Easy Double Chocolate Chip Muffins Recipe

Name: Easy Double Chocolate Chip Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 serving
Ingredients: 1 ½ cup plain flour/ all-purpose flour; ¼ cup oz cocoa powder; 1 tablespoon baking powder; ⅛ teaspoon salt; ½ cup Soft brown sugar; 2 large eggs; ¾ cup yoghurt; 6 tablespoons melted margarine or oil; 2 tablespoons clear honey; 1 teaspoon vanilla extract; ½ cup milk chocolate chips; ½ cup dark chocolate chips

User Reviews

4.5

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12
Calories
395 kcal
Course
Brunch
Cuisine
International

Easy Double Chocolate Chip Muffins Recipe

Liam Rios

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A decadent double chocolate chip muffin can be an indulgent way to start the day in the morning. Enjoy it with your favourite cuppa - either tea or coffee - you’ll definitely feel spoilt.

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Ingredients

Servings

1 ½ cup plain flour/ all-purpose flour.
¼ cup oz cocoa powder.
1 tablespoon baking powder.
⅛ teaspoon salt.
½ cup Soft brown sugar.
2 large eggs.
¾ cup yoghurt I use Greek-style yoghurt.
6 tablespoons melted margarine or oil see the note.
2 tablespoons clear honey.
1 teaspoon vanilla extract.
½ cup milk chocolate chips.
½ cup dark chocolate chips.

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Instructions

Prepare the muffin/ cupcake baking tray and line every hole with a muffin case.
Preheat the oven to gas mark 6 at 200°C/ 400°F temperature.
Place the dry ingredients such as soft brown sugar, flour, cocoa powder, baking powder and salt in a mixing bowl. Stir well using a wooden spoon or hand whisk.
Put all the wet ingredients, i.e. yoghurt, melted margarine (or oil), eggs and vanilla extract, into a jug. Stir it until all is mixed and smooth.
Make a well in the centre of the flour mix and pour in the egg mixture. Add in the honey. Then mix it using a handheld mixer or blender.
Fold ⅔ of both chocolate chips in the mixture, leaving some chips for later.
Spoon the muffin batter into the prepared tin cases.
Scatter the leftover chocolate chips on top of the batter.
Bake the muffins for 20 minutes or until firm to touch.

Notes

You can use any flavourless yoghurt, i.e. natural yoghurt or Greek-style yoghurt. I prefer the latter.
Any neutral oil such as sunflower oil, rapeseed oil, or olive oil is a good choice for the fat. You can also use melted margarine (or that is called baking spread here in the UK) or melted butter.

Nutrition Information

Show Details

Serving 1g Calories 395kcal (20%) Carbohydrates 55g (18%) Protein 11g (22%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 8g Trans Fat 1g Cholesterol 39mg (13%) Sodium 232mg (10%) Fiber 3g (12%) Sugar 27g (54%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 395 kcal

% Daily Value*

Serving	1g
Calories	395kcal	20%
Carbohydrates	55g	18%
Protein	11g	22%
Fat	15g	23%
Saturated Fat	5g	25%
Polyunsaturated Fat	8g	47%
Trans Fat	1g	50%
Cholesterol	39mg	13%
Sodium	232mg	10%
Fiber	3g	12%
Sugar	27g	54%