The best recipe for double chocolate muffins! Simple ingredients, quick to make and super chocolatey. Enjoy now or freeze for a quick portable snack!
I'm not totally sure why it has taken me this long to get a recipe for double chocolate muffins up here. I have plenty of other easy muffin recipes - blueberry muffins, raspberry & white chocolate muffins, banana chocolate chip muffins and more but it's taken a while to get this one perfect. Well good news for you...it's perfect! Yay for double chocolate muffins!
Want to know why I love baking muffins so much?
- They are so simple to make and don't require any fancy ingredients or equipment
- They are slightly healthier than their frosted cupcake counterparts
- They can be frozen and pulled out individually and put straight into a lunchbox!
- They're delicious!
Plus, they can be eaten with one hand and the paper case means that touching the actual muffin isn't totally necessary which places these firmly into the "farmer friendly food" category! Perfect for taking on the farm or in the truck!
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Now I know I preach this one super important point everytime I share a muffin recipe with you, but it's worth repeating...do NOT overmix the batter! This is why muffins can be dry/dense/weird etc. You want the wet & dry ingredients to be *just* incorporated. A few small pockets of flour is fine. Trust me!
The double chocolate comes from a healthy portion of cocoa powder and chocolate chips. I like putting most of the chocolate chips in the mixture and then sprinkling the rest on top before I bake them. They go all melty and a little bit crunchy on the top of the muffins and make them extra tasty!
More muffin recipes to try:
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Double Chocolate Muffins
- 1 ½ cups (210 grams) flour
- ¾ cup (165 grams) sugar
- ½ cup (50 grams) cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips (see recipe note 1)
- 2 eggs
- ½ cup yoghurt (plain unsweetened)
- ¼ cup milk
- ⅓ cup oil (canola, vegetable, sunflower etc)
- 1 teaspoon vanilla extract
- Pre-heat the oven to 180°C/350°F, line a 12 count muffin tin with paper cases or spray with cooking spray and set aside.
- Add all dry ingredients to a large mixing bowl and whisk together.
- Add the eggs to a medium sized mixing bowl and whisk lightly. Add all remaining wet ingredients and whisk together.
- Make a well in the centre of the dry ingredients and pour the wet ingredients in. Using a rubber spatula, fold together the dry & wet ingredients until they are just mixed together. A few small flour pockets are fine.
- Evenly distribute the batter between the 12 prepared muffin tins.
- Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
- Store in an airtight container for 5 days or freeze.
- I like to add ¾ cup of the chocolate chips to the mixture and save the other ¼ cup to sprinkle on top of the muffins before baking