Best Ever Double Chocolate Chip Muffins
These really are the best ever double chocolate chip muffins! Brilliant to make with children during school holidays, for an afternoon treat with a cuppa or for when you’re simply craving chocolate! This recipe is such a winner – packed full of pockets of gooey chocolate and an iconic domed muffin top which is sure to impress, you won’t go wrong by giving this recipe a try and we know it’s going to become one of your go-to’s!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Method
-
1
Bring all your ingredients up to room temperature.
-
2
Preheat your oven to 210°C/190°C fan.
-
3
Combine your flour, sugar, cocoa powder, bicarbonate of soda, salt and chocolate chunks in a large bowl. Mix together.
-
4
In a separate bowl, whisk together the eggs, yogurt, Mellow Yellow Rapeseed Oil, milk and vanilla extract.
-
5
Add your dry ingredients to the wet, and mix until just combined, being careful not to over mix.
-
6
Divide equally into 12 muffin cases in a muffin tray.
-
7
Bake for 20-25 minutes, reducing the oven temperature to 180°C/160°C fan after 5 minutes.
-
8
Leave to cool in the tray for 5 minutes, then on a wire rack.
-
9
These muffins should last for 4-5 days in an airtight container.
-
10
Enjoy!
Ingredients
-
220g plain flour
-
170g caster sugar
-
40g cocoa powder, sieved
-
1 level tsp bicarbonate of soda
-
½tsp salt
-
300g dark chocolate chunks (or your favourite chocolate chopped into chunks)
-
2 small/medium eggs
-
150g natural yogurt (full fat)
-
110ml Mellow Yellow Rapeseed Oil
-
80ml whole milk
-
1 ½ tsp vanilla extract
-
Makes 12 muffins
