Blueberry muffins and chocolate muffins are the two most common flavours sold in cafes, and for good reason. In my opinion they are two of the best flavours. I have already shared my blueberry muffin recipe so it seems only fitting to share my double chocolate muffins too.
This is another super simple recipe that is quick to put together. It uses few ingredients which are commonly found in most pantries. One ingredient which might seem strange, but definitely should not be left out is yoghurt. When working with cocoa powder, you often need more wet ingredients to ensure the muffins don't dry out this is where the yoghurt comes in. The yoghurt gives a moist tender muffin which is always what we want. You could substitute the yoghurt with sour cream however the texture will not be quite the same. Either way, all you will taste is chocolate, which I have no complaints about!
Jumbo Double Chocolate Muffins
Makes 6 jumbo muffins or 12 standard muffins
250g standard flour
64g cocoa powder
1tsp baking soda
180g chocolate chips (I use dark)
185g Greek yoghurt
120ml vegetable oil
Preheat oven to 200 C. Line and/or grease your muffins tin. Set aside.
In a large bowl whisk together the flour, cocoa powder, sugar and baking soda. Add your chocolate chips. Whisk once more then set aside.
In a seperate bowl whisk together the eggs, yoghurt, oil and milk. Pour the wet ingredients into the dry ingredients and gently fold the two together until combined. Make sure there are no flour pockets left. Try not to over mix or you will end up with a tough muffin.
Spoon batter into muffin tin holes. Fill all the way to the top. Place in preheated oven for 5 minutes. After 5 minutes, with the muffins still in the oven, turn the temperature down to 180 C and bake for a further 20-25 minutes or until a skewer inserted into the muffins comes out clean.
Cool for 5 minutes before devouring.