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Moist and soft chocolate muffins with lots of chocolate chips

Super Soft Double Chocolate Muffins

Moist and soft chocolate muffins with lots of chocolate chips
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 9 to 10 muffins
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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

*Brown sugar leads to very soft and moist muffins, but it also means the tops do not rise and become super crusty. If you like a crisp, crusty top, use white sugar instead, but overall these muffins are softer than your average ones because of the yoghurt as well.
*These are not super sweet muffins. Taste the batter and see if you'd like to add more sugar, I'd recommend white sugar instead of more brown.
*I haven't tried making this recipe without the egg. However, as a substitute, try using a bit more milk, enough to create a thick but spreadable batter. Please let me know if it works for you!