A delicious Double Chocolate Muffin delight!
Double chocolate muffin delight although by the time you have finished creating these they could be a triple chocolate muffin! These are heaven and the best way to eat then is while they are still warm from the oven. The chocolate is smooth and everything just melts in the mouth!
Of course you are not limited to just using chocolate chips but these are designed to hold their shape during baking. Just roughly chop your favourite chocolate and then you can call them Chocolate Chunk Muffins!. No matter which way you chose I promise you will have delicious moist chocolate cups you can't go wrong. Another great idea is to put half the chocolate chips in the batter and then sprinkle the other half ontop of the muffins before baking. This way you can see instantly before even taking the first bite that this is going to be a great chocolate chip muffin.
Please read through my double chocolate muffin recipe first before starting.
If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversion page.
If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
Double Chocolate Muffin Recipe
- 30 muffins in a 1/8 cup capacity muffin pan.
- 24 muffins in a 1/3 cup capacity muffin pan.
- 12 muffins in a 1/2 cup capacity muffin pan.
- 6 muffins in a texas muffin pan.
Line your chosen muffin pan with paper case liners. If you do not wish to use these spray the muffin pan with non-stick baking spray. Remember to spray the top of the pan as well so that the lip of the muffin releases as well. Spray the pans well as the chocolate chips do have a tendency to stick.
An interesting point is that if you use paper case liners you will get more out of your chocolate muffin recipe. It does not look as if they reduce the capacity of the muffin pan but they do especially if they have large flutes.
2 1/2 cups (375g) plain flour, sifted
1/2 cup cocoa powder, sifted
6 teaspoons baking powder
1/2 cup (110g) sugar
2 cups chocolate chips
125g butter, melted
1 1/2 cups (375ml) milk
1 teaspoon vanilla extract
2 eggs, lightly beaten
The oven should be preheated to 160C (325F)
In a large mixing bowl combine the flour, cocoa powder, baking powder, sugar and chocolate chips. Using a large spoon mix to combine.
Add on top the melted butter, milk, vanilla extract and lightly beaten eggs.
Mix together until just combined. They key to successful chocolate chip muffins is to use a few as possible strokes when mixing. The mix should appear lumpy.
Spoon the muffin batter evenly between the paper cases. An icecream scoop is perfect for this. Ideally you should aim to fill 3/4 full if you want a muffin with a nice top or 1/2 full if you want to flat ice the muffins.
Bake in a preheated oven set at 160C (325F) for:
- 30 muffins for 15-18mins
- 24 muffins for 18-22mins
- 12 muffins for 25mins
- 6 muffins for 30mins
Refer to the serves information above for muffin pan capacity.
Remove from the oven. Leave to cool in the muffin pan for five minutes. Then gently remove and place on a cake rack to cool. If you have not used paper liners take care as the chocolate chips do tend to stick to the pan.
Leave to cool completely before storing in an airtight container. These muffins store well in the freezer for two months.
Why not go all out and decorate your chocolate muffins with my quick and easy chocolate cake frosting. I have all sorts of variations to suit any occassion. These were made for valentines day. For the recipe click here.
So now I am wondering did you end up baking double chocolate muffins or triple chocolate muffins?