Double Chocolate Chip Muffins


½ cup (2 ½oz/71g) all-purpose flour
⅓ cup (1 ⅓oz/37g) cocoa powder, unsweetened
½ teaspoon baking soda
½ teaspoon salt
⅔ cup (4oz/115g) bittersweet chocolate chips
½ cup (4floz/115ml) oil (canola, veg, sunflower, coconut)
⅔ cup (4oz/115g) dark brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
⅓ cup (2 ½oz/71g) plain yoghurt, room temperature
½ cup (3oz/85g) semi-sweet chocolate chips


Preheat the oven to 375°F (190°C). Line a 12 cup muffin pan with 9 paper liners.
In a bowl, sieve together the flour, cocoa powder, baking soda, and salt.
In a separate large bowl, melt the ⅔ cup chocolate. You can do this gently in the microwave or over a bain-Marie.
Once the chocolate has cooled, whisk in the oil, sugar, eggs, vanilla, and yoghurt.
Into the chocolate mixture, fold in the 1/2 cup chocolate chips and the bowl of dry ingredients until just combined. Take care not to over mix this batter as it will toughen the muffins.
Spoon the batter into the 9 prepared liners, filling them to the top. Top each muffin with a few extra chocolate chips.
Bake for roughly 17-18 minutes. Take care not to over bake or your muffins will be dry. You want the muffin to still be a little soft when you press on top.
Once cooled store at room temperature in an airtight container for up to 2 days.
Enjoy your Double Chocolate Chip Muffins.

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