- Prep Time15 min
- Total Time30 min
This is my kids’ absolute favourite recipe to make (and to eat of course!) These double chocolate muffins are deliciously yummy and chocolaty and -maybe most importantly for chefs-in-the-making- very easy to make. The added yoghurt makes them softer than regular muffins and less likely to go dry too if they are outside for a long time.
Double Chocolate Muffins -easy and fast recipe!
These chocolate muffins will quickly become a favourite in the house, I promise! They are easy to make and you don’t need any fancy equipment; just 2 bowls, a fork and a spoon. It’s really that simple!
I make these muffins for birthday parties too -usually as tiny muffins measuring 3cm in diameter. I use this mould from amazon.in. They are easy to “dress up” to fit in with the theme of the party as mini cupcakes. You will get around 50 tiny muffins with this recipe. These need only about 10-11min in the oven.
See the detailed step-by-step guide below the ingredients.
Make eggless double chocolate muffins
If you prefer to keep this recipe eggless, add about 30ml more of yoghurt. Or see my recipe for banana and chocolate muffins or my amazing vegan chocolate cupcakes. My kids honestly can’t tell the difference!
These muffins are freezable (without the icing). Use a tupperware box with a tight fitting lid or a sealed bag to avoid the muffins getting the smell and taste from the freezer. I recommend keeping them frozen for max. 1-2 months. The cupcake liner might become a bit loose after freezing but apart from that, there is no noticeable difference.
Defrost at room temperature for an hour or for a few minutes in the microwave on defrost setting. And you have a quick and tasty snack when you get surprise visitors at home.
I usually serve these plain if it’s just for a quick snack at home, but they are great with butter icing and sprinkles too. See my quick recipe for 5-minute butter icing
You can also order customized cupcakes from me. See more details here or check out my instagram @mommademoments_
Yield: 20 medium sized muffins of this size
Ingredients
Directions
Preheat the oven to 200 degrees Celcius
Mix all the dry ingredients together; flour, cocoa, chopped chocolate, baking soda and caster sugar
Mix well until all the ingredients are mixed together
Melt the butter
In a separate bowl, mix the egg, yoghurt, milk, oil and butter together. Use a fork or a whisk for this.
Add the wet ingredients to the dry ingredients and mix well
The batter will look like this when fully mixed.
Add one tablespoonful of batter to each of the muffin moulds lined with cupcake liners. I prefer to use the silicone ones as they are easier to store but a muffin tray works just as well
Bake for 15-17 minutes in the middle of the oven. Check that they are done by inserting a skewer or the tip of a knife into the middle. It should come away clean. The melted chocolate will sometimes make this a little difficult so make sure to try in a few places.
Decorate with butter icing like this or eat them plain. They are delicious without the icing too :-) Store for up to 5-6 hours at room temperature or freeze them for up to 3 months in an airtight container or sealed bag. Defrost for 1 hour at room temperature or for 1 minute in the microwave on defrost. Happy baking :-)
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