PERFECT DOUBLE CHOCOLATE MUFFINS
My old-fashioned double chocolate muffins recipe remains my all-time favorite. These muffins turn out moist, fluffy, and rich, with pockets of melted chocolate that practically melt in your mouth a true dream on sunny days.
Ingredients
- 2 eggs
- 90 g soft Butter
- ¾ cup granulated Sugar
- 1 Tsp Vanilla extract
- 60 g Yoghurt
- 1 ⅓ cup all purpose flour
- 3 Tbsp unsweetened cocoa powder
- 1 Tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 100 g chocolate chips
Instructions
- Prepare muffins liners by placing in a cupcakes mould, and preheat oven at 180 C/365F.
- In a large bowl, soften the butter with sugar, then add eggs one at a time with vanilla extract, whisk until you have a smooth egg mixture, add the yoghurt and give it a quick mix.
- In another bowl sift all the dry ingredient all purpose flour, unsweetened cocoa powder, baking powder and baking soda.
- Add sifted dry ingredient to eggs mixture at two phases. Mix all together until all well combine.
- Cut a dark chocolate bar into small pieces and add it to chocolate muffins batter (add your favorite chocolate chips) and mix with spatula until chocolate disappear in the batter.
- Spoon the batter with an ice cream scoop and fill about three quarter of each muffin liner.
- Top the muffins with more chocolate chips.
- Bake at 180°C for about 20 minutes.
- Cool on a wire rack.