Double Chocolate Muffins
These are for anyone who thinks there is no such thing as too much chocolate: cocoa in the batter, chunks inside and more on top. They come together in two bowls with a spoon, no mixer needed, and the tall domes come from a short blast in a very hot oven. They are best still warm, while the chocolate inside is molten.
- Prep
- 15 min
- Cook
- 22 min
- Rest
- 15 min
- Total
- 52 min
- Servings
- 12
- Level
- Easy
- Per serving
- 320 kcal
Ingredients
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What to use instead
Swap the milk for the same amount of kefir or buttermilk for an even softer, moister crumb.
Makes: 12 muffins
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Prepare the tin
Heat the oven to 210°C (410°F). Line a 12-hole muffin tin with paper cases.
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Step 2: Mix the dry ingredients
In a large bowl, whisk the flour, sifted cocoa, sugar, baking powder, baking soda and salt. Set aside about a third of the chopped chocolate for the tops and stir the rest into the dry mix.
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Step 3: Add the wet ingredients
In another bowl, beat the eggs with the milk, oil and vanilla. Pour into the dry ingredients and fold with a spatula for 15–20 seconds, just until no dry flour remains. The batter will be thick and a little lumpy; overmixing makes muffins dense.
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Step 4: Fill the cases
Fill the cases almost to the top, which is what gives tall domes. Scatter over the reserved chocolate.
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Step 5: Bake the muffins
Bake for 5 minutes at 210°C (410°F), then, without opening the door, turn the oven down to 180°C (350°F) and bake for 15–17 minutes more. They're done when the tops spring back and a skewer comes out with moist crumbs but no raw batter.
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Step 6: Cool slightly
Leave in the tin for 5 minutes, then move to a rack for another 10. Serve warm or at room temperature.
Tips & variations
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Tip
A skewer can come out chocolatey simply because it hit a chunk of chocolate, so test in another spot.
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Swap
Swap the milk for the same amount of kefir or buttermilk for an even softer, moister crumb.
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Variation
Replace half the dark chocolate with white chocolate, or add 50 g chopped toasted hazelnuts.
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Storage
Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Warm thawed muffins for 10 seconds in the microwave.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 320 kcal | 3,840 kcal |
| Protein | 5 g | 60 g |
| Fat | 16 g | 192 g |
| Carbohydrates | 38 g | 456 g |
Approximate values calculated from standard ingredient data.
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