Double Chocolate Muffins

These Double Chocolate Muffins are the ultimate sweet treat. Rich, moist chocolate cake, studded with chunks of dark chocolate and topped with a drizzle of melted chocolate. Whipped up and in the oven with just 15 minutes prep, this recipe is fuss-free too. I like to top the muffins with seeds such as poppy and hemp for contrasting crunch and colour

Who doesn’t love a chocolate muffin? Or chocolate cake of any kind really.

And no wonder. Apart from its taste and mouthfeel, it’s thought that chocolate contains various compounds which promote feelings of pleasure and well being.

However, I’m sorry to say that, all too often, a tempting, chocolatey-looking treat turns out to be a real disappointment.

I’ve bought and been offered many a cake, muffin and even brownie, expecting a rich, cocoa flavour, led on by their dark, inviting appearance.  But, oh dear. Take a bite and they’re dry, taste-free affairs. With some, I swear that if I closed my eyes I wouldn’t even know they’re supposed to be chocolate-flavoured.

How people and companies get away with knocking out these travesties, I’ve no idea. But you’ve no need to worry about any of that with my Double Chocolate Muffins.

DOUBLE CHOCOLATE MUFFINS

If you’re going to have a chocolate treat, then I say do it right and make sure it’s good and chocolatey.

My Double Chocolate Muffins are made with a decent amount of cocoa powder AND there’s chunks of rich dark chocolate inside too. These little darlings melt enticingly when you eat the muffins warm, (which you really should).

Finally, I melt more chocolate and drizzle it over the tops of the muffins.

Is that chocolatey enough for you?

TIPS FOR MUFFIN MAKING

If you’ve never made muffins before, you’ll be pleased to know that they’re dead simple. Here’s a few general pointers:

• Prepping the muffin mix is quick, so preheat your oven first.
• Don’t over-mix. To get a light muffin, fold the mixture just enough to combine the  ingredients, even if it looks a bit lumpy.
• Muffins only take around 17 minutes to cook, so don’t go wandering off! Use a skewer or cocktail stick to check if the centre’s fully cooked – the skewer or stick should come out clean. If not, cook for a couple more minutes and turn the temperature down if they’re darkening too much.

For Double Chocolate Muffins, don’t add the melted chocolate drizzle until the muffins are cold. You could use a piping bag, but I just melt the extra chocolate in the microwave then drizzle it off the end of a teaspoon.

If you want to add any toppings like the seeds I’ve used here, or maybe some grated chocolate, sprinkle these while the drizzle is still melty. That way, they’ll stick better.

SERVING DOUBLE CHOCOLATE MUFFINS

As with most muffins, I think these super-chocolatey ones are best served warm. This will slightly melt the little nuggets of chocolate inside, making them even more delicious.

I reheat the muffins in a microwave for about 20 seconds. Because microwaves heat from the inside, this is just enough to warm them nicely without melting the drizzle on top.

Fabulous as a sweet snack, Double Chocolate Muffins make a really good pudding too. Heat them up, for a little longer than suggested above, so that the topping does start to melt. Serve with cream, custard or ice-cream.

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Double Chocolate Muffins

Rich, moist Double Chocolate Muffins, studded with chunks of dark chocolate and topped with a drizzle of melted chocolate. Top with seeds such as poppy and hemp hearts for contrasting crunch and colour.

Course Dessert, Snack, Cake

Cuisine American

Keyword muffin, chocolate muffin

Prep Time 15 minutes

Cook Time 17 minutes

cooling before adding topping 30 minutes

Total Time 32 minutes

Servings 12

Ingredients

• 265 g self raising flour
• 60 g cocoa powder
• 1 tsp baking powder
• 0.5 tsp salt
• 2 large eggs
• 240 ml yogurt or buttermilk or milk
• 200 g sugar
• 1 tsp vanilla extract
• 120 g butter melted
• 120 g dark chocolate chopped into approx 1cm chunks

For the chocolate drizzle

• 40 g dark chocolate

Topping (optional)

• 1 tbsp mixed seeds e.g, poppy, hemp hearts

Instructions

1. Preheat the oven to 200C/180C fan/Gas 6. Line muffin trays with paper cases (recipe should make 12-14 depending on the size of your muffin cases).

2. Sift together the flour, cocoa powder, baking powder & salt then set aside.

3. Take a large bowl and put in the eggs, yogurt, sugar, vanilla extract and melted butter. Beat together until well combined.

4. Tip the flour, cocoa powder baking powder and salt mixture into the large bowl with the beaten wet ingredients.

5. Using a rubber or plastic spoon, fold in the flour mixture and the chocolate chunks. Do not over-mix: fold until the ingredients are just combined.
   

6. Divide the mixture between the muffin cases.
   

7. Bake until the muffins are risen and a skewer comes out clean (approx 17 minutes).

   NOTE if the tops are browning too quickly before the centre of the muffins are cooked, turn the oven down to and continuing cooking.

8. Transfer the muffins to a wire rack and leave until they're completely cold before adding the melted chocolate topping.
   

For the chocolate topping

1. Melt the chocolate in the microwave, stirring after each 10 seconds (it should take approx 30-50 seconds in total).

2. Put the melted chocolate in a piping bag or a freezer bag with a corner snipped off and drizzle over the tops of the muffins. Alternatively, just drizzle off the end of a spoon.
   

3. If adding the optional topping, sprinkle the seeds over while the chocolate drizzle is still runny. Set the muffins aside until the drizzle is firm.
   

Recipe Notes

Chocolate muffins are delicious served warm: 20 seconds in a microwave should get them sufficiently gooey inside without melting the chocolate on top.

Eat within 3-4 days or can be frozen.

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