Chocolate chocolate chip muffins

    (417)
    35 min

    One word: scrumptious! Very moist muffins that are simply delicious and packed with chocolate! Even better the next day.


    147 people made this

    Ingredients
    Makes: 12 muffins

    • 250g plain flour
    • 200g caster sugar
    • 125g chocolate chips
    • 45g cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon vanilla extract
    • 1 egg
    • 200g plain yoghurt
    • 120ml milk
    • 120ml vegetable oil
    • 40g chocolate chips

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6. Line a muffin tray with paper cases.
    2. Combine flour, caster sugar, 125g chocolate chips, cocoa powder and bicarbonate of soda in a large bowl. Whisk egg, yoghurt, milk and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until mixture is just blended. Fill paper muffin cases 3/4 full and sprinkle with remaining chocolate chips.
    3. Bake in preheated oven until a skewer inserted into the centre comes out clean, about 20 minutes. Cool in the tray for 10 minutes before removing to cool completely on a wire cooling rack.

    Video

    Chocolate chocolate chip muffins
    Chocolate chocolate chip muffins

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    Reviews & ratings
    Average global rating:
    (417)

    Reviews in English (329)

    KarenBuchanan
    3

    I had to leave out the vanilla essence as I did not have any. I used Greek yoghurt with honey. They muffins were very easy to make and they turned out perfectly. The cooking time was precise. I find them not too sweet - which is good. Next time I would use a better quality of chocolate.  -  20 Nov 2016

    3

    This is a great recipe. Makes 12 big muffins. Rises well, very moist. Crisp on top. Will be making these weekly. My other half's only negative comment was next time put in more chips. Advice. Eat these while still warm for great treat.  -  09 Oct 2016

    HELLZMELZ
    0

    Who doesn't ❤ chocolate!! Right! So this recipe would always have a slight advantage in my opinion. I followed this recipe to the letter apart from.....I used Greek yoghurt instead of standard. The batter was quite stiff when incorporated but this made it easier to scoop into the muffin cases. I cooked for the full 20 mins and they came out perfect. They looked just like the shop-bought ones. My family went bonkers for them!!! Next time I make these, I will be doing so secretly and that way they will last a bit longer. Thank you so much Lonestar1 for sharing.  -  15 Oct 2017

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