The best recipe for double chocolate muffins! Simple ingredients, quick to make and super chocolatey. Enjoy now or freeze for a quick portable snack!
- 1 1/2 cups (210 grams) flour
- 3/4 cup (165 grams) sugar
- 1/2 cup (50 grams) cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (see recipe note 1)
- 2 eggs
- 1/2 cup yoghurt (plain unsweetened)
- 1/4 cup milk
- 1/3 cup oil (canola, vegetable, sunflower etc)
- 1 teaspoon vanilla extract
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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.
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Add all dry ingredients to a large mixing bowl and whisk together.
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Add the eggs to a medium sized mixing bowl and whisk lightly. Add all remaining wet ingredients and whisk together.
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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.
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Evenly distribute the batter between the 12 prepared muffin tins.
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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.
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Store in an airtight container for 5 days or freeze.
- I like to add 3/4 cup of the chocolate chips to the mixture and save the other 1/4 cup to sprinkle on top of the muffins before baking