DOUBLE CHOCOLATE MUFFINS.
/This foolproof double chocolate muffin recipe is a chocolate lover’s dream - delicious, rich and fluffy every time.
This no-fuss recipe is super easy and can be made in one bowl. No mixer and no need to separate the wet and dry ingredients. Simply mix, spoon and bake.
Best served fresh and warm from the oven with a hot cup of tea. The perfect way to start your day.
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Double Chocolate Muffins.
If you’re looking for a tried and tested, no-fail chocolate muffin recipe, take a look at this. This is my go-to recipe that can be made without a mixer and with only one bowl so you won’t have a ton of washing up to do at the end.
Making these muffins could not be simpler. In fact, they’re so easy that they’re one of my favourite things to bake with my three-year-old. There are no fancy ingredients, no complicated method, and no need to combine your dry and wet ingredients separate. Just put it all in the same bowl and start stirring.
Double Chocolate Chip Muffin Recipe.
Start off by preheating your oven to 170C, gas 5 and line a muffin tray with paper muffin cases to get it ready for baking.
Grab a large bowl and sift in the flour, cocoa and baking powder. Add the remaining ingredients and mix together.
NOTE: Keep some of the chocolate chunks back so you can sprinkle a few on the top of each muffin before baking.
Spoon the mixture into the cases.
Bake for around 20 minutes until your muffins are springy to the touch.
Leave to cool for 10 minutes and then transfer to a wire rack.
That’s it. It couldn’t be easier.
RECIPE TIPS & TRICKS TO GET THE PERFECT MUFFIN:
Make sure to use a spoon or spatula to mix muffins, not a mixer. Over mixing can cause your muffins to become chewy.
If you want a super puffy, jumbo muffin fill your paper cases halfway and give them an extra 5-10 minutes in the oven.
After the initial cooling off period always take your muffins out of the pan. Leaving them in the pan can lead to a soggy bottom as the steam from baking gets trapped.
For extra oomph try adding or replacing the chocolate chunks with:
Chopped nuts
Toffee or caramel pieces
Dried Raspberries
A swirl of peanut butter or caramel
Or serve with warm custard or a scoop of ice cream for dessert.
HOW TO STORE/FREEZE YOUR MUFFINS:
I usually find these muffins last around four days when stored at room temperature in an airtight container. Although full disclaimer, they don’t normally hang around for that long in our house.
To freeze them make sure they have completely cooled before popping them in a ziploc freezer bag for up to 6 months.
When you’re ready to eat one, let it thaw out naturally overnight in the fridge or pop it in the microwave to enjoy warm.
MUST-HAVE RESOURCES.
When making Double Chocolate Chip Muffins at home the following tools really come in handy.
Double Chocolate Muffins
Ingredients:
- 250g self-raising flour
- 25g cocoa powder
- 2tsp baking powder
- 175g caster sugar
- 175ml milk
- 2 large eggs, beaten
- 100ml sunflower oil
- 75g chocolate chunks
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 170C, Gas Mark 5.
- Line a 12-hole muffin tray with paper muffin cases.
- Sift together the flour, cocoa and baking powder.
- Stir in the sugar. Add the remaining ingredients and mix lightly together.
- Spoon the mixture into the paper cases.
- Bake for approximately 20 mins or until springy to the touch.
- Allow to cool for 10 mins before transferring to a wire rack.
- Enjoy warm or leave to cool completely.
Calories
261.49Fat (grams)
11.07Sat. Fat (grams)
2.39Carbs (grams)
36.07Fiber (grams)
1.19Net carbs
34.88Sugar (grams)
17.89Protein (grams)
4.53Sodium (milligrams)
354.61Cholesterol (grams)
33.65Have fun making these classic double chocolate muffins! I hope you enjoy making them as much as we do.
