chocolate chips on top of the batter.
- Bake the muffins for 20 minutes or until firm to touch.
- You can use any flavourless yoghurt, i.e. natural yoghurt or Greek-style yoghurt. I prefer the latter.
- Any neutral oil such as sunflower oil, rapeseed oil, or olive oil is a good choice for the fat. You can also use melted margarine (or that is called baking spread here in the UK) or melted butter.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.