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Bakery Style Double Chocolate Chunk Muffins Recipe

Double Chocolate Chunk Muffins Recipe with step by step pictres . This is made with Chocolate ,Milk, Cocoa Powder.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Desert
Cuisine American
Servings 6 muffins

Ingredients
  

  • 1 ¼ cup All Purpose Flour / Maida (150 grams)
  • cup Cocoa Powder (35 grams)
  • ¾ cup Sugar you can reduce it to ½ cup (150 grams)
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • 1 Egg
  • 1 tbsp Vanilla Essence
  • cup Oil 80 ml
  • ½ cup Milk 120ml
  • 1 cup Chocolate chopped

Instructions
 

  • Preheat oven to 190 degree C. Line a muffin tray with cupcake cases and set aside.
  • In a bowl take maida, cocoa, salt, baking powder and mix it well.
  • Take egg and sugar in a bowl and beat for a min.
  • Now add in milk, vanilla, oil  and whisk till combined.
  • Add in flour mix in and fold gently. Dont over mix the batter.
  • Add ½ cup chocolate chunks and fold into the batter.
  • Now use a icecream scoop and scoop the batter into the muffin cases. Fill right to the top,
  • Top with some more chocolate chunks.
  • Now bake it in oven for 15 to 20 mins. Insert a toothpick to check whether the cake is done. If it comes out clean then it is baked.
  • Now remove it from oven and let it cool in the tin for 5 mins.
  • Now remove it from the tin and let it cool on a wire rack.
  • Enjoy warm with a cup of milk.
  • This will stay good for 2 to 3 days at room temp. Store in fridge for upto a week. You can warm it in microwave for few sec before serving.
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