Double Chocolate Chip Muffins

Double Chocolate Chip Muffins

Double Chocolate Chip Muffins

Ingredients:

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

Instructions:

  1. Preheat Oven: Preheat the oven to 375°F (190°C). Line a 12 cup muffin pan with 9 paper liners.
  2. Sieve Dry Ingredients: In a bowl, sieve together the flour, cocoa powder, baking soda, and salt.
  3. Melt Chocolate: In a separate large bowl, melt the â…” cup chocolate. You can do this gently in the microwave or over a bain-Marie.
  4. Mix Wet Ingredients: Once the chocolate has cooled, whisk in the oil, sugar, eggs, vanilla, and yoghurt.
  5. Fold in Ingredients: 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.
  6. Fill Muffin Liners: Spoon the batter into the 9 prepared liners, filling them to the top. Top each muffin with a few extra chocolate chips.
  7. Bake: 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.
  8. Store: Once cooled, store at room temperature in an airtight container for up to 2 days.
  9. Enjoy: Enjoy your Double Chocolate Chip Muffins!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top