Double Chocolate Chip Muffins

These double chocolate chip muffins are so delicious and moist and they are the perfect treat for chocolate lovers.

They are made with a mixture of milk and dark chocolate so you get the best of both worlds. You can even triple the delight and add white chocolate though I prefer them with just milk and dark chocolate. The addition of sour cream is what gives these muffins the perfect texture and a creamy luxurious flavour. Cocoa powder is used to give the muffins a powerful chocolatey flavour and once you make home-made muffins, you will never want to buy shop bought muffins again.

The ingredients for these chocolate chip muffins are simple and readily available and you can have these muffins prepared and baked in under 30 minutes. I usually make a dozen muffins and once cooled, I freeze them so they’re available as and when needed. Once these muffins have thawed out, you would not believe they are were frozen as the quality does not change one bit. They are perfect served with ice-cream or custard for an after-dinner dessert. They’re also great with a coffee for breakfast or an afternoon treat.

Ingredients for Double Chocolate Chip Muffins

• 270g self-raising flour – I use self-raising flour in many of my recipes. You can also use plain or all-purpose flour mixed with 2 teaspoon baking powder.
• 45g cocoa powder – I use 100% pure cocoa powder.
• 1½ tsp bicarbonate soda – also known as baking soda. Helps to give the muffins a good rise. If you don’t use self-raising flour then just remember you will also need some baking powder.
• ¾ teaspoon salt – helps to enhance the flavour of the muffins.
• 200g chocolate chips – I used a mixture of dark and milk chocolate chips but you can use any type you want.
• 190g caster sugar – granulated sugar can be used instead.
• 120ml vegetable oil – I use vegetable oil instead of butter for the fat component. Oil helps the muffins to stay soft and moist. You can also use coconut oil or canola oil.
• 2 eggs – I use medium sized eggs for this recipe. They should be room temperature. I remove them from the fridge a few hours before I use them.
• 1 teaspoon vanilla extract – an important ingredient to bring out the flavours of the muffins.
• 200ml soured cream – the sour cream should be full fat for the best results. You can also use plain natural yoghurt instead. Soured cream helps the muffins to stay moist.
• 60ml whole milk – works with the sour cream to add moisture to the muffins.

How to Make Double Chocolate Chip Muffins

1. To start, preheat the oven to gas mark 4/350^oF/180^oC and line a 12-count muffin tin with 12 muffin cases.

2. To a large bowl, add the flour, cocoa powder, bicarbonate soda, salt and chocolate chips. Whisk them together and set aside.

3. To another bowl, mix together the sugar and oil. Then mix in the eggs, vanilla extract, sour cream and milk.

4. Pour the dry ingredients into the wet ingredients and mix until fully combined. Remember to stop mixing as soon as possible so as soon as you cannot see any white flour.

5. Spoon the batter into the muffin cases and bake for 20– 22 minutes or until fully baked throughout.

6. Remove from the oven and allow to cool for 15 minutes then place the muffins on a wire rack to completely cool.

Recipe Tips

• Try and avoid overmixing the batter. Stop mixing immediately once the ingredients are fully incorporated.
• The chocolate chips will go into the mixture at the same time as the dry ingredients, this will help prevent over mixing.
• Try not to overbake these muffins as they can dry out pretty quickly but at the same time do not underbake as they will collaspe if underbaked. There is a small window between them being underbaked and overbaked.
• I recently tried the method of baking the muffins at a high temperature then reducing the heat. This method seems to be very popular among food bloggers. Apparently, this helps to give the muffins more of a rise with a domed shape. It didn’t seem to work any different for my recipe and below is an image of the 2 different muffins.
• The muffin on the left was baked at a constant temperature and the muffin on the right was baked at a high temperature for 5 minutes then the heat reduced to bake further.
• As you can see there was no difference in how much the muffins raised but there was a difference in colour as the constant temperature muffin came out lighter in colour. In texture the high temperature for 5 minutes muffin did come out a little dry whereas the constant temperature muffin was moister.

Nutrition

Nutritional values based on 1 muffin: Calories: 366kcal | Fat: 18.9g | Saturates: 6.4g | Carbs: 42.2g | Sugar: 25.9g | Fibre: 2.7g | Protein: 5.7g | Salt 0.24g

Storage

• These muffins can be stored in an airtight container at room temperature and can last up to 5 days.
• They can also be frozen which keeps them fresh for up to 3 months. Remove from the freezer and defrost at room temperature for around an hour. If freezing, freeze as soon as possible after baking.

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