Double Chocolate Chip Muffins

These deliciously moist Double Chocolate Chip Muffins are a real crowd pleaser! If you’re looking for a bakery or café style muffin that stays moist. Enjoy it with a coffee or as morning tea. These muffins are easy to make perfect for chocolate lovers and packed full of white and dark chocolate chips!

Why you have to make these Double Chocolate Chip Muffins?

• These muffins are:
• Easy to make
• Really chocolatey
• Have two different types of chocolate chips
• Are even better the next day when they go even more moist

What makes these Double Chocolate Chip Muffins so irresistible?

These chocolate chip muffins are deliciously moist. They are the perfect hot of chocolate for your next brunch, 3 0’clock snack attack or even something you can take to your next gathering or bake sale!

How do I stop my chocolate chips from sinking in my muffins?

The chocolate chips are evenly dispersed throughout the muffins too instead of sunk to the bottom. That’s because they’re mixed in with the dry ingredients before the wet ingredients are added. Coating them in flour somehow magically stops them from sinking as they bake. Magic.

What are the ingredients I need?

All-purpose flour – also known as plain flour.

Cocoa powder – I used unsweetened cocoa powder.

Bicarb soda – also known as baking soda, this helps the muffins rise.

Salt – I used fine salt.

Caster sugar – also known as superfine sugar. You can also use granulated sugar if you wish.

Chocolate chips – I used nestle chocolate chips. Both dark and white. You could even add

Butter – I used unsalted butter. Make sure you allow your butter to cool slightly before adding to the batter.

Greek yogurt – I used plain Greek yogurt, unsweetened. You can use sour cream instead.

Eggs – I used large eggs. Make sure they’re at room temperature

Milk – I used cows milk but you can use any plant based milk. Almond or soy works well.

How to make Double Chocolate Chip Muffins!

Double Chocolate Chip Muffins

1. Preheat a fan forced oven to 190C / 370F. Line a cupcake tin with 12 brown cupcake liners. Add the flour, cocoa powder, bicarb soda and salt into a sieve over a large mixing bowl and sift. Use a whisk to combine together. Next, add the caster sugar and whisk to combine.
2. Add both chocolate chips and whisk to combine. Adding the chocolate chips in now will stop them from sinking to the bottom as the muffins bake.

3. To a separate bowl or jug add the melted butter, Greek yogurt, eggs and milk. Whisk together to combine.
4. Pour in the wet ingredients to the dry ingredients and use a spatula to mix until a batter forms. Take care not to over mix otherwise muffins will be chewy.

5. Scoop the batter into the muffin tray filling right to the top.=
6. Sprinkle with chocolate chips. Bake for 10 – 12 minutes or until a toothpick inserted into the centre comes out clean. Once baked, allow to cool slightly before serving warm or cold. Store in airtight container for up to 3 days. These get even more moist the next day!

My Top Tips!

Storage

Muffins can be stored in an airtight container for up to three days and are even more most the next day!

Chocolate chips

Adding the chocolate chips in with the dry ingredients before adding the wet prevents them from sinking to the bottom of the cupcake liners as they bake.

Batter

The cake batter for this recipe is really thick which is completely normal.

Don’t overmix!

Take care not to overmix otherwise muffins will be chewy.

Looking for more chocolate recipes? Give these a go!

• Really Good Chocolate Bundt Cake
• Double Chocolate Fudge Cookies
• Double Chocolate Fudge Cookies
• Classic Chocolate Mousse
• 1 minute chocolate cake
• Chocolate Cosmic Brownies

Double Chocolate Chip Muffins

These incredibly easy Double Chocolate Muffins are soft, moist and bursting with chocolate chunks and a

Serves 12

4.5 from 20 votes

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 10 minutes mins

Cook: 12 minutes mins

Total: 25 minutes mins

Course: Dessert

Cuisine: American

Calories: 390kcal

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Ingredients

Chocolate Ganache

• ▢ 210 g dark cooking chocolate, see notes
• ▢ 30 g unsalted butter
• ▢ 15 g glucose syrup, see notes
• ▢ 90 g heavy cream, whipping cream

Double Chocolate Chip Muffins

• ▢ 300 g all-purpose flour, plain flour
• ▢ 70 g Dutch processed cocoa powder
• ▢ 1 tsp instant coffee powder
• ▢ 1 1/4 tsp bicarb soda
• ▢ 1/2 tsp salt
• ▢ 210 g brown sugar, superfine sugar
• ▢ 200 g dark chocolate chips, see notes
• ▢ 200 g milk chocolate chips, see notes
• ▢ 125 g unsalted butter, melted
• ▢ 175 g Greek yogurt, room temperature (see notes)
• ▢ 2 large eggs, 55g each, room temperature
• ▢ 125 g milk, room temperature
• ▢ 125 g boiling water

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Learn How To Make it! [VIDEO]

https://youtu.be/GXgXXkdN0q4

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Instructions

How to make Home Made Muffin Liners

• Cut out squares of baking paper measuring 12cm / 5-inches in size for a regular muffin tin and 16cm / 6-inches in size for a jumbo muffin tin. Then fold in half, unfold and fold in half the other way. Press each paper square into the bottom of your muffin tray using a small glass or similar sized object. Adjust the folds as needed to ensure the paper fits snugly in the tin.

Chocolate Ganache

• Microwave method – Add the dark chocolate, cream, butter and glucose syrup (corn syrup) into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until completely melted and smooth.
• Double boiler method – Fill a medium sized pot 1/3 of the way with water. Bring to a boil. Place a heat-proof bowl on top and turn the heat to low. Add all the ingredients into the bowl. Gently mix until mixture is completely melted and smooth.
• To set – Directly cover the ganache with plastic wrap so that it doesn’t form a skin and set aside to set at room temperature. It will be firm to touch but slightly soft when fully set.
• Softening the ganache (to do right before frosting) – Once the ganache has set, soften it by placing back in the microwave for 10 seconds, and mix with a spatula until it reaches a soft, spreading consistency. You can also do this by placing it on a double boiler and warming very slightly until you reach a spreadable consistency.

Double Chocolate Chip Muffins

• Preheat your oven to 170C / 340F (fan off), 150C / 300F (fan on). Line a cupcake tin with 12 brown cupcake liners or muffin liners. Using muffin liners will result in larger muffins and you’ll only get 8 muffins.
• Combine dry ingredients – To a large mixing bowl, add the flour, cocoa powder, bicarb soda, salt and sugar and use a whisk to combine.
• Coat chips in dry ingredients – To a medium sized mixing bowl, add half the milk chocolate chips and dark chocolate chunks and a tablespoon of the dry ingredients and mix to coat. This will prevent the chocolate chunks sinking to the bottom of your muffins as they bake.
• Form batter – To the bowl with the dry ingredients, add the melted butter, Greek yogurt, eggs, buttermilk and whisk to combine. Then add the boiling water and whisk until well combined.
• Bake – Add the chocolate chunks and use a spatula to fold through. Distribute the batter amongst 12 cupcake liners or 8 muffin liners. Bake cupcake liner muffins for 16 minutes and muffin liner muffins for 22 minutes. Once baked, take out of the oven, add remaining chocolate chunks on top of the muffins leaving the center clear for the ganache. Transfer to a cooling rack to cool down completely.
• Add ganache (optional) – Once cooled, pipe or spoon the ganache on top of the muffins. Serve.

Notes

Chocolate Chips – these can be found in the baking isle of your supermarket. Opt in for good quality chocolate chips for best flavor results. For this recipe, I used milk and dark chocolate chips.

Glucose syrup – Glucose syrup helps stabilize this ganache and lowers the chance of it splitting. It is also sometimes known as corn syrup and can be found in the baking isle of most supermarkets. You can leave it out if you wish.

Greek yogurt – you want to make sure your yogurt isn’t cold out of the fridge. Warm in the microwave for 10 seconds to bring to room temperature or place in a bowl and then place that in a large bowl. Add boiling water into the large bowl and stir until it warms up enough and isn’t cold anymore. If you don’t have Greek yogurt, you can use equal amounts of sour cream in its place.

How to make your own muffin liners

Cut out squares of baking paper measuring 12cm in size for a regular muffin tin and 16cm in size for a jumbo muffin tin. Then fold in half, unfold and fold in half the other way. Press each paper square into the bottom of your muffin tray using a small glass or similar sized object. Adjust the folds as needed to ensure the paper fits snugly in the tin.

How many muffins does this recipe make?

For a regular sized muffin tray it makes 12 muffins. They’ll be a little bigger than a regular cupcake in size. For a jumbo muffin tray, this recipe will make about 8-9 muffins.

Can I freeze these muffins?

Yes! You can freeze the baked muffins by wrapping individually in plastic wrap and then freezing for up to 2 months. Thaw completely before serving.

Storage – Muffins can be stored in an airtight container for up to three days.

Nutrition – is an approximate and is based on per muffin. This recipe makes

A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!

Nutrition

Calories : 390kcal

Carbonhydrates: 39g

Protein: 8g

Fat: 19g

Saturated Fat: 13g

Polyunsaturated Fat: 1g

Monounsaturated Fat : 4g

Trans Fat : 1g

Cholesterol: 53mg

Sodium: 242mg

Potassium : 291mg

Fiber: 2g

Sugar : 17g

Vitamin A: 299IU

Vitamin C: 1mg

Calcium: 122mg

Iron: 2mg

Nutrition Disclosure

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