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Double Chocolate Muffins
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Built by the community using Chocolate muffins
Rich, bakery-style chocolate muffins with a tender crumb and pockets of melted chocolate throughout. Simple to make and dangerously good warm from the oven.
Cooking Ability Level
Prep
15 mins
Cook
22 mins
Serves
12
Difficulty
Easy
Budget
Cheap
Calories
260
Ingredients
- 200g plain flour
- 60g cocoa powder (unsweetened)
- 200g white or brown sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 180ml milk
- 100ml vegetable oil (sunflower or rapeseed)
- 1 tsp vanilla extract
- 100g dark chocolate chips or roughly chopped dark chocolate
1. Preheat your oven to 190°C / 375°F. Line a 12-hole muffin tin with paper cases, or grease the holes well with a little butter or oil.
2. In a large bowl, sift together the flour, cocoa powder, baking powder and salt. Stir in the sugar and mix well to combine.
3. In a separate jug or bowl, whisk together the eggs, milk, vegetable oil and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and fold together gently with a spatula or large spoon. Mix until just combined — a few lumps are fine. Do not overmix or the muffins will turn out tough.
5. Fold in most of the chocolate chips, saving a small handful to scatter on top.
6. Divide the batter evenly between the muffin cases, filling each about three-quarters full. Scatter the reserved chocolate chips over the tops.
7. Bake for 20–22 minutes, until the muffins have risen and a skewer inserted into the centre comes out with just a few moist crumbs (not wet batter).
8. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. Eat warm for maximum chocolate melt, or store in an airtight container for up to 3 days.
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Nutrition per Serving
260
Calories
4g
Protein
36g
Carbs
11g
Fat