Chocolate muffins are always great. This delicious double choc muffin recipe is a personal favourite, as you get the added pleasure of melted chocolate in the already wonderfully moist chocolate muffin. Great for in the lunchbox, if they last that long!
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| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Servings |
muffins
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Ingredients
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1 cup castor sugar
- 1/4 cup cocoa
- 100 grams butter
- 1 egg
- 1 cup natural yogurt
- 1/2 cup milk
- 1/2 teaspoon vanilla essence
- 1 cup chocolate chips/drop I use chocolate drops
Ingredients
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Instructions
- Pre-heat oven to 200°C.
- Sift dry ingredients into a large bowl.
- Melt the butter. Add this to a separate bowl with the egg, yoghurt, milk, vanilla essence. Leave the chocolate chips or drops out for now.
- Mix these ingredients well until the mixture is nice and smooth.
- Add the combined wet ingredients to the dry ingredients.
- Add the chocolate chips or drops.
- Fold in the chocolate chips and wet ingredients until the mixture is nicely dampened (don't overdo this, it should be moist but not smooth).
- Place in a standard 12 muffin tray.
- Bake at 200°C for 10-12 minutes.
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Tastes alright (a very subtle tang because of the yoghurt). Used a bit less sugar and chocolate chips than recommended and they still turned out nice and moist, but ridiculously flat – I might try self raising flour if I use this recipe again.