Best Ever Double Chocolate Chip Muffins
12
40 minutes
These truly are the best ever double chocolate chip muffins: rich, indulgent, and packed with gooey chocolate in every bite. They’re perfect for baking with children during the school holidays, enjoying as an afternoon treat with a cuppa, or satisfying a serious chocolate craving. With their iconic domed muffin tops and pockets of melted chocolate throughout, this fool-proof recipe delivers bakery‑style results every time and is guaranteed to become one of your go‑to chocolate bakes.
Method
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1
Bring all your ingredients up to room temperature.
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2
Preheat your oven to 210°C/190°C fan.
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3
Combine your flour, sugar, cocoa powder, bicarbonate of soda, salt and chocolate chunks in a large bowl. Mix together.
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4
In a separate bowl, whisk together the eggs, yogurt, Mellow Yellow Rapeseed Oil, milk and vanilla extract.
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5
Add your dry ingredients to the wet, and mix until just combined, being careful not to over mix.
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6
Divide equally into 12 muffin cases in a muffin tray.
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7
Bake for 20-25 minutes, reducing the oven temperature to 180°C/160°C fan after 5 minutes.
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8
Leave to cool in the tray for 5 minutes, then on a wire rack.
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9
These muffins should last for 4-5 days in an airtight container.
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10
Enjoy!
Ingredients
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220g plain flour
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170g caster sugar
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40g cocoa powder, sieved
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1 level tsp bicarbonate of soda
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½tsp salt
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300g dark chocolate chunks (or your favourite chocolate chopped into chunks)
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2 small/medium eggs
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150g natural yogurt (full fat)
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110ml Mellow Yellow Rapeseed Oil
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80ml whole milk
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1 ½ tsp vanilla extract
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Makes 12 muffins
