Double Chocolate Muffins
These are the best and softest one-bowl bakery-style Double Chocolate Muffins. These tall muffins has a soft and delicate crumb and rich in chocolate flavor. With this bakery style muffin you won't need to head to the bakery for a delicious muffin. These double chocolate muffins are incredibly moist and are done within 45 minutes, making them sure to be a family hit!
Equipment
Ingredients
- 50 g unsweetened dutch process cocoa powder
- 60 g coffee or milk room temperature
- 240 g Greek yogurt room temperature
- 200 g granulated sugar
- 2 large eggs room temperature
- 120 g vegetable oil
- 2 teaspoon vanilla extract
- 270 g all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 150 g chocolate chips
Instructions
- Preheat the oven to 220ºC/425ºF conventional oven. Prepare two muffin pans with 6 muffin liners, only lining every other cupcake hole, as it helps them to dome up.
- Note: If you want smaller muffins, use two 12-cup cupcake pan with 12 cupcake liners, only lining every other cupcake hole, as it helps them to dome up.
- In a large mixing bowl add cocoa powder and coffee (or milk) and whisk together until a paste.50 g unsweetened dutch process cocoa powder, 60 g coffee or milk
- Then add the Greek yogurt and whisk it together until combined.240 g Greek yogurt
- Continue by adding the granulated sugar and eggs and whisk it together until combined.200 g granulated sugar, 2 large eggs
- Then add the oil and vanilla extract and whisk until combined.120 g vegetable oil, 2 teaspoon vanilla extract
- Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Stir the dry ingredients into the batter.270 g all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the chocolate chips and gently fold it into the batter using a rubber spatula.150 g chocolate chips
- Let the batter rest for 10 minutes.
- Divide the cake batter into the 6 muffin liners. Top the muffins with the chocolate chips and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF (without opening the oven) and further bake for 17-18 minutes. (Note: If making them in a cupcake pan they need 7 minutes on 220ºC/425ºF and then reduce the heat to 175ºC/350ºF and further bake for 10 -13 minutes).
- Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.
Nutrition
Carbohydrates: 92gProtein: 13gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 3gCholesterol: 60mgSodium: 482mgPotassium: 254mgFiber: 5gSugar: 51gVitamin A: 137IUVitamin C: 0.1mgCalcium: 178mgIron: 4mg
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