Have you ever grabbed a chocolate muffin at a coffee shop, taken one bite and gone blaaaaahhhh? They are so often dry and very very boring. And this is some sort of special situation reserved for chocolate muffins alone, I’m not quite sure why.
So, the best thing to do is make a spectacular batch of double chocolate muffins at home! I’ve had them on this blog before but I wanted to revisit them with a batch that would be super soft and tender, and not just on day one. Packed with gooey chocolate chips, these are a one-bowl, no fuss miracle. Super rich and chocolatey, they are almost as decadent as these brownie muffins. Let’s do this!
Originally, this recipe was made with oil and white sugar. But for better flavour, I went with melted butter and brown sugar for this version. The muffins stay very moist despite no oil, all thanks to yoghurt and an egg. So tender! And with a microwave safe bowl, you can melt the butter right in it and add all of your other ingredients to the same bowl. No mixer needed either which means this batter is ready in minutes.
The thing to keep in mind here is that brown sugar weighs down baked goods because of the extra moisture it contains. This means that these muffins don’t really rise to create crusty tops. The tops remain soft but the texture is so incredible, I don’t really mind. However, if you’re a crusty muffin top person, you may want to use white sugar instead.
Full of chocolate flavour, these are the perfect muffins to grab to go with a hot cup of coffee. They aren’t too sweet and I prefer them this way, because it means we can add more chocolate chips to create melty pockets of deliciousness. Yay!
I hope you’ll make a batch today š
Please read the recipe notes before beginning.
Super Soft Double Chocolate Muffins
Ingredients
- 1/4 cup butter (55 gms)
- 3/4 cup brown sugar (160 gms, see notes)
- 1 tsp vanilla extract
- 1 egg (see notes)
- 1/2 cup plain yoghurt (115 gms)
- 1 cup all-purpose flour (120 gms)
- 1/4 cup cocoa powder (20 gms)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt if using unsalted butter
- 2 tbsps milk
- 3/4 cup dark chocolate chips (130 gms)
Instructions
- Preheat the oven to 190 C. Line 10 muffin moulds with liners.
- In a microwave-safe mixing bowl, melt the butter but make sure it doesn't boil or become too hot.
- Add the sugar and vanilla, then stir to combine. Add the egg and stir thoroughly until smooth. I prefer using a silicone spatula here.
- Now add the yoghurt, stirring again till smooth and the mixture looks thicker.
- Sift in the flour, cocoa, baking powder, baking soda and salt (if using).
- Fold gently to combine, do not over mix the batter. Add the milk and stir slowly. The batter will be thick, but if it feels very stiff, add a little more milk.
- Fold in the chocolate chips, then divide the batter among 9 to 10 muffin moulds. I made 9, but the batter overflowed a bit, so I'd recommend making 10 to be safe, filling each mould about 3/4ths full.
- Bake for 5 minutes at 190 C, then lower the temperature and continue baking for 15 minutes, or until the muffins have risen and a toothpick poked in the center comes out clean.
- Dot the tops of the hot muffins with a few more chocolate chips for extra deliciousness!
- Allow them to cool in the tray for 5 minutes, the remove and place on a wire rack to cool completely, before transferring to an airtight tin. The muffins will stay fresh for 2 to 3 days at room temperature, after which in humid environments, they are best stored in the fridge for up to a week. Keep in mind that at room temperature, the muffins will become quite soft. Happy baking!
Notes
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