Recipe: Double Chocolate Muffins

I’m not sure why, but I haven’t really been baking much yet this year – hence the lack of new recipes on the blog. Last weekend, however, I had some friends coming over and I felt the urge to bake something new for them. Combine that with my realisation that in all of the years that I’ve been posting recipes on this blog, I’ve never made chocolate muffins, and this recipe was born!

It’s a very simple recipe, but the simple ones are often the most delicious ones too, I find. These chocolate muffins are velvety soft, and I added in some dark chocolate chips and white chocolate chips for a bit of a change in both texture and flavour. Let me know if you decide to give them a go!

You’ll need… (for 12 muffins)

• 250 g plain flour
• 150 g brown sugar
• 50 g cocoa powder
• 1 teaspoon baking powder
• 1½ teaspoon baking soda
• a pinch of salt
• 100 g dark chocolate chips
• 60 g white chocolate chips
• 250 ml yogurt (or milk)
• 150 ml vegetable oil
• 2 eggs
• a muffin tin
• optional: paper cases
• and an oven, of course! These muffins need to be baked at 200 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Mix the dry ingredients together Firstly, you need to take a large bowl and sieve the flour, cocoa powder, baking powder and baking soda into it. Also add the sugar, salt and two types of chocolate chip and mix it all together.

2. Mix the wet ingredients together The wet ingredients basically means: everything else. Take a smaller bowl and mix together the sunflower oil, the yogurt (or milk) and the eggs until they’re combined.

3. Add wet ingredients to dry ingredients Create a little well in the middle of the dry ingredients, and pour in the wet mixture. Use a (wooden) spoon to gently fold everything together. Do not overmix — it is okay to still see little bits of flour. If you overmix the batter, your muffins will turn out too tough.

4. Divide the batter over the paper cases Divide your paper cases over the muffin tin (or grease the tin if you don’t use paper cases) and then spoon the mixture into the cases/tin.

5. Bake! Put the muffin tin into your preheated oven and bake the muffins for about 20 minutes, or an inserted skewer comes out clean. When they’re done, take the tin out of the oven and let the muffins cool inside the tin for about 15 minutes. Then, take them out of the tin and let them cool on a cooling rack.

And that’s it! You’ve got your own delicious double chocolate muffins. Enjoy!