Want those melt in the middle, huge American chocolate chunk muffins? Then this is the recipe for you!

I’ve tried for years to get muffins right and something has always been wrong, too dry, too small, not chocolate-y enough but this recipe is just right in my opinion.

Its simple but you do have to be exacting with it, make sure you weigh accurately and you watch the oven in the final few minutes of the cook as that is where these will come out perfect or slightly dry and overcooked.


  • 2 Cups of flour
  • 1 Cup of cocoa powder
  • 2 ½ tsp baking powder
  • ½ tsp bicarb of soda
  • ½ tsp salt
  • 2 eggs & 1 yolk
  • 1 ¼ cups of granulated sugar
  • ½ cup vegetable oil
  • 1 ½ cups of Greek yoghurt
  • 1 tbsp vanilla
  • 200g dark chocolate
  • 100g white chocolate


Set the oven to 190c and line 12 muffin tins.

Place the flour, cocoa powder, bicarb, salt, baking and espresso powder and whisk together until fully mixed.

In a separate bowl, beat eggs and gradually, a little at a time, add in the sugar, mix and then add in more.

Beat in the remaining wet ingredients of vegetable oil, yoghurt and vanilla.

Slowly fold in the dry ingredients (hold back about 25-50g of white chocolate for the topping) into your mixture.

If available, us an ice cream scoop, and add a ball of the mixture into each muffin case.

Gently press a square of the white chocolate into each of the balls.

Bake for 10 mins then bring the temperature down to 175c and bake for a further 5-10mins.


  • Use blocks of chocolate and break them into large chunks rather than the little baking chunks of chocolate you can buy – bigger chunks will stay in the muffin to add another dimension of texture.
  • If you want the muffins to ooze chocolate when you break them open, make sure you either freeze the chocolate for 30 mins in advance or leave in the fridge overnight. You need to be quick once you’ve removed them so be sure to have everything prepped and ready before you take them off chill.
  • Imo the yoghurt is the most essential part of this, don’t scrounge here, this ingredient gives it its moisture, if you don’t put enough in they will turn out dry.
  • I use vanilla bean paste over extract as it has much better flavour.
  • Espresso powder makes the muffins so much more chocolate-ly so try to get hold of some in advance – it’s a useful one for all baking endeavours.
  • Those final minutes of the bake matter so really keep an eye on them; I think its better to pull them out slightly under done vs over as if you leave them in the tray they’ll keep cooking so make sure you put them on a wire rack straight away if ready.