Double Chocolate Chip Muffins
These incredibly easy Double Chocolate Muffins are soft, moist and bursting with chocolate chunks and a
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 vegetable oil
- 175 g Greek yogurt room temperature (see notes)
- 2 large eggs 55g each, room temperature
- 125 g milk room temperature
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.
Video
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 | Carbohydrates: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
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