Double chocolate muffins recipe with step by step pictures. Fluffy and light double chocolate muffins which is easy to make and taste so delicious with a cup of coffee or tea just like my Double chocolate banana muffins.
Double Chocolate Muffins Recipe
Muffins are absolute pleasure to bake. They come together easily and is super quick to make. I can whip up a muffin from start to finish under 35 to 40 mins. It is perfect for breakfast, brunch or kids snacks. The chocolate muffin has intense chocolate flavour from the cocoa powder and chocolate chunks which we add.
About Double Chocolate Muffins Recipe
Double chocolate muffins is two times chocolate goodness. The chocolate is added in two different forms. I would say in this particular recipe chocolate is used in three forms like cocoa powder, chopped chocolate chunks and chocolate chips. But if you don’t have chocolate bar you can use chocolate chips completely.
The muffin batter is very easy to make. Addition of yogurt makes the muffin batter so light and fluffy.
Similar Recipes,
Double Chocolate Banana Muffins
Bakery style Double Chocolate chunk muffins recipe
Double Chocolate Zucchini Bread
Ingredients for Double Chocolate Muffins Recipe
- Eggs
- Sour cream or Yogurt
- Vegetable oil
- Milk
- Wheat flour
- Unsweetened Cocoa powder
- Granulated Sugar
- Baking powder & Baking Soda
- Vanilla Extract
- salt
- Chopped Chocolate & Chocolate chips
Video for Double Chocolate Muffins Recipe
How to Make Double Chocolate Muffins Recipe
Pre-preparation
Preheat your oven to 180 Degree C or 356 Degree F. Line 12 cup muffin pan with cupcake liners and set aside.
Wet Ingredients
Take wet ingredients in a bowl which is eggs, milk, vegetable oil, yogurt/sour cream and vanilla. Mix well using a whisk and set aside.
Dry Ingredients
Take dry ingredients in a large mixing bowl. Wheat flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix well so everything is evenly mixed.
Making Muffin Batter
Now pour the wet mixture over the dry along with your chopped chocolate or chocolate chips. Use a spatula to fold gently. Don’t over mix your batter.
Baking
Use an ice cream scoop to fill your muffin pans. Divide the batter between the muffin liners evenly. Sprinkle on your muffin batter some of your chocolate chips.
Serving
Place the muffins into preheated oven and bake for 20 minutes. Once baked, remove from the oven and leave it cool in the pan for 5 mins before transferring to a wire rack to cool completely. Serve warm with a cup of tea or coffee.
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📖 Recipe
Whole Wheat Double Chocolate Muffins | Double Chocolate Muffins Recipe
Equipment
- 1 12 cup Muffin Tray
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Measuring Jug
Ingredients
- 2 large Eggs
- ½ cup Sour cream or Yogurt (120 ml)
- ½ cup Vegetable Oil or Melted Butter (120 ml)
- ½ cup Milk (120 ml)
- 1 tbsp Vanilla Extract
- 1¾ cup Wheat flour (240 grams)
- 1 cup Granulated Sugar 200 grams
- ½ cup Unsweetened Cocoa powder (60 grams)
- 1 ½ teaspoons
Baking powder
- 1 teaspoon Baking Soda
- ¼ tsp Salt
- 1 cup Dark Chocolate dark or semi sweet (chopped)
- ¼ cup Chocolate chips (for toppings)
Instructions
- Preheat your oven to 180 Degree C or 356 Degree F. Line 12 cup muffin pan with cupcake liners and set aside.
- Take wet ingredients in a bowl which is eggs, milk, vegetable oil, yogurt/sour cream and vanilla. Mix well using a whisk and set aside.
- Take dry ingredients in a large mixing bowl. Wheat flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix well so everything is evenly mixed.
- Now pour the wet mixture over the dry along with your chopped chocolate or chocolate chips. Use a spatula to fold gently. Don’t over mix your batter.
- Use an ice cream scoop to fill your muffin pans. Divide the batter between the muffin liners evenly. Sprinkle on your muffin batter some of your chocolate chips.
- Place the muffins into preheated oven and bake for 20 minutes. Once baked, remove from the oven and leave it cool in the pan for 5 mins before transferring to a wire rack to cool completely.
- Serve warm with a cup of tea or coffee.
- You will also love my Blender Orange Cake & Blender Banana Cake Recipe too
Video
Notes
- Plain flour can be used instead of wheat flour. Use same amount of all purpose flour for wheat flour.
- If you don’t have sour cream use thick unflavoured yogurt. Make sure you use unsweetened yogurt in this recipe.
- Milk can be adjusted if the batter is too thick.
- Never over mix your muffin batter. Fold gently.
- I used chopped chocolate inside the batter but chocolate chips can be used as well.
- Oil can be substituted with melted butter.
- I haven’t tried this recipe eggless, but check this recipe, if you want eggless version of chocolate muffins.
Storage Suggestions
- Once the muffins are cooled. It can be stored at room temp in an air tight container upto 3 days.
- You can store the muffins in fridge upto a week, rewarm in microwave for few seconds as needed.
Serving Suggestions
Muffins taste great as it is for breakfast. You can warm the muffins in microwave for few seconds for best taste. Serving it with milk is optional but it makes a filling breakfast or brunch.You will also love my Blender Orange Cake & Blender Banana Cake Recipe too.
Double Chocolate Muffins Recipe Step by Step Pictures
1)Take wet ingredients in a bowl. Take eggs in a bowl.
2)Add in curd/ yogurt or sour cream
3)Add oil
4)Add in milk
5)Add vanilla extract.
6)Mix well and set aside.
7)Take wheat flour in a bowl.
8)Add in cocoa powder
9)Add salt.
10)Add in baking powder
11)Add in baking soda
12)In goes some sugar.
13)mix the dry ingredients together.
14)Pour in the wet mixture in.
15)Add in chopped chocolate.
16)Fold gently.
17)Line muffin tray with cupcake cases.
18)Scoop batter into the cupcake cases.
19)Like this.
20)Sprinkle top with some chocolate chips.
20)Bake till done.
21)Serve
22)The muffins were so moist.
Some More Recipes that you might like,
Tips & Tricks
- Plain flour can be used instead of wheat flour. Use same amount of all purpose flour for wheat flour.
- If you don’t have sour cream use thick unflavoured yogurt. Make sure you use unsweetened yogurt in this recipe.
- Milk can be adjusted if the batter is too thick.
- Never over mix your muffin batter. Fold gently.
- I used chopped chocolate inside the batter but chocolate chips can be used as well.
- Oil can be substituted with melted butter.
- I haven’t tried this recipe eggless, but check this recipe, if you want eggless version of chocolate muffins.
Storage Suggestions
- Once the muffins are cooled. It can be stored at room temp in an air tight container upto 3 days.
- You can store the muffins in fridge upto a week, rewarm in microwave for few seconds as needed.
Serving Suggestions
Muffins taste great as it is for breakfast. You can warm the muffins in microwave for few seconds for best taste. Serving it with milk is optional but it makes a filling breakfast or brunch.
Frequently Asked Questions
Can I skip egg in this recipe?
I haven’t tried this recipe eggless, but check this recipe, if you want eggless version of chocolate muffins.
Can wheat flour by substituted with another flour?
You can use half wheat flour and half all purpose flour or full all purpose flour in this recipe. I haven’t tried this cake with almond flour or other flours.
Is adding chocolate in the batter necessary?
Addition of chocolate or chocolate chips is completely to taste. You can skip the addition of chocolate completely or use any dried fruits or nuts in the muffins.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
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